Welcome to Food & Hospitality Week Melbourne 2025!
It is my great pleasure to welcome you to the inaugural Food & Hospitality Week.
Since 1967, Foodservice Australia has been the go-to event for the hospitality industry. In 2025, we are thrilled to build on that longstanding history with the launch of 3 new events to showcase solutions and innovations across the full hospitality spectrum; Pizza Pasta & Italian Food Show, Restaurant Technology Show, and Commercial Kitchen Show.
Food & Hospitality Week has been designed with one key objective in mind; to help hospitality business owners and operators, institutional foodservice operators, and F&B and catering managers thrive in today’s challenging environment. Walking through the show floor this year you will have the opportunity to taste, test, and try the latest food, drink, equipment and technology from more than 350 industry suppliers. You’ll also be able to enjoy a compelling lineup of competitions, demonstrations, masterclasses, networking events, and market-leading educational content featuring leading chefs, industry pros, and some of Australia’s hottest restaurateurs and hospitality business owners.
It would be remiss of me to not take this opportunity to also say a big thank you to all our Key Sponsors, Exhibitors & Industry Partners and everyone who has helped provide new ideas and contribute to making this event a real success.
I hope you have a great event, and have plenty of opportunities to learn new things, take part in lots of meaningful conversations, and experience all that is best about our wonderful Foodservice & Hospitality market here in Australia.
Mike Hill Portfolio Director
&
Join the industry big night out
Crank up the music and hit the dance floor!
Get ready to kick off Food & Hospitality Week in the most epic way at the Industry Big Night Out on Monday 19th May.
Join us as we take over Ms Collins, one of the coolest venues in town, with electro-pop powerhouse Sneaky Sound System who’ll be serving beats all night long.
Your ticket gets you access to an open bar and a spread of mouthwatering food, so you can eat, drink, and mingle with the best in the industry. It’s the perfect chance to network, let loose, and celebrate the launch of the revamped Food & Hospitality Week.
Whether you’re there for the music, the food, or the good vibes, this is the night you don’t want to miss. Get ready for an unforgettable experience. See you on the dance floor!
tickets
Sponsors & Partners with
Australia’s Best Burger Awards & Competition
Australia’s Best Pizza Awards & Competition Australian Professional
Chef of the
Lanyard Sponsor Explore Patisserie
Connecting the entire hospitality ecosystem, Food & Hospitality Week brings together chefs, owners, operators and industry professionals across four major events.
Foodservice Australia
Foodservice Australia is the must-attend event for everyone in the food & hospitality sector.
As Australia’s longest-running foodservice show, the event connects 15,000 chefs, restaurateurs, hospitality owners and operators, QSR leaders, catering and F&B managers, and institutional foodservice professionals with the latest innovations, inspirations, ideas, and trends across food, beverage, equipment and technology.
Whether you want to create a more profitable menu, improve your customer experience, streamline your supply chain, or keep up with changing consumer preferences, you’ll find everything you need under one roof.
Featuring hundreds of exhibitors, hours of free educational sessions, and unparalleled networking opportunities, Foodservice Australia is the one event you can’t afford to miss to help you reinvigorate your hospitality business.
Pizza Pasta & Italian Food Show
Pizza Pasta & Italian Food Show is the ultimate business event dedicated to everything pizza and pasta. Held as part of Food & Hospitality Week, it unites every corner of the industry – from manufacturing and distribution to foodservice, hospitality, and retail.
If you make, sell, manufacture, or distribute products, ingredients, technology, equipment, packaging, or essential supplies for the pizza segment, this is the one event you can’t afford to miss.
Join thousands of owners, managers, chefs, and pizza makers from pizzerias, restaurants, pubs, clubs, hotels, specialty retail, and distribution to explore, learn, compete, connect, and celebrate the world of pizza.
Commercial Kitchen Show
Commercial Kitchen Show is the only dedicated trade event in Australia for the commercial kitchen and back-of-house sector.
Part of Food & Hospitality Week, this focused event brings together thousands of chefs, restaurateurs, QSR operators, caterers, venue managers, and hospitality professionals who are responsible for designing, building, and running efficient, future-ready kitchens.
Whether you’re looking to upgrade your equipment, improve energy efficiency, redesign your layout, or stay ahead of industry compliance, you’ll find cutting-edge solutions, expert advice, and exclusive show deals all in one place.
