Food & Beverage Industry News - June 2025

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TManaging Editor: Mike Wheeler

he NSW Parliament has passed legislation to mandate food organics and green organics (FOGO) collection services for households by July 2030, and for businesses and institutions in stages from July 2026. Other states are bound to follow. What does this mean for the food industry? It means it’s time to get organised – and get organised now.

Food organics are a troublesome waste stream, particularly when they end up in landfill. Composting is a different beast altogether, as it doesn’t produce the huge amounts of methane that buried food does. Beyond methane production, another reason the NSW Government is on the front foot is that the state is facing a looming landfill crisis. Due to ESG concerns and logistical impracticalities, the state is running out of landfill space, and new alternatives need to be found for this waste stream. Currently, most food waste is thrown in the red bin (general waste) or green bin (green waste) – neither of which is a suitable solution.

Another issue when processing and composting food waste is contamination, thus the reason for the introduction of a new bin.

The government has staggered the rollout of the initiative, with councils told that all households in the state need to have a FOGO bin by 2030.

Businesses such as supermarkets, hospitality venues and hospitals need to start implementing food organics collection services by July 2026, giving those in our industry 12 months to

get their house in order.

In this issue, we have two articles that provide insight into how and why the system is being implemented. The first is about the NSW EPA and how it sees the FOGO transition – its purpose, some of the issues surrounding the transformation (such as lack of infrastructure), and what is required of commercial enterprises.

The second piece is about Australian Native Landscapes – a company that has a lot of experience in organics. CEO Aaron Hudson takes us through his experiences and some of the pitfalls that might await those who are new to the space.

Food waste is endemic to the food industry and the wider community. As landfill space diminishes, it’s now imperative that initiatives such as FOGO collection are not just an afterthought but become ingrained in the way businesses operate on a dayto-day level.

Also, there is a little nugget of a story about a new course being set up in Australia called the Spirits Academy. Wine and beer have long traditions of connoisseurs who know their way around a vintage or batch. While the spirits industry also has its experts, they are few and far between. The Spirits Academy is set to change that with a series of four different courses – from those in the hospitality industry just starting out on their journey into the spirits world, to those who look to become the equivalent of a spirits sommelier. The first course kicks off in July, so good luck to the students and those running the courses.  F

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Food & Beverage Industry News is owned by Prime Creative Media and published by John Murphy. All material in Food & Beverage Industry News is copyright and no part may be reproduced or copied in any form or by any means (graphic, electronic or mechanical including information and retrieval systems) without written permission of the publisher. The Editor welcomes contributions but reserves the right to accept or reject any material. While every effort has been made to ensure the accuracy of information, Prime Creative Media will not accept responsibility for errors or omissions or for any consequences arising from reliance on information published.

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THE WORLD’S DESTINATION FOR COFFEE

Become a part of the world’s destination for coffee at MICE 2026. Don’t miss out on the opportunity to contribute to the southern hemisphere’s leading coffee event.

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Melbourne Convention and Exhibition Centre 26–28 MARCH 2026

12 MEET THE MANUFACTURER

Two Bays Brewing – who says gluten-free beer can’t be as good as traditional brews?

16 MEET THE MANUFACTURER

Haigh’s Chocolates – for more than 100 years this SA-based company has been manufacturing high-quality confectionery.

20 FOOD WASTE

Diverting food waste from landfill – why it’s important.

22 MANUFACTURING

A new food manufacturing hub is being set up on the NSW Central Coast.

24 EDUCATION

A new education academy is set on churning out experts in the spirits world.

26 FOOD WASTE

Councils need to come onboard for new food waste mandates.

28 INNOVATION

Getting better yields from orchards is part of research being carried out in WA.

30 MICE

Get involved in Australia’s premier coffee event.

32 ENDEAVOUR AWARDS

A new food category opens up for these prestigious awards

34 BUSINESS

A new powerhouse wine conglomerate emerges.

35 WINE

Californian vintners have a successful trip down under.

36 TRANSPORTATION

How to take the stress out of fleet management –don’t have one, hire one.

38 EVENTS

Why the food and beverage industry needs to be at CeMAT 2025.

40 IN FOCUS

One of the fastest-growing trends in the food industry.

44 AIP

46 WORLD SKILLS 48

Major export win for Aussie red meat supply chain

Major export approvals for Australian sheep, lamb and goat export establishments to access China’s market have been welcomed by the Australian Meat Industry Council (AMIC).

Published by the General Administration of Customs China, the approvals include access for chilled or frozen sheep and goat meat.

This includes access for 10 establishments and expanded access to new product categories for seven establishments.

“AMIC has worked tirelessly to advocate for wider and improved access for Australian processors, via engagement with government as well as our industry partners in China,” said AMIC chief executive officer, Tim Ryan.

“This is a fantastic and very welcome result for sheep and goat exporters and the entire sheep and goat industry supply chains.”

Ryan emphasised that this outcome is significant for Australian sheep, lamb, and goat processing and export businesses.

“This is a great outcome not only for these companies which have received new approvals, but the clients they process for as well [as] the thousands of farmers they support through the livestock they purchase,” he added.

Through years of combined efforts between Australian government regulators – such as the Department

of Agriculture, Fisheries and Forestry – opportunities have been created to meet China’s technical requirements.

“We welcome this important development and remain optimistic that dialogue and future approvals can continue to a point where all Australian meat processors operating under the Australian meat export system are

BioPak wins three packaging awards

Global sustainable packaging company BioPak has taken home three accolades at the 2025 Australasian Packaging Innovation & Design (PIDA) Awards. The company’s PHA Cups earned gold in two categories: Sustainable Packaging Design – Certified Compostable and Beverage Packaging Design, while its Beer BioCups secured silver in the Labelling & Decoration Design

category. Hosted by the Australasian Institute of Packaging (AIP), the PIDA Awards celebrate outstanding achievements in packaging design and innovation, spotlighting companies that are driving excellence and sustainability across the industry.

BioPak CEO, Gary Smith, reflected on the significance of the awards and the potential of PHA as a gamechanger for sustainable packaging.

“For decades, food packaging manufacturers have asked: how do we make a leak-proof cup without relying on fossil-based plastics? In 2024, BioPak answered that question with the launch of our first-to-market home compostable PHA cups,” said Smith.

PHA (short for polyhydroxyalkanoate) is a biopolymer produced via fermentation using renewable resources such as plant sugars and vegetable oils – a process similar to brewing beer.

“PHA has been years in the making, and our dedicated team worked tirelessly to bring this product to market,” Smith said. “As a certified B Corp, we’re committed to being at the forefront of innovation and reducing our environmental impact.”

BioPak’s Beer BioCups, which won silver for their labelling and decoration design, were developed specifically for outdoor venues, stadiums, events, clubs, and pubs, places where reusable cup systems are not yet widely adopted. These cups offer a compostable, plastic-free alternative

able to access the Chinese market should they wish,” said Ryan.

Australia’s robust systems and quality assurance measures for production and export remain the driving force behind the new approvals. These opportunities mark a positive step forward for the future of the red meat supply chain.  F

to the tens of thousands of traditional plastic cups used at large-scale events. For example, a typical AFL game can generate between 50,000 and 80,000 beer cups, while cricket matches see 20,000 to 50,000.

Made from FSC-certified paper and lined with a plant-based bioplastic coating, Beer BioCups meet all single-use plastic ban guidelines across Australia.

BioPak’s product and innovations director, Trevor Rumble, spoke about the design inspiration behind the Beer BioCups.

“We consulted with our partners and heard feedback from eventgoers who missed the visual appeal of drinking beer from traditional cups,” said Rumble. “This is a small change to our existing Cold BioCup that makes a big difference when savouring ice-cold beer at an event.”

Following its wins at PIDA, BioPak will now compete on the world stage at the 2026 WorldStar Packaging Awards, the industry’s most prestigious international competition for packaging excellence.  F

New export approvals open up greater access to the Chinese market for Australia’s red meat supply chain.

A couple of BioPak’s winning products.

Image: David Fuentes/stock.adobe.com

Image: BioPak

Campaign targets China’s 500 million buyers

New opportunities for South Australian (SA) food and wine are set to launch in the culinary capitals of Shanghai and Shenzhen, China.

Targeting popular restaurant chains that represent “bistro culture” dining, a total of 37 eateries have been selected to showcase SA beef, seafood, juice and wine. The month-long campaign aims to open new export pathways for SA producers.

“We’re pulling every available lever to help South Australian producers as they re-enter the Chinese market,” said minister for Trade and Investment Joe Szakacs.

“By partnering directly with bistros, this campaign represents a new avenue for South Australian wine producers to reach fresh audiences in China.”

Funded through $1.85 million from the SA government’s Wine Exporters China Reengagement Support Program, the campaign will blend SA wine and cuisine with modern Chinese dining trends. With interactive themed tasting events, the campaign’s objective is to strengthen exports to China.

“The pairing of South Australian wine with premium South Australian food is a match made in heaven and is perfectly suited to this BISTRO campaign,” Szakacs added.  F

Australians vote favourite Liquor Store of the Year

For the third consecutive year, Dan Murphy’s has won Liquor Store of the Year at the Roy Morgan Customer Satisfaction Awards.

The awards are based on feedback from 60,000 surveys completed by Australians who rated their satisfaction with companies throughout 2024. The

annual awards recognise the company with the most consistent monthly wins.

“The Roy Morgan Customer Satisfaction Awards honour the

Australian businesses who deliver continuously on their social contract with every customer,” said Roy Morgan CEO Michele Levine. “These awards are based on real, unfiltered feedback from thousands of Australians, making them a true reflection of how businesses are perceived in the community.”

Dan Murphy’s was also ranked third in the “Best of the Best” category across all industries.

“This is such an incredible honour for all of us at Dan Murphy’s, and it means the world to know that Australians value what we do,” said Dan Murphy’s managing director, Agi Pfeiffer-Smith. “Every day, our team strives to create great experiences – whether it’s helping customers discover something new or making their shopping easy and enjoyable.

“To be named Liquor Store of the Year is a reflection of our team’s passion and the trust our customers place in us.”

Dan Murphy’s is a liquor retailer owned by Endeavour Group, with over 270 stores across Australia.  F

Thirty-seven eateries were selected to showcase SA beef, seafood, juice and wine.

Dan Murphy’s won the award based on feedback from 60,000 surveys completed by Australians.

Karolis Kavolelis/shutterstock.com

New wine retail venture challenges traditional bottle shop model

A former Dan Murphy’s executive has teamed up with a leading wine critic to launch a new venture – a curated wine platform aimed at reshaping the customer experience.

Tony Leon, a former executive and co-founder of Dan Murphy’s, has partnered with wine critic Jeremy Oliver to create “Oliver’s Wines,” a business offering a curated selection of wines both online and in-store.

The model is pitched as an alternative to the mass-market approach of traditional retailers, aiming instead to guide customers toward “better wine choices”.

The launch marks a departure from the conventional retail format, where wine selection is often driven by volume and discounting strategies. Instead, the focus of the new venture is on curated ranges, wine education, and customer engagement.

The pair claims the venture will address what they see as a gap in the market for guidance-led wine buying,

particularly for Australian producers. The store will be supported by content including video tastings,

reviewing Australian wines.

The first physical location is expected to open in Melbourne’s inner-east later this year, with a broader digital rollout already underway.

Although positioned as a disruptor, the new business still operates within a competitive and consolidated retail landscape, with Coles and Endeavour Group continuing to dominate liquor sales across the country.

The move also comes amid shifting consumer behaviour in wine purchasing, with online sales stabilising post-COVID and premiumisation trends continuing, albeit at a slower pace.

Leon and Oliver are betting that their blend of retail experience and wine expertise can carve out a loyal customer base seeking a more informed and curated offering. Whether it can gain ground in a market dominated by scale and pricing remains to be seen.  F

Tasmanian seafood making a splash overseas

Fourteen seafood buyers from Japan, China, Singapore and Vietnam recently touched down in Tasmania as part of a three-day industry showcase across the state.

Held from May 13 to 15, the visit offered international buyers an immersive experience of Tasmania’s exceptional seafood sector.

Premier and Minister for Trade and Major Investment, Jeremy Rockliff, said it is a prime example of the Government’s Inbound Visitation Program – a key initiative under the 2030 Strong Plan for Tasmania’s Future.

