In this episode, Food & Drink Business editor Kim Berry is joined by Maria Christina, National Manager of Manufacturing & Wholesale Trade, Commonwealth Bank and the CEO of That’s Amore Cheese, Marco Alghisi, to discuss the current state of Australia’s food and beverage manufacturing industry.

We hinge the discussion off CommBank’s latest Food & Beverage Manufacturing Insights Report, with Maria providing insights into manufacturers’ plans for productivity investments, improved efficiencies, and how they are navigating higher energy prices, inflation, and the cost-of-living crisis.

Marco provides a first-hand lens on the current market as well as sharing his experiences working in leadership roles around the world.

The conversation turns to sustainability and what companies are doing to meet consumer expectations and regulations.

LINKS:

Sponsored by CommBank

commbank.com.au/manufacturing

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The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).

The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.

If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to [email protected]

Host: Kim Berry

MC: Grant McHerron

Producer: Steve Visscher

------------------------------

Things you should know:

Guests featured in the podcast are speaking from their personal experiences only. As this podcast has been prepared without considering your objectives, financial situation or needs, you should, before acting on the content, consider its appropriateness to your circumstances. CommBank does not necessarily endorse the views of a particular individual or guarantee the accuracy of the information provided.

Any opinions, conclusions or recommendations made are subject to change without notice. Projects and forecasts are based on a number of assumptions and estimates and are subject to contingencies. Commonwealth Bank does not accept any liability for loss or damage arising out of the use of all or any part of the research.

The CommBank Manufacturing insights report can be found by searching CommBank Manufacturing Insights on the CommBank website.

©2024 Commonwealth Bank of Australia ABN 48 123 123 124 AFSL and Australian credit licence 234945.

In this episode, Food & Drink Business editor Kim Berry is joined by Sam Oakden from End Food Waste Australia to discuss the latest global and local initiatives to reduce food waste.

Sam provides an update on what is happening in the US and EU and the differences in approach between them. The US has just launched a voluntary agreement model, while the EU is putting legislation in place to advance its efforts.

We talk about the success of the Australian Food Pact and how it works with members to achieve ambitious but realistic goals. This links into the importance of collaboration across industry and with competitors.

From there we talk about how End Food Waste Australia is the largest food waste research body in the world and one of the only research bodies that is attached to the agency delivering the interventions.

Before we wrap up, Sam explains what the sector action plans are and their importance in providing sector specific solutions based on research and data.

LINKS:

Sponsored by CommBank

commbank.com.au/manufacturing

End Food Waste Australia

endfoodwaste.com.au/

------------------------------

The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).

The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.

If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to [email protected]

Host: Kim Berry

MC: Grant McHerron

Producer: Steve Visscher

Editor: Chris Visscher

In this episode, Food & Drink Business editor Kim Berry is joined by Australian Food & Grocery Council (AFGC) CEO, Tanya Barden, to discuss the current state of play for Australia’s food and grocery sector.

Tanya gives us an overview of the challenges faced by the industry with increased cost pressures, ageing assets, and a lack of investment. We discuss the role of government grants and tax incentives to invest in Australia’s production capabilities, and the lack of representation of the sector in the Future Made in Australia strategy.

We explore the many inquiries underway in Australia, focussing on the Food and Grocery Code of Conduct Review. Tanya explains the potential to improve relationships between retailers and suppliers, implications if the code becomes mandatory, and her concerns about unintended consequences of some suggestions being considered. We also look at the global market, touch on novel foods and consider the current review of the Food Standards Australia New Zealand Act.

We wrap up by discussing the Council's continued efforts to improve advocacy, industry insights, and reporting trends to its members.

LINKS:

Sponsored by CommBank

commbank.com.au/manufacturing

Australian Food & Grocery Council:

www.afgc.org.au

------------------------------

The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).

The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.

