“We are proud to work with leading partners to ensure our event has the latest and greatest in food industry innovation each year,” said event manager, Andrew Lawson. “We are excited to be working with this year’s partners and continuing to grow our network to deliver the best Fine Food Australia show yet.”

MILKLAB – unique coffee laneway experience

This year MILKLAB, producers of plant-based and dairy barista milks, will be launching a new experience inspired by the Melbourne urban coffee culture – a collaboration with baristas for their new Made With. Made For. Baristas campaign – ‘MILKLAB Lane’.

“Reminiscent of the streets of Melbourne, our new-look stand incorporates exterior, hole-in-the-wall style cafes and funky coffee carts which will encourage people to explore and discover the ‘laneways of MILKLAB,’” said MILKLAB marketing manager, Natalie Latimore. “Here visitors can enjoy a unique and exciting coffee experience that showcases perfect pairings and highlights tasting notes of the MILKLAB range.”

Ms Latimore said the stand has been made with sustainable materials including SaveBoard – low carbon building materials made from upcycled Tetra packaging. It will be finished off with custom street signs, faux-shop fronts and festoon lighting ensuring a vibrant, inviting and warm set-up.

“We are excited to partner with Fine Food Australia for another year as they provide an unparalleled platform for us to connect and collaborate with our customers which is what the MILKLAB brand has been built on.” 

Mayers – demonstrations with leading pastry chefs

As sponsor of the Mayers Innovation in Patisserie Stage, Mayers products will be utilised in daily demonstrations in partnership with Vanrooy Machinery. Leading pastry chefs will conduct masterclasses on desserts, cakes and more.

“We value our customers and product knowledge is key, so we like to give back to industry, our community and market by supporting free demonstrations from highly qualified, skilled professionals,” said Kiara Diestro, Mayers National Event Manager.

“Every year we receive great feedback and enjoy working with the team at Vanrooy to bring Fine Food a fantastic schedule. This year we have Ryan Stevenson, a highly qualified chocolatier and Australian born pastry chef who is the Former Head of Callebaut Chocolate Academy in Belgium which is really exciting.” 

Mayers is an importer and national Australian distributor of over 1000 premium gourmet food products, and this year at their stand, they will be showcasing their full chocolate, patisserie and bakery product range with a dedicated space to La Rose Noire premium products. The stand will be the largest one Mayers has staged over a 10-year span of exhibiting at the show.

“Our Illy Coffee team and S.Pellegrino team are also partnering up with a stand in the coffee area sampling these premium brands for visitors to try and to learn about on site,” says Ms Diestro. “We also have S.Pellegrino on board to sponsor our stage with water for chefs and for each person watching demonstrations.”

Square Australia – showcasing the best in new technology

This year Square Australia will be sponsoring new presentation series Talking Tech which will delve deep into the influences, opportunities, and advancements in the world of hospitality tech.

At the Square stand, the team will be demonstrating how its iconic hardware and intuitive software takes some of the chaos out of running a restaurant.

Visitors will see how Square for Restaurants mobile POS makes wait-staff more efficient by allowing them to take orders and payments all from one device, giving them more time to delight customers. Square will also be showcasing its Kitchen Display System that creates a seamless connection between front and back of house.

Alongside that, Square staff will be sharing how its complete suite of software – from loyalty programs, to team management online stores, to email marketing – is helping restaurants across Australia and the world build resilience and unlock growth.

“The hospitality industry has endured a tough few years, but along the way its continued to show creativity, innovation, and resilience,” said Jean Magalhães, Senior Product Marketing Manager, Square for Restaurants.

“We’re delighted to be a part of Fine Food Australia again in 2023, showcasing a number of our sellers who have used our technology to automate their operations, build new revenue streams and grow. We are looking forward to sharing tangible insights into how other restaurants, cafes, and hospitality businesses can do the same.”

You can register free for Fine Food Australia here

The post Fine Food Australia set to inspire with innovative activations appeared first on Fine Food Australia.

From retail to hospitality, bakery to import and more, the event is once again set to be a world of active discovery for businesses in the industry with visitors this year encouraged to ‘unlock their senses’.

