The Food & Drink Business Podcast

In this episode, Food & Drink Business editor, Kim Berry, is joined by City Larder co-founders, Robbie and Rebecca Bell, and Commonwealth Bank's GM for Small Business Vic/Tas, Tess McCormack.Robbie and Rebecca provide an overview of City Larder and building its reputation as a premium brand for French-style charcuterie products. After seeing a gap in the market for their products, the Bells share how they have overcome challenges, built business relationships, and made investment decisions to grow their product range and production capabilities.Tess gives us an overview of Commonwealth Bank's investment in understanding their clients and providing them with support for a variety of needs, from covering unforeseen costs, equipment, and investing in sustainable utility upgrades to reduce costs and increase production. We finish our discussion by considering the importance for SMEs to explore financing options available to them, particularly during business growth and the benefits that can come with a diversified customer base.LINKS:Sponsored by CommBankcommbank.com.au/manufacturing City Larder:city-larder.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: 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.©2025 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 re-joined by Cormac Henry, the Associate Director for Food and Drink at Mintel. We start looking at the trends for 2025 by considering our previous discussion on the results from Mintel's study which reviewed consumer behaviours including their preference for new experiences, short moments of joy, and health supplements. We explore the uptick in rule rebellion with more snacking and home delivery, introduction of Ozempic into the market and the impact it brings on food and diet preferences and the possible food and beverage opportunities. This extends into improving transparency in the supply chain, production processes, and the ingredients involved.We wrap up by considering the paradoxes of the trends that show the spectrum of human behaviour.LINKS:Sponsored by CommBankcommbank.com.au/manufacturing Download a copy of Mintel's 2025 Food & Drink Trendswww.mintel.com/insights/food-and-drink/global-food-and-drink-trends/#download-----------------------------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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2025

In this episode, Food & Drink Business editor Kim Berry is joined by Dominic Westendorf, the Regional and Agribusiness Banking Victoria GM for CommBank, and the CEO of Ferndale Foods Australia, Leigh Edward, to discuss the valuable role and benefits of regional food and beverage manufacturing.Leigh tells us about Ferndale Foods, and how its foundations are as much in Ballarat as in his family (Ferndale was founded by his father). He shares insights on the benefits of being regionally based, from cheaper industrial land enabling more capital for equipment and operations, to a local workforce and the added benefits that flow into a community from having larger companies in town.Dominic talks about his passion for regional business and shares some of the findings of the latest CommBank Regional Manufacturing Report. While higher interest rates and energy costs persist, the report found 89 per cent of regional manufacturers and distributors were confident about future conditions and were more bullish than their city counterparts on expecting revenue and profit uplifts in the year ahead.Leigh and Dominic talk about the value in having a working relationship where both parties have a thorough knowledge of the local, regional, and macro-economic factors as well as the business.Leigh provides some insights into the process of growing Ferndale twice – an $11m investment to install marshmallow production and $23m for a snack bar line.LINKS:Sponsored by CommBankcommbank.com.au/manufacturing Ferndale Foods:ferndaleconfectionery.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: 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, talks to Jed Simpfendorfer and Dr Ro Mueller from market research firm, Tgarage, about what Australian consumers are thinking and how that impacts food and beverage businesses.The discussion explores Tgarage's most recent insights into consumer behaviours and the tension point between trying to reduce spending but still wanting moments of joy and ways to connect. Jed and Ro breakdown the unfolding shift from spending on entertainment and going out, to the premiumisation of supermarket goods and entertaining at home. Jed discusses the idea of nostalgia and how at times of trying to reduce spending, consumers will avoid buying new items and instead return to the familiar, even products from their childhood.The episode ends with a discussion on how humans have firmly shown, that when faced with making a decision using rational logic or emotional engagement, the emotional will always drive the purchase.LINKS:Sponsored by CommBankcommbank.com.au/manufacturing Tgarage:tgarage.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherEditor: Chris VisscherFood & Drink Business - © 2024

In this episode, Food & Drink Business editor, Kim Berry, talks to Australian Institute of Food Science and Technology (AIFST) CEO, Fiona Fleming, about the critical role of food science and Australia's food and beverage industry.We start with an overview of AIFST, as a not-for-profit industry body with the goal to advance and inspire all food sector professionals through education, collaboration, and recognition to champion a robust, innovative science based Australian food industry to meet future food needs. The discussion reviews the major changes in food science, the valuable education publications AIFST has available, and some of the major topics discussed at the AIFST24 Convention. The discussion also explores AIFST's commitment to supporting and fostering the careers of the next generation of food scientists, the focus on improving food safety and technology, and the necessity for a national food plan.We wrap up with a call out to the industry to further invest in food science and collaboration with others in the industry.LINKS:Sponsored by CommBankcommbank.com.au/manufacturingAustralian Institute of Food Science & Technology (AIFST)www.aifst.asn.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherEditor: Chris VisscherFood & Drink Business - © 2024

