Developments

Australian food and beverage exporters unlock opportunities at Gulfood

Australian exporters are ready to meet the demand for high-quality food and beverages in the Middle East. Over 100 Australian food and beverage exporters showcased clean, green, quality products at Gulfood in Dubai — one of the world’s biggest food industry trade events. This year’s Australian delegation was one of the largest ever. A diverse range of products from premium meats, vegetables and dairy to innovative health foods and non-alcoholic wines were featured across Australian government and industry exhibition stands. Austrade Trade and Investment Commissioner Todd Miller says Australia is known worldwide for high-quality food and beverage produced in sustainable and ethical ways. ‘Gulfood provided our food exporters the opportunity to connect with importers, distributors and buyers from across the Middle East, Africa, Europe and South Asia. Gulfood is a hub for major buyers across the region,’ says Miller. Australian exhibitors made connections and explored opportunities during the trade show that ran from 17–21 February. Morlife, an Australian-based manufacturer and provider of wellness and dietary supplements, signed an agreement at Gulfood with a reputable local partner in the United Arab Emirates (UAE). The local partner will handle the import, storage and supply of Morlife products across various market channels in the UAE. The arrangement ensures faster delivery times to retail outlets to meet growing demand. Austrade hosted the Australia Lounge where Australian producers and international buyers engaged and explored partnerships. The Lounge hosted 8 producers from classic functional foods like Manuka honey and eggs, to innovative probiotic drinks and non-alcoholic wines. These included: Ausgrape (Australian Vintage) Australia’s Manuka Australian Tea Masters Nature One Dairy PERKii Sunny Queen Australia The Ethical Drinks Co x I Love Zero Cocktail. All states were represented at the Australian Pavilion, including Tasmania for the first time. Among the stands were companies like Frosty Boy, The […]

Optimising health qualities of beef

EAST LANSING, Mich. — Instead of answering, “Where’s the beef?” Michigan State University scientists are gaining a deeper understanding of what’s in the beef. A paper recently published by two MSU researchers highlights new data on how the nutrient composition and healthfulness of beef is impacted by what beef cattle feed on. Jenifer Fenton, a professor in the Department of Food Science and Human Nutrition, and Jason Rowntree, the C.S. Mott Professor of Sustainable Agriculture in the Department of Animal Science, published their findings in October 2024 in npj Science of Food. Funded by the Greenacres Foundation, Fenton and Rowntree, whose work is also supported by MSU AgBioResearch, examined fatty acids and other organic compounds in grass-finished beef from cattle raised using rotational grazing methods, specifically studying whether analysing the nutritional components in beef can lead to accurate predictions on what cattle were fed. Being able to determine the feedstuff cattle ate — such as grass, supplemental feeds or grains — based on the nutrients found in beef could create an approach for how grass-finished beef can be authenticated. Previous research of theirs published in 2022 in Frontiers in Sustainable Food Systems confirmed several nutritional benefits of grass-finished beef compared to grain-finished beef from cattle fed barley, oats or corn. Those benefits included less fat, more omega-3 polyunsaturated fatty acids (which support heart health) and a lower omega-6 to omega-3 ratio. Too high of a ratio can cause inflammation in the body and heighten disease risk. “There’s variation in beef, yet we tend to put it under one umbrella,” Rowntree said. “I often say beef is healthy, but there’s nuance to it.” Fenton said the omega-6 to omega-3 ratio in grass-finished beef is usually about 2-to-1. However, some samples her team previously collected had ratios as high as 28.3-to-1. “How […]

Alexandre Mazzia and Sodexo Live!