More than 850 Australian and international exhibitors representing the food industry, including foodservice, hospitality, catering, bakery, retail, import, export, distribution and manufacturing will exhibit the latest products, technology and services.

Held over two levels at ICC, the event will also include a series of presentations and informative sessions conducted by industry leaders to educate and engage visitors with latest industry news, trends and more.

Supported by Investment NSW as a strategic partner, Fine Food Australia 2023 is the only industry expo supported by the key Government and industry associations including Austrade, Australian Culinary Federation (ACF), Australian Foodservice Advocacy Body (AFAB), Foodservice Suppliers Association of Australia (FSAA) and National Association of Food Equipment Suppliers (NAFES).

Event Manager, Andrew Lawson, said, “We are thrilled to be back in Sydney for 2023 hosting the ultimate food trade event, to inspire, educate and unite this incredible industry, which is the backbone of our culture and communities”.

“Fine Food Australia is an unparalleled vehicle for uniting the industry the event is an opportunity to reignite business conversations, innovation, and face-to-face connections with quality Australian decision-makers”.

“We have long been a proud supporter of the food industry showcasing the latest our partners have to offer, whilst also providing education and insight from industry leaders through activations and presentations.  Whether you have a well-established business or are a start-up, we look forward to bringing the industry together over four fantastic action-packed days.”

This year the Sydney show will include traditional highlights and new additions including:

Talking Tech
New for 2023, Talking Tech, sponsored by Square Australia will delve deep into the influence, opportunities, and advancements in the world of technology. Key insights will be shared from leading experts that will help make life easier for foodservice and hospitality businesses and staff.

The Source Kitchen
Hosted by leading food and beverage consultancy, Straight To The Source, and sponsored by Investment NSW, The Source Kitchen sessions feature insights on Australian produce, ideas and provenance through interviews, ingredient spotlights, and industry workshops with farmers, artisans, and innovators, as well as must-see food demonstrations.

Talking Trends
In the post-pandemic world, it’s now even more crucial to keep up with key industry insights. Returning for 2023, Talking Trends, powered by Food Industry Foresight, features a mix of guest speakers who will share a wealth of industry knowledge and conduct important discussions when it comes to the future of food.

ACF Culinary Challenge
This electrifying competition attracts chefs, trainees, and apprentices annually from around Australia. Watch these foodie masters showcase their skills as they compete against the clock – and each other in individual and team categories.

Nestlé Golden Chef’s Hat
Join Australia’s longest-running culinary competition, dedicated to helping junior and apprentice chefs develop their cooking skills and broaden their culinary horizons.

Mayers Innovation in Patisserie
With leading pastry chefs conducting masterclasses on desserts, cakes and more, the Innovation in the Patisserie Stage presented by Vanrooy Machinery in collaboration with Mayers, will showcase a wide range of high-end patisserie equipment and feature exciting demonstrations from some of Australia’s best bakers, chocolatiers and pastry chefs.

Innovation Awards 2023
Celebrating excellence in the food industry, the ever-popular annual Innovation Awards will return to Fine Food once more.

New Product Showcase
See the latest products, equipment and ideas to hit the market within the last 24 months.

The Official Great Aussie Pie Competition
Now in its 34th year, this industry-endorsed competition provides an opportunity for bakers, pastrycooks, chefs, butchers, apprentices, and more to compete for the sought-after titles of Australia’s Official Greatest Meat Pie; Australia’s Official Greatest Gourmet Pie; Australia’s Official Greatest Plain Sausage Roll; and Australia’s Official Greatest Gourmet Sausage Roll.

Bake Skills
Showcasing the talents of our younger generation of bakers and pastry chefs, visit the Bake Skills Australia National Pastry Chef Championships (11 and 12 September) and The Bake Skills Australia National Baking Championships (13 and 14 September). Bake Skills Australia will also hold a number of daily demonstrations and samplings at their stand with a great lineup of pastry chefs.

FSAA Foodservice Today & Tomorrow Conference
Keep your finger on the pulse as we delve into current issues and pressing topics, guided by eminent thought leaders and industry experts. These are the luminaries scripting the future chapters of our foodservice narrative.