“By bringing buyers to Tasmania, we’re giving them the chance to meet the makers, see firsthand where our produce is grown and harvested, and savour the flavours of the finished product,” Rockliff said.

“Our seafood is second to none, and we’re inviting these international buyers to not just taste it, but to experience it like locals – forming connections with our producers and discovering what sets Tasmania apart.

“Companies like Tasmanian Oyster Co. and Candy Abalone, both at Cambridge, and Salty Roe at Electrona, are rolling out the welcome mat, giving buyers a behindthe-scenes look at the passion and precision that goes into every product.”

Seafood accounts for more than 46 per cent of Tasmanian food and beverage exports, valued at almost $440 million, supporting thousands of Tasmanian jobs and helping keep the state’s economy strong.

“We know that bringing buyers directly to Tasmania creates tangible economic benefits for our producers and exporters – boosting business confidence and opening the door to new opportunities,” Rockliff said.

“With trade in Australian rock lobster to China recently resuming, and the shifting global trade landscape, it is the perfect time to invite international buyers to our state.

“When they can see, taste, and experience Tasmanian produce firsthand, they don’t just understand what sets us apart – they feel it.”

Tasmanian companies participating in the inbound buyer visit include:

• Candy Abalone

•Hai Loong Seafood

• Huon Aquaculture

•Salty Roe Tasmania

•Tasmanian Blue Seafood

•Tasmanian Oyster Company

•Three Friends Abalone

•The Seafood Gateway

• Yumbah Aquaculture

•888 Fortune Enterprises  F

Wine critic Jeremy Oliver and liquor retail veteran Tony Leon.

International buyers got a first-hand taste of Tasmania’s world-class seafood sector during an immersive local showcase.

Image: Oliver’s Wines

producer profiles, and direct commentary from Oliver, who has spent more than 30 years

1 million-litre boost expected from brewery expansion

Western Australia’s (WA) brewery Beerfarm, has launched a $13 million capital raise to develop a new site in Glenworth Valley, New South Wales.

As part of its national growth strategy, the development on the 25-acre property will house a working brewery by the end of the year. A restaurant and event space are also planned to open by the end of 2026.

“We’ve always set out to do things differently, to create more than just a brewery – a place that brings people together,” said the director of Beerfarm Ian Atkins.

Founded in 2015 on a former dairy farm in Metricup, Beerfarm has grown from a grassroots brewery into an award-winning business, attracting 150,000 annual visitors to its WA venue. The Glenworth Valley site aims to further expand the brand and its distribution reach across Australia.

“Our Metricup venue has become a staple for both locals and visitors, and we’re excited to bring that same spirit to Glenworth Valley. This is about delivering unique immersive

experiences for the local community, wherever we go.”

Located on the Central Coast, the Glenworth Valley development aims to increase Beerfarm’s national production capacity by one million litres. The region’s strong tourism activity is expected to support the

site’s role as a key hub for east coast distribution.

“This capital raise allows us to take a proven concept and introduce it to a new audience, and NSW is just the beginning,” added Atkins.

“With other sites also on the horizon, we’re setting the foundations

for something truly national, while staying independent and true to our roots.”

While construction planning in NSW is underway, Beerfarm also intends to collaborate with local suppliers, host events, and partner with investors to support the expansion.  F

New certification to boost Australian tuna industry

The Australian Southern Bluefin Tuna Industry Association (ASBTIA) has reached a new milestone, with its purse seine fishery now certified as sustainable under the Marine Stewardship Council (MSC) standard.

Southern bluefin tuna was once listed under Australia’s Environment Protection and Biodiversity Conservation (EPBC) Act as a threatened species. With its recent recovery this certification marks ASBTIA’s long-term success in:

• Science-based fisheries management.

• International cooperation.

• Quota enforcement.

Playing a significant economic role in South Australia, the fishery is now well-positioned to meet growing demand for eco-labelled and sustainably sourced seafood. With MSC sustainability credentials, global buyers and consumers can make more informed choices when purchasing.

“With its successful MSC certification, the Southern Bluefin Tuna Fishery is now recognised as one of the most sustainable fishing operations in the world,” said MSC program director, Oceania and Singapore, Anne Gabriel.

“This certification is not just a badge of honour but proof that sustainable fishing practices can reverse environmental challenges.”

The MSC conducts independent assessments to evaluate fisheries based on stock health, ecosystem impact, and management effectiveness.  F

Beerfarm is now an award-winning business.

The tuna was listed under Australia’s Environment Protection and Biodiversity Conservation Act as a threatened species.

South Australian wine exports soar

South Australian wine exports to China have surged back to near record levels in the first full year since tariffs were removed, with SA outperforming the other states in recapturing the lucrative market, new ABS trade data reveals.

South Australia exported $855 million of wine to China in the year to March 2025 – a 200-fold increase on the previous year, and 86 percent of Australia’s total of $987m

The hard work by the State Government to rebuild the industry through diversification is paying off, along with the efforts of the Federal Government to repair our trading relationships with China and beyond.

“South Australia’s premium wines are once again capturing the attention of Chinese consumers, solidifying the state’s reputation for world-class winemaking excellence,” said Inca Lee, chief executive, South Australian Wine Industry Association. “The results are strong, with continued investment to grow demand in China and other markets

needed to ensure the industry’s longterm success.”

The data shows South Australia accounted for 69 per cent of Australia’s total global wine exports in the 12 months to March – $1.906 billion of $2.76 billion, as it continues to lead the nation in global wine exports.

This is an improvement in SA’s export market share, which at the peak of global wine exports in October 2020 stood at 65 per cent.

South Australia’s wine exports to China reached their peak in October 2020, at $946.5 million – a month before tariffs were introduced. These were removed in March 2024 following concerted efforts by both the State and Federal Government.

The State Government’s $1.85 million Wine Exporters China Reengagement Support Program has run a series of export workshops, marketing campaigns, market activations and immersion events to assist the post-tariff bounceback.

In April this year, Trade and

Investment minister Joe Szakacs visited China and launched the program’s latest in-market initiative –a food and wine promotion across 37 bistros and restaurants in Shanghai and Shenzhen.

South Australia has long been the home of Australia’s wine industry, but this latest data shows that it continues to build on its leadership position and is well placed to continue to grow the sector.  F

ACCC okays Woolworths buying Beak & Johnston

The ACCC will not oppose Woolworths Group’s (ASX: WOW) proposed acquisition of Beak & Johnston Holdings (B&J). Woolworths currently holds a 23 per cent minority interest in B&J City Kitchen Pty Ltd, a B&J subsidiary that manufactures ready meals and pastries for wholesale and retail sale.

The proposed acquisition would result in Woolworths ultimately owning 100 per cent of B&J’s subsidiaries, including Beak & Johnston NZ Pty Ltd. The New Zealand Commerce Commission (NZCC) is also considering a clearance application from Woolworths for the proposed acquisition.

The ACCC considered whether rival ready meal producers could continue to operate competitively if Woolworths were to only stock or otherwise favour B&J’s products.

“Our investigation found that while Woolworths has significant bargaining power in its dealings with ready meal suppliers, in this case it was unlikely the acquisition would

have a substantial anti-competitive effect,” ACCC Commissioner Dr Philip Williams said.

“Rival suppliers of ready meals will continue to have access to other supermarkets and convenience stores. Ready meal suppliers can also distribute through other channels, such as food service wholesaling and direct-to-consumer models.”

The ACCC also investigated whether Woolworths would have an incentive to restrict the supply of B&J products to rival retailers, and the potential impact on competition.

The review found that there are several large competing ready meal suppliers with similar scale and capabilities to B&J, including some that do not currently supply Woolworths. There are also smaller suppliers offering high-quality products targeting niche market segments.

“Rival retailers will continue to have options for sourcing quality ready meals to suit a variety of consumer preferences,” Williams said.

“Ultimately, we did not find that

the proposed acquisition is likely to substantially lessen competition in any market.”

B&J manufactures chilled ready meals and pastries, and a small number of frozen ready meals. These products are supplied through supermarkets, petrol and convenience stores, and food service wholesalers, such as airlines.

Beak & Johnston Pty Ltd – which primarily manufactures sauces, soups, and slow-cooked meats at its Greenacre, NSW facility – will

be excluded from the transaction and continue to operate as an independent business.

The B&J brands included in the proposed acquisition are:

•Strength Meals Co – chilled and frozen ready meals.

•Simmone Logue – gourmet pies, pastries, and cakes.

•Pitango – soups and other meals.

•Artisano – soups, sauces, and other meals.

•Pasta Master – chilled lasagne and pasta-based ready meals.  F

Data shows that South Australia accounted for 69 per cent of Australia’s total global wine exports.

Woolworths remains Australia’s largest grocery retailer.

Image: Harry Wedzingastock.adobe.coma

Image: Adam Constanza/stock.adobe.com

A story of innovation, passion, and gluten-free brewing

Two Bays Brewing Co. CEO Richard Jeffares started his brewing journey out of necessity, and now the company has two international brewing awards to its name.

Two Bays Brewing Co., nestled in the hinterland between the grape vines of Red Hill and pristine beaches of the Mornington Peninsula, just one hour from Melbourne, is known for its dedication to creating highquality gluten-free craft beers. The company’s journey began with a personal challenge faced by its CEO, Richard Jeffares. In 2015, Jeffares was diagnosed with coeliac disease, which brought an end to his longtime love of craft beer. As a person who had always enjoyed a good brew, the diagnosis was a blow. Yet, this

challenge turned into an opportunity to create something innovative and inclusive for those with similar dietary restrictions.

“I tried all the gluten-free beers available in the country, but none of them really excited me. I was looking for a way to bring back the enjoyment of a great beer, without compromising my health,” he said.

The turning point came when Jeffares decided to look beyond the Australian market to see what was happening overseas, particularly in the United States. After a “glutenfree brewery crawl” across the U.S.,

Jeffares was astounded by the quality of the gluten-free beers that he had drunk.

“I rang my wife immediately and said, ‘You can make brilliant glutenfree beer, we just need to get hold of the best ingredients.’”

The mission was clear: to bring a new kind of craft beer to Australia that didn’t compromise on flavour or quality.

Brewing –a unique approach

Creating gluten-free beer is a complex process that requires

precision, passion, and the right ingredients. Unlike traditional brewers who use barley, wheat, or oats as the primary base, Two Bays Brewing Co. uses millet, buckwheat, and rice, which are naturally glutenfree. These ingredients come from dedicated gluten-free malt houses, ensuring they are free from crosscontamination. Millet and buckwheat are sourced from Colorado, while rice comes from California, with Two Bays Brewing Co. securing exclusive access to these malts in Australia.

Jeffares said the brewery was committed to using the best

possible ingredients. He didn’t want to compromise on flavour just because it had to avoid gluten. He wanted a beer that tasted as good, if not better, than traditional craft beers.

The brewing process itself involves a range of steps, beginning with mashing. The milled millet, buckwheat, and rice are combined with water to create a mash, converting starches in the grains to sugars to create the wort. This liquid is allowed to ferment, during which the sugars from the wort are converted into alcohol. Then, hops are added to introduce the characteristic bitterness that balances the sweetness of the malt.

“Making gluten-free beer is much like brewing regular beer,” Jeffares said. “The only real difference is in the ingredients. Our team, led by our current brewer, Kristian Martin, has perfected the art of using millet and buckwheat. It’s all about finding the right balance to create a beer that is both flavourful and refreshing.”

One of Two Bays Brewing Co.’s brewers Grant Audrins (left) and CEO Richard Jeffares.

Two Bays Brewing Co. uses millet, buckwheat, and rice, which are gluten-free.

The equipment behind the brews

Two Bays Brewing Co. uses traditional brewing equipment to craft its gluten-free beers, ensuring that each batch meets the highest quality standards. The brewery’s equipment includes a brew house from Tiantai, a Chinese manufacturer, which is adapted to handle the unique properties of gluten-free grains. One modification

The brewers had to make sure that the mash didn’t become too thick, which can cause a stuck mash. They made slight adjustments to the size of the mash tun, allowing for better flow and a smoother brewing process. The brewing equipment, although customised in certain areas, is similar to that used by traditional breweries. The brewery uses direct-fired mash tuns, kettle/ whirlpool and hot liquor tanks, and the

fermentation. After brewing, the beer is transferred to one of the brewery’s eight fermentation tanks, where it undergoes a normal fermentation phase, before being transferred to the brite tanks for carbonation.