Taking the Helm of MUCEM’s Kitchen with an Innovative Concept Bridging Art and the Sea The Michelin-starred visionary chef Alexandre Mazzia, crowned with three Michelin stars, is embarking on a new culinary adventure by taking the reins of the kitchen at the prestigious MUCEM located on the shores of the Mediterranean. This partnership with Sodexo Live! marks the beginning of a fusion between gastronomy and the world of art, in a place where flavours and culture meet. A Meeting Between Two Worlds Alexandre Mazzia, known for his bold and innovative cuisine, influenced by Mediterranean flavors, will bring his expertise and creativity to the heart of this museum, which symbolizes the cultural and historical richness of the region. The chef, famous for his approach to gastronomy, will reinterpret the museum’s cuisine by offering a culinary experience that interacts with the works and artists on display. Michel Food Truck by AM The concept of the Michel food truck by AM will be launched next April. “This truck, named ‘Michel’ in honour of my fisherman grandfather, is much more than a food truck. It has become a must-visit spot for food lovers. Marseillaise locals or hungry visitors passing through the Phocean city, who enjoy discovering the explosive flavours of our creations, will find it in line with the AM restaurant. Taking place in this cultural venue, bringing together food and culture, is a natural continuation of our values of sharing and an artistic world…” A Modern Contemporary Brasserie A modern contemporary bistro opened last October in a space designed to reflect the essence of the Mediterranean. Chef Mazzia, in partnership with Sodexo Live!, will present a refined and inventive menu that highlights the produce of the region while remaining true to Chef Mazzia’s roots. Each dish will connect with its territory, crafted to […]

When Garden Meets Grapes: Elevating Vegetable Dishes with Perfect Wine Pairings

Melding the varied flavors of vegetable-focused cuisine with the nuanced profiles of fine—and even budget—wines can transform a simple meal into an extraordinary dining experience. From the earthy undertones of roasted vegetables to the vibrant zest of fresh herbs, each vegetable dish holds a unique flavor profile that, when paired with the right wine, can be elevated via enhancing flavors and overall meal complexity. The art of wine pairing, once thought to be reserved for meat and seafood dishes, has evolved to embrace vegetable-forward cuisine. Understanding how to pair wine with vegetarian dishes is an art that can elevate your dining experience to new heights. Here, we delve into the nuances of wine pairing with vegetarian food, considering ingredients, cooking methods, and seasoning. Whether you are hosting a dinner party or enjoying a quiet meal at home, these tips and examples will help you choose the perfect wine to complement your vegetarian dishes. Understanding the Ingredients Vegetarian dishes often feature a variety of vegetables, grains, legumes, and plant-based proteins. Each ingredient brings its own flavor profile, from the earthy tones of mushrooms to the sweetness of roasted bell peppers. When pairing wine, consider the dominant flavors of the dish. For instance: Mushrooms: Earthy and umami-rich mushrooms pair well with Pinot Noir or Chardonnay. For example, mushroom risotto’s creamy texture and deep umami flavors of a well-made mushroom risotto are beautifully complemented by a Pinot Noir, whose earthy undertones enhance the dish’s richness. Tomatoes: The acidity and sweetness of tomatoes complement well with Sauvignon Blanc or Chianti. The savory and slightly tangy tomato sauce used in eggplant parmesan pairs excellently with Chianti. Its bright acidity and red fruit flavors balance the dish’s robust flavors. Greens: Leafy greens like spinach and kale, with their slight bitterness, match nicely with crisp whites like Pinot Grigio […]

Chef Spotlight: Rishi Naleendra, Chef-owner of two Michelin-starred Cloudstreet in Singapore

Restaurant: Cloudstreet Chef: Rishi Naleendra Cuisine: Progressive Gastronomy Chef Rishi Naleendra, born in Colombo, Sri Lanka, in 1985, is the owner and chef of Cloudstreet, the two Michelin-starred restaurant located in a conserved shophouse in Amoy Street, a stone’s throw from Singapore’s financial district, Raffles Place. Opened in June 2019, the restaurant quickly garnered international acclaim, with its first Michelin star in 2021 and a second in 2022. Its name is taken from the 1940s titular novel by the Australian author Tim Winton, exploring the search for connection with the past, family and the spaces they inhabit at any one time. This subject resonated deeply with Chef Rishi Naleendra, who grew up in Sri Lanka, studied, worked and gained permanent residency in Australia, then relocated to Singapore in 2014, where he still lives to this day. Cloudstreet is inspired by his compelling personal journey and the values of family and home he holds dear, regardless of where he finds himself in the world. Bold, unexpected, and contrasting in its identity, Cloudstreet’s menus offer an expressive, progressive cuisine, melding disparate cultures and influences with distilled and layered flavours. Rishi’s thoughtful and sophisticated dishes effortlessly blend Australian and Sri Lankan influences. Signatures of the house are recipes meticulously developed over the years and, at times, presented in different iterations – for example, the Grilled Oyster with Betel Leaf, Coconut and Finger Lime is a pre-meal snack and Sri Lankan tradition. Guests are welcomed with betel leaf, or ‘bulat’ as an auspicious symbol, and at Cloudstreet, it enrobes a raw Australian oyster that recalls Rishi’s first taste of oysters in Australia and his love for its brininess. The parcel is grilled and finished with freshly squeezed coconut milk, basil oil, and finger lime. This palate teaser is an apt opener, blending his Sri […]