Engage in crucial conversations on sustainability, and innovation and listen and connect with David Koch as he shares his views on the future of the Australian and global economy.

FSAA National Awards of Excellence
Held on 12 September, guests at the awards will have a chance to reconnect with industry leaders and celebrate those who have achieved professional excellence.

For the last 39 years, Fine Food Australia has been the definitive trade event for the food, beverage and hospitality industries in Australia.

Stayed tuned for more exciting announcements!

Register free here today.

The post Fine Food Australia returning to Sydney’s ICC for 2023 appeared first on Fine Food Australia.

Straight to the Source’s Tawnya Bahr says there is currently a surge of chefs creating their own product ranges. “This is either to forge a new career path, or, to complement their existing business by value-adding. Either way, these clever innovators are using their culinary skills to channel themselves in a different direction and that’s exciting.  

“However successfully launching into a crowded market isn’t as easy as it may look, so we were keen to have chefs speak who have successfully branched out into their own businesses to hear their inspiration and insights in this growing space.”    

Here are highlights from the presentation. 

A special animal and a world class product  

According to Michael Nunn from Salt Kitchen Charcuterie, a very special herd of pigs in Victoria is the secret behind the creation of his product, Mr Cannubi Noix de Jambon. 

A former chef for 20 years, Michael first learnt to make dry cured ham in the Lot-et-Garonne when he worked with the Chapolard family at their farm charcuterie in 2012 and wanted to replicate a similarly high-quality product in Australia. 

“Our pigs from Western Plains Pork in Mt Mercer, Victoria, are a large reason why this product is special and amazing,” he says. “Our relationship with the farm has meant we are lucky enough to have access to female pigs that are grown specifically to achieve delicious results with our dry cured charcuterie. 

“This product is quite unique in Australia, and isn’t made by many other producers, so in the beginning it took quite a bit of education and explanation for the market to understand it. However, it’s now one of our biggest selling dry cures and we have escalated production to double what we produced last year.”   

Before launching Salt Kitchen Charcuterie, Michael’s apprenticeship began at the Continental café in Prahran and Mario’s on Brunswick Street. He was one of the original members of the Grossi Florentino team when the Grossi family took over in 1999. Returning to Ballarat at the end of 2012, he launched Salt Kitchen Charcuterie in 2014. 

“Noix de Jambon will continue to be a product that encompasses Salt Kitchen Charcuterie’s commitment to traditional European methods, quality and the producers of our region,” he says. 

How a messy problem led to a cocktail innovation

As a chef for 24 years working in 5-star hotels and Michelin star restaurants in France, England and Dubai, including top Sydney institution Pendolino’s, Mark Beattie is used to the challenges of professional kitchens.   

However, one particularly irritating issue eventually led to the creation of Bartenders’ Egg Whites, used to make cocktails in bars, by Mark’s brand Eggzi at the start of 2020. 

“As a chef, I constantly saw the bar staff throw out egg yolks when making egg white cocktails,” he says. “It was just messy for them working with shell eggs in the bar, as the eggshell would often end up in the cocktails, so I thought there had to be a better solution by providing egg whites. There were other competitor products in the market but nothing that was really focused on bars or that was user friendly for the bartenders such as delivering a product in pouches with resealable caps.” 

A health inspection at a restaurant Mark was working at, also gave him the idea to use pasteurised eggs. “Environmental officers like pasteurised eggs because they protect the end user. By pasteurising you kill bacteria such as Salmonella and Listeria, which are harmful bacteria.  

“Because of my background as a chef, I really understand the consumers’ needs and what benefit we can add to them. We like to encourage the creativity in our customers – chefs and bartenders – by making their lives easier through delivering products that add value to their professional environment.” 

Mark says the product is performing extremely well, most likely as they have focussed on a niche area of the market. “Our products are aimed at clients that care about using high quality products or have a safety focus. We are also about to go national with the product through our exclusive distribution partner Eustralis. As we have international interest that will be a major focus area for us in 2023.” 

