Developments

Lotus Land Agency updates from The World’s 50 Best Restaurants 2025

The annual global ceremony to celebrate The World’s 50 Best Restaurants was held in Turin, Italy, yesterday evening, the 19th June. Lotus clients: Ikoyi – Jeremy Chan; KOL – Santiago Lastra; Saint Peter – Josh Niland; Koan – Kristian Baumann; and Burnt Ends – Dave Pynt, all received their latest positions within the top 50 and the extended list. No. 15 and the Highest Climber Award – Ikoyi, London. Eight years later, Ikoyi, led by co-founders Chef Jeremy Chan and Managing Director Iré Hassan-Odukale, continues to evolve through curated seasonal menus. Their dishes feature the finest hyper-seasonal British produce combined with globally sourced ingredients, creating a balance of elegance and bold flavors. New dishes such as green pea hummus with Kaluga caviar, green beans seasoned with elderflower and finished with pork consommé, exemplify Ikoyi’s global modernism, representing a placeless, free, unfixed, and personal style while reflecting the energy of its international city home No. 49 – KOL, London. Chef Santiago Lastra and his one-Michelin-Star, KOL, are already celebrating five years of bringing a taste of Mexico to the fine dining world in London. This August, Santiago and KOL return to Mexico for a one-night collaboration with two-Michelin-starred Quintonil and Chef Jorge Vallejo. Together, Santiago and Jorge will explore their heritage and conceptualise a new wave of Mexican cuisine. Santiago is honoured and grateful to represent Mexico on the global gastronomic stage, believing ‘the simplest ingredients can be made extraordinary if you believe in them’. No. 66 – Saint Peter, Sydney. Saint Peter, Josh and Julie Niland’s Sydney restaurant, rose an enormous 32 places to No. 66 on The World’s 50 Best Restaurants Awards list. This year, the restaurant relocated from its original site as Josh and Julie opened their first hotel—The Grand National—just around the corner from the original Saint […]

DaVinci Gourmet transitions cocoa used to Rainforest Alliance

In a first among global food service beverage brands, DaVinci Gourmet, part of Kerry Group, has transitioned 100% of the cocoa used in its full range of sauces, syrups and powders to Rainforest Alliance Certified sources. To drive awareness and help cafés make the switch, DaVinci Gourmet is offering the first 200 food service operators to join its Conscious Chocolate Campaign sustainable chocolate kits that include ethically sourced products, café-ready point-of-sale materials, and a recipe book co-developed with leading beverage creators featuring Rainforest Alliance Certified cocoa. A new consumer study by Kerry reveals that 83% of consumers would choose a drink made with Rainforest Alliance Certified cocoa over one without certification. Consumers are also willing to pay 20% more for a chocolate drink made with sustainably sourced ingredients sending a signal to the food service industry of the value of ethical sourcing. While Rainforest Alliance Certified cocoa is available in retail chocolate bars, many chocolate-based drinks served in cafes and restaurants do not carry sustainable cocoa certification. “DaVinci Gourmet is proud to lead the change to sustainably sourced ingredients because sustainability should be the standard. What’s more, while we use sustainable cocoa, we don’t pass on any extra cost to our customers,” says Eloise Dubuisson, General Manager, Food Service Brands, Kerry Asia Pacific, Middle East & Africa. This recognition of the need for change is consistent with global trends: 78% of consumers say sustainability influences their purchase decisions. With cocoa a core ingredient in café menus, the spotlight is now on what goes into food and beverages. World Cocoa Foundation and International Labour Organization reports continue to raise concerns over supply chain practices in some top-producing countries. Currently, Côte d’Ivoire and Ghana produce over 60% of the world’s cocoa. “Customers no longer just seek flavour. There is growing expectation for […]

