Page 4 - Food&Drink Magazine August 2019

EDITOR’S NOTE
Technology, innovation
EDITOR Kim Berry kimberry@yaffa.com.au
JOURNALIST Doris Prodanovic dorisprodanovic@yaffa.com.au
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Food&Drink Business is
published by Yaffa Media Pty Ltd
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and trends lead this issue
HELLO there,
It is such a cliché, but didn’t that month just fly by. I’m not sure
what happened to July but I do know it ended on a high note with FoodTech Qld. The triennial event in Brisbane showcased the latest in food and beverage manufacturing. Highgate had a knife sharpening unit that was bigger than the Tardis, both inside and out. Schur’s packaging system was as impressive as it is adaptable and efficient. And the team at Vemag showed just how many sausages – in number and variety – you could
produce with its equipment.
Juleigh and Ian Robins’ Outback Spirit
is our Rising Star this month. It is not a young company in years, but it has been – and still is – an industry leader on establishing an ethical supply chain. Juleigh and Ian’s relationships with the Indigenous Australian native food suppliers critical to their business success is testimony to that.
We have lots of industry insight this month: Geoff Parker from Australian Beverages Council talks about the rise of the functional beverage market; Najib Lawland provides information and strategies on finding the right export partner for your business; and Adrian Rogers from Romer Labs continues his series on allergen testing.
We first wrote about Provenir on the
website in May. It is a story about how a farmer, a vet, a chef, a barrister and a marketer who shared a passion about food, animal welfare and the farming sector came together to find an innovative solution to their concerns about live animal transportation. The result is Australia’s first ever licence for a mobile abattoir and a whole new approach to selling and marketing meat.
Then there are people like The Wholey Milk Co.’s CEO Jeff Hastings. He had already developed an avocado that doesn’t go brown, so why not tackle the 155-year-old pasteurisation process? He now has a patented system that extends the milk’s shelf life from 14 days to 60.
So settle in, have a good read, tell your friends, and send me your story ideas.
Onward!
KIM BERRY
ABOVE: Here I am with David McKinnie from ThermoFisher Scientific at this year’s FoodTech Qld.
WHAT’S COMING UP
October 2019
• DAIRY PROCESSING
• PLANT DESIGN & FITOUT
• PACKAGING EQUIPMENT & MATERIALS
• HYGIENE & SAFETY SPECIAL
If you would like to contribute to any of these areas, please contact Food & Drink Business editor, Kim Berry, on kimberry@yaffa.com.au.
4 | Food&Drink business | August 2019 | www.foodanddrinkbusiness.com.au