“Brewing gluten-free beer requires attention to detail and a willingness to innovate,” Jeffares said. “From ensuring that we have the right ingredients to fine-tuning the brewing process, it’s all about maintaining the consistency and quality of the final product.”

“There’s a huge demand out there, and we’re just scratching the surface. We’re constantly expanding our reach and making sure that people know about the great gluten-free options available to them.”

Expanding reach

Since its inception, Two Bays Brewing Co. has experienced rapid growth, with its beers now available in over 2,500 venues across Australia. The brewery’s core range includes eight different beers, all of which are crafted with the same commitment to quality and innovation. From pale ales to IPAs and stouts, Two Bays Brewing Co.’s beers cater to a range of tastes, proving that gluten-free beer can be just as diverse and complex as traditional beer.

“We started with just one or two beers, but now we have a core range,” Jeffares said. “It’s been a rewarding journey, and we’re constantly looking for new ways to grow and reach more people.”

The company’s growth has

A can of Pacific Ale on the production line on its way to be palletised.

A pallet of Two Bays Brewing Co.’s Pale Ale (left) and GFB Draught.

been fuelled not only by demand from people with coeliac disease but also from those who choose to avoid gluten for other health reasons. Jeffares said that others are choosing gluten-free options as a lifestyle choice, particularly among younger generations. He said anecdotal evidence data from the Australian Medical Journal suggests that 25 per cent of Australians either avoid gluten all the time or part of the time. In the US, that number rises to 38 per cent among younger generations.

The brewery’s success is a testament to the growing demand for gluten-free products, with more consumers seeking quality alternatives in the craft beer world. This trend is reflected in the increasing presence of such options in venues across Australia, from bars and bottle shops to major sporting arenas and theatres. Two Bays Brewing Co. is at the forefront of this movement, with its products now available in some of the country’s most iconic venues.

“We believe that any venue with a liquor licence should be offering a gluten-free beer,” Jeffares said. “There’s a huge demand out there, and we’re just scratching the surface. We’re constantly expanding our reach and making sure that people know about the great glutenfree options available to them.”

The quality of Two Bays Brewing Co.’s beers has not gone unnoticed. In recent years, the brewery has earned multiple awards, including gold medals at the World Beer Cup, one of the most prestigious beer competitions in the world, becoming the first Australian brewery to win back-to-back gold medals for its Session Ale (2024) and Pacific Ale (2025) beers, cementing its reputation as a global leader in its specialist brewing space.

“Winning a gold medal at the World Beer Cup was an incredible moment for us,” said Jeffares. “It was proof that our beers not only compete with but, in many cases, exceed, the quality of traditional barley-based beers. To win two years in a row was even more remarkable.”

The recognition from the global brewing community has been a boost for the brand, helping raise awareness about the quality of gluten-free beer. Jeffares attributes the brewery’s success to the dedication of its team, from the

brewers to the production staff, who work tirelessly to ensure that every beer is of the highest quality.

Looking ahead

As Two Bays Brewing Co. continues to grow, Jeffares remains focused on expanding the reach of glutenfree craft beer across Australia and beyond. The brewery is constantly innovating, exploring new beer styles and refining its processes to ensure

that every beer meets the highest standards of taste and quality. With plans for further distribution and increased awareness, the brewery is well on its way to becoming a household name in the gluten-free craft beer space. Jeffares’ vision of making great beer accessible to everyone, regardless of dietary restrictions, is at the heart of the brewery’s success.

Two Bays Brewing Co.’s story is

one of perseverance, innovation, and a passion for craft beer. From its humble beginnings to its rise as one of Australia’s most well-known gluten-free breweries, the company has proven that this type of beer can be just as flavourful, complex, and enjoyable as traditional beer. With a commitment to quality and a focus on innovation, the company is shaping the future of gluten-free craft beer, one pint at a time.  F

The brewery has eight tanks, which met its current brewing needs.

Images: Two Bays Brewing Co.

A legacy of craftsmanship, poised for growth

Adelaide chocolatier stays true to its roots while eyeing national expansion.

When Peter Millard joined Haigh’s Chocolates nearly two decades ago, the business was already steeped in legacy, with a history stretching back to 1915. Back then, Alfred E. Haigh first opened a small confectionery store in the Beehive Building on King William Street in Adelaide. More than a century later, Haigh’s remains Australia’s oldest family-owned chocolate maker – and is still proud of its independence.

That legacy is something Millard doesn’t take lightly. Now serving as the company’s first Chief Operating Officer from outside the Haigh family, he sees the organisation as a living tradition.

“It’s really significant,” he said of

the company’s enduring lineage.

“The family retain a really strong connection with the business and [are] effectively continuing to lead and manage the organisation through that.”

“Even in uncertain economic climates, chocolate, Millard said, holds its place.”

The move to appoint a non-family COO marked a deliberate step forward in Haigh’s governance and strategic direction. Alongside Millard’s appointment came the establishment of a formal board and corporate

structures, setting the stage for the company’s next chapter of growth.

“We’re in a good position,” he said, describing the business as ready to scale without compromising on its values.

Craft, connection and cocoa

At a time when the chocolate market is increasingly polarised – split between commoditised offerings and social storytelling – Haigh’s has remained committed to its niche: creating a premium, immersive experience. This goes far beyond the product alone.

“We’re selling more than just chocolate,” said Millard. “We’re selling an experience.”

The interior of Haigh’s Parkside Factory in the late 1920s.

Company founder Alfred E Haigh.

In that respect, Haigh’s is both nostalgic and future-focused. On one hand, it caters to the rituals of everyday Australians – birthdays, holidays, special occasions. On the other, it retains a sense of innovation and ambition, constantly seeking new ways to surprise and delight. Even in uncertain economic climates, chocolate, Millard said, holds its place. He notes that treats are one of the last things people get rid of when times are tough.

And Haigh’s has seen that resilience first-hand. Regular customers might now buy slightly smaller baskets than in boom times, but they’re still coming – along with new faces discovering the brand. That, in Millard’s view, is a sign of the

company’s ability to remain relevant while nurturing a loyal customer base.

Haigh’s production process is another key point of difference. The company is proudly “bean to bar,” sourcing cocoa beans directly from origin countries including those in Africa, South America, and Southeast Asia. The beans are roasted at the company’s Adelaide facilities and transformed into chocolate using traditional methods. Millard acknowledges that the company is relatively small scale for what it does, but it has all the right equipment in place.

That factory is about to get even bigger. In September this year, Haigh’s plans to open a new manufacturing site as part of a long-term strategy to

expand its capacity and footprint. It’s not just about physical infrastructure, Millard explained, but about scaling skills, leadership, and systems in tandem.

“This will be one of those years where we sort of start turning that into real growth,” he said

The new facility will be crucial in meeting growing demand and supporting the company’s expansion goals.

Over the next decade, Haigh’s aims to double its retail network, especially along the east coast of Australia. While the brand is already a household name in Adelaide, it sees untapped potential in cities like Sydney, Melbourne, and Brisbane.

“There are plenty of spots… that

Haigh’s joint managing directors Simon (left) and Alister Haigh.

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Haigh’s

Haigh’s milk chocolate 110th anniversary edition.

“We’ve got good relationships and really lent into those to make sure that we get the supply we need,” he said. “The business remains confident in its sourcing practices, continuing to purchase sustainably grown cocoa despite escalating costs.”

Some of those costs have inevitably been passed on to customers, as has been the case industry-wide. But for Haigh’s, sustainability isn’t optional, it’s essential to the long-term health of both the business and the industry. Even as raw materials become more expensive, Haigh’s maintains its commitment to traditional, labourintensive production. This includes not just the chocolate-making process, but the creation of its vast product range, much of which is handmade using small-scale equipment akin to

The Beehive store circa 1920.

what one might find in a commercial kitchen. That choice isn’t about nostalgia, it’s about value.

“For the volume we make, we put a lot of labour into it,” Millard explained. “The trade-off is a product that feels personal, thoughtful, and distinctly different from mass-market alternatives. Customers respond to that. It’s really about balancing creating the customer value… [and] a sustainable business model around it.”

Haigh’s manufacturing team includes more than 250 people, with another 500-plus working across its retail locations. The company is vertically integrated – from sourcing cocoa beans to running branded stores – which gives it control over quality, presentation, and the customer experience.

“We’re a domestic retailer,” Millard

said. “We sell our own product, and we don’t sell to other people.”

That level of integration comes with complexity, especially when scaling up. Growth isn’t just about adding stores, it’s about expanding supply

of growth, enabling the company to meet demand while staying true to its roots. And through it all, the Haigh’s team continues to embody the passion that has defined the company for over a century.

“Haigh’s plans to open a new manufacturing site as part of a long-term strategy to expand its capacity and footprint.”

chains, building team capacity, and ensuring consistency. The company has had to grow the entire supply chain, according to Millard, and it’s been a big challenge.

Even so, Millard is energised by the opportunities ahead. The new factory will unlock a new chapter

“That idea of passionate chocolate lover is what we all try and be,” he said. “We have a lot of creativity in the team… and you’ll see it in our manufacturing staff and our retail team. They have a real passion for what they do in the organisation.”

Haigh’s currently imports about

350 tonnes of cocoa beans annually and produces around 1,000 tonnes of chocolate products. For its size, that’s a substantial output, especially given its traditional processes and localonly retail model.

“You compare that with someone like a [large manufacturer], probably relatively small numbers,” Millard acknowledged. “But for the scale of business we are, it’s a heck of a lot as well.”

As it looks to the next ten years, Haigh’s is clearly preparing to shift gears. The company that began with a single shop on a busy Adelaide street corner now stands at the threshold of national growth, armed with a century of craft knowledge, loyal customers, and a passionate team determined to take its chocolate to more Australians.  F

Workers taking a break at the Haigh’s factory circa 1920s.

NSW pushes forward with FOGO reform

NSW’s new FOGO mandates are reshaping the state’s approach to food waste, with a clear focus on behaviour change, investment certainty, and emissions reduction.

New South Wales is facing a waste crisis. Landfill capacity is nearing exhaustion, emissions from rotting food waste are surging, and recycling rates are not where the state government wants them to be. In this highstakes context, the state’s new Food Organics and Garden Organics (FOGO) mandates are being positioned not just as environmental policy but as critical economic and social reform.

Zac Auton is the NSW EPA’s manager of circular economy policy. Seven months into the role, Auton has been involved in legislating the FOGO program and more recently the Product Lifecycle Responsibility Act.

The aim of the program is not only to divert food waste from landfill but to support a broader transition to a circular economy. This means maximising the value of materials and resources by keeping them in use for as long as possible, while reducing the

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amount of waste that ends up in the ground.

“A safe circular economy requires us to be keeping materials and resources in circulation for as long as possible, while simultaneously reducing the amount of waste directed to landfill,” Auton said. This circular approach is being embedded through mandates that will transform how households and businesses manage food waste in particular, a critical focus, given that food makes up a significant share of NSW’s total waste.

Why food organics matter

Every year, NSW generates around 1.7 million tonnes of food waste, accounting for nearly a quarter of Australia’s total. Roughly 70 per cent of this waste is edible, and more than half ends up in landfill, producing 3.1 million tonnes of carbon dioxide emissions annually. Most of this waste is generated in households, followed by the retail, hospitality, and institutional sectors.

While the environmental rationale is clear, the reform is also underpinned by the economic realities of dwindling landfill capacity. If current waste trends continue, NSW will need to transport waste out of the state, driving up costs for households and increasing greenhouse gas emissions.

“Exhausting capacity means that waste would need to be sent outside of NSW,” said Auton. “Transporting waste outside of the city costs more to your average resident, increases emissions due to longer transportation, and increases the need for government intervention and investment.”

safe circular economy requires us to be keeping materials and resources in circulation for as long as possible, while simultaneously reducing the amount of waste directed to landfill.” The transition to FOGO will create

In addition to diverting food waste from landfill, the transition to FOGO will support emissions reduction targets and create new opportunities in the organics processing and reuse sectors; areas the government has supported since 2014 with infrastructure investment. To date, the EPA has committed $41 million towards infrastructure that has delivered an additional 730,000 tonnes per annum of processing capacity.