World first waste upcycling tech to reduce dependence on imported foods

A world-first Kiwi-developed food technology that upcycles horticultural waste into high-value products is set to reduce NZ’s dependence on imported food ingredients, cut greenhouse gas emissions, increase grower returns and boost regional employment. The waste valorisation system, developed by sustainability venture Powered by Plants (PbP) with support from Government-backed New Zealand Food Innovation Network (NZFIN), diverts thousands of tonnes of perishable horticultural produce from landfill and processes it into shelf-stable, high-value powders, concentrates and extracts for use in the food, nutraceutical and supplement sectors. The model, which can be scaled internationally, also produces bioenergy, fertiliser and even high-protein insect meal from previously unrecoverable waste. Dr Andrew Prest, director of Powered by Plants, says the concept was born out of frustration with the current food production model, where around a fifth of harvested produce is routinely discarded before it ever leaves the farm gate or is sold at unsustainable prices. He says with New Zealand’s $7 billion export horticulture sector producing over 6.2 million tonnes of fruit and vegetables each year, the opportunity to address the environmental and economic cost of waste is significant. Prest says the onion industry alone produces around 110,000 tonnes annually and has export earnings of approximately $170 million. However, up to 20% of this is sent to landfill, costing growers around $15 million each year, a loss compounded by the missed opportunity to upcycle this waste into high-value food ingredients or bio-products. He says the zero waste technology can produce powders and concentrates from almost any fruit and vegetable surplus and processed off-cut waste, including carrots, mushrooms, capsicum and blueberries, and can be adapted to other horticultural crops like kiwifruit and stone fruit. “Growers are stuck in an unsustainable commodity cycle where they’re selling most of their crop fresh and dumping the rest, either to landfill […]

Chef Spotlight: John Chantarasak

John Chantarasak of AngloThai brings a bold and deeply personal expression of Thai cuisine to London Restaurant: AngloThai Chef: John Chantarasak Cuisine: British-Thai Located on Seymour Place, just five minutes from Marble Arch, AngloThai is the Michelin-starred restaurant from British-born chef John Chantarasak. Raised between two culinary cultures – the spice-driven, resourceful home cooking of his British mother and the vibrant flavours of his father’s Thai heritage – John brings a deeply personal perspective to his cooking. Following a series of acclaimed residencies, AngloThai opened its first permanent home in November 2024 and quickly earned a loyal following. Just three months later, it was awarded its first Michelin star in the 2025 Guide for Great Britain and Ireland. At AngloThai, John and his wife Desiree explore the intersection of Thai flavours and British ingredients, pairing ferments, curry pastes and grilling traditions with the seasonal bounty of the UK. Sustainability and local sourcing are at the heart of the kitchen, with ingredients like ancient grains from the South West, heritage vegetables grown without artificial intervention, native-breed meats, and line-caught seafood from trusted British suppliers. Holy Basil is sourced from a hydroponic vertical farm in East London, sunflower seeds replace peanuts in sauces, the outer leaves of cabbage are used in place of banana leaf, and tart, citrusy sea buckthorn berries stand in for the sour notes of tamarind or lime. Even rice – the cornerstone of Asian cuisine – is reimagined through British ancient heritage grains. It’s a cuisine that doesn’t strive for authenticity by replication, but by memory, technique, and emotion. The wine list, curated by Desiree, focuses on small, thoughtful producers, with a particular interest in Central Europe. Over the years, the couple has built close relationships with winemakers – most notably Julia and Josef of Nibiru in Kamptal, […]

Australian flavours find fans at Saudi Food Show

Over 50 Australian exporters brought a taste of Australia to Saudi Food Show in May– the largest food and beverage sourcing event in the Kingdom of Saudi Arabia. Austrade was proud to join state, territory and industry partners to support Australian exhibitors across meat, dairy, convenience, health foods and beverages. Australia’s clean, green, quality food and beverages consistently stand out in the Middle East, says Bryony Hilless, Austrade General Manager for the Middle East, Africa & Pakistan. ‘As the Middle East’s population grows and consumers demand high-quality and reliable food and beverages, Australia has become a secure and trusted exporter to the region,’ she says. The Middle East is Australia’s fourth largest market for agricultural exports. In 2024, Australia exported A$4.7 billion in agricultural goods to the region –A$600 million to Saudi Arabia. ‘Saudi Food Show offered a golden opportunity for the region’s retailers, wholesalers and food service providers to connect with Australian producers and explore partnerships,’ says Hilless. ‘We are proud to report many quality connections were made between Australian businesses and these buyers.’ Saudi Arabia’s Vision 2030 and a raft of global events are transforming the Kingdom’s food and beverage landscape. There are unparalleled opportunities for Australian exporters to provide the innovative, premium products, explains Austrade’s Trade and Investment Commissioner Todd Miller. ‘Opportunities as part of this transformation span tourism and food service industries, as well as increasing speciality products like organic and health foods and convenience products,’ he adds. Meat on the menu at the Australia Pavilion Austrade partnered with Meat & Livestock Australia to bring a taste of Australia’s premium products to the region. Australian lamb and beef exporters, including Karim and Stanbroke, brought a range of halal-certified, high-quality meats. Australian frozen and chilled meat exports to the region are increasing. Sheep meat exports doubled between 2020 and 2024 to […]

