Food Processing

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 […]

Lee Kum Kee gives support to the 8th International Master Chef Charity Gala Dinner

Event brought together 2,300 chefs and guests to raise funds for the needy and promote Chinese culinary culture exchanges From 14 to 16 April 2025, the 8th International Master Chef Charity Gala Dinner was held at the Xueye Lake International Conference Centre in Laiwu, Jinan, marking the first-ever hosting of the event in mainland China. Over 1,000 master chefs from around the world gathered at the Xueye Lake International Conference Centre in Jinan. With over 2,300 distinguished chefs attending from around the world – including overseas Chinese chefs, master chefs, celebrities and Michelin-starred chefs – the dinner not only set a new participation record, but raised over RMB10 million to be donated to the Jinan Charity Federation and Shanghai Charity Foundation to support public welfare development. Since its inception in 2014, the International Master Chef Charity Gala Dinner has been held in locations such as Taipei, Melbourne, Kuala Lumpur, Macau, Ho Chi Minh City, Singapore and Hong Kong. As well as showcasing mainland China’s thriving foodservice industry, the 8th edition in Jinan promoted Chinese culinary skills globally by facilitating international cultural exchanges and culinary innovation. A longtime supporter of this event, this year Lee Kum Kee acted as a strategic partner, demonstrating its leading status in the global food industry. The gala dinner was a resounding success, with Yang Li, Vice Mayor of Jinan; Ip Sio Man, President of the International Master Chef Charity Association; Yang Liu, President of the China Cuisine Association; Dodie Hung, Executive Vice President – Corporate Affairs of Lee Kum Kee Sauce; and Ross Tang, General Manager – Marketing of Lee Kum Kee Sauce in China being among the notable figures attending. Yang Liu remarked, “This is not only a gathering of the world’s master chefs but also an international event celebrating ‘Chinese Flavours and Love’ […]

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 […]

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 […]

1 2 3 4 ›»

News Ticker

Food Processing