New tool to verify Australian food product claims and green credentials

CSIRO, Australia’s national science agency, has today launched an important new national resource of isotopic data – food’s unique fingerprint – that can be used to help protect and further grow Australia’s reputation for high-quality, safe, and sustainably-produced food. Isotopes.au consolidates a treasure trove of isotopic data from Australia’s leading research agencies into a single, open-access and trusted resource, which can be used by regulators and industry to verify a food’s provenance and sustainability claims and ensure compliance with trade regulations. Isotopic data can be used to identify where key food commodities were grown, as well as the amount of water or carbon emissions that were part of production. CSIRO lead scientist, Dr Nina Welti, said Isotopes.au could also underpin the development of sustainability standards for Australia’s $80 billion agriculture and food export industry. “Customers increasingly want to know where and how their food was sourced so they can make ethical and more sustainable choices,” Dr Welti said. “Isotopes are unique chemical ‘fingerprints’ that imprint clues of a product’s origin, as well as the inputs that went into production, and environmental factors like soil nutrients and groundwater flows. “This is just the beginning of capturing Australia’s wealth of isotopic data into one place – Isotopes.au – to help industries demonstrate how they’re meeting environmental targets for greater transparency with trading partners and consumers.” Isotopes.au was developed by CSIRO in partnership with Geoscience Australia, the Australian Nuclear Science and Technology Organisation (ANSTO), and the National Measurement Institute, with co-investment from the Australian Research Data Commons (ARDC). Isotopes.au will continue to be expanded to include more data, broadening beyond land-based measurements. For example, the fisheries and aquaculture industry are set to reap benefits as additional applications are developed to track marine products through the supply chain. Fisheries Research and Development Corporation General […]

Kerry’s Australia and New Zealand Charts Spotlight Bold Flavours and Next-Gen Consumer Trends

Kerry, a global leader in taste and nutrition, has launched its 2025 Taste Charts, a comprehensive resource on developing trends designed to guide food and beverage innovators worldwide. The charts are a must-have consumer insights tool, with every prediction grounded in market reality and projected innovation. Taste is the ultimate non-negotiable for product development. In a rapidly evolving industry, challenges such as nutritional optimisation, sustainability and consumer demand must all be addressed without sacrificing taste. This year’s edition features a carefully curated selection of tastes and trends, blending global insights with the expertise of top flavourists and scientists to help brands anticipate market shifts and create impactful products. The 2025 Taste Charts provide the insights needed to meet consumer demands, empowering brands to lead with bold, sustainable innovation. “The 2025 Taste Charts underscore the power of innovation in shaping the future of taste, with trends that are a testament to the dynamic preferences of consumers across Asia Pacific, Middle East & Africa. The rise of premiumisation, reimagined heritage flavours and street food, fusion fare, healthier foods, and innovative food formats highlight an industry thriving on creativity and connection. As consumers embrace diverse cultures and cuisines, brands have a remarkable opportunity to create unique, authentic taste experiences using our data-driven Taste Charts to meet changing consumer preferences. By blending global flavours with regional traditions, we can delight evolving palates and bring exciting products to market,” said Claire Sullivan, Vice President, Marketing, Kerry Asia Pacific, Middle East & Africa. A Roadmap to Flavour Innovation Kerry Australia and New Zealand Taste Charts major flavours for 2025 are: Elevated Street Food: Food trucks, market stalls and restaurants are taking traditional street food to a new level of sophistication and flavour, where the casual essence of street food is retained while merging its excitement with […]