Contamination rates remain low at an average of 2.2 per cent, and more than 11,000 tonnes of food are now being rescued annually.

The mandates in detail

The new legislation introduces three main components: household FOGO requirements, business food waste obligations, and food donation reporting.

From 1 July 2030, all local councils in NSW will be required to provide households with a weekly FOGO collection service. The waste must be collected and transported separately from other waste streams – a move designed to ensure the integrity of organic material going to processing.

“Put simply, there are three main elements to comply,” Auton explained. “You have to have a collection, it has to be weekly, and it has to be transported separately to other waste.”

Importantly, councils will not be penalised for contamination in bins. Instead, the government is taking a pragmatic approach that targets systemic disregard – such as using the same truck for red-lid and FOGO collections.

On the commercial side, business mandates begin to phase in from 1 July 2026. The rollout will start with the largest waste generators, including supermarkets, hospitals, hospitality venues, and education facilities. The schedule is based on residual waste capacity and will be staged across 2026, 2028, and 2030.

Also commencing in 2026 are new food donation reporting requirements for large supermarkets. Retailers with more than 1000 square metres of gross floor space will need to report their food donation activity by category. This measure is intended to boost edible food redistribution and help charities identify donation opportunities.

“The idea behind it is to encourage more food donation to charities and

other things and have usable food actually used for people,” said Auton.

A focus on support, not penalty

Despite the legislative muscle behind the reform, the NSW Government is explicitly avoiding a punitive approach to enforcement.

While there are penalties for noncompliance – as is standard in any regulatory framework –the EPA’s focus is on collaboration and enabling behaviour change.

“It is not a compliance-led approach,” said Auton. “We want to help councils and businesses achieve a goal. We want to divert as much waste as possible.”

This philosophy extends to the way exemptions will be managed. Time-bound exemptions will be made available for areas where processing infrastructure is not yet accessible or where contractual arrangements require flexibility.

The intention is to encourage compliance through tailored, proactive support rather than relying solely on businesses or councils to seek relief.

The EPA also plans to work closely with councils to provide educational materials, business guidance, and implementation support. Any

penalties issued by council officers will be retained by those councils to fund compliance activities – a mechanism that reinforces local autonomy in enforcement.

A key feature of the legislation, and the only amendment made during its passage through Parliament, is the establishment of a FOGO Implementation Advisory Panel. This panel will play a central role in overseeing the rollout of the mandates, providing advice to the minister, and identifying opportunities and challenges as implementation progresses.

“The panel is intended to reflect the important partnerships needed to effectively implement the mandates,” Auton said. “It will assist in identifying challenges and opportunities during the rollout to households and businesses.”

The panel must include representatives nominated by Local Government NSW and from the waste and resource recovery sector, ensuring a diversity of perspectives. Though its formation is still underway, Auton said that it remains a high priority.

With the panel’s establishment, development of the exemption pathways, and preparations for educational campaigns already in

motion, the state is now entering the critical implementation phase. Business guidance is being developed, and the statewide awareness campaign will be rolled out in the lead-up to the household mandate.

“It’s essential that we continue to support our industry and council partners during the transition to FOGO and to encourage broad scale uptake,” said Auton.

A systemic shift

The scope and ambition of the NSW FOGO mandates represent one of the largest reforms to waste management in decades. They are designed to not only respond to immediate environmental and economic pressures but to catalyse long-term cultural change in how people think about food waste.

This is not simply about infrastructure or bins – it’s about designing a system that sees waste as a resource, not a liability. Through broad engagement, clear timelines, and supportive policies, NSW is positioning itself as a leader in circular economy transformation. Auton, for his part, remains approachable and open, encouraging further dialogue and collaboration as the rollout continues.  F

New food hub powers Central Coast manufacturing

A government-backed food manufacturing hub is set to reshape the Central Coast economy. Food and Beverage Industry News finds out why.

The new $17.14 million Food Manufacturing Innovation Hub on the New South Wales Central Coast is more than just a federally funded development –it’s the culmination of more than a decade of work by Central Coast Industry Connect (CCIC) and its executive director Frank Sammut. It’s also a reflection of the region’s powerful food manufacturing ecosystem.

“We’ve got five major food companies here in the region, which includes Sara Lee, Mars and Sanitarium. They turn over about 1.5 billion,” Sammut said. “And we’ve got a plethora of smaller businesses that are pretty innovative.”

The project, which was funded by the Federal Government as part of a Labor election commitment, is designed to harness and grow that existing food base. Sammut is quick to clarify that despite claims made in some media outlets, the funding was not tied to the National Reconstruction Fund.

The Central Coast has long been a preferred base for big-name food manufacturers, partly thanks to proximity to Sydney and the Hunter, and partly due to longstanding government incentives to regionalise industry.

“Mars has always had this thing about playing in the regional space,” Sammut said. “You have to think about when these companies moved, probably in the ’70s, where the government was really pushing for businesses to go regional. They were getting financial support to do so.”

Some of those businesses – like Procter & Gamble – have since left, but many of the food manufacturers remain. The infrastructure, logistics and workforce conditions are stronger than ever. But why not base yourself in the bustling hub of Sydney?

Sammut said that with the opening of NorthConnex five years ago, the Central Coast probably has quicker access to parts of Sydney than those in the CBD. There’s also increasing opportunity for export, and this will

be further supported by Newcastle’s Port opening up with container shipments. That’s going to be a big plus, he said.

The Central Coast now boasts a food production ecosystem spanning start-ups to multinationals, with university support and increasing demand from Sydney-based businesses looking to relocate north.

The Innovation Hub is designed to unite those elements into a regional powerhouse.

“We’ve been pushing this since 2014,” Sammut said. “We were one of the original clusters funded by FIAL back in 2018, and through that, we established those connections with the bigger businesses and worked with RDA Central Coast to build a strategy around what food would look like in the region.”

That strategy involved multiple steps. In addition to the Hub itself, CCIC created the Central Coast Food Alliance, a network bringing together food businesses, and the Central Coast Makers Trail, which showcases

food and beverage producers across the region. With the Federal funding CCIC has established an interim skills hub at the University of Newcastle Ourimbah campus to commence its training programs.

The food science course at the university, is especially wellaligned with the hub’s direction. A lot of the food courses tend to be around nutrition, while the food science course at the university is really strong around that product development aspect, and that’s really where SMEs need a lot of support, said Sammut.

Accelerating food scale-ups

The Food Manufacturing Innovation Hub is being designed as a springboard for growth. The facility will be fully food-compliant and contain support services, pilot production equipment, and training programs for scale-up businesses across the food sector.

“There’s several key elements that we are looking at,” Sammut said.

An artist’s impression of how the hub will look once completed.

The hub is being designed as a springboard for growth and will be food-compliant and contain support services.

“The first one is we will have spaces in our hub for scale-up businesses. There will be a process of recruiting businesses into these spaces – a commercial arrangement for the space – but the space they occupy will be fully food-compliant.”

In practical terms, that means everything from utilities to HACCP compliance is taken care of. All the utilities will be available, which the scale-ups will have to pay for, but they will get the support of the CCIC team, in the areas of engineering, R&D specialists and a training. To be eligible, scale-ups must show both viability and ambition. A scale-up business needs to be profitable for the past three years.

“You need to have a growth plan that we can influence,” said Sammut. “If we can’t influence it, then we won’t take them on. We base our success on if they outgrow the space we provide in three years, then we’ve done our job.”

The model is based on ManuFutures hub at Deakin University in Geelong, a similar facility focused on non-food manufacturing. CCIC is developing selection criteria now and come start of the financial year, it will be recruiting to fill its spaces. Sammut is confident demand will outstrip supply.

“We don’t think we’re going to have too much trouble filling them,” he said. “When we first got this project off the ground with government three years ago, we had local

people ready to go.”

Those early prospects have since moved on due to delays in development, but interest has remained strong. The CCIC gets inquiries from people that want to know what the opportunity is about, said Sammut. He said there are quite a few people from Sydney moving up to the Central Coast, taking commercial spaces, and the CCIC has been helping those people, too. The goal is not just regional growth, but accelerated growth.

“They might say to us, ‘We want to be at this point in five years’ time’,” said Sammut. “We look at that ambition as being one of the criteria and we think we can influence that and bring that down to three years. If they agree with us, then we’ll take them on.”

Building skills, capability and innovation

Around 60 per cent of the hub’s floor space will go to scale-ups, but the rest will be devoted to a pilot production facility that can be used for R&D, product development, and even short manufacturing runs. The pilot equipment will reflect the region’s core food production strengths.

“We’ll have some small-scale equipment… in line with, I suppose, the strength of New South Wales and our region, which is predominantly around baking, brewing and vegetable processing,” Sammut said. “We’ve got

some robotic technology as well.”

These capabilities will be made available to scale-ups, large manufacturers, and even research groups or entrepreneurs. Sammut said it’s about product development and using some of the facilities to carry out training. The CCIC has developed a program around operator training, in packaging, and will eventually do the same in processing. It currently holds a five-day course that gives the fundamentals around packaging. For example, the technical and quality aspects of it, the standard operating procedures and how to problem solve.

The programs are deliberately focused on practical, job-ready outcomes. Sammut said it’s a rounded program, and it’s already going through its second cohort of participants. He said it has been successful, and it will continue into the future. Higher-level training is also part of the plan.

“We also do some programs that are aimed at management – like our Manufacturing Leaders Program. We’ve done a pilot of that, and it has been well received,” Sammut said. “And we have a program around innovation for growth, which looks at ideation through to commercialisation, particularly in the food sector.”

Sammut said many of these elements are already being delivered through CCIC and the university partnership, so the hub will open

with an existing, proven offering. It’s already active in delivering these elements, which was part of the funding requirement.

As mentioned, one key metric of success is whether businesses outgrow the facility. Ideally, those businesses would stay on the Central Coast. However, Sammut acknowledged land availability remains a challenge.

“We will help them relocate to wherever, but ideally on the coast,” he said. “And if they’re from the coast, they probably want to stay on the coast. But if we don’t find the right facility, then they can [leave]. The aim would be to keep them here though.”

The hub is scheduled to be operational by March 2026, though some equipment may come online earlier. Sammut said it will be dependent on how the build goes.

The CCIC can do some of the equipment installation while the build’s still happening. So it could be as early as the start of February but they’re not committing to that time frame – March 2026 is the deadline.

For Sammut, the project reflects how far the Central Coast’s food industry has come – and how far it can still go.

“I’ve been on the Coast 28 years,” he said. “In the last five or six, I’ve really seen things change in the region. There’s more momentum, more collaboration amongst stakeholders, and the hub is going to help take that to the next level.”  F

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Shaping the future of spirits education

Wine and beer have their experts. Now it’s time for spirits aficionados to shine with the launch of the International Spirits Academy.

Sydney is set to become the global hub for spirits education with the launch of the International Spirits Academy (ISA). The ISA represents a pioneering initiative designed to fill a gap in the hospitality and spirits industries: comprehensive, structured education about distilled spirits.

Founded by Judith Kennedy AM, CEO of Gin Events, the ISA offers a four-level certification program that aims to establish a new benchmark for expertise in the spirits world. From beginner to master, the ISA’s structured courses aim to equip professionals with deep knowledge of spirits – producing a more educated and proficient workforce across the hospitality industry. With courses set to launch in Sydney in August 2025, the ISA has already set its sights on global expansion, planning future campuses in Singapore, Hong Kong, Tokyo, London, and New York. The program is specifically aimed at professionals across hotel chains, bars, restaurants, retail, production, and hospitality.

Laying the groundwork –from festivals to the ISA Kennedy’s journey to establishing the ISA began with her involvement in Gin Events, a company responsible

for hosting major public festivals celebrating gin. These festivals, which started in 2017-2018, initially focused solely on gin but soon began featuring other spirits such as whiskey. As the festivals grew in scale and diversity, so too did Kennedy’s interest in spirits as a whole.

Despite not being a natural spirits drinker herself, Kennedy began to ask more questions, especially in highend restaurants, where she found the knowledge of sommeliers in spirits to be lacking.

“I started learning a lot more about spirits, and I started asking more questions about spirits because I was never a spirit drinker,” she said.

