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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 […]

The top four most valuable brands in the wine and champagne sector are all owned by LVMH

Moët & Chandon is the most valuable wine & champagne brand, valued at $1.4 billion Changyu’s brand strength falls despite top scores for familiarity and consideration in China LVMH owns all of the top four most valuable wine and champagne brands in 2024, according to a new report from Brand Finance, the world’s leading brand valuation consultancy. Moët & Chandon (brand value up 9% to USD1.4 billion) retained its position in the top spot, while Chandon (brand value down 1% to USD1 billion), Veuve Clicquot (brand value up 2% to USD959.2 million), and Dom Pérignon (brand value up 7% to USD799.8 million) all rose one ranking, making up the top four. China’s Changyu, last year’s second most valuable brand, dropped into fifth position following a 33% brand value decrease to USD706.8 million. Despite a 1.8-point drop to a Brand Strength Index (BSI) score of 81.5 out of 100, Changyu still holds the highest BSI score among wine and champagne brands. Brand Finance’s research, focused on Changyu’s primary market in China, found it excelled in familiarity and consideration. However, the research also revealed a decline in stakeholders’ perceptions of Changyu’s price premium, likely due to an influx of competing wine brands in China. Henry Farr, Director, Brand Finance commented: “The wine industry is experiencing a significant transformation as both producers and consumers become more environmentally conscious. Brand Finance’s research reveals that sustainability now drives a substantial 11% of customer consideration in the sector. Companies adopting practices like reducing pesticide use, recycling water, and ensuring fair treatment for vineyard workers are becoming increasingly appealing to consumers. “Consequently, many producers are revamping their practices to better protect the environment and safeguard their vines against climate extremes. Transparent communication of these efforts is likely to be a crucial component to earning consumer trust, preference, […]

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 […]

SA’s first commercial agave crop planted at Willunga

Plant-based technology company Vircura, working in conjunction with The Madgett’s Block, has planted the first commercial agave crop in South Australia, growing the hardy plants to primarily produce agave spirit. The site will grow 1200 agave tequilana plants, also known as blue agave which is the key ingredientin tequila, and only grown and distilled in certain areas of Mexico. In Australia, it can be used to make agave spirit. Vircura General Manager Adam Djekic said the plants would take between three and six years to grow, and once at maturity, they would partner with The Madgett’s Block owners Oli and Tara Madgett to find a buyer interested in distilling. “Agave crops are completely new to South Australia and we see it as an emerging commercial industry,” Mr Djekic said. “Tequila is one of the fastest growing spirits popularity-wise internationally, and it is an industry which could grow significantly in Australia over the coming years.” Mr Djekic said wine grape growers had faced some challenging times, particularly with grape gluts and with changing international markets. “Agave could provide a new direction for many grape growers who want to stay in agriculture but are questioning their future viability or wanting to diversify.” Vircura Chief Scientific Officer Professor Rachel Burton, a specialist in plant molecular biology and functional genomics, has been working on emerging plant species including agave, which can also be used to produce bioethanol. “Agave is a wonder plant that has many uses and is hardy and drought resistant, making it perfect for our climate. The tequilana plants should thrive in the soils of the McLaren Vale basin,” Dr Burton said. “There are many uses for the agave plant, including processing for bioethanol, hydrogen production or distillation for spirits. “By growing crops in South Australia and showing the agricultural community that […]

CSIRO serves up innovation initiative for food industry SMEs

Australia’s national science agency, CSIRO, has opened its Innovate to Grow program to small to medium enterprises (SMEs) hoping to advance their innovative ideas in food innovation and technology. Led by experienced researchers, the program will help participants examine technical and business challenges, explore research and development (R&D) opportunities, and develop actionable business and funding plans for their R&D idea. CSIRO’s Agriculture and Food Deputy Director Impact, Dr Michelle Colgrave, said SMEs are key to Australia continuing to grow its reputation as a global leader in food technology. “We can combine innovations in fermentation with ‘customer driven’ preferences to deliver reduced sugar beverages, or no and low alcohol wines,” Dr Colgrave said. “To match our growing population, changing climates and evolving consumer preferences, there’s an increasing need to diversify and develop new food and beverages that will be sustainable into the future. “We are well positioned to do that in Australia with our access to the latest technologies and brightest minds. “SMEs will be an important part of that, driving innovation right along the supply chain while delivering sustainable outcomes for the future of our food manufacturing.” Since launching in 2020, Innovate to Grow has helped more than 600 early-stage R&D companies access the knowledge and tools required to progress their ideas. Mr Joshua Poke, from the Tasmanian Oyster Company, participated in the Innovate to Grow program in 2021. “Innovate to Grow really focused me on what I needed to concentrate on for growing our business in the next 12 months,” Mr Poke said. “It also provided me with lots of practical experiences of other (SMEs) that I learned from.” Innovate to Grow: Food Innovation is open to SMEs working in the following sub-sectors: · Beverage manufacturing · Food production · Traditional and complimentary proteins · Bio-manufacturing including precision fermentation · Sustainable […]