A time saver for chefs that also delivers on flavour 

Describing himself as a hyperactive, fairly eccentric guy, Kade Cohen likes to pack a lot into his day. A chef by trade who has worked with fermenting and pickling powerhouse Cornersmith, and the renowned Chez Panisse in Berkeley, California, it has long been one of Kade’s goals to help chefs make the most of their time by delivering restaurant quality products minus the labour. 

Enter Kade’s creation – Made by Kade – a range of plant-based falafels and burgers for foodservice. The products, which are uncooked and snap-frozen, are designed to give customers a fresh tasting experience when cooked to order.  

“The products are gluten-free, vegan, nut-free and preservative-free and super quick to cook,” says Kade. “I’m humbled to say our products are really resonating with chefs. Stepping into kitchens with like-minded chefs and offering valuable solutions which both surprise and excite chefs is so fun.  

“I couldn’t be happier as currently we are ranged with national distributors like Bidfood and PFD along with incredible local distributors like Two Providores amongst others.” 

Looking to the future Kade’s ambition is to have a nationally recognised brand which is seen by chefs as one that offers a tight range of products that put quality, integrity and consistency above all.  

“There can be challenges putting out such a product, so as we grow it’s important that we retain the artisanal ethos and production methodology we have nurtured to date.”  

The post From Their Kitchen to Yours – The New Products Leading the Pack appeared first on Fine Food Australia.

2021-22 was a strong year for the sector, as evidenced by the terrific turn out at Fine Food Australia in September, where more than 650 exhibitors showed off their latest products, technology and services.  

In 2023, we’re backing our local food manufacturers with a range of initiatives to help fill critical digital skills gaps and ensure your workers have the skills they need for the future.  

Victorian food and fibre exports hit record high 

Victoria’s food and fibre exports have reached a record high, valued at $17.9 billion in 2021-22 – a 29 per cent increase on the previous year. 

Agriculture Victoria has released Victoria’s 2021-22 Food and Fibre Export Performance results showcasing the strength of the state’s exports. 

The results cement Victoria’s position as Australia’s largest food and fibre exporter by value, accounting for 26 per cent of the national total. 

An Agriculture Victoria spokesperson said these results are a testament to the resilience and agility of our producers, manufacturers and exporters, and highlights the strong global demand for our produce. 

“Our state remains on track to meet or exceed the Victorian Government’s target of increasing the state’s food and fibre exports to $20 billion by 2030.” 

“We can see strong export growth across a range of industries and markets, with 10 out of 12 commodity groups registering impressive growth in export value,” said the Agriculture Victoria spokesperson. 

Key strengths of the Victorian food and fibre export sector include the diversity and premium quality of its commodities and food products. 

Grain had another impressive year of growth, up 73 per cent to $4.4 billion, making it Victoria’s most significant food and fibre export commodity, accounting for 25 per cent of Victoria’s total food and fibre exports. 

Meat was Victoria’s second largest export by value at $4.3 billion, up 31 per cent, while dairy exports recorded their highest value ever of $2.5 billion in 2021-22, up 23 per cent. 

China remained the most valuable export market for Victorian food and fibre exports, with exports reaching $4.4 billion, up 21 per cent from the previous year. 

Out of Victoria’s top five export markets, the United States and Indonesia experienced the largest growth in export value, both up 37 per cent on the previous year. 

A Department of Jobs, Skills, Industry and Regions (DJSIR) spokesperson was also encouraged by these results. 

“Our exporters continue to grow and reach new markets, enhancing our reputation as a producer of high-quality products on the world stage.” 

“Once again, Victoria’s farmers and food manufacturers have demonstrated their ability to deliver high quality, globally competitive food and fibre exports to the world,” said the DJSIR spokesperson. 

The full export results are available here.

Digital Jobs for Manufacturing Program

The Digital Jobs for Manufacturing program is designed to help you fill critical digital skills gaps in your organisation. 

The program provides your nominated staff with fully subsidised training in critical digital skill sets relevant to the manufacturing industry. 

Grants of up to $5,000 per employee are available to eligible manufacturing businesses to enrol nominated employees in a 12-week training course to learn new digital skills, delivered by Victoria’s top universities, TAFEs and private training providers. 

