Business

Sidel whitepaper shows how beverage industry can harness the growing consumer trend for variety packs

Following the booming interest in beverage variety packs among North American consumers, many beverage producers are now considering implementing this packaging strategy in other markets. Sidel has distilled its expertise in variety packs into a new whitepaper to support producers and brewers in their decision-making. The launch of Sidel’s new variety pack solutions whitepaper will aid brewers and other beverage manufacturers looking to capitalise on this surge in popularity of variety packs. The comprehensive and objective whitepaper has been designed to explore and address the pertinent issues faced by decision-makers when designing their variety pack packing strategy, from market value and industrial challenges to the transition to an inhouse solution. Growing demand for Variety Packs Variety packs of flavoured alcoholic beverages increased by 833 percent from 2016 to 2020 demonstrating consumers’ increasing search for variety, novelty and customisation, a trend mirrored by the huge increase in popularity of hard seltzers amongst young adults. First appearing in 2013 in the US, the demand for hard seltzers grew into a market worth more than $2 billion by 2021, with more than sixty brands[2]. Variety packs offer consumers a way to sample new products, cater to different tastes within a social group, present potential value for your money and are convenient to carry and store. With increasing promotion, interaction and now online sales, they also allow breweries the potential to offer on-demand Variety Packs, allowing consumers to create their own packages according to their personal tastes. Transitioning to in-house solutions Approaches to packing solutions for variety packs can vary significantly depending on the beverage company’s production need and technical choices, from manual to automated repacking lines with WIP storage or even a ‘mega accumulation’ on-the-line production model. When the variety pack trend first started, beverage producers relied on contract packagers to avoid large […]

Beyond Napa & Sonoma: 3 Other California Wine Destinations Worth Savoring

By Evmorfia Kostaki www.vinovoss.com. There’s no denying that Napa and Sonoma are the epitome of wine destinations in the U.S., and maybe even the world. Fantastic wines, incredible architecture, great gastronomy and a picturesque landscape bring them to the top of wine destinations. Being so popular, it’s only natural they’re crowded and more expensive than some of the lesser-known Californian wine destinations. Let’s explore three wine destinations in Central California that often fly under the radar of wine lovers! Paso Robles Central Coast offers a lively and fun wine tourism experience. Forget the serious wine tastings in the tasting room of the Napa wineries. Here, you can relax at picnic tables next to the numerous streams, play games and hang with your friends, all while tasting some excellent wines. Paso Robles is mostly known for its southern Rhone varieties, featuring the GSM, Grenache-Syrah-Mourvedre blends for reds, and Viognier and Grenache Blanc for whites. The warm climate of the region allows them to ripen perfectly, and the wineries have proven they can compete, or perhaps even surpass, the wine quality of their counterparts in France. Santa Cruz Mountains There’s no better way to get a full view of the San Fransisco Bay. Climbing up the narrow streets towards the high-altitude vineyards of the Santa Cruz Mountains, the bay appears in all its majesty under your feet. There are fewer wineries here, so make sure to call and reserve a spot, the proximity to the Bay Area and the wonderful atmosphere made them very popular among the locals. The high-altitude vineyards and wineries offer much-needed relief from the hot weather in the summer months. The cooler conditions, mean the wine styles are much lighter and more elegant and perhaps also spicy, compared to grapes grown in Napa. However, the quality of the […]

Genevieve Muir’s Coast of Gold bursts into Australian market

An Australian brand centred on authentic West African flavours is making massive waves in the premium foods and condiments market, with the official launch of the award-winning Coast of Gold Shito Pepper Sauce range. Arguably the most loved sauce in Ghana, Shito (pronounced Shi-Tow) is a unique blend of hot peppers, herbs, spices and seafood, slow cooked to perfection. Known for its smoky heat and rich flavour profile, it pairs well with a variety of dishes such as rice, grilled meats, vegetables and even snacks. Boldly bursting into the Australian market with Gold and Silver accolades from the 2024 Melbourne Royal Australian Food Awards, Coast of Gold’s Shito Pepper Sauce is now available in a sweet, smoky and spicy Hot variety (Silver award-winner), Medium heat, and via a 100 per cent plant based Mild (Gold award-winner) recipe. The range has also received international acclaim via a Gold Star at the 2024 Guild of Fine Food Awards in the United Kingdom. With all three individual varieties also available in a taster pack and as a value bundle, Shito Pepper Sauce is the hero product of the Coast of Gold brand, which is sold online and delivers nationally and internationally. Rapidly capturing the attention of specialty food stores since its recent launch, the range is also now sold through more than 70 retailers across New South Wales, the ACT, Victoria and Queensland. With plans for rapid wider distribution soon across the nation, Coast of Gold was originally founded during the Covid-19 lockdown period in the home kitchen of Ghana-born Sydneysider, Genevieve Muir. After more than a year of perfecting the recipe via countless test batches made with the input of her family members scattered across the globe – aunties in Ghana, uncles in England, cousins in the Netherlands, the USA, and even […]