In this episode, Food & Drink Business editor, Kim Berry, talks to the managing director at General Mills ANZ, Karen Jenkins. We start off taking a look at Karen's career with the multinational food company, and her experience moving up through the ranks.We discuss the benefits of developing an understanding of all parts of the business, and the value in working in different countries while with the same company.Karen shares her experience of working in the UK during Covid and Brexit and what she learned from leading during a time of immense challenges and uncertainty.We talk about being a woman in leadership and what her experience has been as she moved into senior leadership roles and the importance of having a network of women in similar roles for support, understanding, and advice.We finish the conversation with Karen's thoughts on the current food and grocery market, and the impact cost-of-living pressures are having on consumers' behaviour. And talk about the importance of its ongoing support of Foodbank Australia.LINKS:Sponsored by CommBankcommbank.com.au/manufacturingGeneral Millswww.generalmills.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2024

In this episode, Food & Drink Business editor Kim Berry talks to the CEO of Future Food Systems, Dr James Krahe.We discuss the concept of concept of clusters and ecosystems, their importance in the future of successful food systems and how Future Food Systems Cooperative Research Centre (FFS CRC) is fostering their creation. We then look at the three clusters/sectors in FFS's remit, with projects in Coffs Harbour, NSW, Peel Region, WA, and Sunshine Coast, Qld, for an insight into the dynamic environments that they operate in. James shares his views on optimising portected cropping in Coffs Harbour due to their widespread use, including the community into the discussion to increase engagement, and the importance that meeting centres have in helping to foster collaboration and build the future food systems we need.We wrap up by reviewing the challenges faced in connecting clusters and ecosystems, with a focus on long distances, shelf stability, and variance in quality.LINKS:Sponsored by CommBankcommbank.com.au/manufacturingFuture Food Systems:www.futurefoodsystems.com.auFor Food's Sake:www.forfoodssake.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherEditor: Chris Visscher

In this episode, Food & Drink Business editor Kim Berry is joined by Yume Food founder and CEO, Katy Barfield. The Yume tech platform integrates with food manufacturers' systems, connecting them to other businesses to sell, buy, or donate surplus food.Katy shares the experience of starting the platform, an entirely new concept to the sector, and trying to get businesses on board. The realisation that existing processes to deal with surplus food were disorganised, ad hoc, and low down the priority scale meant Katy and the team knew they were in for a challenge. We also explore some of the options in the food waste hierarchy, calculating the cost of waste, and examples of how manufacturers recouped their costs and sold their surplus food items. A few years on and Yume has rungs on the board with the calibre of companies using the platform and the amount of surplus food no longer going to landfill. The future is bright with plans to expand the platform to SMEs, donation options, and incorporate new and more difficult categories.LINKS:Sponsored by CommBankcommbank.com.au/manufacturingYumewww.yumefood.com.au/ National Food Waste Summit Changemakers: Yumewww.foodanddrinkbusiness.com.au/news/national-food-waste-summit-changemakers-yume ------------------------------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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherEditor: Chris Visscher

In this episode, Food & Drink Business editor Kim Berry is joined by start-up Naked Rivals co-founder, Andrew Gordon.From the kernel of an idea to the relentless anxiety of bringing that idea to fruition, Andrew shares the highs and lows of launching Naked Rivals – a frozen citrus product range that upcycles ‘ugly fruit' and provides cost-effective convenience year-round.We talk about the willingness of people in the industry to share their knowledge and experience, and the value that comes from those connections.Andrew takes us through the key steps of starting a business before we turn to the intense stress and relentlessness of getting a company off the ground. The path to securing capital can be brutal and Naked Rivals has experienced it firsthand.We wrap up by looking down the road for the company and the power of dogged determination. It is a heartfelt, vulnerable, and brutally honest insight into the reality of being a start-up.LINKS:Sponsored by CommBankcommbank.com.au/manufacturingNaked Rivalswww.nakedrivals.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherEditor: Chris VisscherFood & Drink Business - © 2024

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 CommBankcommbank.com.au/manufacturing------------------------------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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: 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 CommBankcommbank.com.au/manufacturingEnd Food Waste Australiaendfoodwaste.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherEditor: 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 CommBankcommbank.com.au/manufacturingAustralian 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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherEditor: Chris VisscherFood & 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 CommBankcommbank.com.au/manufacturingAustralian Food Story: Feeding the Nation and Beyondwww.aph.gov.au/Parliamentary_Business/Committees/House/Agriculture/FoodsecurityinAustrali/ReportFood 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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherEditor: Chris VisscherFood & 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 CommBankcommbank.com.au/manufacturingTony Hunter's Future of Foodfuturistforfood.comQuailia: 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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherEditor: Chris VisscherFood & 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 Capitalwww.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherEditor: Chris VisscherFood & 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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherEditor: Chris VisscherFood & 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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & 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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherEditor: Chris VisscherFood & 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 approvalwww.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherEditor: Chris VisccherFood & Drink Business - © 2023

