Eat Drink Innovate

Francisco Caffarena is the co-founder with Michael Harder of Sprout Stack. It’s an indoor farming business, that’s set to revolutionise the way fresh produce is grown and distributed in Sydney.
In this episode, you’ll hear how Francisco and Michael are driven to overcome the challenges of weather disruption, climate change and food miles, that face traditional crop growers.
Their combined skill sets, in agricultural science, electrical installation and construction, made an ideal partnership to launch their Ag-tech start-up, Sprout Stack.
Together, they created an indoor farm in used shipping containers, filling them with vertical stacks of hydroponic trays. They transformed these containers to create a climate-controlled environment, in which their micro-crops can be watered, nurtured and regulated using integrated computer technology.
As a result, Sprout Stack farms can be set-up and relocated in highly populated, urban areas like metro Sydney, so that fresh produce is grown locally and close to its end users.
And in the Aftertaste section, I share the 10 different ways you could be more innovative in your business.
You can learn more about Sprout Stack and connect with Francisco on:http://sproutstack.cohttps://www.instagram.com/sproutstack/https://www.facebook.com/sproutstack1/
You can find more information about the 10 Types of Innovation by Doblin here:https://doblin.com/ten-types
Many thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.au
Want to learn more about how you could develop new products to drive growth in your food and beverage business?
Try reading Susie’s Amazon Best-selling book, “Innovation Feast; Create new product ideas to feed your hungry business”. It’s available to purchase online at Amazon, Book Depository, Booktopia or via the website link below:
https://eatdrinkinnovate.com.au/innovation-feast/

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Tom Dawkins is the CEO and co-founder of StartSomeGood, a social enterprise that enables cause-driven crowdfunding, innovative partnerships and social entrepreneur education. Their goal is to get people together to help change the world.
In this episode, you’ll learn about the key characteristics of a Social Enterprise, what makes for a successful crowdfunding campaign and how building a business with social purpose has the power to not only strengthen your business idea but also make a meaningful difference to the world.
And in the Aftertaste section, you’ll learn 3 key lessons that could help you with social enterprise building and crowdfunding.
Learn more about StartSomeGood, the Good Hustle social entrepreneur courses, download the free Food Entrepreneurs Guide to Crowdfunding, and connect with Tom on:
https://startsomegood.comhttps://twitter.com/startsomegoodhttps://www.instagram.com/StartSomeGood/https://startsomegood.com/academy - Social entrepreneur courseshttps://growit.startsomegood.com - The Food Entrepreneurs Guide to Crowdfunding.
Many thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.au

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Mitch Well is the co-founder, with brother Alex, of Billy Van Creamy, an ice cream business that makes natural, organic and vegan ice cream, just like you would make it at home from fresh and simple ingredients like milk, cream, sugar and eggs.
In this episode, you’ll hear how Mitch and Alex’s entrepreneurial journey started with a home ice-cream maker and a gap they spotted in the Melbourne food truck scene for sweet desserts.
With a little knowledge, a ‘can do’ attitude and a lot of personal sweat equity, the two brothers have bootstrapped the growth Billy Van Creamy from a bowling club kitchen and furniture-van turned food-truck, into two bricks and mortar stores and a foray into the retail grocery channel.
And in the Aftertaste section, I reflect back on my chat with Mitch and share the 2 key questions you need to answer to create winning growth strategies to guide your food and beverage business.
You can learn more about Billy Van Creamy and connect with Mitch on:
https://www.billyvancreamy.com.auhttps://www.facebook.com/billyvancreamyhttps://www.instagram.com/billyvancreamy/
You can find more information about the Business Model Canvas by Strategyzer here:https://www.strategyzer.com/canvas/business-model-canvas
Many thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.au

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Bronte Hogarth is the founder of Raise The Bar, a social enterprise which transforms spent coffee grounds from local cafés into coffee scrub bars with zero waste packaging.
In this episode, you’ll hear how Bronte’s eco-entrepreneur upbringing and desire to lead a zero waste lifestyle, promoted her to step-change from a career in digital marketing to start her own waste upcycling skincare business. Her goal is to help reduce the 100,000 tonnes of wasted coffee grounds that are going into landfill each year. After developing early product recipes at home, Bronte successfully ran a crowd-funding campaign to fund the shift out of her kitchen and into external manufacturing, which has proven to be a key step for business growth.
You can learn more about Raise The Bar coffee scrubs and connect with Bronte on:
https://youraisethebar.comhttps://www.instagram.com/youraisethebar/https://www.facebook.com/youraisethebar/
Many thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.au