This gap in knowledge became more apparent during Kennedy’s regular monthly meetings with other industry professionals, where the lack of in-depth spirits expertise was glaring. It was at these dinners that Kennedy recognised an opportunity. She envisioned creating a project that would leave a lasting impact on the spirits world, an educational programme akin to the Master Sommelier and Master Cicerone but focused solely on spirits.

From novice to master

The Academy will offer a four-stage certification program, each level designed to build on the previous

one. This structure provides a clear progression, ensuring that students develop a comprehensive understanding of distilled spirits over time. The four stages of the ISA’s certification program are:

Stage One –

Introductory Eau de Vie Professional

A two-day foundation course, this stage is ideal for those new to the spirits industry or those looking to solidify their knowledge. The course will provide a broad overview of the world of spirits, laying a solid foundation for further study. By the end of this stage, students will have a clear understanding of basic spirits knowledge and will be equipped to speak with confidence about the history, production, legislation and categories of distilled spirits.

Stage Two –

Certified Eau de Vie Professional

This stage is aimed at professionals who wish to formalise their knowledge with a recognised industry qualification. It involves a half-day course followed by an examination. This stage ensures that participants have attained a solid working knowledge of spirits and are able to serve and recommend them in a variety of hospitality settings with expertise and confidence.

Stage Three –

Advanced Eau de Vie Professional

Designed for those with significant experience in the industry, Stage Three deepens students’ knowledge

and hones their tasting capabilities. Professionals who complete this stage will have a higher level of understanding about the nuances of spirits, allowing them to work at an advanced level within high-end hospitality, spirits production, or retail.

Stage Four –

Master of Eau de Vie Diploma

The pinnacle of the ISA’s program, this stage is for those wishing to achieve an encyclopaedic knowledge of distilled spirits. Students who complete this stage will have reached the highest level of certification in the industry, able to demonstrate exceptional sensory skills and a comprehensive understanding of all aspects of the spirits world. Only a select few will graduate from this level, but those who do will be recognised as global experts in their field.

Kennedy stresses the importance of moving through each stage methodically. Each stage must be successfully completed before progressing to the next,she said. This progression ensures that students are not only learning theoretical knowledge but are also able to apply it practically in a professional environment.

Building a strong foundation

The ISA’s success is underpinned by a team of industry leaders, including Bill Lark, a pioneer of the Tasmanian whiskey industry, who serves as the Academy’s Patron.

“Bill is enormously knowledgeable,”

Images: Spirits Academy

The patron of the academy will be doyen of the spirits industry Bill Lark.

There is a gap in spirits knowledge that needs filling – enter the ISA.

“The combination of an existing strong industry network, a comprehensive certification program, and a clear demand for spirits education makes the ISA an exciting development for the hospitality and spirits industries.”

Kennedy said. “He’s best known for his whiskey work in Tasmania, and he’s highly awarded around the world, especially in Scotland.”

Lark’s extensive experience and respect in the industry make him an ideal figurehead for the ISA. The team also includes Charles Casben, who serves as the education chair, and Mikey Enright a well recognised spirits expert who will act as one of the tutors.

The research carried out by the Academy faculty covers a broad spectrum – from the origins of production to the history of legislation, the effects of climate change, and even the history of

cocktails. The breadth of knowledge covered in the program ensures that students graduate with a multifaceted understanding of the spirits industry.

Kennedy’s decision to launch the ISA comes at a time when there is a clear demand for a deeper, more structured understanding of spirits within the industry. During her research phase, she spoke with distillers, sommeliers, and industry leaders worldwide, all of whom expressed support for the initiative. She said that overwhelmingly, the response was, ‘Where do I sign up?’. She said that distillers like Adelaide’s Prohibition Distillery and Ester Spirits

in Sydney, were quick to commit staff to the first ISA class.

Kennedy’s work with Gin Events has also provided a solid marketing foundation for the ISA.

“We do a lot of marketing through our gin festivals,” she said. “We already have a strong marketing arm, and we’ll be using that to promote the Spirits Academy as well. The combination of an existing strong industry network, a comprehensive certification program, and a clear demand for spirits education makes the ISA an exciting development for the hospitality and spirits industries.”

Shaping the future

As the ISA prepares for its first intake in August 2025, the global interest in this initiative is palpable. By providing professionals across the hospitality and spirits industries with the tools to truly master their craft, the Academy is set to become a game-changer.

For Kennedy, this is the culmination of a long term passion for drinks

industry and education. She sees it as the final project she plans prior to retirement – a sentiment that rings true for everyone involved in the ISA’s creation. With the support of industry leaders and a carefully crafted curriculum, the ISA is positioned to raise the bar for spirits education worldwide.

As Kennedy emphasises, knowledge is power, and the ISA aims to empower hospitality professionals with a deeper understanding of spirits that will enhance their careers and improve the customer experience.

The ISA represents a bold step forward for the spirits industry, offering an opportunity for professionals to add to their knowledge and to gain further expertlevel knowledge and certification in distilled spirits. With a comprehensive curriculum, a distinguished team of experts, and the backing of industry leaders, the Academy is poised to become an authority in spirits education worldwide.  F

The ISA is destined to raise the bar of spirits knowledge throughout the industry.

FOGO mandates drive urgency in compost processing reform

Australia’s leading processors say councils must plan bin systems carefully, or risk making compost unmarketable.

AFOGO (Food Organics and Garden Organics) mandates, some of the country’s largest composters are urging them to focus as much on quality as on compliance.

Speaking at the recent Coffs Waste Conference, Australian veteran organics processor and CEO of Australian Native Landscapes (ANL), Aaron Hudson, stressed that while the FOGO mandate is a “fantastic” policy milestone, it will only succeed if councils put serious thought into how food waste is collected and managed from kerbside bins to final product.

“There’s a big difference between green waste composting and FOGO composting,” he said. “They’re not the same products, and we have to process them very differently.”

From pilot programs to national scale

Twenty-two years ago, Hudson helped build the first composting facility in Port Macquarie, using tunnel composting technology from Germany. At the time, food waste made up less than 10 per cent of what came through the system. Since then, he’s run large-scale operations including the Kimbriki facility in Sydney and worked with leading composters and reuse markets.

Throughout his career, a consistent lesson has emerged: compost only works when there’s a viable market for the end product.

“When we had wood waste, we turned it into chipboard. When we had clean green waste, we made landscape blends and potting mixes,” he said. “But with FOGO, the contamination risks are higher, the processing is harder, and the markets are less developed.”

ANL is a company with nine organic processing sites and seven retail yards, which allows it to close the loop and retail its compost directly. Over the past decade, ANL has processed more than 400,000 tonnes of FOGO material, mostly under contract with Penrith City Council.

The contamination challenge

But producing compliant, marketready compost from FOGO is no easy task. In fact, it’s harder than processing pure garden organics.

“When you’re doing green waste compost, you can screen it at 15 millimetres and make a clean product,” Hudson said. “With FOGO, you have to screen at 8 to 10 millimetres, and even then, plastics and other contaminants sneak in.”

He recalled a recent personal experience. After buying a truckload of compost for his own vegetable

farm, he discovered it was full of plastic. The supplier said, ‘Oh, you bought the cheaper one.’ Hudson replied, “But it’s going on my food crops.’” The problem, Hudson said, stems from the collection system. If red bins (for landfill waste) are collected fortnightly and they are full, households are far more likely to throw rubbish into their green bins, especially when the red bin fills up.

“You look around at night, think ‘Where can I put this?’ and it ends up in the green bin. That’s the reality,” he said.

Hudson noted that Penrith’s long-running FOGO contract – in place for eight years – still sees volume contamination as high as 18 per cent, even though weight-based contamination sits at 3.5 to 4 per cent.

“You might look at it and think it’s fine. But when you screen it, it’s not,” he said.

Too much contamination is one of the key problems with FOGO processing.

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To avoid this, ANL and other processors in the AORA (Australian Organics Recycling Association) network are calling for a bestpractice standard – weekly red and weekly green bin collections. It might cost councils about $50 more per household per year, according to Hudson, but it’s a “no-brainer when you consider the cost of dealing with contamination, failed compost, and public backlash”.

This model gives processors the best chance of producing a clean, compliant compost product that can be sold into markets. If the end product can’t be sold, it ends up back in landfill — and one tonne of food waste in landfill breaks down in one year and emits huge amounts of CO₂. Wood waste takes even longer and emits more over time, said Hudson.

New facilities on the way — but are they ready?

ANL is currently expanding its infrastructure in anticipation of increased FOGO volumes.

Environmental Impact Statements are underway for a 50,000-tonne facility at Two Gardens, and a new 90,000-tonne site is being planned

for Warnervale on the Central Coast. Still, capacity isn’t the only hurdle, quality is.

“You can’t process your way out of contamination,” said Hudson. “No matter how much screening you do, you still get microplastics, heavy metals, and now PFAS.”

Per- and polyfluoroalkyl substances (PFAS), often found in food packaging, are a growing concern. While not yet regulated in compost, the risk is on everyone’s radar. ANL is already doing testing, Hudson said. But he believes that when PFAS comes under regulation guidelines, processors will be under huge pressure. He cited a recent ABC article about a gardener who vowed never to use compost again after discovering PFAS contamination in his soil. Another risk is compost “overburden” – material that can’t be sold because it doesn’t meet specifications.

“Over time, those piles build up,”

Hudson said. “You can’t just landfill them, they’re technically compost, but you can’t use them safely or legally.”

As more councils roll out FOGO, overburden could become an environmental and logistical nightmare unless contamination is kept in check from the start.

Education and modelling must start now

For councils, the message is clear –planning and education are just as important as infrastructure. Business case modelling should include the cost of weekly bin collections from the outset. Public education must go beyond brochures to serious, longterm engagement.

“When we started at Port Macquarie, we had three bin stickers and spent $100,000 putting stickers on the bins. That was for a small region. Think about what Sydney’s going to need,” said Hudson.

“You can’t process your way out of contamination. No matter how much screening you do, you still get microplastics, heavy metals, and now PFAS.”

Rather than being left to “fix” contaminated streams at the end of the pipe, processors want a seat at the table during planning. It’s no good setting a 20 per cent contamination threshold in your tender, said Hudson. He believes that means a processor is going to spend a fortune on re-screening and still produce something that can’t be sold. He welcomed the opportunity to speak frankly about these issues.

“We want to work with councils. But we need systems that give us a fighting chance of making good compost,” he said.

A turning point for Australia’s organics

With 161 councils expected to roll out FOGO over the next five years, the stakes have never been higher. ANL and others are ready to invest, but only if the system is built on quality, not just quantity. Hudson sees FOGO as the future and companies know it is coming and are ready to meet the challenge. But he believes if it isn’t done correctly and we don’t get the methodology right, all we’ll do is shift food waste from one bin to another — and end up right back in landfill.  F

With FOGO, the contamination risks are higher, the processing is harder.

Getting more bang for your buck

Getting more yield from orchards and crops is an ongoing issue. A national project is examining a way around this historical problem.

As part of a national project to improve orchard systems for apples and other tree fruits, the Department of Primary Industries and Regional Development in Western Australia (DPIRD) is participating in a trial on narrow orchard systems. This project, co-funded by Hort Innovation Australia’s Frontiers Fund, spans across several states, with Agriculture Victoria leading trials on a broader range of crops including apples, pears, apricots, plums, nectarines, and cherries. However, in WA, the focus is solely on apples.

Dr. Asad Ullah, a DPIRD research scientist specialising in apple production systems, took the time to discuss the narrow orchard systems project, its potential to revolutionise apple production in the region, and how cutting-edge technologies, such as autonomous sprayers, are paving the way for more efficient farming practices.

Ullah explained that one of the key features of the trial is the row

spacing, which has been reduced to 2.5 metres in WA, compared with the current standard of 3.5 to 4.5 metres in commercial orchards. This adjustment, however, is not as simple as it sounds.

The primary challenge faced by many growers is the compatibility of their existing machinery with the narrower spacing.

“Machinery like tractors, sprayers, and mowers are designed to fit between wider rows. If you go too narrow, you can’t service the orchard with the equipment you already have,” Ullah said.

In response to this issue, the project aims to create a package that includes not just narrower row spacing, but also machinery

and equipment that can operate efficiently within these tight confines.