In this episode, Food & Drink Business editor Kim Berry talks to plant protein food manufacturer Harvest B's co-founders Kristi Riordan and Alfred Lo about their aim to provide locally sourced plant-based meat and alternative proteins to Australian food manufacturers.We discuss the cost, taste, and textures of plant based proteins, with a focus on consumer habits, current market costs, and the processes that the proteins undergo. Kristi gives us a breakdown of how Harvest B developed its shelf stable products, the challenges its faced, and the current trends in the Australian market. We also get an insight into how producers are engaging with Harvest B, how access to animal protein has been disrupted, and the blending of plant and animal proteins. We wrap up by getting a sneak peek into Harvest B's upcoming products.LINKS:Harvest B: https://www.harvestb.io/ ------------------------------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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2023

In this episode, Food & Drink Business editor Kim Berry talks to Fever Tree MD ANZ, Andy Gaunt, about the company and how it disrupted the little thought about market of mixer drinks. The discussion explores the history behind Fever Tree and its impending 20-year anniversary, and its focus on developing tonic waters – and other mixers – that are the best support act for gin and other spirits. We also get insights into how their tonics are produced, the logistics behind their global distribution network, and some exciting news about its presence in Australia. We wrap up by discussing the science behind carbonation and Fever Tree's new line of cocktail mixers.LINKS:Fever-Tree Australia: https://fever-tree.com/en_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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherEditor: Chris VisscherFood & Drink Business - © 2023

In this episode, Food & Drink Business editor Kim Berry talks to the founders of ‘attention strategy agency' Stanley House Studios, David Wasserman and George Redmond. The pair share their experience and insights working with food and beverage companies and brands to grow consumer awareness and market share.We discuss the chicken/egg dilemma regarding the timing of launching a campaign for a young brand and where to allocate funds and resources. David and George recount brand activations and ongoing content creation, looking at how the industry is constantly changing and the need to be agile.The pair provide a glimpse into the world of algorithms and ways to finely target a campaign for success.LINKS:Stanley House Studios: https://www.stanleyhousestudios.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherEditor: Chris VisscherFood & Drink Business - © 2023

In this episode, Food & Drink Business editor Kim Berry is joined by Bronwyn Cheng, Head of World Foods ANZ at General Mills, to talk about its iconic Old El Paso range.We get an insight into Bronwyn's journey to her current position in food and marketing, as well as Old El Paso's market leadership in Australia. The discussion explores the popularity of its products, how Cheng and her team keep a heritage brand fresh and retain its consumer appeal and loyalty.We wrap up quizzing Bronwyn on how to eat a taco without making a mess, and take a snapshot of some of General Mills other brands.LINKS:General Mills: https://www.generalmills.com.au/Old El Paso: https://www.oldelpaso.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2023

In this episode, Food & Drink Business editor Kim Berry talks to Coco & Lucas founder and CEO Diem Fuggersberger and managing director David Vu. In a wide-ranging conversation, Diem and David share the experience from start-up to leading national ready meal business. Diem and David recount the experience of getting started in 2016, the challenges Covid presented for the growing business, and the company's mission in developing plant-based and allergen free meals.LINKS:Coco & Lucas https://cocoandlucas.com.au/about/Food & Drink latest newshttps://www.foodanddrinkbusiness.com.au/news ------------------------------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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2023

In this episode, Food & Drink Business editor Kim Berry is joined by the co-founders of functional beverage Ārepa, Angus Brown and Zachary Robinson, to talk about the science and steps needed to make a beverage truly beneficial.We discuss the rapid growth of the market with a focus on nutritional drinks that aim to improve brain health, as well as boosts in energy and immunity. We get an insight into the development of Arepa, and the possible benefits it can provide to those with ADHD, dementia, and other neurological conditions, all whilst being natural and caffeine free.We also explore how Ārepa delivers the therapeutic doses required, as well as the logistics associated with conducting clinical studies, securing supply chains, and ensuring that the product is accessible to consumers.LINKS:The brain food berrywww.foodanddrinkbusiness.com.au/news/the-brain-food-berryĀrepa raises $2.96m, international growth focuswww.foodanddrinkbusiness.com.au/news/repa-raises-2-96m-international-growth-focus New nootropic beverage to clear your mindwww.foodanddrinkbusiness.com.au/new-in-store/new-nootropic-beverage-to-clear-your-mindList of clinical studies used to inform the development of Arepa:www.drinkarepa.com.au/pages/clinical-research ------------------------------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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2023