MSU-led research team receives $500K grant to combat herbicide-resistant weeds in soybeans

East Lansing, Mich. — A national research team led by Michigan State University has received a $500,000 grant from the United Soybean Board to develop new diagnostic tools for herbicide-resistant weeds in soybeans. The award currently covers one year but can be extended for up to three years. Eric Patterson, an assistant professor and weed geneticist in the MSU Department of Plant, Soil and Microbial Sciences (PSM), leads the project that will cover most of the soybean-growing region of the U.S. Additional MSU team members include Erin Hill, a weed diagnostician with MSU Plant & Pest Diagnostics; Erin Burns, an assistant professor in PSM; and Christy Sprague, a professor in PSM. The multistate project also brings together partners from Kansas State University, Mississippi State University, Penn State University, Purdue University, Texas A&M AgriLife Research, the University of Arkansas, the University of Illinois, the University of Missouri, and the University of Wisconsin. For decades, the primary method of weed eradication has been chemical control with herbicides, but growers and researchers are seeing increased levels of resistance in several weed species. Patterson said the primary culprit is an overreliance on a limited number of herbicides. According to a 2014 study supported by the United Soybean Board, herbicide-resistant weeds cost U.S. soybean growers more than $2 billion annually. Since then, populations of these weeds have proliferated across the country with almost every major crop, boosting that figure substantially when considering all of agriculture. The new project is called HERMON (Herbicide Resistance Monitoring Network) and is broadly aimed at developing rapid diagnostic tools for resistance detection, increasing screening capacity and improving chemical management recommendations. The work is rooted in extension with an overarching goal to deliver effective strategies directly to soybean growers. Patterson, whose research program is supported in part by MSU AgBioResearch, said […]

Fine Food Australia, the nation’s largest food trade event returns to Sydney in 2025

Australia’s largest trade event for the foodservice, hospitality, and retail industries is making its much-anticipated return to Sydney this year. Taking place between 8–11 September 2025, the International Convention Centre Sydney will once again host Fine Food Australia—a four-day showcase of innovation, inspiration, and unmatched opportunity for industry professionals ready to grow, connect, and lead. This year, the event is set to reach new heights. With a re-energised program, a stronger focus on connection, and new features designed to drive business outcomes, Fine Food Australia 2025 is a must attend for foodservice and hospitality professionals looking to set their business up for success. “We’re thrilled to be heading back to Sydney with a refreshed vision,” said Sinead Kavanagh, Commercial Product Manager of Fine Food Australia. “This year’s show has been curated to reflect the evolving needs of the industry. We’ve introduced new features, revitalised our educational content, and focused more than ever on creating genuine value for both visitors and exhibitors. It’s about sparking ideas and making real business connections.” One of the standout additions this year is the Artisanal Bakehouse, sponsored by Creative Ingredients. This new space brings together the baking and patisserie community in a purpose-built demonstration kitchen. It’s a hub for pastry chefs and bakers to connect, refine their techniques, and get hands-on with the latest artisanal trends shaping their craft. Meanwhile, the Culinary Kitchen will come alive daily with demonstrations from top chefs, producers, and food innovators, offering a glimpse into what’s next in the world of food. The newly launched Hospitality Hub is a dedicated networking space designed for hospitality professionals, foodservice operators, and industry suppliers to connect away from the show floor to dive into real business conversations. Navigating a show of this scale can be overwhelming, which is why this year brings dedicated Show […]

First national stocktake of Australia’s food system reveals hidden costs and big opportunities