The autonomous sprayer, a key part of this package, can service orchards of varying row configurations, making it a versatile solution for growers who work with multiple crops, such as apples, avocados, and vineyards.

The versatility of the sprayer is especially significant given the diversity of apple cultivars in Australia.

“Different cultivars have varying needs in terms of pesticide application, watering, and pruning,” Ullah said. “We are looking at a system where these nuances can be easily catered to with the right technology.”

The sprayer is not just about reducing labour costs; it’s about

“Different cultivars have varying needs in terms of pesticide application, watering, and pruning. We are looking at a system where these nuances can be easily catered to with the right technology.”

providing precision care tailored to each orchard’s unique needs.

The Autonomous Sprayer –a game changer

The sprayer represents a step forward in orchard management. Ullah described how the sprayer functions:

“All you need to do is map your orchard once with a high precision GPS path recorder, upload the map into the system, and press go. The sprayer will then operate autonomously, and you can monitor its progress via an app or computer,” he said.

The unit is equipped with intelligent dosage control, which allows growers to specify the exact amount of spray – whether for pesticides, fungicides, or other applications – needed per hectare. The system will adjust its speed and pressure to ensure the correct amount of spray is delivered. This not only reduces waste but also ensures more precise application, resulting in less environmental impact and a more sustainable approach to farming.

The sprayer measures 1.7 metres in width and 4.4 metres in length and is capable of climbing slopes of up to 10 degrees, making it adaptable to a variety of terrains. Its ability to spray only the necessary areas, such as turning off when it reaches the end of a row, further enhances its efficiency.

“The technology allows us to minimise wastage, which is a big concern for growers,” Ullah said.

This precise application can reduce chemical run-off and improve the sustainability of orchard practices.

Additionally, the autonomous sprayer’s mapping system allows for long-term data collection. This data can be analysed to refine spraying schedules, helping growers become more proactive rather than reactive in their pest and disease management. With real-time monitoring and data collection it is possible to optimise every spray, which results in better fruit quality and healthier trees, according to Ullah.

Dr Asad Ullah (left) and Dr Dario Stefanelli test out the autonomous orchard spray unit.

Images: DPRID

Optimising light capture for higher yields

The primary reason behind narrowing the row spacing in the trial orchards is to optimise light capture. With rows planted closer together, less light reaches the orchard floor and goes onto the trees, which leads to better photosynthesis and, consequently, higher yields. Ullah emphasised that increasing yield is not simply a matter of planting more trees.

“We are not increasing the number of trees in the orchard. Instead, we are reducing tree density but increasing the number of fruiting vertical leaders,” he said.

As mentioned, with traditional systems, trees are spaced 3.5 to 4.5 metres apart, and growers typically plant between 2,000 and 4,000 trees per hectare. By reducing row spacing and adopting new training systems, such as the use of vertical leaders, the project hopes to maintain or even increase yields while reducing costs. The vertical leader system allows growers to get more fruit from the same number of trees, without overcrowding the soil or the canopy.

Vertical leaders are branches that grow vertically from the main stem of the tree, rather than spreading out horizontally. This approach mimics the training systems used in vineyards, where branches are laid

down as cordons along the trellis, acting as permanent structure for vertical leaders to emerge, creating a “fruiting wall” that allows for better light capture and more uniform fruit production. The result is more efficient land use, making the system not only more productive but also

The use of different rootstocks is being tested to ensure that the trees remain healthy and productive in the narrower spacing. Ullah’s team is trialling multiple Australian-bred apple cultivars on a range of vigour controlling rootstocks, including dwarfing and semi-dwarfing, to see

“We are not increasing the number of trees in the orchard. Instead, we are reducing tree density but increasing the number of fruiting vertical leaders.”

more sustainable, as it helps preserve soil health and reduces the overall carbon footprint of the orchard.

A common concern with increasing tree density is the potential for soil degradation.

With more trees in the ground, there’s a risk that the soil could become compacted, limiting root growth and reducing its ability to retain water and nutrients. However, Ullah clarified that this isn’t the case with the narrow orchard system being trialled.

“We are not increasing the number of trees per hectare; rather, we are optimising the space between the trees. This allows us to reduce congestion in the soil and avoid the issues that arise from planting too many trees too closely together,” he said.

how they behave in this system. By choosing the cultivar-rootstock combination, the researchers hope to further optimise the balance between tree growth, yield, and soil health. The careful selection of rootstocks ensures that the trees remain vigorous without overwhelming the soil with too many roots, thus avoiding common pitfalls like nutrient depletion.

Looking ahead, Ullah is optimistic about the potential of the narrow orchard system to improve the efficiency and sustainability of apple production in Australia. The trial’s success could lead to benefits for growers, including farm safety, reduced labour costs, improved yields, and better resource efficiency. The next step is to refine the system and make it more

adaptable for different regions and fruit crops, Ullah said. For example, as the project expands to other states, researchers will continue to test the system in different climates and environmental conditions.

“We want to see how the system performs not just in WA, but also in Queensland, Victoria, and New South Wales, where conditions vary,” Ullah said. “This will help ensure that the system is robust and adaptable to a variety of growing environments.”

As the project progresses, Ullah hopes that the innovations being tested in the narrow orchard system will become standard practice across the Australian apple industry. By adopting these new systems and technologies, growers can make apple production more efficient, more sustainable, and more profitable.

A vision for a more sustainable future

Ullah noted that, with the rising costs of inputs and increased pressure to reduce environmental impacts, growers need innovative solutions to remain competitive.

“Sustainability is at the core of everything we’re doing,” he said. “By using technology to improve the precision of farming practices, we are helping the environment, the industry, and, ultimately, the consumer.”  F

Dr Asad Ullah (left) and Dr Dario Stefanelli are examining the use of autonomous technologies to improve orchard efficiencies and resilience.

MICE2025 brews innovation, sustainability and connection

Innovative sustainability initiatives, dynamic workshops, and vibrant activations made MICE2025 a landmark event for Australia’s coffee community.

With more than 31,000 visitors attending at the Melbourne Convention and Exhibition Centre, Melbourne International Coffee Expo (MICE) 2025 delivered an electrifying experience. More than 130 exhibitors showcased their products and skills, while an expanded program of talks, panels, and workshops engaged attendees throughout the event.

Siobhan Rocks, general manager Events at Prime Creative Media, praised the turnout.

“We were thrilled with the response to MICE2025. We had put in the hard work to make the event the best yet, but we couldn’t believe just how many people engaged and came through the doors,” she said. The event benefited from an advisory committee formed ahead

of time, comprising leaders from La Marzocco, San Remo, Service Sphere, Single O, Bombora, ST. ALi, Riverina Fresh, and Veneziano Coffee Roasters. This group reviewed past events and made recommendations to boost value for exhibitors and attendees. One of the committee’s best ideas was the Roasters Playground, supported by La Marzocco and Riverina Fresh. The Playground featured a rotating lineup of Australia’s finest roasters, offering coffee tastings, competitions, and lively coffee conversations across the three days.

“We knew that getting a variety of roasters to MICE was the key to a successful event and the Roasters Playground exceeded our expectations,” said Rocks. “It was by far the busiest area of the show floor

– the coffee was flowing and the vibes were high.”

Sponsors played a crucial role, notably MILKLAB, the Australianowned barista milk company.

MILKLAB has been a significant MICE supporter for eight years, bringing immersive activations and crowd-pleasing offerings.

“MICE2025 was an incredible experience overall – packed with unforgettable moments. One of our highlights was definitely our strawberry matcha drinks. At some points, there was a 45-minute queue which was unbelievable – we certainly didn’t expect that – but becoming a crowd favourite was pretty exciting,” said Sheridan Smith, MILKLAB marketing coordinator, highlighting some of the successes.

MILKLAB’s stand featured a

chequered dance floor and DJ booth, creating an energetic atmosphere. It also hosted the Royale Tasting Experience, pairing Australia’s top roasts with MILKLAB products and offering a daily $500 cash prize.

“The hour-long workshops were super successful and had really great energy,” Smith said. “The passion and talent on display overall at MICE was a really cool thing to witness. I think this year’s atmosphere was absolutely electric.”

MILKLAB’s latte art showdowns drew large crowds, with baristas pushing creativity and technique to new heights.

“Our baristas really push the boundaries on technique and creativity, and it was so entertaining to watch,” said Smith. “The engagement from the audience

There were more than 130 exhibitors at the 2025 event.

really proved that.”

Already planning for 2026, MILKLAB aims to raise the bar further.

“We always try to push the limits of creativity and connection in the coffee industry. Stay tuned for next year, it’s an exciting time for the future of coffee,” Smith said.

Sustainability was a strong focus at MICE2025, with Huskee partnering to introduce the Huskee Borrow cup system, reducing single-use waste by encouraging exhibitors to serve coffee in reusable cups.

Michael McFarlane, head of sales and marketing at Huskee, reflected on the achievement.

“We’re really proud of what we achieved this year,” he said. “Delivering reusable cups at that scale for a coffee event is amazing. To my understanding it’s certainly an Australian first, and potentially a world first.”

The scheme prevented an

community, sparking conversations about the future of reusable coffee culture.

Riverina Fresh’s Crema di Caffe soft-serve coffee was another standout, drawing queues around the Roasters Playground. Craig Shapiro, executive chairman and CEO of Riverina Fresh and advisory committee member, praised the event’s atmosphere.

“The number one highlight was re-engaging with the coffee roaster community. The Roasters Playground really helped with that,” he said.

He described MICE as “an incredibly buzzy atmosphere across the three days,” with strong retail and trade attendance contributing to excitement and curiosity.

Looking forward, Shapiro hopes the Roasters Playground will be centrally located at MICE2026, “because at its core, that is what the event should always be about”.

Visitors to MICE2025 queuing at popular stands.

Visitors had an array of options when it came to roasters, baristas, and peripheral coffee-related stands.

The awards give the opportunity for people to catch up with old friends and make new ones.

Celebrating excellence in Australian manufacturing

Australia’s premier manufacturing awards return in 2025 –with a new category celebrating innovation in food and beverage production.

Presented annually by Manufacturers’ Monthly, the Endeavour Awards are the premier national awards program recognising outstanding achievement in the Australian manufacturing industry.

The 2025 Endeavour Awards Gala is more than just an awards night, it’s a celebration of innovation, resilience, and excellence across the sector. It brings together manufacturers from all corners of the country to honour achievements, connect with industry peers, and spotlight the inspiring people and companies shaping Australia’s manufacturing future.

For the first time in the award’s history there will be an Innovation in Food Manufacturing Award. This category celebrates innovations that improve food and beverage production. It is open to businesses developing new solutions in processing, packaging, automation, or sustainability. To be eligible, innovations must be either newly introduced to the market or significantly advanced within the two years leading up to the nomination closing date.

Now more than ever, it’s crucial to support and champion local food manufacturing. This is an opportunity to recognise those making a real difference, whether they’re

driving innovation, supplying vital products or services, or leading their organisations with vision and impact.

Help shine a light on the stars of our industry. Nominate an exceptional Australian manufacturer, or a business that supplies to the sector, and give them the recognition they deserve.

Key nomination guidelines:

•Nominations are free and must be submitted online by 11:59pm, Thursday 2 October 2025.

•Nominations cannot be withdrawn after the deadline.

•The form must be completed in one sitting; progress cannot be saved for later.

•All nominated products or technologies must be manufactured and/or commercially available in Australia.

•Nominated companies, sites, and executives must be based and operating in Australia.

•Each nomination must include a high-resolution image (minimum

1MB) suitable for print.

• Be prepared to upload supporting materials (equipment specifications, photographs, marketing content) under 5MB per file.

•All finalists must ensure a representative attends the Gala Awards evening if their nomination is successful.

Join us in celebrating the best of Australian manufacturing and help ensure the achievements of our industry continue to be recognised and shared.  F

Images: Prime Creative Media

The Endeavour Awards are an opportunity to recognise those driving innovation, or supplying vital products or services.

Redmap takes stock of fish numbers

Unusual marine species are appearing along Western Australia’s southern coast as ocean temperatures rise. A citizen science project is capturing the shift.

The recent appearance of warm-water marine fish far from their usual habitats in Western Australia is being tracked by the national Redmap fish monitoring project.

A prolonged marine heatwave, coupled with a stronger Leeuwin Current this year, has pushed warm water from the Pilbara southwards to the State’s southern coastline, displacing species from their typical ranges.