In this episode, Food & Drink Business editor Kim Berry is joined by Emma Stride and Ali Farid from Kerry APMEA, to talk about consumer tastes for sweetness.We discuss consumer behaviours in relation to sugar consumption, with a focus on amount, type and products. We also get an insight into Kerry's Sensibly Sweet campaign to inform businesses, and how regulations controlling sugar in foods changes the palette of a culture. The discussion explores functional ingredients and the flavour implications they can have on products, and the increased focus on health triggered by the COVID-19 pandemic.We wrap up by getting an insight into the culture and process behind Kerry's research, and the experiences of Emma and Ali pursuing the research of taste and nutrition.LINKS:Sensibly Sweet Campaignwww.explore.kerry.com/sweetness-research.htmlRegistration for foodpro2023 now openwww.foodanddrinkbusiness.com.au/foodpro/registration-for-foodpro2023-now-open ------------------------------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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2023

In this episode, Food & Drink Business editor Kim Berry is joined by the co-founder and CEO of incubator and accelerator program Seedlab Australia, Hazel MacTavish-West, to discuss what it takes to help a micro business grow and succeed.We explore how Seedlab works with food, drink, personal and home care product businesses to get their products onto supermarket shelves. Hazel gives us an insight into their Bootcamp Incubator and Cultivate Accelerator programs, and the lessons and experiences that businesses can expect. The discussion also explores the trends that consumers and businesses can expect in the sustainable product market.LINKS:www.seedlabaustralia.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2023

In this episode, Food & Drink Business editor Kim Berry talks to Young Henrys Brewing Company co-founder and gentleman at large, Oscar McMahon.The pair discuss the brewery's recent B Corp certification and how it fits into the company's over-arching mission to both save the planet one beer at a time and support the community that supports it.Oscar explains the success of its carbon emission reduction project with the University of Technology Sydney Climate Change Cluster, and the potential for it to be implemented across the brewing sector.The episode wraps up with a look at all the other projects and programs run by Young Henrys that touch all aspects of the business.LINKS:Young Henrys secures B Corp certificationwww.foodanddrinkbusiness.com.au/news/young-henrys-secures-b-corp-certification------------------------------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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2023

In this episode, Food & Drink Business editor Kim Berry is joined by Michele Stansfield, Co-Founder and CEO of precision fermentation start-up Cauldron, to discuss how the company is unlocking the next evolution of the way we produce food, feed, and fibre globally. Michele outlines how Cauldron has created a continuous hyper-fermentation platform, which is highly efficient, lower in costs, and reduces commercial risk. LINKS:Cauldron set to supercharge precision fermentationwww.foodanddrinkbusiness.com.au/news/cauldron-set-to-supercharge-precision-fermentation------------------------------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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2023

In this episode, Food & Drink Business editor Kim Berry is joined by Professor Paul Wood, a board member at the Australian Academy of Technology & Engineering, to talk about the economic realities of cultivated meat.We discuss its viability, the logistics, and challenges associated with the field, including costs, regulatory matters, marketing, and scalability.LINKS:Vow applies to FSANZ for cultured quail approvalwww.foodanddrinkbusiness.com.au/news/vow-applies-to-fsanz-for-cultured-quail-approvalVow puts mammoth meatballs on the menuwww.foodanddrinkbusiness.com.au/news/vow-puts-mammoth-meatballs-on-the-menu Related conferencesCumulus 2023 (Las Vegas, 11th Sept)www.foodanddrinkbusiness.com.au/yafevent/cumulus-2023 AltProteins conference returns, expands, launches (Melb, 4th Oct)www.foodanddrinkbusiness.com.au/news/altproteins-conference-returns-expands-launches ------------------------------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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2023

In this episode, Food & Drink Business editor Kim Berry is joined by Ray Hanly, CEO of Beak & Johnston, and Aiden Heke, CEO of Decision Inc Australia, about using data analysis services to expand businesses.We start off by discussing the role that data analysis plays in growing a business, and the move from lagging data to live data to better respond to changes in consumer behaviours. Ray and Aiden give us an insight into how they undertake analysis of sales and supply chain data, and the typical time frames that businesses can expect in preparation, implementation and utilisation of the data generated by the business.LINKS:Beak & Johnston: www.beakandjohnston.com.au/Decision Inc Australia: www.decisioninc.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherEditor: Chris VisscherFood & Drink Business - © 2023

