An Australian brand centred on authentic West African flavours is making massive waves in the premium foods and condiments market, with the official launch of the award-winning Coast of Gold Shito Pepper Sauce range. Arguably the most loved sauce in Ghana, Shito (pronounced Shi-Tow) is a unique blend of hot […]
Given the changing operational dynamics and the squeeze on profits, foodservice operators are increasingly leveraging technology to enhance operational efficiency while striving to maintain a personal touch in customer service. While technology can significantly enhance operational efficiency and customer experience in the foodservice industry, operators must navigate challenges related to […]
Andrew Quady is an innovator, risk taker, and pioneer of California’s sweet and aperitif wines, known for varietals including the Electra Moscato and Vya Vermouth. In the late 1960s and early 1970s, a generation of winemakers, mostly in California, transformed the American wine industry, emphasizing quality, terroir, and individual expression. James […]
MALANG, E. JAVA, Indonesia – An expert from the Faculty of Agriculture of Brawijaya University, Prof Arifin, has developed hybrid corn seeds for animal feed that have a higher yield and faster harvest cycle. “If the average corn productivity is only 9 tons per hectare, using Brawijaya Nusa corn seeds could […]
Palazzo di Varignana’s month-long “September in the Vineyard” experience offers exclusive events such as tastings, tours and the Cantina in Festa harvest The month-long event connects wine, food and wellness through a new curated restaurant menu, bio-walks and Sangiovese-infused facial treatments Newly released Villa Amagioia Blanc de Blancs Metodo […]
CSIRO Agriculture and Food Business Researcher, Dr Ha Truong (right) conducted a series of trials with Food Recycle (CEO Norm Boyle pictured left) to determine the viability of a food waste diet for Jade Perch, with fish waste nutrients then being recycled for aquaponics to grow leafy greens A […]
Fonterra is set to invest $150 million to build a new UHT cream plant at its Edendale site in Southland to meet growing demand through its Foodservice business. Fonterra CEO Miles Hurrell shared the news while in Malaysia today on a senior New Zealand business delegation with the Prime Minister. […]
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 […]
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 […]
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 […]
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 […]
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 […]
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, […]
