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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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,...

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...

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...

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...

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...

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...

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 &...

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,...

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...

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...

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...