With specialist suppliers, live demonstrations, and a sharp focus on operational excellence, Commercial Kitchen Show is where the industry comes to plan, invest, and transform their kitchens.
ǔ Learn more at commercialkitchenshow.com.au
Restaurant Technology Show
Restaurant Technology Show is Australia’s only event dedicated to the technology powering modern hospitality.
Running as part of Food & Hospitality Week, it brings together hospitality operators, tech innovators, venue owners, and IT decision-makers looking to gain a competitive edge in an increasingly digital world.
From POS systems and online ordering to AI, automation, loyalty apps, and customer data solutions, this show delivers the tools and insights to drive smarter operations and better guest experiences.
Featuring the latest innovations, real-world case studies, and expert-led seminars, Restaurant Technology Show is the go-to event to discover what’s next in restaurant tech - and how to make it work for your business.
ǔ Learn more at restechshow.com.au
A letter from the editor
My affinity for the restaurant industry goes way back. All the way back to 2007 when I edited a UK-based trade publication for the out-of-home dining sector called Eat Out Magazine. For almost seven years, I observed brilliant restaurant and pub operators push hard through the global financial crisis - navigating the hard years that followed as consumer behaviour and social habits changed. I interviewed operators right across the country to understand how they were getting through the day-to-day. Their stories of endless dedication cemented my own passion for this industry. It’s a special place to be.
At that time, it was important for people working in the restaurant and foodservice industry to know others were experiencing the same difficulties and giving a voice to the industry through those shared experiences was incredibly meaningful to me. It wasn’t all doom and gloom; it never is. But it was hard, and that seems a constant.
“We’re in difficult economic times with consequences we’re all wearing as everyone tries to keep their heads above water.”
— Clare Riley, Managing Editor
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Fast-forward 18 years, and while I might be on the other side of the world here in Australia, those same challenges exist today. We’re in difficult economic times with consequences we’re all wearing as everyone tries to keep their heads above water. I’m hopeful that as we launch Restaurant Business, you’ll join our community of restaurant, foodservice and hospitality professionals as we share the stories you want and need.
My inbox is always open, and I’d love for you to get in touch with me. Tell me what you want to read about and who you want to hear from. Restaurant Business will be creating conversations that shape the business of hospitality, and I want you to be a big part of it. There are more details on how to contact me below.
Enjoy your time during Food & Hospitality Week. I hope it’s as productive as it is energising for you and your business.
You’ll be hearing from me again very soon.
How to get involved
We’d love you to get in touch with the editorial team at Restaurant Business and be part of shaping the stories we tell. We’re actively expanding our network of industry voices. If you know exceptional professionals with valuable insights to share—owners and operators, chefs, suppliers or consultants—we welcome introductions to potential contributors who can add value to our industry conversation.
This industry-leading stage is a must-attend for anyone looking to stay ahead of the curve and gain unparalleled insights from the trailblazers of the foodservice world.
Main Stage sessions are thoughtfully designed to help you overcome the everyday challenges faced by everyone in the industry—from small independent business owners to leaders of large chains, cafes & franchises.
Entrepreneurial titan Simon Crowe, founder of Grill’d, will take you behind the scenes of scaling a successful food brand from a single location to 172, offering lessons on scaling in a crowded market. Join leading QSR executives as they explore the everevolving landscape of quick-service restaurants, offering valuable strategies for long-term growth.
You’ll gain valuable insights on streamlining processes, staying ahead of emerging trends, and uncovering the secrets to lasting success. Our speakers are seasoned industry experts who have truly ‘been there, done it,’ offering practical advice and real-world strategies you can apply immediately. This event will leave you inspired, informed, and ready to innovate in an ever-changing landscape.
ȫ Shane Bracken, Managing Director, Subway
Timeless
The Bar & Beverage stage will ignite your passion for the latest trends in the world of beverages and hospitality!
Dive deep into cutting-edge coffee technology, where we’ll reveal how new innovations are changing the industry. Explore the world of pre-made cocktails, discovering how they’re reshaping the bar scene. Learn the secrets to pairing food with craft beer—unlocking a world of bold flavours. Discover the growing movement around zero-alcohol beverages, and how they are appealing to a wider audience seeking a healthier lifestyle without compromising on flavour. This is your chance to connect with industry experts, get ahead of the trends, and transform the way you think about drinks and dining.
Ȩ Katherine Brown, Portfolio Manager, Brown Brothers
Where foodservice shops.