In this episode, Food & Drink Business editor Kim Berry is joined by Lisa Rippon Lee, Vice President, Public Affairs, Communications & Sustainability for Australia, at Coca-Cola Europacific Partners (CCEP) and John Tortora, Group Chief Procurement & Sustainability Officer at Asahi Beverages.We discuss Circular Plastics Australia, the collaborative joint venture between the two beverage giants, Pact Group, and Cleanaway to close the loop on PET bottles.LINKS:www.circularplasticsaustralia.com/ www.cocacolaep.com/ www.asahi.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherEditor: Chris VisscherFood & Drink Business - © 2023

In this episode, Food & Drink Business editor Kim Berry is joined by the ANZ managing director for ePac Flexibles, Jason Brown, and RED Group's marketing and communications manager, Rebecca Gleghorn.We get an insight into how ePac provides innovative flexible packaging solutions and the role RED Group plays in recycling soft plastics in Australia. We explore the importance and benefits of soft plastics, dispel misconceptions on plastic packaging and recycling, and discuss advancements in the sector.LINKS: APCO National Packaging Targets by 2025:www.foodanddrinkbusiness.com.au/news/apco-launches-anzpac-2025-targets-roadmapePac: www.epacflexibles.com.auRed Group: www.redcycle.net.auPackaging Recyclability Evaluation Portal (PREP tool): www.prep.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2022

In a wide-ranging discussion, Food & Drink Business editor Kim Berry talks to Mondelez International president ANZ/Japan and chair of the Australian Food & Grocery Council about the local - and global - food and beverage sector.------------------------------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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2022

In the largest Asia-Pacific consumer research project for consultancy Bain & Co, 16,000 consumers in 11 different countries were surveyed and 50 hours of one-on-one interviews completed, to gain a greater understanding of consumer attitudes and experience with sustainability and the role it plays in the products they buy.Food & Drink Business editor Kim Berry talks to the report's lead author and associate partner at Bain, Zara Lightowler, and Bain partner and head of APAC Consumer Products Practice David Zehner, about the report's findings.Some of the results will surprise, some may even shock. This episode provides real insights into the minds of consumers and business owners, and the challenges still in play when it comes to purchasing behaviour.------------------------------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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2022

With more than 20 years-experience with multinational food business Mars, Andrew Loader was looking for a new project to try doing business a little differently.Openway Food Co. is the result. With co-founder Gavin Evans and backing from private equity group Five V, Openway acquired three health food companies, Annex Foods with brands including Red Tractor, healthy snack company Table of Plenty, and Keep in Cleaner.Loader talks about the different approach, with the acquisitions designed to build the companies rather than break them up, and create a platform that makes health food easier to understand and for consumers to find.It has allowed the individual business founders to determine how much they are involved in the business, from still running the company to focussing on an area like R&D.Loader explains that one of the benefits has been that during the disruption of recent years, there has been a depth of experience across the business that has helped keep the focus on goals rather than just the immediate difficulties.We discuss Loader's thoughts on the health food aisle, and that there are many people who still don't know what is down there, if it is healthy and whether they can trust it.We look at the challenges for retailers and the need for brands to keep bringing new products to the shelves and the churn that occurs when that doesn't happen.For Loader, one way to address this is the Openway model, or others which collaborate on certain parts of operations and also greater pressure on technology to help fill some of the gaps when it comes to innovation.We look at how Openway is finding new functionalities for heritage foods, adding collagen for example to Red Tractor Oats. Loader updates up on its launch in the US and the favourable feedback from retailers at a traditional product but offering new benefits.We end with Loader saying while the launch of Red Tractor and Raise the Bar into the US market is a major focus at the moment, Openway is committed to making consistent quality products, managing the complex supply chain. and building something for tomorrow.------------------------------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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2022

From growing up in the lentil belt of Canberra, to co-founding one of the country's leading craft breweries, Capital Brewing Co, Laurence Kain talks to and Food & Drink Business editor Kim Berry about being Australia's first climate active certified fully carbon neutral brewery.Laurence and co-founder Tommy Hertel opened the brewery in 2016 after successfully running venues in Canberra and building friendships with Sydney craft brewing icons Young Henry's and Grifter Brewing Co.Laurence describes his childhood in Canberra's ‘lentil/Birkenstock belt' and how seeing the impact of climate change during climbing and skiing trips made the pair committed to making the brewery as environmentally sustainable as possible.He explains how the process to carbon neutrality takes time, is complex and can be expensive and how they decided to work with the consultancy that helped them through the process and the federal government Climate Active certification body to develop a template that could be used by other craft breweries.We talk about some of the achievements and savings made by Capital, and its new sustainability goals.The episode wraps up with news of a new pilot brew system which enables to Capital team to brew small batches for limited releases and new beer flavours.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2022