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Welcome back, you’re in for another inspiration-packed season of the Eat. Drink. Innovate podcast. I’m Susie White, a product innovation coach, author and podcaster in Melbourne Australia and this Season I’ll be talking with food entrepreneurs, innovators and start-ups to get behind the scenes and find out how they’re building successful businesses and making their mark on the Australian food industry. And I’m mixing things up a little this season by also speaking with food and beverage industry experts, who will offer their wisdom and experience on key topics of building a food and beverage business, such as how to work with a manufacturer, develop packaging, use social media, develop a brand and crowd-fund, to name just a few.
This season, we’d also like to hear more from YOU the listeners.Now you can ask a question, leave a comment or suggest who else I should be chatting with on our new dedicated podcast hotline, simply phone +61 3 8844 4823 and leave me your message.
And if you’re looking for some ‘how to’ advice to come up with new food and beverage product ideas, you can take a look at my Amazon best-selling book, and connect with me on my website or instagram;‘Innovation Feast: Create new product ideas to feed your hungry business”
https://eatdrinkinnovate.com.au/innovation-feast/https://eatdrinkinnovate.com.au/food-and-beverage-product-innovation/https://www.instagram.com/susie.eat.drink.innovate/

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Hello everyone, I’m Susie White and this is a special wrap-up episode celebrating the end of Season 1. of the Eat Drink Innovate podcast. Instead of interviewing a single food entrepreneur, start-up or innovator, in this episode you’ll hear about the top 5 limiting beliefs about starting a food and beverage business and how to overcome these. Everything piece of advice is based on the combined wisdom of the dozens of successful food business founders that I’ve interviewed throughout the year.
I regularly ask my podcast guests, “What advice would you offer someone who wants to start a food or beverage business?” And in this episode you’ll hear their honest and heartfelt responses about how they’ve started a successful food or beverage business by overcoming the following 5 limiting beliefs that:

1. There is a right time to start.
2. You need more time to prepare before you act.
3. You can do it all by yourself.
4. It’s easy money and a fast track to success.
5. It’s going to be right the first time.

Many thanks to all my podcast guests this year for your generosity in sharing your inspiring business stories with us. And to my subscribers and listeners, thank you for all your support and for being as enthused about new food and beverage products as I am.
To express your interest in future services to help you start up your very own packaged food and beverage business, connect with Susie on: https://eatdrinkinnovate.com.au/food-and-beverage-product-innovation/
And a huge thank you to the long-term sponsor of the Eat Drink Innovate podcast, the Monash Food Innovation Centre. Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.au

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Shila Barak is the Product Development Manager of Well & Good, and daughter of the business co-founder, Sam Barak.
Well & Good is at the forefront of the gluten-free food industry. They create high quality, gluten and allergen-free flour and baking mixes of cakes, biscuits and bread. They also make allergen-free ready baked breads including, hamburger buns, baguettes and sliced bread.
In this episode, you’ll hear how Sam was motivated to start the business after making a gluten-free cake for a friend’s son so he wouldn’t miss out on the birthday fun.
You’ll hear how Shila describes their humble start with just four employees in her Dad’s garage and how Sam’s vision has expanded Well & Good from selling into food service channels and major retail stores, to running a bakery. You’ll hear how Shila manages the challenges of working with family members, their philosophy to succession planning and their hands-on approach to developing effective social media content in-house.
And because of their family passion and drive, despite their accountant’s gloomy predictions, Well & Good has grown into the profitable multi-million dollar business it is today.
Plus, in this episode, you’ll also learn about the power of a well-thought out growth strategy and how you might leverage one for your own food or beverage business.
You can learn more about Well & Good products and connect with Shila on:http://www.wellandgood.com.auhttps://www.facebook.com/WellandGoodFoods/https://www.instagram.com/WellandGoodFoods/http://www.youtube.com/user/wellandgoodfood
Many thanks to this episode’s sponsor, the Monash Food Innovation Centre. Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.au
To download the free guide featuring more information about The Ansoff Matrix, go to:https://www.smartinsights.com/guides/essential-marketing-models/