Creating the perfect dish starts with quality ingredients. That’s why Bidfood is Australia’s leading distributor to the foodservice industry and trusted by over 50,000 chefs.
From dry and chilled items, quality meats, seafood, liquor and more, Bidfood provides all the ingredients for success.
To find out more visit bidfood.com.au
Agenda Sunday 18 May
The Main Stage Page 10
10.45
From One to Many: Scaling without sacrificing standards
Richard Goodman, CEO, Foodco
The
Business Stage Page 11
10.30
Social media hacks for busy businesses
Sam Sidney, Director & Founder, MilkBar Digital
The Restaurant Technology & Hospitality Exchange Page 12
10.30
The Future of Tech in Food: What’s next for the industry?
Rod Fowler, Director and Principal, Food Industry Foresight
12:00
Workflow hacks for a stress-free commercial kitchen
Kyle Doddy, Executive Chef, RACV; Markus Werner, Culinary Director, Delaware North; Grant Flack, Head of Operations, Balgownie Estate Yarra Valley
13.30
How to create a cafe customers can’t stop talking about
Dave Stewart, Executive Chef, Roasting Warehouse; Benjamin Vaughan, CEO & Co-Founder, Mile End Bagels; Ray Strongman, Business Coach. Check website for more speakers.
14.30
Staying Ahead in the Evolving Coffee Landscape: Insights on cost, consumers, and sustainability
Ben Irvine, Head of Trade Marketing, Seven Miles Coffee Roasters; George Paraskevopoulos, Director, Roasting Warehouse Specialty Coffee; John Koszic, VIC Coffee Specialist, Vittoria Food & Beverage; Ray Strongman, Business Coach
15.30
The Hospo Reset: The key drivers shaping the future of hospitality
Saxon Wright, Founder, Pablo and Rusty’s Coffee Roasters; Luke Mangan, Chef & Restaurateur, Luke Mangan & Company; Judy McMahon, Director, Catalina; Alejandro Saravia, Chef, Morena; Wes Lambert, CEO, ARCA
16.30
Announcement of Bocuse D’or Winner
11.30
Standing Out & Staying Ahead: Success strategies for pizza & Italian restaurants
Dylan Garofalo, Sales and Marketing Director, Bruno Fine Foods; Kate Dickens, Owner, Ciao Cielo; Damian Hopper, Managing Director, Bubba Pizza; Lazaros Papasavas, Managing Director, Papasavas Group
12.30
3 guaranteed ways to grow your brand in 2025
Paul Tredinnick, Founder & Managing Director, Brand Value Builders
13.30
How To Win Customers & Influence Decisions: Insights on consumer behaviour
Jack Monro, Lead Brand Thinker, Thinkerbell
14.30
Building customer and community loyalty for long-term success
Paul Dimattina, Managing Director, Lamaro’s Hotel
15.30
What makes a great foodie story
Leah Glynn, Editor, Time Out Melbourne
11.30
How to build a tech stack that brings your customers back
Blake Hammond, National Operations Manager, Compass Group; Jeroen Cools, Director of Operations, My Goodness; Stephen Anderson, The Lott Cafe & Pha’s Thai
13.00
Stop Wasting Money! 5 ways technology can reduce F&B waste
Katy Barfield OAM, Founder & CEO, YUME Food
14.30
Shift Happens: Mastering the art of scheduling without losing your mind
Stephen Anderson, The Lott Cafe & Pha’s Thai; Alexandra Preece, General Manager, 400 Gradi; Spencer Patrick, Owner, Harrisons Restaurant
Bar & Beverage Stage Page 13
Explore Patisserie Page 14
10.30
Rainforest lychee tart with strudel pastry Christopher Thé, Founder, Black Star Pastry
Agenda Sunday 18 May
Discover the Source Page 15
10:30 In the shell
Umar Nguyen, Director, The Fish Girl; Michael Greenlaw, Executive Chef, Ritz Carlton
11.30
Gin’s Popularity Boom
– How your venue can profit
Grant Collins, Founder, Gin Lane Sydney
11.30
A high tea fit for a QUEEN
Angelica Iulino, Ambassador Queen Professional and Executive Chef Movida Melbourne
12.30
Unlock efficiency and quality with coffee tech
12.30
Kirsten Tibballs: Textures of chocolate
Kirsten Tibballs, Ambassador, Callebaut and Mayers
12:15
Sustainability in action
Enrico Sgarbossa, Master Pizza Consultant, Zero Waste Bread; Louise Daily, Chef and Founder, Wild Pie; Caitlin Koether, Head of Fermentation, The Mulberry Group
13.30
How many wines are enough?