If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to [email protected]

Host: Kim Berry

MC: Grant McHerron

Producer: Steve Visscher

Editor: Chris Visscher

Food & Drink Business - © 2024

In this episode, Food & Drink Business editor Kim Berry is joined by the federal MP Meryl Swanson to discuss the findings and recommendations from the recent House Standing Committee on Agriculture inquiry into food security. As chair of the inquiry, Meryl expands on just some of the 35 recommendations and Australia’s food system.

We start off discussing the recommendations for a National Food Plan, a Minister for Food supported by a National Food Council and a National Food Supply Chain Map. Meryl explains these concepts were rated as most important by the majority of people fronting the committee and submissions.

She talked about the complexity of the deceptively simple term ‘paddock to plate’, and the policy challenges for the sector because it crosses a few portfolios and risks ‘falling through the cracks’.

Meryl explains how these would be implemented, with the National Food Council being an expert advisory panel on all matters related to the food system. She talks about the importance of the Minister and associated functions to sit within the Department of Prime Minister and Cabinet and have ‘clout’ because of the critical role of the food system.

We wrap up by reviewing the suggested tax breaks to businesses who donate food and reduce food wastage, how the plan can foster industry collaboration and innovation, and the next steps for the federal report.

LINKS:

Sponsored by CommBank

commbank.com.au/manufacturing

Australian Food Story: Feeding the Nation and Beyond

www.aph.gov.au/Parliamentary_Business/Committees/House/Agriculture/FoodsecurityinAustrali/Report

Food Security Inquiry delivers report, recommends Food Waste Tax: www.foodanddrinkbusiness.com.au/news/food-security-inquiry-delivers-report-recommends-food-waste-tax

------------------------------

The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).

The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.

If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to [email protected]

Host: Kim Berry

MC: Grant McHerron

Producer: Steve Visscher

Editor: Chris Visscher

Food & Drink Business - © 2024

In this episode, Food & Drink Business editor Kim Berry is joined by Food Futurist, Tony Hunter, to discuss some of the latest food tech developments around the world and their potential impacts on food and beverage R&D.

Kim and Tony catch up on the same day Australian cultivated meat company, Vow, revealed it has created an entire new animal made purely to eat and received approval in Singapore.

We move swiftly into mouse neurons and cyborg computer chips being used for smell, to cultivation techniques used to create meat being used to do so with plants such as cocao and coffee trees, and then onto the potential of AI in food and beverage formulations, before landing on how technology is answering the call for a circular economy by helping develop upcycling processes for food waste.

LINKS:

Sponsored by CommBank

commbank.com.au/manufacturing

Tony Hunter's Future of Food

futuristforfood.com

Quailia: Vow forges ahead, cultivating “entirely new animal”

www.foodanddrinkbusiness.com.au/news/quailia-vow-forges-ahead-cultivating-entirely-new-animal

------------------------------

The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).

The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.

If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to [email protected]

Host: Kim Berry

MC: Grant McHerron

Producer: Steve Visscher

Editor: Chris Visscher

Food & Drink Business - © 2024

In this episode, Food & Drink Business editor Kim Berry is joined by the chair of SPC and executive chair of Perpetuity Capital, Hussein Rifai, and the recently announced director of SPC and managing director of Perpetuity Consulting, former CEO Asahi Beverages, Robert Iervasi.

The pair walk us through the characteristics of a business advisory firm and the services they offer. Throughout the discussion, we get an insight into how their work with clients to raise capital and reduce or eliminate debt, list on the ASX, manage major purchases, and improve profits.

We discuss purposes and strategies behind acquisitions, the importance of planning for short- and long-term goals and preparing for challenges in advance. We also look at why companies look to list on the stock exchange and the factors that must be considered.

LINKS:

Perpetuity Capital

www.perpetuity.com.au 

------------------------------

The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).

The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.