CSIRO, Australia’s national science agency, has completed the first-ever national stocktake of our $800 billion food system, which feeds around 100 million people – including 27 million Australians – with food produced by 100,000 farmers. Released as part of the Food System Horizons initiative, the report urged a new approach to managing and reporting on our food system to make it more resilient to the challenges faced by farmers, to deliver healthy food for all, and to meet critical sustainability challenges. The report also revealed the hidden costs of Australia’s food system could be as high as $274 billion – primarily environmental and health impacts – the highest hidden costs per capita in the world. As the first national stocktake to deepen our understanding of Australia’s complex food system, the report highlights strengths and identifies practical strategies for improvement. CSIRO Agriculture and Food Director Dr Michael Robertson said knowing and understanding the state of our food system through regular reporting is the critical first step in dealing with the complex challenges and opportunities facing Australia’s food system. “Our food system is more than just producing and exporting commodities – it’s also about providing equitable access to safe, nutritious and healthy food, produced sustainably for all Australians,” Dr Robertson said. “We have an intergenerational responsibility to pursue these goals vigorously,” he said. “This national stocktake provides an evidence base to guide our actions as social, cultural, environmental, and economic priorities shift. “While Australia’s wider food system is an economic and production success, generating more than $800 billion annually and providing significant employment particularly in regional areas, the intersection of our food system with other critical goals calls for a more comprehensive way to evaluate its performance.” Australia’s food system includes a range of factors from production to distribution and consumption of […]

Haumako embraces innovation during Envy apple harvest in Wairoa

Haumako Horticulture is transforming the landscape of Wairoa—both literally and economically—as it leads the region’s transition from traditional farming to high-tech horticulture. Now in the peak of its Envy apple export harvest, the orchard is already reaping the benefits of strategic investment in innovation, local talent, and sustainable regional development. The harvest, which began in mid-March, has now ended the final stretch of a tight 21-day picking window. Haumako’s workforce—comprising permanent staff, cadets, and casual workers—is meeting the challenge with efficiency, pride, and the support of cutting-edge technology. Dwayne Russell, Workforce Manager for Haumako Horticulture plays a vital role in ensuring the orchard operates smoothly each day. “My job is to forecast labour demand, so our orchard teams have the right people, in the right place, at the right time. This season, we’ve seen an influx of casual workers joining our cadets and permanent staff. Together, they’re managing logistics, forklifts, tractor operations, and fruit handling while studying their Level 3 Certificate in Primary Industries.” Once a grazing and cropping property, Haumako’s 109-hectare Whakapau Farm now includes 30 hectares of high-density Envy apples—a premium variety grown under license from Turners and Growers (T&G). The fruit is processed at T&G’s storage and export facilities, bound for global markets including China. The move into horticulture began with the development of Tara Orchard in partnership with Ohuia Incorporation. That success helped shape Haumako’s more recent investments at Whakapau, where the goal is to position Wairoa as a thriving horticultural hub. This season marks a technological leap forward with the introduction of several automated picking platforms. These platforms replace the traditional ladder-and-bag method with conveyor belts that gently transport apples from tree to bin—improving fruit quality and reducing physical strain on workers. Sirius Tamati-Smith, a cadet graduate and 2024 Gisborne Young Grower of the Year […]

Sculpteo launches PA12 Blue: An Innovative 3D Printing Material Compliant with Food Industry Standards

Upload any design and print it in PA12 Blue, with customisation options available such as finishing, sizing, batch control and hollowing Sculpteo, a leader in additive manufacturing, announces the launch of PA12 Blue food grade, an innovative plastic material designed to meet the requirements of industrial environments where hygiene, traceability, and safety are priorities. Designed for critical applications, this high-performance polyamide combines robustness, reliability, and compliance with European food safety standards, particularly Regulation EC 1935/2004 and EC Directive No 2023/2006. A material designed for food safety PA12 Blue stands out for its bright colour, chosen to facilitate the rapid identification of any residual fragments during quality controls. This choice of colour serves a purpose: the colour blue, rarely present in natural foods, makes it easy to spot any accidental contamination, thereby reducing risks for the food production chain. This material helps strengthen product safety while simplifying quality control processes. Manufactured using selective laser sintering (SLS) technology, PA12 Blue is characterised by excellent mechanical performance. It offers increased resistance to wear and tear, shocks, and thermal stresses, as well as having high dimensional stability. Its compatibility with intensive cleaning environments, particularly due to its resistance to chemical agents, makes it a material of choice for industries subject to strict hygiene protocols. In addition to its raw version, PA12 Blue can be improved with chemical smoothing, a process that improves surface finish by making it smoother and more watertight. This characteristic is particularly necessary in environments where cleanliness and ease of cleaning are major concerns, such as in the food, pharmaceutical, and medical industries. Versatile solutions across multiple industrial applications Although developed for food-related uses, PA12 Blue has technical characteristics that make it relevant for numerous industrial applications: Components for processing equipment: gears, cutting guides, […]

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