Nick Ryan, Senior Wine Writer, The Australian
13.30 The sweet assassin Adriano Zumbo, Creative and Pâtissier, Zumbo Patisserie
14.00
Unveiling the art of EVOO
Claudia Guillaume, Head of Technical & Production, Cobram; Tom Hitchcock, Head Chef, Spirit House
14.30
The Rise of No and Low Alcohol – Is your venue ready?
Emma Brown, Head of Innovation, Brown Brothers
14.30
Pistachio pressed sable, yuzu curd and raspberry
Alessandro Bartesaghi, Executive Pastry Chef, Melbourne Convention Exhibition Centre
15.30
Native Australian basque
Konstantin Putkin (ChefKonnyK), Executive Chef, Atlantic Group, The Goods Shed and Nolans
16.00
Inspired series
Luke Mangan, Restaurateur, Marmelo; Dan Hunter, Owner and Chef, Brae; Ross Lusted, Owner and Chef, Woodcut; Hugh Allen, Co-Owner and Executive Chef, Vue de Monde
Bar & Beverage Stage Page 13
Explore Patisserie Page 14
10.30
Honey and rhubarb croissant tart Gareth Whitton, Tarts Anon
Agenda Monday 19 May
Discover the Source Page 15
10:30
Plate it up with style
Kirsten Jenkins, Food Stylist, Food Styling Academy
11.30
Gin’s Popularity Boom
– How your venue can profit
Grant Collins, Founder, Gin Lane Sydney
12.30
Unlock efficiency and quality with coffee tech
13.30
How many wines are enough?
Nick Ryan, Senior Wine Writer, The Australian
14.30
The Rise of No and Low Alcohol – Is your venue ready?
Emma Brown, Head of Innovation, Brown Brothers
11.30
A high tea fit for a QUEEN
Angelica Iulino, Ambassador Queen Professional and Executive Chef Movida Melbourne
12:15
Going nuts
Christopher Thé, Founder, Heathe; Emma Stirling, Culinary Nutritionist, Scroop Nutrition
12.30
Kirsten Tibballs: Textures of chocolate
Kirsten Tibballs, Ambassador, Callebaut and Mayers
14.00
Beef bites
Catherine Golding, National Business Development Manager, Meat & Livestock Australia; Sam Burke, Corporate Executive Chef, Meat & Livestock Australia
13.30
The sweet assassin
Adriano Zumbo, Creative and Pâtissier, Zumbo Patisserie
16.00
Recipe of resilience
Jacqui Challinor, Development Chef, Trader House Group
14.30
Sweet inspirations
Daniel Pasquali, Food Producer, Dan’s Bake Lab, Dessert Masters
15.30
Native Australian basque
Konstantin Putkin (ChefKonnyK), Executive Chef, Atlantic Group, The Goods Shed and Nolans
16.30
A Seat at the Table: Celebrating women in food and drinks
Networking & Fashion Parade
Agenda subject to change. Scan QR code on page 3 for live agenda and speakers.
Speakers
Alexandra Preece
Allister
Andrew Howie
Antonio Rivera
Ben Irvine Head of Trade Marketing Seven Miles Coffee Roasters
Benjamin Vaughan CEO & Co-Founder Mile End Bagels
Beth Candy Executive Chef Hotel Sorrento
Bianca Brady Founder & CEO Axify
Blake Hammond National Operations Manager
Caitlin Koether Head of Fermentation The Mulberry Group
Claire Stenhouse
Claudia Guillaume
Damian Hopper Managing Director Bubba Pizza
Dan Hunter Owner, Chef Brae
Daniel Pasquali Food Producer Dan’s Bake Lab, Dessert Masters
Daniel Yin Apprentice Third Year
Restaurant and Bar
Daniel Semrani Owner Gigi’s Pizzeria
Darren O’Rourke Chef/Butcher
Darren Lauder Director Of Food & Beverage Pullman Melbourne Albert Park
Jack Monro
Jackson
Jamie Gannon
Jeroen Cools
Judy McMahon
Kartheek
Kate Paterson
Australian Professional Chef of the Year
Chef of the Year is one of the most prestigious and intense culinary competitions in the industry, where professional chefs push their creativity, skills, and ingenuity to the limit. This is the ultimate pressure test, as chefs are not only competing against one another but also racing against the clock in front of a live audience. The competition demands flawless technique and a deep understanding of flavour, as chefs must craft two exceptional dishes using a carefully selected set of featured ingredients.