Find out more.

The post The Future is Made in Victoria appeared first on Fine Food Australia.

Being able to tell your consumers why your product is healthier without the risk of your business being shut down overnight is vital. While the food industry continues to reel from supply chain disruption and inflationary pressures (which may temporarily change consumer purchasing behaviour), businesses are now well aware of how health-positioning of food products can drive sales. 

Recently, Charles delivered a presentation on this subject at Fine Food Australia 2022 as part of the Talking Shop line-up. Here are the key points that were shared.  

Making food healthier 

Occasionally, a completely new food product takes the market by storm. Most new development of ‘healthier’ products focuses on taking existing products and either removing unhealthy aspects (such as salt) or adding healthier ingredients (such as those ‘packed with antioxidants’). This is of course ignoring aspects of products which are not related to health at all, but consumers associate with ‘being healthier’. 

In both Australia and New Zealand, the key regulation that controls what you can and cannot add to food is the Australia New Zealand Food Standards Code. This doesn’t have a lot of rules around removing unhealthy aspects of food. In terms of regulatory obstacles, there are far more prohibitions against adding substances to food than taking things out. For instance, there are very few barriers to reducing fat content in a product (unlike ice cream whose very regulatory definition includes a minimum fat content) but there are many restrictions on what vitamins and minerals you can add to food. 

The difference between a nutritive substance and a novel food 

Both nutritive substances and novel foods are banned for use in food unless the Food Standards Code expressly approves. So, it’s really important to know whether the substance you want to add to your food to make it healthier is allowed to be in there. 

A nutritive substance is something added to food for nutritional purpose and has been refined, synthesised or concentrated. The Code expressly calls out vitamins, minerals and amino acids (but expressly excludes some prebiotic fibres such as GOS and FOS) as substances that can be used as nutritive substances.  

The trick with determining whether a substance is being ‘used as a nutritive substance’ or not is to know how concentrated is too concentrated. When does something stop being a traditional food ingredient and become a potential nutritive substance? For example, milk components such as caseinates and whey protein are referenced throughout the Code as not being regulated as nutritive substances, despite being refined and often added to foods for nutritional purpose. However, when the Advisory Committee on Novel Foods (ACNF) considered a further refined substance – namely a bovine protein fraction – the ACNF took the view this was like a nutritive substance. 

Then we have the painful example of lactoferrin (find greater detail here), another milk protein that has associated health benefits. The ACNF had previously given industry confidence that it was neither a nutritive substance nor a novel food despite so many companies producing products containing lactoferrin. But then one single company applies to have lactoferrin added to infant formula “as a nutritive substance” and (if this application to change the law is successful) it will have the inadvertent effect of banning lactoferrin in every other category of food. It will suddenly be regulated as a “nutritive substance” and not as a traditional food ingredient. 

Speaking of “traditional food ingredients”, there is no legal definition as to what one is. But there is a definition of a “non-traditional food” which is a food with no history of consumption in Australia or New Zealand as food (not in traditional medicines).  

As soon as you do not have a history of consumption (which most innovative substances will not have), then you risk being a “novel food”. This is a non-traditional food which needs its safety assessed by Food Standards Australia New Zealand (FSANZ) before it can be added to food. In other words, a market pre-approval process is triggered by safety concerns. 

Unlike nutritive substances, novel foods do not have to be concentrated or refined. However, you can take a traditional food and extract from it a substance that could be regulated as a “novel food”. Apple polyphenols were considered by the ACNF to present no safety concerns when added in small quantities to food and thus were a non-traditional but not novel (ie permitted) food. But when those same apple polyphenols were highly concentrated with no evidence as to whether they were safe or not, the ACNF found them to be “novel” and thus prohibited. 

Charles Fisher

The key takeaway – use traditional food ingredients 

The easiest regulatory path to making food healthier is to add traditional food ingredients. That is: 

• Foods with a history of consumption as food in Australia or New Zealand 

• Foods which are not selectively concentrated or refined 
• Foods which present no concerns regarding public health and safety 

Yes, food ingredients are more expensive than isolated nutritive substances. They can be less technologically consistent. And they can have negative impacts on shelf life. But they are allowed in food. What’s more, traditional food ingredients can often be marketed as ‘natural’ or a ‘superfood’. 