Australian Native Products is the world's largest grower and supplier of lemon myrtle. In this episode Food & Drink Business editor Kim Berry talks to general manager Ross Norris about the business and this, the queen of lemon herbs.We start off discussing the history of Australian Native Products, its expansion, and establishing a consistent, high quality, organic product.Ross explains how ANP processes the crop to preserve the flavour and medicinal qualities of the lemon myrtle. We delve into the numerous applications for this hardy native including food, agriculture, cosmetics and health.The company is focused on global expansion and Ross gives us an update on his recent trip to the World Tea Expo in the US.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2022

Food & Drink Business editor Kim Berry catches up with SPC chair Hussein Rifai on the company's local and global growth, food as medicine, and the domestic challenge of building a level playing field for home grown products and imports.We start with the recent news of a $111m raise and how its value was more than financial. Hussein explains that with the investment coming from Australian companies, the value of new perspectives and ideas is amplified because they understand the local culture, economy, and systems the business is operating in.We then turn to a discussion around the company's SPC Care division – its dedicated healthcare nutritional business – which was developed in response to the Royal Commission into Aged Care. Hussein's passion about ensuring the elderly and others with additional needs have quality nutrition is matched by his commitment that the IP developed by SPC can be exported and used around the world.Hussein shares news about talks currently underway to acquire a food company in Spain that will become SPC's base for Europe and North Africa.The episode concludes with a discussion around the uneven playing field when it comes to Australian products and imports on the supermarket shelf, and food security.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Jayden WennholzProducer: Steve VisscherFood & Drink Business - © 2022

Food & Drink Business editor Kim Berry talks to the three directors of The Upcycling Initiative (TUI) Foods: Peter Taitoko, Tony Cartwright, and Mike Nagorcka.We meet each of the men and discuss the experience they bring to the company – Peter's long background in processing and fitout with his company RMR Process; Tony's equally esteemed background in FMCG; and Mike's experience as a fifth-generation farmer.The discussion moves to how the business came about – and how a shared passion for fixing Australia's broken food supply chain started from a kernel of an idea and is already looking to global markets.The trio discuss how they tipped the supply chain model on its head and then put it back together in a model that was better for farmers as well as the environment and consumers.The result is a model where a processing plant is built on a property in a joint venture model with the primary producer. All the equipment is designed and built locally and where possible by-product is also used, creating a micro circular economy.Product that would have gone to waste is instead upcycled into value-added products, adding an income stream for the farmer and providing Australian ingredients to the food, nutraceutical and pharmaceutical industries here and overseas.We end the discussion talking about growth plans and the number of farms already adopting the model.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2022

Food & Drink Business editor Kim Berry talks to Chantale Millard, the CEO and managing director of Maggie Beer Holdings, about its growth from the company selling products from Australia's culinary icon Maggie Beer to where it stands today, a scalable premium ecommerce and omni channel business, set to meet its group revenue guidance of $100 million for FY22Chantale recounts her history with the company, from originally working with Maggie and Colin Beer on Maggie Beer Products to being part of the leadership team, as the company became part of a company listed on the ASX, which was then rebranded as Maggie Beer Holdings.We discuss its growth and acquisitions of Paris Creek Farm in South Australia and Saint David Dairy in Victoria, how the culture and ideals of the companies fitted together well and have moved into a growth phase.Chantale talks us through the growth of the company's ecommerce business when Covid arrived and the remarkable response from the public to Maggie's cooking videos. To date, the videos have had about 6.5 million views.As the ecommerce business started growing, the company realised the potential in the online marketplace. We discuss the acquisition of Hampers Gifts and Australia and how it has diversified the company's revenue stream and provided a major growth channel.We talk about the challenges of the supply chain disruptions that have characterised 2021/22 and how Maggie Beer Holdings is managing the situation.Chantale tells us about the upcoming release of Paris Creek Farm branded milk into supermarkets in New South Wales and Victoria and its point of difference being that its milk is now from carbon neutral farmers.We talk about what Chantale loves about her job and she provides the correct answer to the question of what her favourite Maggie Beer product is.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Kent RichardsonProducer: Steve VisscherFood & Drink Business - © 2022