Food Recycle seeks $3m capital raise for commercialisation of food waste to animal feed technology

Food Recycle CEO Norm Boyle (pictured) co-founded the company with his son Nathan Boyle to tackle the global problem of food waste. Food Recycle has patented and patent pending technology to convert any commercial food waste into high-performance animal feeds for industries including poultry, pigs, and aquaculture. Australian company, Food Recycle Ltd, has developed technology to turn commercial food waste into animal feed, leading to less waste in landfill, a reduction in greenhouse gas emissions, and contributing to a circular economy. After successful trials with layer hens, prawns, barramundi, and aquaponics, Food Recycle is seeking a $3m capital raise via crowd-funding platform, Swarmer, to commercialise the technology and scale-up in Australia and New Zealand. “The funds raised will be put towards facility mechanical engineering, electrical engineering, and systems design, to allow for the first commercial-scale production facility to be built under the Food Recycle patented technology and knowhow agreement,” says Food Recycle CEO, Norm Boyle. “The funds will also help with cash flow requirements as we look to appoint a technology and knowhow licensee for Australia and New Zealand, which will construct multiple production facilities, with Food Recycle receiving royalty payments on the sale of feed by the licensee,” he adds. “The licensee will be required to construct a minimum of 25 production facilities over a 10-year period, and we would expect 12 of these in the first five years.” The Swarmer crowd-funding campaign – which enters a three-week Expressions of Interest (EOI) phase on August 8, followed by a three-week investment phase – allows individual investments starting from $100, with investors given shares in the company. Food Recycle technology is part of a truly circular economy, keeping valuable resources circulating and out of landfill and the environment. The food waste problem According to multiple sources, including the […]

Kiwis prepared to consider genetic technologies in food production

New Zealanders are cautiously open to the use of genetic technologies in the country’s food production systems, according to new research. More than a third of respondents (34%) to the survey by Primary Purpose were supportive of genetic technologies in food production and 34% were unsure. Less than a third of respondents (31%) were outrightly opposed. The study reveals only 29% of New Zealanders indicate they want their food production to be entirely free of genetic technologies. However, the research shows that for many New Zealanders, genetic technologies is not an area that is well understood. Only 31% of respondents indicate they know ‘a lot’ or ‘a fair amount’ about the use of genetic technologies in food production. Meanwhile, the survey showed strong support for genetic technologies to help control pests and diseases that damage the natural environment (69%) and to help crops resist pests and diseases, reducing the need for chemicals and pesticides (68%). “The combination of support for specific uses and the minority of outright opposition indicates that the public is at least cautiously open to considering genetic technologies in food production and there is a clear need to support the public’s understanding of the area,” says Dr. Scott Champion, Founding Partner of Primary Purpose. “New Zealanders generally favour a cautious approach, with 45% advocating for gradual steps towards any adoption of genetic technologies. Men are generally more supportive, while Māori respondents tend to be less supportive.” Report Highlights Support (‘strongly support’ + ‘support’) were indicated for the following specific uses of genetic technologies: To help control pests and diseases that damage the natural environment (69% support) Help crops resist pests and diseases, reducing the need for chemicals and pesticides (68%) Help to lower farm costs and potentially reduce prices to consumers (66%) Improve drought resistance of crops, […]

Canterbury young plant producer named the best in NZ!