Avoiding risk 

Australia and New Zealand are two of the only countries which allow food companies to self-substantiate health claims on behalf of food products (as opposed to requiring regulatory approval of every claim) so long as the food product in question meets a nutritional profile assessing the product as being “healthy”.  

This flexibility is incredible but does need to be supported by a systematic scientific review and a notification to FSANZ. Therefore – a flexible system to making health claims, but one which requires investment.  

The main regulatory risk to avoid is to make sure your claim (or your product’s presentation) does not result in regulatory scrutiny for being too ‘therapeutic’. While the Food Standards Code definition of ‘therapeutic’ is quite clear, the definition of ‘therapeutic’ claims is much broader in the laws and regulations that empower Australia and New Zealand’s medicine regulators.  

But in my experience, most consumers don’t want food marketed as medicine. They just want food to be better for them. They want “vitality”, “boost”, “bounce” or “chill”; broad wellbeing claims which are unlikely to be therapeutic and might not even be health claims for that matter. 

Even if they are health claims, if you do the systematic review and notify FSANZ, this claim could be the unique selling proposition that sets your product apart in the market. You ought to be able to quantify the sales bump you get from making such a claim and be able to do a return on investment calculation on conducting the systematic review.  

If that investment is not justified or your product does not meet the nutritional profile, there are other categories of health marketing outside of health claims that are permitted. For example, nutrition content claims which mention the presence of a nutrient but make no inference as to what it does – are regulated very differently to health claims. You may be able to make all sorts of claims about the presence of your traditional food ingredients and how nutritious they are without making any claim as to what they do to the human body. 

Whilst Australia and New Zealand are some of the strictest countries in the world when it comes to regulation of food fortification they also have one of the most flexible food-health marketing regimes in the world. 

The post Making and Marketing Healthier Food in Australia appeared first on Fine Food Australia.

“thinkfood LIVE is a brand-new event concept focusing on ingredients, technology, and creative services,” said Commercial Director, Siobhan Rocks. “This event concept is unique to Australia so it’s an exciting and innovative opportunity for all to connect. We have developed this forum due to overwhelming demand from businesses eager to connect with the right channels to take their new product development to the next level.  

“There will be exhibiting experts in all key areas covering everything from consumer insights and packaging, to design agencies and test kitchens. There will be a key focus on ingredients and flavour houses, who can help emerging and established businesses curate the perfect launch pad for their new product or brand. 

“Along with supplier networking we are working with leading associations AIFST and AIP to develop a quality content program that will support NPD trends. We can’t wait to bring manufacturers and suppliers together to collaborate on the next generation consumer products.” 

To kick off the event, an exclusive networking launch party will be held on Wednesday, 30 November 2022 at Carriageworks from 5pm to 6.30pm for suppliers, food and beverage manufacturers, key industry partners and media.  

Attendees will get an opportunity to speak directly to the thinkfood LIVE team and get the latest updates on the inaugural live conference and exhibition. 

Keynote speaker at the launch party will be Becky Mead, Managing Director of PLAY – experts in consumer-led innovation. Ms Mead will be presenting the topic: How to predict FMCG trends without going around the bend. PLAY has helped thousands of FMCG manufacturers create successful products by unearthing insights and innovation across the NPD process. 

thinkfood LIVE is brought to you by Diversified Communications leader in food and beverage events including foodpro, FoodTech QLD, Naturally Good and Hospitality Unites. 

For more information about thinkfood LIVE and to register interest in the launch event please click on the link here.  

The post EXCITING NEW 2023 FOOD INDUSTRY EVENT – thinkfood LIVE – POISED TO SHAKE UP THE NPD SPACE appeared first on Fine Food Australia.

Rod Fowler, Food Industry Futurist, took us through the variety of tasks the robots can offer from concierge to delivery to wait services.

Watch the full video to see what was on display at the event!

Subscribe to stay up-to-date with industry news and show updates!

The post ABC visited Fine Food Australia to discover the future in foodservice appeared first on Fine Food Australia.

