FIAL’s Virtual Meet the Buyer events provide export-ready Australian food and agribusinesses the opportunity to secure a one-to-one virtual meeting with interested buyers in key markets around the globe.
With $20 billion of food wasted every year in Australia, the Fight Food Waste Cooperative Research Centre (CRC) has partnered with Woolworths and Food Innovation Australia Limited (FIAL) to bring international sustainable food systems expert Mark Barthel to Australia
FIAL caught up with The Smoked Egg Company to learn how their business is growing, understand how FIAL helped their growth and find out what advice they have for those starting out in the food industry
Food and Agribusiness Industry Growth Centre, Food Innovation Australia Limited, has announced it will be funding and coordinating a $400k study to ascertain the feasibility of Australia’s target of halving its food waste by 2030.
Prior to establishing Spiralz Fermented Foods, founder Michelle Amor had a keen interest in health and in providing nutritious food for her family. When faced with a chronic condition diagnosis, Michelle chose to take a holistic approach, focusing on the link between gut microbiome and health.
Bioaction has developed an alternative wastewater treatment method that utilises nanobubble technology to entrain higher rates of oxygen in wastewater, improving treatment efficiency and significantly reducing energy use.
With a rise in demand for locally sourced products that support homegrown industry, the creamy smooth goodness of Gippsland Jersey milk is just one of the secret ingredients in the company's cultured butter products.
Gippsland-based Hussey & Co produces Australia’s finest gourmet baby leaf salad vegetables. By developing a business model that supports year-round delivery of quality product and focusing on continuous innovation, the company has evolved from grower to fully integrated food manufacturing business.
When Fiona Turner and her husband purchased Jinglers Creek vineyard in Tasmania’s Tamar Valley, she was inspired to use her background in technology to develop solutions that would enable better viticulture decision-making.
When Brigid Woolnough and the team at KOKOPOD were searching for an alternative packaging solution for the boutique manufacturer’s high-quality handcrafted chocolate products, they inadvertently set out on a path to creating an entirely new product range.
Snowy River Black Garlic is owned and operated by Mark Johnstone and Shelly Carroll. When the couple discovered black garlic while travelling through New Zealand, it sparked interest and they returned home to begin experimenting with their own crop.
The Tasmanian Food Co offers a complementary stable of brands all performing at the top of their field; from ethical free-range chicken to rich creams and butters, smooth goat’s cheese to Australia’s own rare, fresh wasabi.
By collaborating with other Sunshine Coast growers and producers, the team from Brouhaha Brewery has developed a localised circular economy it sees as the logical antidote to the unsustainable production that underlies the fast food consumption being practised on a global scale.