The competition’s defining moment is the mystery box challenge, where the 32 finalists are presented with key ingredients and tasked with preparing four servings each of an entrée and a main dish. The challenge is to highlight the unique flavors of these ingredients while demonstrating culinary innovation. With every dish meticulously judged, the chefs are evaluated on taste, presentation, and overall execution. Points are awarded for visual appeal, flavour harmony, and technical mastery.
Chef of the Year represents the pinnacle of culinary excellence, attracting the best chefs from around the country. Only the most skilled and creative will rise to the top, earning not just recognition, but the coveted title of Chef of the Year.
With thanks to our judges:
John McFadden, Culinary Consultant, Squizify; Jerry Mai, Executive Chef, Roll’d; Mark Normoyle, Executive Chef, Fonterra Oceania; Beth Candy, Executive Chef, Hotel Sorrento; Markus Werner, Culinary Director, Delaware North
See it live:
Sunday 18 - Tuesday 20 May
Australian Professional Chef of the Year Competition
Sponsored by
ACF Restaurant Challenge
Get ready for an action-packed culinary competition like no other. The ACF Restaraunt Challenge, hosted by the Australian Culinary Federation, sees 8 talented teams, including international, regional, and military competitors, go head-to-head over two exciting days as they battle the clock – and each other – to prepare, cook, and serve a stunning three-course menu for guests and judges.
Teams will consist of a manager, two chefs, and a kitchenhand, each bringing their expertise to create mouthwatering dishes under intense pressure. The judges will score them based on culinary technique, presentation, efficiency, and, of course, taste!
The winners will walk away with medals, prizes, and industry-wide recognition. Don’t miss this thrilling showcase of culinary excellence!
Bocuse d’Or Australia Golden Knife 2025
Foodservice Australia is proud to host the Golden Knife – Australia’s selection for the world’s most prestigious culinary contest, the Bocuse d’Or.
In 2025 for the first time, the winning chef will receive a four-year mentoring and career development program, training alongside Australia’s 2025-7 candidate Paul Golding, in preparation for the Bocuse d’Or Asia Pacific in 2028.
Meanwhile the winner of the Best Commis Chef Award will join Paul Golding to compete in the next Bocuse d’Or regional contest, and potentially on to the Grand Final in Lyon.
This competition is not for the faint-hearted – four finalist chefs and their commis chefs have five and half hours to prepare two world-class dishes, one presented to the tasting judges on a platter and one on a plate. Meanwhile the kitchen judges are assessing the team’s every move as they cook.
See the drama unfold from 10am-3pm, with an awards ceremony at the show at 4pm.
Pac Food K24
PAR Y4
Pest IT F35
Prestige Modular Coolrooms KK27
PUDU Robotics S8
PureSnow Australia K36
RDM PIZZA AUSTRALIA B24
Riva Ice Cream Dispensers J23
ROBOT-COUPE M40
Service Sphere N40
Simco Catering Equipment G14
Smart Kiosk Z15
Snow Flow DD2
Stream Water K32
Sushi Machines J31
The Slushie Specialists DD24
Trojan Oils P40
University Food Group N40
Unox F2
UTCOOK H24
Wedderburn DD40
Zummo Juicers F27
Food / Ingredients
5 Ways Foodservice D40
All Natural Kitchen Y35
Antarctic Royal Seafood L45
Arla Pro D18
Aston Lucas Gourmet T19
Austin Foods & Beverages Y26
Bakers Maison Y20
Balmain Baking Co. Z24
Barkly Smokehouse P46
Basile Imports D24