Watch this short video to see Hany in action!

Subscribe to stay up-to-date with industry news and show updates!

The post Studio 10 discovers Latte Art display at Fine Food Australia appeared first on Fine Food Australia.

Relive this year’s moments with us in this short video.

Subscribe to stay up-to-date with industry news and show updates!

Interested in exhibiting? Contact our team to secure your stand.

The post Fine Food Australia 2022 Highlights Video appeared first on Fine Food Australia.

As the biggest food trade event in the Southern Hemisphere, over 100 top food experts, industry masters, baristas and Australia’s most exciting chefs from around the country also took to the various stages for presentations and demonstrations.

One of the highlights was the annual Innovation Awards which recognise the most exciting and innovative products in the Australian marketplace, judged by top food industry experts.

“The calibre of entrants this year for the Innovation Awards was incredible,” said Product and Event Manager, Andrew Lawson. “All the nominees were phenomenal but what really set the winners apart were products that were very unique displaying a high level of innovation.”

Winners below:

Best new food service product, presented by Hello Food Service: Clorox Australia – Glad to be Green Compostable Baking Paper. Comprised of a unique composition of materials, as opposed to regular baking paper which has a high amount of silicone, Clorox’s product is a win for sustainability says Commercial Manager McLean Bennett. “It is costly to make but we believe in economies of scale and the environment, so we are thrilled at how it’s performed over 12 months.”

Andrew Lawson from Fine Food Australia with McLean Barnett from Clorox

Best new retail product, presented by Retail World: Mama Emma – Gluten Free Potato Gnocchi with Pea Flour.
About to launch on the Australian market through distributor Raw Materials, Marketing Manager Alberto Bianco said, “the product is different to other gnocchi products in that it is made from 68 per cent steamed potatoes unlike others which are made from potato flakes. The result is a superior product.”

Alberto Bianco from Mama Emma with Nicholas Rider from Retail World

FCSI Best new hospitality equipment, presented by FCSI: UNOX – SPEED-X.
A game changer for commercial kitchens, SPEED-X is the first ever self-washing combi speed oven. “It’s a really exciting innovation as it’s the perfect combination of quality and speed,” said Managing Director Wayne Viles. “It’s just about to launch in Australia and we’re hoping it will be in hundreds of kitchens within 12 months.”

Wayne Viles from UNOX with Andrew Brian from Food Service Consultants Australia

FCSI best new bakery product, presented by Baking Business: Heuch Fresh – Weber Cooling Australia.
With natural resting time of freshly baked product taking up to a few hours, the Weber Cooling system can reduce cooling time to just over two minutes. “This greatly improves a bakery’s efficiency and output,” said Heuch Business Develop Manager Nick Hanley. “It also reduces baking time by 50 per cent. This is the most cost-effective cooler on the market and we are just about to launch which is exciting.”

Nick Hanley from Heuch Fresh with Alan Kirk from Baking Business

“It was amazing to be back in Melbourne this year hosting the ultimate food trade event, in order to inspire, educate and unite this incredible industry, which is the backbone of our culture and communities,” said Mr Lawson.

This year Fine Food Australia announced the Victorian Government is a strategic partner of the event for the first time, backing it through its Made in Victoria campaign, which celebrates Victoria is a national leader in food production and manufacturing.

Fine Food Australia is the only industry event supported by all key industry associations including Austrade, Australian Culinary Federation, Australian Food Service Advocacy Body (AFAB), Food Service Suppliers Association of Australia (FSAA), National Association of Food Equipment Suppliers (NAFES), Straight to the Source, and the Restaurant & Catering Association.

“We are proud to be supported be all the key industry bodies and associations, and will continue to showcase the latest our partners have to offer, whilst also providing education and insight from industry leaders through activations and presentations. Whether you have a well-established business or are a start-up, there is something for everyone at every event. We look forward to bringing the industry together once more next year.”

Subscribe to keep up to date with Fine Food’s latest news and show updates.

The post Big industry turn out for Fine Food Australia 2022 as Australia’s top innovations, products and industry stars shine appeared first on Fine Food Australia.