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.

In celebration of Australia’s renowned ingenuity, FIAL has today published the fifth edition of its Celebrating Australian Food and Agribusiness Innovations.

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.

Nestled in the hinterland of Queensland's glorious Sunshine Coast, the Big Heart Bamboo plantation produces fresh and ready-to-use gourmet pickled bamboo shoots.

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.

The teams at Fable Food Co and Glass House Brewery on Queensland’s Sunshine Coast are collaborating to deliver exciting new products from the most unlikely partner ingredients.

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.

Life Health Foods brings together some of Australia's most innovative plant-based food brands.

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.

Today, on International Day of Awareness on Food Loss and Waste Reduction, the Food and Agribusiness Growth Centre has released new data on Australia’s food waste.

Export, Sri Lanka, India, Australian suppliers, market, potential, food, beverage, case study, market insights, Simon Birmingha

Formed by the Noongar people of WA, the Noongar Land Enterprise Group (NLE) is Australia’s first Aboriginal grower group. By creating and successfully managing Noongar land-based business enterprises, the NLE is developing a model that benefits Aboriginal people, as well as the wider community.