Page 21 - Food&Drink Magazine May 2022

The business was born in their kitchen, with Loredana – a keen home cook – making a range of stocks because of the family’s history of food allergies.
“My oldest son had bad reactions to MSG and I couldn’t find many preservative-free stocks, so I started making them instead,” De Simone says.
San Elk grew from there to a business now making more than 1000 containers of Australian Certified Organic stock powder a week, or 60,000 a year, with the range including chicken, beef, vegetable and low-FODMAP stocks.
Growing the business hasn’t been without its challenges, De Simone says.
“It’s difficult to find organic ingredients that have not been sprayed, but we’ve really persevered for the integrity of our brand.”
The impact of the global pandemic on consumer behaviour has been obvious for San Elk.
“As people are looking for
cleaner options the feedback’s been fantastic. Customers love the honesty about the product and we’re now in 550 retailers throughout Australia and parts of New Zealand.
“Demand is growing all the time,” De Simone said.
The range also comes in reusable and recyclable cardboard packaging.
SPINNING THE COOP
The poultry sector has had its fair share of market disruptions in recent years, with Covid, drought, and floods affecting local and export markets.
Fortunately for Inglewood Organic, the organic chicken consumer is resilient and willing to seek out their
RIGHT: Ozganics is Australia’s original organic sauce manufacturer.
products, says national sales manager Greg Youngberry
The family-owned business produces fresh Australian Certified Organic chicken and value-added products including chicken sausages, rissoles, kebabs,
marinades and schnitzels. Youngberry says organic
chicken is more expensive due to the extra costs that go into raising the chickens and production.
“The chickens are free range, and not fed medications or antibiotics, (next page)
ORGANICS & NATURALS
“ Over the past year we’ve seen around nine million Australian households purchase organic food during this incredibly challenging time.”
www.foodanddrinkbusiness.com.au | May 2022 | Food&Drink business | 21