If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to [email protected]

Host: Kim Berry

MC: Grant McHerron

Producer: Steve Visscher

Editor: Chris Visscher

Food & Drink Business - © 2024

In this episode, Food & Drink Business editor Kim Berry is joined by Murray Cod Australia CEO, Ross Anderson, and Luke Piccolo, the co-owner and head chef of Limone restaurant in Griffith, New South Wales. The discussion is about Aquna Sustainable Murray Cod, a world leader in sustainable aquaculture.

Ross gives us an overview of how Murray Cod farming was pioneered by Matt Ryan in Australia, which resulted in a successful, highly scalable farming process with low labour costs that delivers high quality produce. Luke shares his experience working with Aquna, the initial challenge of changing consumer perceptions of Murray Cod, and the exponential growth in its popularity as more people tasted it.

We also get a detailed insight into how technology and processes have been revolutionised since the creation of the first pond, with Murray Cod Australia now running 50 ponds, three hatcheries, and 90 staff, and its intentions to grow its production to 10,000 tonnes by 2030.

We wrap up by reviewing the booming global market of aquaculture, how sustainability is embedded in the business, and the ways in which Luke minimises food waste and maximises flavour in the Limone kitchen.

LINKS:

The Hive Awards: www.thehiveawards.com.au/

Aquna Sustainable: aquna.com/

------------------------------

The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).

The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.

If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to [email protected]

Host: Kim Berry

MC: Grant McHerron

Producer: Steve Visscher

Editor: Chris Visscher

Food & Drink Business - © 2024

In this episode, Food & Drink Business editor Kim Berry, talks to Unilever Australia & New Zealand general counsel, company secretary, and head of B Corp, David Dwyer, about how and why the ANZ business set out to become a B Corp.

We start by unpacking what the rigorous certification process involves and the five categories that are assessed to become a B Corp: Environment, Workers, Community, Customers and Governance.

The discussion gives us insight into the two-year journey Unilever ANZ went through to achieve the certification, the challenges it encountered in gathering data, and the surprises David and the team found along the way.

We wrap up by reviewing the impact of the achievement on the company and its employees.

------------------------------

The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).

The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.

If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to [email protected]

Host: Kim Berry

MC: Grant McHerron

Producer: Steve Visscher

Food & Drink Business - © 2024

In this episode, Food & Drink Business editor Kim Berry talks to Cormac Henry from Mintel about their recently released global Food & Drink trends for 2024.

We explore the four primary trends of consumers prioritising healthy ageing, processes they can trust, inexpensive environmental sustainability, and opportunities for convenience. We assess the health focused consumer behaviours of ageing generations, stigmas surrounding highly processed foods such as plant-based alternatives, and the increased utilisation of technology and quick meals to provide convenience.

We wrap up by exploring the rapid onset of AI, and companies who are capitalising on viral moments to market their products within a very short time frame.

LINKS:

Mintel's Global Food & Drink Trends for 2024:

www.mintel.com/food-and-drink-market-news/global-food-and-drink-trends/

------------------------------

The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).

The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.

If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to [email protected]

Host: Kim Berry

MC: Grant McHerron

Producer: Steve Visscher

Editor: Chris Visscher

Food & Drink Business - © 2023

In this episode, Food & Drink Business editor Kim Berry talks to Roberto Carbone from Cucina Classica about his experience with food, from his family’s delis and own enterprises in restaurants and cafés to his ready meal business today.

Roberto shares the experience and process of licensing one of his products – lasagne – with the feline movie star Garfield, the dramatic impact of Covid, the speed with which the company managed to pivot. Roberto shares his insights on the rise of ready meals and their appeal across most age groups plus some of the future trends he’s expecting to see.

LINKS:

Cucina Classica gets Garfield's lick of approval

www.foodanddrinkbusiness.com.au/news/cucina-classica-gets-garfield-s-lick-of-approval 

------------------------------

The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).

The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer.

The contents are copyright by Yaffa Media.

If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to [email protected]

Host: Kim Berry

MC: Grant McHerron

Producer: Steve Visscher

Editor: Chris Visccher

Food & Drink Business - © 2023