Foodservice operators need to navigate challenges to improve customer experience

Given the changing operational dynamics and the squeeze on profits, foodservice operators are increasingly leveraging technology to enhance operational efficiency while striving to maintain a personal touch in customer service. While technology can significantly enhance operational efficiency and customer experience in the foodservice industry, operators must navigate challenges related to maintaining personal service, integrating data, adapting customer behavior, training staff, and managing customer expectations, says GlobalData, a leading data and analytics company. Parthasaradhi Reddy Bokkala, Lead Consumer Analyst at GlobalData, comments: “Foodservice operators are employing multiple technologies to improve their sales and profits. Some of the technologies being adopted by the operators include digital hospitality to improve the ordering experience through technology while retaining the warmth of in-person service. Operators are also deploying Implementing customer-centric technology solutions, such as personalized ordering systems that recognize repeat customers, can enhance the customer experience.” Deepak Nautiyal, Consumer and Retail Commercial Director, APAC and Middle East at GlobalData, adds: “Operators can employ AI-driven systems to manage routine tasks, such as handling phone orders. This allows staff to concentrate on in-store customer interactions, thereby enhancing the overall guest experience. “For instance, the integration of AI in voice ordering ensures that customer calls are answered promptly, which reduces wait times and captures unmet demand without sacrificing the quality of service. This dual approach not only improves operational efficiency but also ensures that customers receive personalized attention when they visit the restaurant.” Reddy adds: “With the rise of technology, customer expectations have also evolved. Customers increasingly expect quick service and seamless experiences, which can pressure operators to prioritize speed over the quality of personal service. This creates a tension between meeting operational demands and ensuring that customers feel valued and attended to. “Asia-Pacific (APAC) consumers have a positive impression of the usage of technology in personalizing their […]

Quady Winery celebrates 50 years of the road less travelled

Andrew Quady is an innovator, risk taker, and pioneer of California’s sweet and aperitif wines, known for varietals including the Electra Moscato and Vya Vermouth. In the late 1960s and early 1970s, a generation of winemakers, mostly in California, transformed the American wine industry, emphasizing quality, terroir, and individual expression. James Conaway, in “Napa: The Story of an American Eden,” called these men and women the “Second Wave” of American winemaking. Looking back, we can also call them our “greatest generation,” in recognition of the risks they took and the accomplishments they made. Most of the recognition of these winegrowers has centered on Northern California, but the movement existed throughout the entire American wine industry, with important pioneering wineries in Oregon, Washington and throughout the entire state of California. Today, most of these groundbreakers have retired, sold their businesses or have been unable to sustain their wineries through the many difficult cycles of the industry. Andrew (Andy) Quady is one of the last remaining members of this generation still active in the industry. Graduating from U.C. Davis with a master’s in enology in 1973, he became a winemaker that same year, beginning in Lodi and later moving to Madera. However, unlike his fellow graduates, who ended up making notable cabernet sauvignon, chardonnay, and pinot noir, Andy forged a different path. He took advantage of opportunities as he saw them and focused on wines that would be the very best versions of what he could make in the region where he was, no matter how popular they may have been at the time. It was at Davis that Andy met Darrell Corti. Darrell, owner of Corti Brothers stores in Sacramento, was a benefactor of many young winemakers in the Second Wave. He encouraged the movement by purchasing their wines and promoting them […]

