Women Transforming Food

In this episode, Amie and Angeline sit down with Jasmine Medwell, head of sustainable impact at Woolworths Group, to discuss Woolworths' in-store collection network that has returned more than 50 million pieces of soft plastics and how this initiative demonstrates that circularity can move beyond a compliance exercise and become a practical, customer-facing solution. 

Are mainstream Australian supermarkets missing out on the fastest-growing consumer shift in retail? In this episode of Women Transforming Food, hosts Amie Larter and Angeline Achariya sit down with former Coles Group category manager May Wong to uncover the rise of the "in-between" shopper—second-generation migrants and culturally curious Australians caught between niche specialty grocers and conventional supermarket shelves. May reveals how independent Asian grocers act as secret incubators for mainstream retail trends, why iconic dishes like gyoza and curries are set to become everyday Australian staples just like pasta, and where major FMCG brands are still missing critical data on emotional brand loyalty. Download the podcast to discover how to capture this massive, underserved market before your competitors do!

From MasterChef Australia’s beloved "Sauce Boss" to supermarket shelves nationwide, discover how Sumeet Saigal leveraged reality TV fame to build Masala Makers and revolutionise how we cook Indian cuisine. In this episode of Women Transforming Food, Sumeet opens up about the bold commercial gambles of launching a solo brand, the secrets behind creating ultra-versatile, region-spanning sauces, and how she used powerful retail data—and a direct, deeply trusted connection with her audience—to turn a televised dream into an overnight commercial success. Download now to get an insider's masterclass on modern brand-building, cultural authenticity, and taking the leap from passionate home cook to thriving food industry founder!

In this episode, our host, Amie Larter and co-host Angeline Achariya, sit down with Miranda Higgins, the Managing Director of Dollar Sweets, to discuss her 22-year journey leading a 79-year-old family business. Miranda candidly shares the lessons that shaped her leadership, from conquering imposter syndrome as a 26-year-old navigating a factory floor to the productivity power of tackling her hardest tasks first thing in the morning. You will discover how Dollar Sweets balances a stable base of everyday products with high-reward risks —including how they capitalised on short-term fads like freeze-dried candy and managed the chaos when their "dot cakes" went viral. Packed with practical wisdom on building a killer team around your weaknesses , bouncing back from failures , and why human relationships remain an irreplaceable superpower in an AI-driven world, this episode is a must-listen for anyone looking to build a resilient career or business. 

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In this episode of Women Transforming Food, host Amie and co-host Angeline Achariya interview Lisa-Claire Ronquest-Ross, Chief Science Officer of V2 Food, on balancing scientific rigor with commercial reality. Lisa shares how V2 Food leveraged CSIRO research and a Hungry Jack's partnership to launch the plant-based Whopper, maintaining market leadership through global consolidation by continuously refining formulations to improve taste and reduce costs. She details her strategies for decoding science for the boardroom—such as branding their research platform "Replitech" and establishing "taste" as a board-level KPI—while advocating for better industry-university alignment in Australia and using partnerships, an advisory board, and a dedicated internal team to protect long-term discovery from short-term commercial pressures.

In this episode of Women Transforming Food, Eugene Cha Navarro, Managing Director of CJ Foods Oceania, explains how "organizational empathy" serves as a strategic driver for the global Bibigo brand. She explores how deep human understanding bridges the gap between global ambition and local relevance, helping Korean flavors find a permanent home in Australian kitchens. By reframing empathy as a commercial capability rather than just a personal trait, Eugene reveals how it accelerates trust with retailers and fuels smarter innovation. It’s a compelling look at why the most successful food brands are those that truly listen to the people they serve. 

Nicole McNaughton is on a mission to put more local food on local plates across Australia – something she believes is crucial to a thriving local food industry.

In this episode, Amie and Angeline sit down with Lucy Chen, co-CEO of Mr Chen's Dumplings to discuss how a passion for food plays a huge role in ensuring authenticity and flavour remain absolute priorities for Mr Chen’s in order to maintain growth and build market share.

In this episode Kelly Johnson, founder of Woodlane Orchard & Sphiker, chats to Amie and Angeline about how she is helping farmers convert produce that might otherwise have gone to waste into valuable income – and at the same time creating shelf-stable meals for consumers at a price point that resets value perceptions.

In this episode, Amie and Angeline chat to Kim Seagram, co-founder and chair of FermenTas, about the fermentation project, future food trends, and the importance of provenance that helped establish Tasmania’s reputation as a regional food hub.