Beerenberg Farm X32
Besta Fine Food Z20
Bidfood Australia D10
Bidfood Australia L24
Bippi C35
Birch & Waite R42
BonCulina X48
Bone Roasters K17
Borthwick Foods V39
Brewing Brands R18
BRIDOR T23
Bruno Fine Foods B6
BUCCHERI FINE FOOD C32
Buvetti B32
Cake Craft Australia KK24
Callebaut Chocolate M4
Campoli Foods A24
Carmi Flavors Organic P18
Carmi Flavours P18
Casillo Spa Societa Benefit B18
COLOSSUS FOOD P48
Cookers N32
COOKI Z24
Cookie Chef and Co KK9
Cookie Man N14
Cookie Time Limited P2
Country Cooked N40
Cremorne Street Bakers Z24
Cuisine Corp Australia X35
Dippin' Dots Ice Cream Z40
DKSH Grocery Connect S24
DON KRC A8
DRN Imports by Del-Re National Food Group B26
Essential Crème Y38
Everest R40
F F Wholesale KK36
Fabbris Smallgoods Q42
Fanyo Foods Q17
Flip Pancakes Q16
Floridia Cheese L2
Foodfx Y28
Forever Foods KK7
Franklands Foods T32
FRESH FOIL H42
FRESH PAPER H42
From Scratch Dough C40
Frusano Z39
Frutex Australia N16
Gilbert Street Kitchens R12
Gotzinger Smallgoods T25
GreenMount Foods V23
Gulli Food Distributors A32
Hellers R15
Hello Pure T32
HiLink
CATEGORIES
Food / Ingredients
Promocean Australia KK9
Puopolo Smallgoods C14
Purabon Z36
Queen Professional N8
Rasaku, Cowa, Yuen Chun & Claypot by Linaco Group V47
RDM PIZZA AUSTRALIA B24
Red Gum BBQ At Home Y49
Riviana Foodservice R28
Rizo Desserts V35
Roasting Warehouse Specialty
Coffee R23
Roma Food Products Z37
Sahara Dairy L14
Salad Servers N36
San Remo A25
San Remo Q47
Saputo Foodservice D14
Saputo Foodservice X40
Scottsdale Pork Y34
Seriously Healthy V22
Siam Pantry T26
Smith & Co Meat Company Q42
Spicetub Z22
Spring Feast Z26
Stack Me Up Q16
Steggles N24
Stellar Distribution T24
Stock Shop Co. V23
STOKD smart ordering Z14
Sun Road Food and Beverage X24
Sunny Queen Foodservice KK39
Sunnyside K20
Supy X1
Tasman Foods Q32
Tassal Foodservice S32
TastyOne T36
Tea Tonic V32
Tegel P2
That's Amore Cheese C28
The Cocoa Provider Z28
The Four Saucemen P2
The Handmade Food Co T47
The Pure Food Co Y45
Trio Group M2
Trojan Oils P40
Trumps R17
TURKISH BREAD FACTORY T44
University Food Group N40
University Meat N40
Vannella Cheese C4 Vegetables T36
Viet Nam Trade Office in Australia X19
Well and Good V20 Westland S31
Wombat Valley Q24 Made by Kade P36
Yarra Valley Hilltop V19 Food Safety
°Celsi Z16
Alsco Uniforms N31
BAPI Y8
Butler Techsense Australia Y15
Comply Pro X8
Constellation Technologies X15 Coolsan H31
Dissolvo Labels by Filterfab J46
Duplex Cleaning Machines J20
ECE Fast G45
Food Allergy Training
Hospitality Supplies
Packaging
5 Ways Foodservice D40
APP Group E40
Bidfood Australia D10
Bidfood Australia L24
Bio-Adds E36
BioPak G40
Biopap Genius Meal Tray KK35
Bk Packaging L32
Brewing Brands R18
COPAR Smart Packaging G35
Detpak J37
Dynamic Packaging Systems J40
ELAG Australia E46
Epson Australia K45
Epson Australia ColorWorks K45
Foopak Bio Natura E40
FRESH FOIL H42
FRESH PAPER H42
Future Friendly by Huhtamaki K40
Great Dragon Pizza Box K46
Great Wrap E39
Guangdong Shaoneng
Group Luzhou Technology Development Co., Ltd G39
HMPS Propac H32
Hopack F40
Huhtamaki Tailored Packaging K40
Huskee G40
In The Oven D40
Jet Technologies J36
Kego Company Limited F38
Natureline Packaging KK35
OXYPAC F36
Pac Food K24
PAC Trading H23
TPAC PACKAGING INDIA DD27
Viet Nam Trade Office in Australia X19
Vinda Paper Industrial (H.K.) Co. Limited G28
Xiamen Great Dragon Co K46
Yiassoo L32
ZEROCIRCLE ALTERNATIVES G30
Tableware / Essentials
BioPak G40
ELAG Australia E46
Guangdong Shaoneng Group Luzhou Technology Development Co., Ltd G39