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Nathan Wakeford is the co-founder, with Ben Kelly, of Somage Fine Foods.
It’s a specialty beverage company known for their premium Kali drinking chocolate, Chamellia specialty tea blends, and raw goods like matcha powder and chai spices, which are sold through food service channels.
In this episode, you’ll hear how Nathan mixed their first drinking chocolate in his Melbourne lounge room and twelve years on, this Kali drinking chocolate remains one of their best-selling product lines.
To generate enough revenue to support the two co-founders, Somage Fine Foods expanded its product offer into Chamellia specialty teas, which encouraged Nathan to develop a love of travelling to far-flung tea plantations across Asia, and provided the opportunity to develop private label tea blends for other well-known brands.
Based on the success in Australia, and with a desire to expand Somage Fine Foods globally, Nathan moved to Portland Oregan USA. Today, Somage is a growing multi-million dollar business, supplying over 2,500 food service outlets globally, and carving out an enviable foothold in the US, Australian and Asian markets.
In this episode, you’ll also learn about the importance of reaching innovators and early adopters to grow your food or beverage business during its’ start-up stage, and when launching new products.
You can learn more about Somage Fine Foods and connect with Nathan on:https://somage.com.au/https://somage.comhttps://www.facebook.com/somagefinefoods/
Many thanks to this episode’s sponsor, the Monash Food Innovation Centre. Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auFor more information about the Innovation Adoption Lifecycle model, go to:https://www.interaction-design.org/literature/article/understanding-early-adopters-and-customer-adoption-patterns

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Tahlia Mynott is the co-founder with Scott Turner of Made With Raw Love. They make raw chocolate and cacao elixirs with certified organic and wild harvested ingredients.
In this episode, you’ll hear how Made With Raw Love is really a love story all in itself. On one of Tahlia and Scott's first dates, Scott prepared some frankincense and honey raw chocolate. The use of healing oils in chocolate was a source of inspiration for Tahlia and together they have forged an enviable lifestyle business. Made With Raw Love expresses Tahlia and Scott’s personal passion for healing with food through plant-based eating and compliments Tahlia’s practice and food philosophies as a holistic nutritionist.
Plus, in this episode, you’ll learn about the benefits of sharing your Origin Story as the founder or owner of a food and beverage business.
Learn more about the Made With Raw Love product range and connect with Tahlia and Scott on: https://www.madewithrawlove.comhttps://www.instagram.com/madewithrawlove/https://www.facebook.com/madewithrawlove
Many thanks to this episode’s sponsor, Badalya, a global food and beverage venture catalyst which specialises in taking validated food concepts to global markets. You can check them out at http://www.badalya.com and put them to work building your business.

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Andy Fist is one of the co-founders, with Shaun Malligan, of Kooee Snacks, which produces a range of healthy, high-protein, 100% beef jerky snacks made in Tasmania. Unlike many of its competitors, Kooee jerky caters for active, healthy people of any gender, who share the founders’ love of participating in outdoor activities.
In this episode, you’ll hear how Shaun encouraged Andy to embrace his closet-obsession for beef jerky in New York, to start-up a beef jerky factory in Tasmania. Learn how Andy & Shaun leveraged their high-quality gourmet jerky flavours, iconic Tasmanian wilderness pack graphics and unique single serve packs, to quickly gained buyers’ attention and extend into health food shops, outdoor sporting outlets, deli’s, IGA, Woolworths and Dan Murphy’s nationally.
Plus, in this episode, you’ll learn about the benefits of developing product design guidelines to deliver a consistent product experience that your consumers will love and value.
Learn more about the Kooee! Snacks product range and connect with Andy on: https://www.kooeesnacks.com.auhttps://www.facebook.com/kooeesnacksauhttps://www.instagram.com/kooeesnacksau/
Many thanks to this episode’s sponsor, Badalya, a global food and beverage venture catalyst which specialises in taking validated food concepts to global markets. You can check them out at http://www.badalya.com and put them to work building your business.

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