The industry leader when it comes to aseptic carton packaging systems and solutions SIG has paired with Australia's premium stock and bouillon brand Massel to launch its latest range in Australia. In this episode, Food & Drink Business editor Kim Berry talks to Baris Altay, SIG's ANZ marketing and business development manager, and Mark Caine, the marketing director for Massel, about the new carton and what makes it unique.When most of us pour that stock into our risotto or soup we pay very little attention to the carton it comes in. This episode is about to change that.From helping us understand what aseptic cartons are, through to the challenges of using recycled materials and being recyclable while maintaining food safety, Baris and Mark share the historical information about both companies, how they align and the work that has gone into producing the new packaging product.Baris explains that as a packaging company, SIG has always been driven by developing sustainable and affordable packaging solutions. With a history more than 100 years old, he explains the latest packaging – the SIGnature Full Barrier – sets a new benchmark for the company and the industry.We discuss just what makes an aseptic carton sustainable, with the three key raw materials used in the Full Barrier range coming from certified responsible sources.Mark explains the importance of packaging for Massel and the role it plays in its goal to have no more packaging products going to landfill.Baris talks about the range of products the new packaging will be used with and notes the increase in consumers who want plant-based products to help reduce their impact on the environment.The conversation concludes with Baris providing some insight into what's on the horizon when it comes to even more sustainable packaging solutions.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2022

Brianna Casey is the CEO of Foodbank Australia, Australia's largest food relief organisation that provides essential food & groceries to front line charities around the country. In this episode, Brianna talks to Food & Drink Business editor Kim Berry about food insecurity and its prevalence within all walks of life in Australia.Even before the Black Summer bushfires and COVID, Foodbank was helping 815,000 Australians every month to obtain essential, safe, healthy and culturally appropriate foods and groceries. Currently, that figure has expanded to well over one million people per month. Brianna notes that it's not just the homeless or those living in poverty who are struggling to feed themselves and their families. She points out that many Australians are only a missed payday away from food becoming a discretionary item in the home.We talk about the logistics involved in obtaining and distributing food to those in need, the unpredictability of supply through food rescue and the ground-breaking work Foodbank has performed to arrange collaborative manufacturing as well as funding the purchase of food and grocery products thanks to donation of funds to the charity.Brianna recalls the impacts to Foodbank's ability to operate due to Covid and recent flooding which disabled supply lines to the west and north of the country.She also talks about the importance of working with government and having a seat at the table to drive social policies to support the most vulnerable in Australia and reduce food inequality.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2022

Ray Hanly left his Irish homeland to join Beak & Johnston, one of Australia's largest chilled ready meal manufacturers. His goal was to not only grow the company, but to change the minds of Australian consumers about prepared meals. In this episode, Ray talks to Food & Drink Business editor Kim Berry about what that involves.Ray talks about the challenge of breaking down consumer mistrust in the sector and the critical need to listen to consumers if you want to succeed. He talks about how meals must be healthy, convenient, and trustworthy for consumers to develop loyalty and how paramount it is to maintain high quality and consistency.He explains the roles automation and technology play in ensuring the consistent production of high-quality meals but how the crew of 800 people who work at Beak & Johnston are the foundation and reason for its success.We talk about the company's latest expansion, with works underway on a $90 million kitchen facility next door to its existing factory in Sydney's West that will ultimately increase the company's output by up to 40 per cent over coming years.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2022

Duxton Vineyards produces around six per cent of Australia's annual wine grape supply, but the business is committed to a lot more than high quality grapes.In this episode, Food & Drink Business editor Kim Berry talks to Duxton's managing director Wayne Ellis and environmental manager Dylan Klingbiel about what sets the company apart.Wayne provides an overview of the company, with more than 2400 hectares of wine grapes in the Mildura and Sunraysia districts of the Murray-Darling Basin. It is a harsh environment that Duxton is committed to caring for, with Wayne emphasising the need to look after mother earth.Dylan leads us through a sample of the environmental programs, progress, and challenges the company has instigated and grappled with. He shares a remarkable story he had with local Indigenous Australians discovering an Aboriginal firepit almost by accident.It is a discussion that highlights the passion felt for the work they do and the environment they rely on.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2022

Global food futurist Tony Hunter is back, talking to Food & Drink Business editor Kim Berry about the latest developments in food tech, from cultured meat to mycoprotein and beyond.In our second episode with Tony, he is straight out of the gate reminding us that the future of food is technology and not just those traditionally associated with food and beverage. We talk about how technology from medical fields and AI are now active in the sector, with change occurring faster than ever.We take a little look back to the post-WWII US, when crops were developed using gamma rays in a bid to show Americans nuclear energy could be used peacefully and how many of these grains and crops can today be labelled organic.Tony calls for a fundamental rethink about what we find acceptable when it comes to technology in food production. He also says there is a need for businesses to shift from a B2B mindset when adopting new ingredients and methods to educate and inform the consumer at the same time.We discuss the two big issues for the plant-based meat industry – taste and price parity – and how they are now only a couple of years off.Tony updates us on the amazing output increases being seen in the mycoprotein food industry and we finish up on innovations that are gaining momentum including plant molecular farming.As Tony says, “Change will never be slower than it is today.”------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2022

