Page 13 - Food&Drink Magazine May 2022

He says it is an interesting time with Covid impacts, supply chain woes, and inflationary pressures all playing a part in consumer behaviour.
“We saw the impact in the increase of home cooking; sales of all the staples went up and flavouring, herbs and spices followed as people experimented with new recipes and meal ideas.
“Now we’re in a period of uncertainty with inflation, so people are watching their spending and looking for good value,” he says.
CHANGING LANDSCAPE, RISING STANDARDS Brownie’s father Bill is now 84. He ran Steric at a time when big brands ruled the world. Today, supermarkets wear the crown.
While trends fluctuate, production standards only rise, says Brownie, with accountability for the supply chain and what is going into foodsincreasinglystringent.
Steric founder William (Bill) Brownie and his son, now CEO, Richard.
LEFT: Steric’s latest release – Billy B’s fermented chilli sauce – is named after Bill. FAR LEFT: Steric launched Australia’s first electrolyte sports drink, Staminade.
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“HACCP standards are continually updated and get more rigorous every year, and the plant is regularly audited.
“We have also put an enormousamountoftimeand
effort into making sure we are producing better quality products more efficiently and with less waste,” Brownie says.
As a member of the Australian Packaging Covenant Organisation, Steric is always reviewing and adapting its packaging materials and methods.
For Brownie, changing and risingstandardsbenefitboth
customers and business. “We run a tight, lean
manufacturing ship that is focused on getting better and better all the time.
“The reward for everyone is seeing products come to fruition,” Brownie says.
From his father’s passion for food in the 60s to Brownie’s commitment in the 20s, Steric is stillsettingstandards. ✷
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