Page 22 - Food&Drink magazine April-May 2023

ORGANICS & NATURALS
This year, Australia’s leading industry event showcasing the best of natural, organic and better-for-you products, Naturally Good 2023, will feature more innovative brands than ever. Fleur Michell talks to three small business exhibitors.
Down the hatch
ROB BARTON: PROGANICS
How did the business start?
We’ve been a food manufacturer for almost a decade specialising in health-conscious products. However, after my partner Bailey’s mother passed away at 56 from cancer, we became more aware about the food we consumed.
When tracing products’ ingredients, we discovered the term ‘natural’ didn’t necessarily mean they were free from hidden chemicals or were processed naturally.
We knew we had to do better and discovered the Certified Organic industry. We formed Proganics – a line of meal replacement and nutritional products in 2017.
Any challenges you’ve faced?
As a certified organic brand registered by Australian Organic Limited (AOL), integrity is at our core. Because the term ‘organic’ is not regulated domestically by the Australian government, it is a challenge competing in the same category as brands that use the term but aren’t certified.
Australia also doesn’t grow or process many ingredients used in nutritional products, so we have to import various certified organic ingredients. Post Covid, importing has become lengthy and costly, impacting supply chain.
Tell us about production?
Our focus is our Organic Meal Replacements, Organic Protein
MANY great ideas are sparked by an ‘a ha’ moment or twist of fate. While the spark is often the easy bit, creating a viable product can be challenging for producers in the rapidly growing healthy living sector.
In keeping up with changing trends, this year’s Naturally Good sees the launch of the Conscious Consumption Zone, highlighting products demonstrating positive social, economic and environmental impact.
ALEXANDRA SZWARCBERG- POCH: ALLIE’S COLD PRESSED JUICES
How did the business start?
I started Allie’s in 2014 while working in marketing. After buying a disappointing bottled juice I thought, “I could do this better”. So, I purchased a small cold press juicer and made some juices for my office. The onsite café manager said he’d try selling some and they sold out by 10am.
I made more and took them to the farmers’ market in Marrickville, Sydney.
I sold out in hours and the best surprise was meeting my now husband, Braian. Within weeks we were partners in life and business.
Any challenges you’ve faced?
Keeping up with demand in the first five years. Every time we got through one production shift the stock was almost gone. It sounds like a good problem, but it was stressful.
LEFT: Organic meal replacement company, Proganics
ABOVE & ABOVE RIGHT: Alexandra Szwarcberg-Poch met her husband selling her beverages at a market. Allie’s juice range.
Tell us about production?
Our juices are made from 100 per cent Australian produce with no added water, sugar, preservatives or concentrates. We source raw fruits and vegetables and grind them into a pulp before being cold-pressed. The juice is bottled and then cold pasteurised to give it six months’ shelf life. The cold- press method is much gentler than centrifugal processes.
Watermelon+ and Daily Greens are our best-sellers.
Have you noticed any shifts in consumer behaviour?
There’s been a shift in premiumisation within the beverage sector. Supplying a chilled product used to be seen as inconvenient or expensive, but now it’s becoming standard.
What are your goals?
To increase presence in the Australian market, start exporting and introduce new products.
Top tip for those starting out?
Don’t let perfectionism hold you back. Make a minimum viable product and get it out. It can and will evolve best if it’s based on customer feedback, so don’t let elaborate business plans stop you from launching.
22 | Food&Drink business | April/May 2023 | www.foodanddrinkbusiness.com.au