Brawijaya University Prof Develops Early Harvest, High-yield Corn Seeds

MALANG, E. JAVA, Indonesia – An expert from the Faculty of Agriculture of Brawijaya University, Prof Arifin, has developed hybrid corn seeds for animal feed that have a higher yield and faster harvest cycle. “If the average corn productivity is only 9 tons per hectare, using Brawijaya Nusa corn seeds could lead to a productivity increase of over 30 percent,” Arifin explained to the media on Friday. Two types of hybrid seeds, namely Nusa 1 and Nusa 3, have been developed as part of the innovation. Both have higher productivity compared to regular corn seeds. “Brawijaya Nusa corn seeds can produce up to 12.9 tons (of corn) per hectare and 13.7 tons per hectare compared to corn seeds in general, which are only 9 tons per hectare,” he said. Initially, five types of seeds were proposed, but only two passed the release test by the Ministry of Agriculture. The seeds were found suitable for dry land areas, such as in NTT, particularly Sumba and Timor. “NTT has the potential for growing corn, but its current productivity is significantly low. To meet the national average of 5.8 to 5.9 tons per hectare in the next few years, productivity is needed as it currently stands at only 2.3 tons per hectare.,” he pointed out. Therefore, the innovative technology from the Maize Research Center (MRC) is expected to boost the national production of corn for animal feed. The development of hybrid seeds commenced in 2022 in NTT. Following this, Arifin and his team implemented the technology for seed production and cultivation among the local farmers. This year, the farmers started to see added value from the field corn seeds. Arifin emphasised the importance of partnering with the private sector to ensure the successful management of business operations involving seeds, varieties, and technology developed by the university. He […]

Palazzo di Varignana Introduces “September in the Vineyard”: A Celebration of Wine, Gastronomy & Nature

Palazzo di Varignana’s month-long “September in the Vineyard” experience offers exclusive events such as tastings, tours and the Cantina in Festa harvest The month-long event connects wine, food and wellness through a new curated restaurant menu, bio-walks and Sangiovese-infused facial treatments Newly released Villa Amagioia Blanc de Blancs Metodo Classico Brut sparkling wine showcases Palazzo di Varignana’s innovative winemaking approach Exclusive “September in the Vineyard” packages start at €541 per couple, with luxury accommodation, access to Varsana SPA, and the experiences included Bologna, Italy – Palazzo di Varignana, the elegant resort set in the Bolognese hills, has announced its new “September in the Vineyard” experience for 2024. Running from September 1st to 30th, the month-long celebration will offer a series of exclusive events – from tastings to tours – centred around the connection between people and wine. Located in the heart of Emilia-Romagna, Palazzo di Varignana and its meticulously curated festival invites guests to explore its rich traditions of grape cultivation and harvesting. This includes the highlight of the season, the Cantina in Festa, on September 15, where visitors can witness a harvest firsthand with morning and evening sessions. Enhancing the year-round Vinum Experience with outdoors elements, the “September in the Vineyard” feature begins with a premium wine tasting held in the estate’s semi-underground cellar, where guests can sample a selection of Palazzo di Varignana’s wines. From its Chardonnay Colli di Imola DOC to Sangiovese Superiore DOC to Pinot Nero Rubicone IGT, Palazzo di Varignana now produces five wine labels from its 57 hectares of vineyards. The “September in the Vineyard” event is further enriched by tastings of monovarietal and blended extra virgin olive oils, as well as a bio-walk through the vineyards of Agrivar, Palazzo di Varignana’s own agricultural estate. Wine also takes centre stage in the Italian resort’s wellness […]

Sustainability innovator Food Recycle’s tech validated by CSIRO Jade Perch and aquaponics trial