This is where Redmap – the Range Extension Database and Mapping project – plays a crucial role, helping scientists monitor and understand the evolving marine environment.

Since 2012, Western Australian citizen scientists, including fishers, divers and beachgoers, have been

reporting sightings of unusual or out-of-range marine species. Many back up their observations with photographs or video evidence.

The Department of Primary Industries and Regional Development (DPIRD) has supported the Redmap initiative, which is led by the

“They play a vital role in sharing what they observe, including photos, which allows us to track these changes more effectively.”

A decade of Redmap data confirms that several important commercial and recreational fish – including mangrove jack, red emperor, redthroat emperor and Rankin cod – are being recorded further south than ever before. Smaller non-fishery species such as Moorish idol, threadfin butterflyfish and Indo-Pacific sergeant have also been reported outside their usual territories.

University of Tasmania’s Institute for Marine and Antarctic Studies (IMAS), since its inception.

Dr Gary Jackson, DPIRD Principal Research Scientist, said Western Australians may begin noticing more unfamiliar marine life along their coastlines and encouraged them to report these sightings through the Redmap website or mobile app.

“With the sheer scale of Western

Australia’s coastline – and indeed Australia’s – citizen scientists often become the sentinels of our marine environment,” said Jackson. “They play a vital role in sharing what they observe, including photos, which allows us to track these changes more effectively.”

Regular fishers, snorkellers and divers who frequent specific stretches of the coast can provide particularly valuable insights, he added.

“Redmap enables us to build a clearer picture of species movements. By using the app, people can contribute directly to marine research and join a growing community committed to understanding how our ocean is changing.”  F

Redmap helps scientists know where fish are migrating to as patterns change due to climate change.

Vinarchy merger redefines wine market

Newly launched wine giant Vinarchy unites the portfolios of Accolade Wines and Pernod Ricard’s regional

assets, aiming to lead a transforming industry with scale, agility, and innovation.

Vinarchy, formed through the merger of Accolade Wines and the Australian, New Zealand and Spanish wine businesses formerly owned by Pernod Ricard, has officially launched with ambitions to redefine the category. The new company, who recently appointed former PepsiCo Australia and Lion head Danny Celoni as its own CEO, is owned by Australian Wine Holdco Limited (AWL), a consortium of international institutional investors.

“We believe Vinarchy can lead the future of the wine category. We will be a dedicated wine company, with scale, capability, reach, resources, talent, and an exceptional portfolio of leading brands. We want to redefine wine,” said the new company’s chair Ben Clarke.

Vinarchy brings together a collection of wine assets that includes 11 wineries spanning Australia, New Zealand, South Africa and Spain; more than 1,600 employees globally; and annual net sales revenue topping

AU$1.5 billion. With Berri Estates, the largest winery in the Southern Hemisphere, under its wing, the company is set up to supply over 32 million nine-litre-equivalent cases each year.

Among its most recognisable brands are Hardys, Campo Viejo and Jacob’s Creek, which together generated over AU$2 billion in consumer sales in 2024. The portfolio also includes well-known New Zealand labels such as Stoneleigh and Brancott Estate, and Australian brands like Grant Burge, Jam Shed, Petaluma, and fine wine producers St Hugo, St Hallett and Orlando.

The combination of Accolade’s and Pernod Ricard’s regional wine businesses was described as complementary, offering Vinarchy a stronger platform to “invest, simplify and grow,” according to Clarke. “This merger establishes Vinarchy as a global specialist wine company with the scale and focus to back our brands and grow the category.”

Despite the strength of its brand portfolio, Vinarchy is entering an industry in flux. Global wine consumption has been on the decline, driven by changing consumer preferences and a shift towards lower-alcohol drinks.

“The global wine industry faces serious structural challenges,” Clarke said. “Vinarchy will be bold and imaginative in meeting these challenges. With our enhanced scale, brand investment program,

innovation capability and industryleading talent, we believe can meet many of the challenges that the industry faces.”

Part of that innovation includes exploring alternatives that meet evolving consumer needs. Will they be investing in such beverages as low-alcohol wine?

investment. We’re building a wine company that’s set up to grow the category,” Clarke said.

He also addressed how Vinarchy plans to support local growers, particularly in Australia and New Zealand. He’s also looking forward to what lies ahead for the brand.

“Yes, and not just low-alcohol, but innovation more broadly,” Clarke said. “We’re looking at ways to meet changing consumer tastes, and that includes lighter styles and different formats, as well as new packaging and experiences for modern drinking occasions.”

For wholesalers and bottle shops, Vinarchy’s creation won’t necessarily translate into lower prices, but the focus is squarely on delivering greater value.

“That means backing brands that customers know and love, making them easier to access, and supporting them with the right

“At a local level, we believe the best way we can support our growers is by building strong, in-demand brands that create long-term value,” he said. “I’m excited to be joined at Vinarchy by more than 1,600 colleagues around the globe. We will be an agile, highperformance organisation.”

AWL’s transition planning began in July 2024, and Clarke said the integration process has been designed to minimise disruption.

Pernod Ricard will continue to distribute its former wine portfolio under a transitional agreement, while most employees from the legacy organisations will transition into roles within the new structure.  F

Images: Vinarchy

Vinarchy chair Ben Clarke.

Jacob’s Creek is just one of the high-profile brands that is part of the new company.

California Wines successfully completes Australian trade tour

As a trade tour comes to an end, participants reflect on what has been a resounding success for the industry.

California Wines executed its inaugural Australian trade tour, Discover the Golden State of Wine – Tastings & Masterclasses with California Wines. With tasting events held across Brisbane, Melbourne, and Sydney, the three-day, three-city event had more than 420 trade professionals.

“It was a great opportunity to meet, show and share our Premium Californian wine portfolio to a greater wine audience – including some of Australia’s most influential wine buyers, restaurateurs, high end retail, writers and influencers on the east coast,” said David Schomburg of West Coast Wines.

In partnership with Australian importers, the tour was designed to reinvigorate and deepen the local trade’s understanding of California wine by showcasing a dynamic spectrum of styles, varieties, regions, and price points.

“As the importer of Rhone Varietal Wines with Tablas Creek, it was great to have the support of the Californian Wine Institute to highlight the unique

story and the high quality of their wines. I look forward to supporting the event every year, because California is more than just Chardonnay, Pinot Noir and Cabernets,” said Matthew Quirk, Proprietor of QED Wines.

Producers and Australian importers who participated in the tour included: Bacchus Wine Merchants, Bibendum Wine Co., Clarity Cru, Cru, Domaine Wine Shippers, Fine Wine & Craft Spirits by Constellation Brands, Jackson Family Wines, Oatley, The

Duckhorn Portfolio, QED Wines, Saint Wine, Vintage House Wines, West Coast Wines, Young & Rashleigh and Delicato.

In addition to these exhibitors, California Wines hosted its own table of new-to-market labels from California Wine Export Program members, which spotlighted pours from wineries such as J. Lohr Vineyards & Wines, Fior di Sole and Trinchero Family Estates.

“To enhance California wine’s

potential in the Australian market, our priority is to solidify relationships with our distribution partners and their customers, as well as highlight new varietals the industry may have not yet had the privilege to sample,” said Hiro Tejima, joint regional director of North Asia & Australasia at California Wines. “This tour has taken us a big step forward, sharing the diversity and innovation of California wines, and most importantly, bringing our local industry peers together to connect, learn, and rediscover the Golden State.”

Each city of the tour also featured a series of in-demand masterclasses hosted by award-winning wine educator Elaine Chukan Brown, offering attendees a deeper dive into the regionality and storytelling behind the wines they were sampling on the tour. Brown’s masterclasses narrowed in on two areas: a 45-minute seminar that broadly covered the varieties and regions of Californian wine ;and an hour-and-a-half seminar that provided a deep dive on the rich wine territory.  F

California Wines’ tour was designed to deepen Australia’s understanding of California wine.

The event allowed for new varietals to be highlighted to the local industry.

Image: California Wines

Refrigerated transport partner delivers for wine logistics company

A fast-growing wine freight company is relying on refrigerated vehicles from Scully RSV to expand its operations and meet strict delivery expectations.

Since launching in 2020, Anonymous Wine Logistics has developed a reputation as a trusted wine parcel carrier able to get fragile freight where it needs to go, quickly, safely and in temperature-controlled conditions. Specialising in handling wine, sake, beer, spirits and other temperaturesensitive items, the company has

precision, care and direct contact with customers. It’s a service that wine wholesalers and retailers have come to depend on — and one that has grown rapidly across Australia’s major capital cities and wine regions.

As the company’s footprint has expanded from its original Melbourne-Sydney route to include Adelaide, Brisbane, Perth, the Gold Coast, Byron Bay, Geelong, the

Mornington Peninsula and regional Victoria, the need for a flexible refrigerated transport partner has become critical. That’s where Scully RSV comes in.

Based in Brisbane and with locations across Australia, Scully RSV specialises in the manufacturing, servicing, sale and hire of refrigerated vehicles for frozen, chilled, and ambient temperature transport. Whether it’s short-term hire or longterm fleet integration, Scully RSV offers a range of refrigerated vans, trucks, utes and trailers, all custombuilt for operational reliability and tailored performance.

For Anonymous Wine Logistics, Scully RSV’s offering proved a good match.

“Obviously refrigeration is important for wine but it’s not foodgrade refrigeration, more like a stable temperature around 14 degrees,” said Fleur Candy, co-owner of Anonymous Wine Logistics. “We ideally use refrigerated vehicles, or vehicles where we can control the ambient temperature. We came across Scully literally just doing our own research. They’re very easy to deal with, and they’re very well set up for long-term hire.”

That long-term hire capability has allowed Anonymous Wine to treat Scully’s vehicles like part of its own fleet, but without the burdens of ownership. Candy said that Scully’s weekly billing model, ongoing servicing and maintenance, and personalised account management make it easy for growing businesses to stay agile while meeting high customer expectations.

“Scully has a range of different vehicles,” she said. “We use their two pallet trucks. In Sydney, we have one of their vans, which is obviously a smaller capacity. They’re like little mini trucks, but they’re great because they’re quite high inside the back, so our guys can stand up in them, and they’ve got quite a good payload.”

The trucks’ mid-size form factor offers a versatile solution for citybased delivery while still providing the height and space drivers need for loading and unloading. With up to 30 collection points per driver per day, the company relies on welldesigned vehicles to optimise every stop, from major warehouses to home businesses.

Candy’s company services a fragmented and demanding sector. The wine freight business for wholesalers and retailers, said Candy, is highly manual, with minimal efficiencies around bulk movement or automated loading. That means each delivery has to be managed carefully, from collection and time-windowed delivery to direct communication with customers and sensitive handling of high-value or fragile consignments. The business also transports private cellars, and offers inclusive insurance as well as premium cover for shipments valued more than $1000.

It’s a tailored, people-first approach to logistics, and Scully RSV’s model fits right in. As well as offering refrigerated vehicles in sizes up to 14-pallet capacity, the company also provides backup vehicles, servicing support, and flexibility around signage and branding. While Anonymous Wine Logistics has chosen to stick with Scully’s existing livery for now, the option to customise vehicle presentation remains available.

The decision to outsource the vehicle fleet rather than own it outright wasn’t made lightly, but it’s one that Candy says has been a game changer.

“We started the business with our own fleet,” she said. “We were a lot smaller then and we were using twotonne vans. For us, the administration of maintaining our own vehicles and the cost associated with even just standard maintenance, replacing tyres, let alone incidents and accidents, was debilitating.”

Candy said Scully is easy to deal with and well set up for long-term hire.

“We ideally use refrigerated vehicles, or vehicles where we can control the ambient temperature. We came across Scully literally just doing our own research. They’re very easy to deal with, and they’re very well set up for long-term hire.”

According to Candy, running a self-owned fleet meant downtime whenever a vehicle required maintenance, not to mention added staff resources to coordinate repairs, service intervals, and replacements. With Scully RSV, that responsibility is removed, enabling the team to focus on its core mission.

“That’s very attractive, having done it the other way,” she said. “When something went wrong with a vehicle that we owned, that vehicle was grounded, and we didn’t have a replacement, unless we paid for a hire in its place. Whereas if something goes wrong with these, we just contact Scully and they take it off our hands, give us another one, and it’s no interruption to our business.”