For Tim Noakesmith, it has been quite the non-linear career trajectory to his current role as co-founder of cultured meat company, Vow. But when you know he's life goal was to have a major impact on the world, it makes sense he is now at the helm of one of the international leaders in this ground-breaking field.We start with Vow's origin story and the basics of how cultured meat is made. Tim explains the quest to cross the ‘uncanny valley', that space when something doesn't feel – or taste – how you think it should and your immediate response is disgust or rejection.From there, he talks about the potential for cultured meat beyond simply replicating the animal the cells have come from. As he says, “cells are an exciting ingredient and they're going to make exciting foods”.Vow raised $7m in seed funding last year and is on the cusp of making some major announcements. Tim says the company's culture is one that doesn't like to rest on its laurels, with a diverse team of “really smart problem” solvers making sure Vow is at the front of this burgeoning food technology.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2022

Food & Drink Business editor Kim Berry talks to Coca-Cola Europacific Partners vice president and general manager of Australian, Pacific and Indonesia Peter West about the transition from Coca-Cola Amatil to CCEP, how the company navigated the pandemic, and his leadership experience and goals.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2021

Food & Drink Business editor Kim Berry talks to Grant Davidson, managing director of Davidson Branding, about the changes in consumer behaviour and the increase in startups in the FMCG sector.The episode opens with Grant commenting on the roller coaster of fundamental shifts in shopper behaviour over the last 18 to 24 months, with COVID speeding up some changes but also the Millennials becoming the most influential consumers and Gen-Z coming of age. He notes that these two groups love discovering new brands and are more likely to shop locally, be health conscious and support ethical, sustainable products, so brand owners need to start adapting to these changes.The discussion then moves to the levelling effect of digital technology, allowing startups to grow faster than the big brands have and to choose whether to stay online or progress through to independents and supermarkets as their production capabilities grow. This leads to a discussion on the packaging freedoms that are offered from online sales as opposed to being on a supermarket shelf and the ability to provide more information about a product's sustainability and provenance.We wrap the episode with the explosion in plant based meats and the rise of cultured meat products, both of which are being fuelled by Millennials and Gen-Z who are more willing to adopt them than previous generations. Grant then notes the increasing pace of change in FMCG, his recommendations for brand survival during this time of change and his views on the near future.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.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 editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Jayden WennholzProducer: Steve VisscherFood & Drink Business - © 2021

Food & Drink Business editor Kim Berry talks to Scott Fry, co-founder of Loving Earth, a maker of vegan, organic, fair trade chocolate, about making amazing chocolate, climate and digital assets.From years spent in India and Mexico working with small Indigenous farming cooperatives, Scott talks about how witnessing the impact of urbanisation, industrial expansion, mining, and the destruction of the natural environment as small holder farmers were moved off their land. His passion and inspiration to create a company that could support small holder farmers in a way that would help them preserve their culture and natural ecosystems they are the custodians off.His time in Mexico resulted in him discovering cacao, working on a project to save the heirloom variety of cacao and feeding his interest in agroforestry and sustainable agriculture.We discuss the challenges of maintaining relationships and ethical supply chains from a distance as well as the realities of being an industry pioneer. For Scott it is ultimately about being as ethical and transparent as possible while staying true to your principals.Scott explains how taking Loving Earth to the US and Europe exposed him to the regenerative movement and the role agriculture can play in drawing carbon out of the atmosphere. We talk about the intersection between ecological services, regenerative agriculture, carbon markets, carbon credits, and digital assets.Just as Scott was at the forefront of ethical chocolate production, he is now keen to do the same with the latest technology and its potential to transform an industry.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.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 editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryEditor: Jayden WennholzProducer: Steve VisscherFood & Drink Business - © 2021

Food & Drink Business editor Kim Berry talks to James Ajaka, CEO of Darrell Lea, about his first year running the company and what we can look forward to from Darrell Lea.We start the episode with James reviewing the highlights of his first year as CEO, the importance of balancing available resources against opportunities and the benefits being realised from efforts made by previous teams within Darrell Lea. This transitions into a discussion on the future initiatives the company is investing in and the use of research to identify new opportunities through leveraging key products.James also discusses the company's international presence and that it has significant market share of liquorice in the USA and Canada. He also compares the differing levels of COVID impact they have experienced between 2020 and 2021.We then move on to an assessment of the confectionary segment and a discussion of consumer loyalty along with their willingness to try new things. This leads to further discussion of the innovations we can expect to see, including an expansion of the Life Savers brand that Darrel Lea purchased in 2018.The episode wraps with a review of James' career in the food and beverage industry along with his views on both receiving and providing mentorship and support in his role as CEO.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.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 editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryProducer: Steve VisscherFood & Drink Business - © 2021