Anna England from Elliot’s Wholesale Nursery in Amberley has been named as the 2024 Young Plant Producer of the Year. This prestigious award, presented at the awards dinner in Christchurch last night, celebrates Anna’s dedication and innovation in the plant production industry. The Young Plant Producer event competitors on the skills needed to run a successful plant production. It is organised by NZ Plant Producers (NZPPI), hosted by IPPS (International Plant Propagators’ Society) and supported by the Horticentre Charitable Trust. Young Plant Producers 2024 finalists l to r Ellen Ballentine Anna England (winner) Jessica Jack and Joannes Andresen. The four finalists undertook two days of challenges at Lincoln University, where they were tested on their skills in finance and dispatch, biosecurity, plant propagation and identification, tool maintenance, agrichemical use and irrigation. The judges looked for individuals who could make a difference in the industry, going beyond great skills to also include leadership, attitude and personality. Anna England is Sales Coordinator at Elliotts Wholesale Nursery. Along with her trophy, Anna has won a 12-month programme of mentorship support plus a $3000 fund to advance her career in plant production. She will also take part in the Young Horticulturalist of the Year award in November where she will compete against finalists from the entire horticulture sector, vying for a prize pool worth more than $20,000. Anna moved to Christchurch from Taranaki four years ago to study horticulture at Lincoln University then joined the team at Elliot’s in a role she loves as it “offers with both incredible plants and fantastic people.” “My time in horticulture so far has been a rewarding journey, and I’m grateful to be part of such a supportive industry. I saw the young plant producer competition as an opportunity to challenge myself to develop new skills and knowledge, as well as a great chance […]

BASF and IRRI join forces to reduce carbon footprint of rice

BASF and the International Rice Research Institute (IRRI) have entered into a scientific collaboration to reduce greenhouse gas (GHG) emissions from rice production. Running by the name “OPTIMA Rice” (Optimising Management for Reduction of GHG in Rice), the collaboration with IRRI supports BASF’s commitment to enable the reduction of CO2e (carbon dioxide equivalent) emissions by 30 percent per ton of crop produced by 2030. The joint effort is planned for multiple rice seasons in the Philippines and will take place in Laguna, where both organisations maintain research centres for rice. Rice is one of the five most widely produced cereal crops globally and is consumed by about three billion people every day. Although it is grown all over the world, Asia accounts for the largest share of its production. However, because of its geographic expansion and typical manner of wetland cultivation, worldwide paddy rice production contributes about 10 percent of total GHG emissions from the agricultural sector, mainly coming from continuously flooded wetland rice fields. Due to this large carbon footprint, it is estimated that rice production has the greatest potential within agricultural crop production to reduce GHG emissions. BASF and IRRI therefore plan to explore multiple topics related to climate smart farming in rice. These include direct-seeded rice varieties, nitrogen stabilisers, nutrient and residue management, novel chemistry tailor-made for rice farmers, and water-saving technologies such as alternate wetting and drying management (AWD). In addition, IRRI has begun further improvements to its ecophysiological model ORYZA, to include new computation algorithms for estimating GHG emissions, for application to the project. BASF will use its AgBalance™ tool to estimate the GHG emission intensity and will work with IRRI on field tests of their products to obtain high-quality agronomic and GHG data. Both BASF and IRRI aim to further develop and apply models […]

Fortifi launches as global food processing automation platform

Acquisition of MHM Automation expands solutions offering and global footprint Fortifi Food Processing Solutions is a unified platform of global leading brands and products within food processing equipment and automation solutions. Operating in more than 15 countries spanning five continents, Fortifi provides a broad range of solutions across the food industry including applications in protein, dairy, and fruits and vegetables. Fortifi’s technologies enhance productivity, maximize yield, and improve worker safety for customers around the world. “Fortifi’s strategy is centered around a relentless focus on innovation, unparalleled customer service, and expansion through continuous improvement and complementary acquisitions of other leading brands and capabilities,” said CEO Massimo Bizzi. “As a strategic partner to our customers, we strive to offer a full portfolio of solutions across the food processing value chain.” The closing of the acquisition of MHM Automation (“MHM”), a New Zealand-based provider of post-harvest processing, protein processing, and packaging solutions, further strengthens Fortifi’s capabilities with innovative, reliable systems and equipment that improve safety, optimize product quality, and extend our automation and robotics capabilities. Fortifi has also signed definitive agreements to acquire LIMA France (“LIMA”), a France-based supplier of meat-bone separators, deboners and grinders-desinewers, and Reich Thermoprozesstechnik GmbH (“Reich”), the oldest Germany-based manufacturer of thermoprocessing food systems, both of which are expected to join Fortifi in the first half of 2024 subject to customary regulatory approvals. The formation of Fortifi began in 2021 when investment funds affiliated with KKR, a leading global investment firm, acquired Bettcher Industries, a leading provider of innovative protein processing tools. The following year, Bettcher acquired Frontmatec, a global supplier of automated pork and beef processing equipment, forming an end-to-end provider of protein processing solutions. MHM adds capabilities across new food processing segments and applications, including dairy and fruits and vegetables, and further expands Fortifi’s global reach by […]

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