JRE-Jeunes restaurateurs strengthens connection between wine and gastronomy

JRE-Jeunes Restaurateurs, a prestigious network of young, innovative chefs and restaurateurs across the world is pleased to announce a new partnership with Wine in Moderation, the international program promoting responsible wine consumption. This collaboration reinforces the timeless link between wine and gastronomy, emphasising the role HORECA professionals play in encouraging moderation and showcasing how wine is best enjoyed—with food, in good company, and with water – and of course in a moderate and responsible way. Through this partnership, Wine in Moderation and JRE-Jeunes Restaurateurs aim to celebrate the cultural and sensory synergies between wine and cuisine while promoting responsible consumption. By encouraging the responsible service and enjoyment of wine, this collaboration will not only enhance the dining experience but also support a culture of moderation and sustainability. “This partnership represents an exciting opportunity to highlight how wine, when consumed responsibly, can elevate the dining experience,” said Sandro Sartor, WiM Association President. “JRE-Jeunes Restaurateurs embodies the values of quality, creativity, and sustainability, making them the perfect partner to share the message of moderation in the context of gastronomy.” “This partnership underscores the importance of the role chefs and restaurateurs play in shaping how people appreciate wine,” said Hans Van Manen CEO of JRE-Jeunes Restaurateurs. “By working together, we can inspire both professionals and consumers to embrace a culture of moderation and highlight the unique ways wine enhances food and conviviality.” The partnership between Wine in Moderation and JRE-Jeunes Restaurateurs will focus on several key initiatives designed to promote responsible wine consumption and enhance the connection between wine and gastronomy. Both organisations will actively communicate the partnership through their respective channels while JRE members will be invited to take part in the annual international Wine in Moderation Day. With the support of WiM Association, JRE will aim to educate its network with […]

The blue-green sustainable proteins of seaweed may soon be on your plate

The protein in sea lettuce, a type of seaweed, is a promising complement to both meat and other current alternative protein sources. Seaweed also contains many other important nutrients, and is grown without needing to be watered, fertilised or sprayed with insecticides. However, the proteins are often tightly bound, and their full potential has not yet been realised on our plates. But now researchers at Chalmers University of Technology, in Sweden, have found a new way to extract these proteins three times more efficiently than before – and this progress paves the way for seaweed burgers and protein smoothies from the sea. “It tastes like umami with a certain salty flavour, despite not containing such high levels of salt. I would say it’s a great flavour enhancer for seafood dishes and products, but the possibilities to explore are endless. Why not protein smoothies or ‘blue burgers’ from the sea?” says João Trigo, PhD in Food Science at Chalmers, about the dark green powder, which is a concentrate of proteins from sea lettuce, scientifically known as Ulva fenestrata. Sea lettuce is a type of macroalgae, commonly called seaweed, which grows on rocks in calm waters, or free-floating on the surface, and resembles ordinary lettuce leaves in appearance. The so-called protein shift – switching from red meat to more sustainable and healthy protein sources – is a way to reduce the climate impact of food production while providing everyone with a nutritious diet. Many alternative protein sources, mainly based on pea, soy and mushroom, are common in our grocery stores. But all the vegetarian protein that is found under the sea is still an untapped source. The CirkAlg-project, led by Chalmers University of Technology, has explored the possibilities of developing processes that can create a new, “blue-green” food industry in Sweden, […]

Heat exchanger solutions for 5 challenging foodstuffs

Thermal treatments using heat exchangers, such as pasteurisation, heating and cooling, feature in the manufacture of multiple food and drink products. In this article we look at five of the most challenging foodstuffs in terms of thermal processing, and the heat exchanger solutions to help manufacturers handle them correctly. Highly viscous materials Highly viscous foods, including nut butters and other fat-based products, can be almost solid at low temperatures. This creates a number of challenges, including moving the material through the heat exchanger. Other considerations include preventing fouling and ensuring an even temperature. Nut butter can be one of the most difficult products to handle, and so a heavy duty rotating scraped surface heat exchanger (SSHE) is required. With its larger motor, bigger scrapers and extra mounting supports, the HRS RHD Series was specifically designed for such tough materials. Products containing pieces The challenge when dealing with pieces of product (from small, diced vegetables to large fruit pieces) is ensuring the mixture moves through the process at a constant speed without damaging the physical integrity of the product. The Unicus Series of reciprocal SSHE is perfect as the separately controlled hydraulic scrapers are available in a range of designs and are fully controllable. Thermally challenging products Some ingredients, such as eggs or chocolate, are very sensitive to temperature and must be processed at precise temperatures to avoid damaging the product. Liquid egg, for example, is extremely delicate as the proteins in egg are more sensitive to heat than other products, such as milk or juices. The white and yolk are distinct components with different compositions and behaviours: egg white is denatured at 58°C while yolk is denatured at 65°C. If not handled correctly, thermal pasteurisation can decrease protein content, change physical characteristics such as texture and colour, and increase product […]

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