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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, […]

Flexi Grain expands operations to include Faba Beans

Flexi Grain, a leading grain marketing company, is excited to announce its expansion into the faba bean market. Starting in 2025, Flexi Grain will begin contracting faba beans under its unique area based contract and managed under a pooling structure offering producers an alternate marketing avenue to maximise returns and manage risk effectively. Flexi Grain, which has successfully managed wheat and barley, under its pooling structure for 12 years, has built a strong reputation for risk management and creating value for producers. By leveraging its relationships with tier 1 counter-parties, the company is well-positioned to mitigate risks associated with this new commodity, offering a secure and reliable platform for faba bean contracting. “The decision to include faba beans in our offering is a natural next step in our ongoing commitment to providing value and flexibility to our growers” said Jarrod Tonkin, General Manager at Flexi Grain. “Our tier 1 counter-parties will help ensure that we can manage market risks and deliver favourable outcomes for producers. Flexi Grain’s entry into the faba bean market aligns with its strategic vision to expand its product offerings and better serve their grower base. Producers will benefit from the same pooling arrangements and transparent processes that have made Flexi Grain a trusted partner in the grain marketing industry.” As the market for faba beans continues to grow, Flexi Grain aims to be at the forefront, providing innovative solutions and reliable services to help producers optimise their operations and navigate an increasingly complex agricultural landscape. For more information on faba bean hectare contracts or other grain marketing services, please visit www.flexigrain.com.au or contact Jarrod Tonkin at jarrod.tonkin@flexigrain.com.au About Flexi Grain Flexi Grain is a grain marketing company specialising in pooling arrangements for wheat, barley, canola, and now faba beans. With a strong focus on risk management, […]

A fine blend of science with heritage grapevines to future proof Australian wines

New mildew-resistant and drought-resilient grapevines have been planted in South Australia’s Coonawarra wine region to help safeguard the future of Australia’s wine industry against a changing climate and disease threats. Australia’s national science agency, CSIRO, and Treasury Wine Estates (TWE) partnered to future-proof some of the most collected wines in the region from old vines, with the first vines of the new progeny recently planted at Wynns Coonawarra Estate. The new grapevines blend genetics from TWE’s heritage vines in Coonawarra and Barossa Valley, which have enhanced climate resilience, with mildew-resistant traits developed through years of selective breeding by CSIRO, with funding from Wine Australia. Powdery and downy mildew costs the Australian wine sector an estimated $160 million in management expenses and production losses annually. CSIRO Research Scientist and project lead, Dr Paul Boss, said breeding mildew resistance into elite vines gives future grapevines a genetic advantage to withstand these disease-causing pathogens. “Using traditional breeding methods, we introduced two distinct genes to the Wynns heritage vines, which give resistance to downy mildew and powdery mildew,” Dr Boss said. “These are from CSIRO-developed breeding lines that confer robust disease resistance and other quality traits onto their progeny. “Having resistance genes for both powdery and downy mildew makes these plants more robust as it is unlikely the pathogens can break both sources of resistance with a single mutation.” Through many decades of exposure to climate extremes of hot, cold, wet and dry, the heritage vines from the Wynns and Penfolds vineyards have developed a natural resilience to drought, making them prime candidates for further development to enhance their tolerance to climate extremes. Chief Supply & Sustainability Officer at Treasury Wine Estates, Mr Kerrin Petty, said the global wine industry faced significant challenges managing grapevine disease pressure sustainably while managing the increasingly variable growing conditions […]

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’ […]

Max Coen Chef-owner of Michelin-starred Dorian in Notting Hill, London

Max Coen is the chef-owner of Michelin-starred Dorian, a modern British bistro in the heart of Notting Hill. Known for its focus on exceptional produce, Dorian has quickly become a favourite among critics and locals alike. In just two years, the restaurant has earned a Michelin star, been named No. 21 in the UK’s National Restaurant Awards, and established itself as a cornerstone of its community. Nothing at Dorian is overdone, but each element is filled with so much thought and energy that it becomes almost contagious, freely flowing around the room and imbuing the space with a relaxed confidence that instantly puts guests at ease. The 35-seat interior is French bistro-inspired, with black and white chequered flooring, green leather banquettes, reclaimed wood panelling, silvered mirrors, classic bentwood chairs, and white cotton and paper-covered tables. A full-height bar with counter seating for up to 18 runs the length of one wall, adding to the convivial, communal ambience. For Max, cooking has always been about precision and respect for ingredients. His recipes for his flavour-packed dishes are complex and Michelin-technical but are exactingly plated with a relaxed ease that belies the skills involved. Max was born in Salisbury, Wiltshire, where he first stepped into the kitchen by chance, covering a shift at a local pub. The experience sparked an immediate passion, leading him to pursue a career in professional kitchens. His journey began at Maze Grill under Gordon Ramsay’s group, where he developed his foundational skills before securing a sought-after stagiaire position at Stockholm’s three-Michelin-starred Frantzén. Max was thrown into a world of technique, precision, and skill in a critically acclaimed restaurant under the gastronomic eye of the international dining scene. Returning to London, he joined Kitchen Table in Fitzrovia, which soon acquired a second star, and where Max was promoted […]

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 […]

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