CSIRO Agriculture and Food Business Researcher, Dr Ha Truong (right) conducted a series of trials with Food Recycle (CEO Norm Boyle pictured left) to determine the viability of a food waste diet for Jade Perch, with fish waste nutrients then being recycled for aquaponics to grow leafy greens A Jade Perch and aquaponics trial with the Commonwealth Scientific and Industrial Research Organisation (CSIRO), has validated Australian sustainability innovator Food Recycle’s technologies to turn commercial food waste into animal feed. Food Recycle, which is currently crowdfunding via Swarmer to commercialise its circular economy technology and scale-up in Australia and New Zealand, says the evidence-based research done by the CSIRO is invaluable in delivering optimum results. “Food Recycle’s patented process delivers on sustainability, circular economy, and food security outcomes for the global community, so it’s vital that our processes are scientifically validated to achieve the outcomes they are designed for,” says Food Recycle CEO, Norm Boyle. The trial follows similarly rigorous trials with layer hens, prawns, and barramundi, conducted by CSIRO, Western Sydney University (WSU) and University of New England (UNE), all of which saw favourable results using a food waste diet from Food Recycle’s systems. “The Swarmer campaign is a unique opportunity for the public to be a part of this sustainability journey and invest in shares in Food Recycle, starting from $250,” says Boyle. Aquaponics trial The Jade Perch aquaponics trial was conducted at the CSIRO’s research facility at Bribie Island, Queensland, and led by Dr Ha Truong, CSIRO’s Agriculture and Food Business Researcher. (Watch a video of the trial here.) In the trial, Jade Perch were fed a food waste diet, then fish waste is recycled, and the nutrients are used for growing leafy greens. “We wanted to determine if using more sustainable and local ingredients would be […]

New plant for Fonterra’s Edendale site, creating 70 new jobs

Fonterra is set to invest $150 million to build a new UHT cream plant at its Edendale site in Southland to meet growing demand through its Foodservice business. Fonterra CEO Miles Hurrell shared the news while in Malaysia today on a senior New Zealand business delegation with the Prime Minister. Fonterra has a thriving Foodservice business in Asia where demand is growing by integrating dairy into traditional foods such as laksa and milk tea. In Malaysia, Fonterra is looking to build on solid foundations where half of New Zealand exports to the country are already dairy. Miles Hurrell says the investment is part of the Co-operative’s strategy to grow further value by expanding its Foodservice business in Asia and increasing production capacity for high-value products. “Demand for UHT cream continues to strengthen. Globally, we’re expecting demand to increase by more than 4 per cent year on year between 2023 – 2032*. “This is the second announcement we’ve made in as many weeks about expansions at our sites to cater for growing demand. “We believe prioritising our Ingredients and Foodservice channels will create more value for Fonterra and this expansion is a good example of the direction the Co-op is heading,” says Mr Hurrell. The new plant will initially create upward of 50 million litres of UHT processing capacity with the capacity to grow beyond 100 million litres by 2030. Fonterra COO Anna Palairet says the Edendale site is well set up for future growth with decarbonisation work well underway along with a good supply of high-quality cream in the region. “The additional processing capacity will allow us to manufacture more UHT cream products and grow value for farmers.” And she adds, the investment is also good news for the South Island economy. “Adding to the six new roles created through […]

Australia’s best dry gin is made in New Zealand

Bluff Gin receives highest accolade in the Australian Gin Awards. New Zealand’s newest gin maker, Bluff Distillery is riding high off the back of winning the trophy for ‘Best in Class Classic Dry Gin’ at the Australian Gin Awards 2024. Revealed in Sydney, the southern-most contender swept up the category which attracted over 400 entries across seven categories. Co-Founder and Distiller of Bluff Distillery, Chris Fraser, says it’s such an honour to be recognised on the international stage for a gin that represents the ruggedly beautiful spirit of Bluff. “It’s great validation for us as a team. Just as everything else in Bluff – the gin is what it says on the tin, we wanted to make a gin that respected the classic London Dry recipes created hundreds of years ago,” adds Fraser. “There’s been exponential growth in gin brands in the past few years with all sorts of non-traditional botanicals and infusions. A bit like Bluff, we decided to stay authentic to the heritage of Gin so it’s great to see our strategy – to stay true to who we are – has been recognised by the judges.” The Award is a particularly stunning achievement, given the brand with its distinctive glass buoy bottle only launched in March 2024, selling out the first batch within five days. “There’s something remarkable about winning a trophy in Australia for a classic London Dry Gin distilled in Bluff 19,000kms from the UK,” adds David Nash, Co-Founder and Brand Director. “You wouldn’t know it, but we decided on the gin before we decided on the bottle. As a team we knew we were onto something special with what Chris had distilled, so we needed to house it in something that could proudly sit on the top shelf,” adds Nash. Bluff’s blue-green glass bottle […]

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