Whether expanding routes or refining local deliveries, the support from Scully RSV helps ease the pressure. One of the elements Candy and her team most appreciate is having a dedicated account manager who knows their business and answers the phone directly when needed.

With six-month contracts that automatically renew, Anonymous Wine Logistics has built a scalable delivery network that allows it to respond to seasonal fluctuations and growth opportunities. During summer months, for instance, some ambient vehicles in the fleet are switched to refrigerated freight. With demand rising and existing vehicles at capacity, the company is considering expanding its fleet.

“Potentially,” says Candy when asked about plans for fleet growth. “We are always looking at different delivery routes as customer demand for them grows – Sunshine Coast, Canberra, Barossa and McLaren Vale are routes we are frequently asked about.”

“It’s a bit old school in that we have an account manager from Scully, Lachlan, with a mobile number who we call,” Candy said. “He’s come out to site a few times and the service is very personalised like that. It’s great you get to call a person directly and not get a call centre.”

This kind of service aligns closely with Anonymous Wine Logistics’ own approach to customer care. With customers encouraged to reach out via mobile or email, the company focuses on maintaining open communication, timely updates and responsive problem-solving. If a recipient isn’t available, drivers don’t just move on, they call and try to resolve the issue while still onsite. It’s all part of offering a higher

standard of freight service in a highly specialised industry.

Scully RSV has built its own brand on similar values. The company custom manufactures vehicles to meet client requirements, tailoring each truck or van for temperature control, reliability and operational performance. In addition to its fleet hire options, it also sells both new and used refrigerated vehicles and trailers, giving customers flexibility depending on the scale and nature of their transport needs.

For companies like Anonymous Wine Logistics, it’s the ability to outsource vehicle management without losing control over quality and performance that makes the difference. With demand growing and routes expanding, Candy and her team are focused on what they do best: delivering wine quickly, safely and in perfect condition, without ever breaking the bottle.

“They’re just very, very easy to deal with, and give us a very personalised service,” said Candy. “We’ve found them really good.”  F

Having a hire fleet allows Anonymous Wine Logistics to focus on its core mission – delivering wine.

Fleur Candy (l) and Stuart Northey with one of the Scully RSV trucks.

Why food and beverage leaders can’t afford to miss these events

With regulation and consumer demand reshaping food supply chains, several upcoming events in 2025 offer food and beverage leaders vital tools to stay competitive.

Whether it’s cold storage warehouses in Sydney’s west or packaging plants in regional Queensland, the Australian food and beverage sector is facing one of its greatest modern challenges.

With inflation tightening margins and supply chains under strain, consumers are more conscious than ever of their purchasing habits. They want their food products to be fresher, faster, cheaper and greener, and while a six per cent dip in consumer confidence makes headlines, the real story is the mounting pressure behind the scenes.

Trade routes are shifting, compliance demands are increasing, and the need for speed is no longer negotiable. This leads to the key question for Australian food and beverage producers, manufacturers and retailers – are your logistics, manufacturing and packaging systems ready for what’s next?

Historically treated as a cost centre, intralogistics, automation and packaging are now three critical levers of business resilience and growth. Today, they are the difference between delivering fresh stock daily or running empty shelves. Between hitting sustainability targets or falling behind regulation. They have

shifted from a background function to a competitive weapon, ultimately becoming the difference between surviving or thriving.

In July, food and beverage leaders will have a rare opportunity to see how key players are pioneering the way for transformation firsthand.

Three

interconnected events offer one game –changing opportunity

From 22 to 24 July 2025, three of the region’s most future-focused trade shows will converge under one roof at The Dome, Sydney Olympic Park:

•CeMAT Australia.

• Industrial Transformation Australia.

•The Processing & Packaging Expo powered by APPMA.

Together, they form an integrated platform designed to help food and beverage businesses compete in a system being redrawn in real time.

CeMAT Australia: reimagining food logistics

CeMAT is an Australian event the showcases the latest products and information in intralogistics, robotics, automation and warehousing technology – all vital for a sector where shelf life, hygiene, traceability and temperature control are nonnegotiable. Here are what will be some of the highlights of the event:

•Learn how to streamline cold chain logistics and reduce food waste.

•Explore tech for faster fulfilment, smarter inventory and fresher delivery.

What to expect:

•Live demos of warehouse robotics and AI driven fulfilment systems.

•Cold chain and traceability solutions to meet compliance standards.

• Knowledge Theatre sessions with logistics and FMCG supply chain leaders.

•The Australian Forklift Championships – celebrating operational precision.

Industrial transformation Australia: smarter production for every palate

As private label grows and production shifts closer to market, food and beverage brands must adopt smarter manufacturing. Industrial Transformation Australia showcases automation, IoT and data-driven production to help optimise every part of the supply chain from ingredients to shelf. Why it matters for food and beverage:

•Improve production visibility and traceability from paddock to plate.

and reduce waste.

What to expect:

•Innovation Stage presentations on AI, predictive maintenance and digital twins.

•Supplier meetings with automation and process control experts.

•Case studies on adaptive manufacturing in food and beverage plants.

Processing

&

Packaging

Expo powered by APPMA: where innovation meets fresh

thinking

Sustainable, functional and fast — food and beverage packaging must do more than ever. The Processing & Packaging Expo powered by APPMA brings the latest in automation, smart labelling and sustainable packaging design.

Why it matters for food and beverage:

•Explore compostable, recyclable and smart packaging innovations.

• Meet packaging automation suppliers who understand food grade needs.

•Optimise packaging lines for both speed and sustainability.

What to expect:

•Hands on demos of automated

extended shelf life and minimal waste.

•ESG aligned solutions to help meet customer and compliance targets.

A must attend event for food and beverage innovators

Whether you’re managing a processing plant, scaling a directto-consumer brand or optimising a cold chain, this is the one event that connects the full ecosystem. One pass gives visitors access to all

three shows, curated to help food and beverage professionals innovate faster, operate smarter and deliver better outcomes for customers and the planet.  F

Ready to future proof your food and beverage operations? Register for free by visiting our website or scan the QR code to reserve your place.

CeMAT will have all the latest products and information for food and beverage manufacturers.

An array of cutting-edge technologies will be on display at the events.

Halal food

market expected to reach US$6.8 billion by 2034

Halal food is gaining market share in the community due to the way it is ethically sourced and the hygienic way meat is handled.

The global halal food industry is experiencing remarkable growth and transformation, fuelled by rising consumer awareness, expanding demand, and the increasing importance of ethical and clean food choices, according to recent research by US-based Polaris Market Research. Halal food, once primarily consumed by Muslim communities due to religious obligations, is now gaining broader appeal across diverse populations around the world. Consumers are not only seeking halal food for religious compliance but also for its reputation as safe, hygienic, and ethically sourced. With these expanding preferences and values, halal-certified products are reshaping the global food industry and influencing food standards and practices.

Understanding Halal Food “Halal,” an Arabic word meaning “permissible” or “lawful”. In the context of food, halal refers to items that Muslims are allowed to consume based on religious guidelines outlined in the Koran. The

requirements for halal food are strict and comprehensive, ensuring that the food is not only free from prohibited substances such as pork and alcohol, but also produced and handled according to specific ethical and hygienic principles.

Halal certification is a formal process that verifies compliance with these standards. It covers not only food ingredients but also how animals are raised, slaughtered, processed, and transported. These regulations extend beyond meat to include beverages, packaged foods, confectionery, and even non-edible items like cosmetics and pharmaceuticals. The result is a broad and growing category of consumer goods that are trusted not just by Muslims, but also by people looking for high-quality, clean, and ethically produced products.

The increasing global demand for halal food is influenced by a number of interrelated factors:

Growing Muslim population – A key factor behind the growth of the halal food market is the increase in the global Muslim population. Many Muslim-majority countries

in the Middle East, Asia, and Africa continue to experience population growth. Meanwhile, countries like the United States, the United Kingdom, and various European nations are also witnessing expanding Muslim communities. As this demographic increases, so does the demand for food that meets Islamic dietary standards.

Food safety and hygiene – Another is halal’s association with cleanliness, safety, and ethical production. Halal food is subject to rigorous hygiene and preparation standards. Consumers across are increasingly concerned about the origins of their food, including how it is processed and the conditions in which it is produced. Because halal food is seen as being both safe and transparent in its production, many people are opting for halal-certified products as a way to ensure higher food safety.

Widening availability and international reach – Halal food is no longer confined to Muslim-majority regions. With globalisation and growing trade networks, halalcertified products are increasingly found in mainstream supermarkets,

convenience stores, restaurants, and fast-food chains across the world. Companies are actively expanding their offerings to meet this growing demand, and international distribution is bringing halal foods into more homes and communities, regardless of religious affiliation.

Current market snapshot

According to recent industry research, the halal food market is on a strong upward trajectory. The market was valued at US$2.7 billion in 2024 and is projected to grow to US$3 billion in 2025. By 2034, it is expected to reach US$6.8 billion. This growth represents a compound annual growth rate (CAGR) of 9.4 per cent between 2025 and 2034. These figures highlight not only the growing consumer base but also the increasing investment and innovation within the sector.

Emerging trends

Several notable trends are shaping the future of the halal food industry.

Convenience-driven consumption – in today’s fast-paced urban environments, many consumers are

prioritising convenience. This has given rise to a market for ready-toeat and pre-packaged halal meals.

Halal-certified fast-food chains and home delivery services are becoming more prevalent to cater to the needs of busy lifestyles while still meeting halal dietary requirements.

Ethical and sustainable consumer preferences – modern consumers, particularly younger generations, are more concerned with the ethical and environmental implications of their food choices. Halal food, which emphasises animal welfare, humane treatment, and ethical sourcing, aligns with values around sustainability and social responsibility. In many cases, halal certification also involves reviewing environmental impacts, further bolstering its appeal among socially conscious buyers.

Technological innovation and traceability – technology is playing an increasingly vital role in the halal food industry. Blockchain, for example, is being explored to enhance transparency and

Halal certification is a formal process that verifies compliance with certain standards. It covers not only food ingredients but also how animals are raised, slaughtered, processed, and transported.

traceability within the supply chain. Advanced robotics and artificial intelligence are also being used in halal food production to minimise human error and maintain strict compliance with halal standards. These innovations are helping manufacturers meet demand while maintaining the integrity of their halal certifications.

Regional insights

Middle East and Africa

In the Middle East and Africa, halal food is a foundational part of daily life. This region is home to many established halal producers that not only supply local markets but also serve as exporters. There’s growing demand for premium halal products here, including organic, gourmet, and ethically sourced items that meet higher standards of quality and ethical production.

Asia Pacific

The Asia Pacific region, which includes countries like Malaysia, Indonesia, and India, is experiencing rapid growth in halal food production and consumption. With a large and increasingly affluent Muslim population, this region is becoming a central hub for halal food innovation and manufacturing. Awareness of halal certifications is also increasing among non-Muslim populations in the region, further expanding the customer base.

Western Countries

In Western markets such as the United States, Australia and the United Kingdom, halal food is seeing widespread adoption beyond the Muslim community. Major retail chains and restaurants are expanding their halal offerings in response to

shifting consumer demands. This is not only in recognition of the growing Muslim population but also due to the increasing popularity of halalcertified food among health- and ethics-conscious consumers.

The global halal food market is undergoing a transformation, evolving from a niche religious category into a major global movement. With a growing Muslim population, rising concerns over food safety, and a shift toward ethical and sustainable consumption, halal-certified food is becoming an essential part of modern food systems. Technological innovation, expanded distribution, and greater awareness are further accelerating this growth. As the market continues to expand, halal food is poised to remain a key driver in shaping the future of the global food industry.  F

Halal-certified products are increasingly found in mainstream supermarkets.

Halal food is produced and handled according to specific ethical and hygienic principles.

Building Australia’s Future – together.

More than 50 speakers will join us over two days to discuss the challenges –and opportunities – in municipal works, commercial & civil construction, including:

Winners of the 2025 ABA Scholarships announced

The ABA Scholarship program has found some promising recipients for its scholarships this year.

Author Nerida Kelton FAIP, Executive Director – FAIP, Vice President – Sustainability & Save Food, WPO

The Australasian Bioplastics Association (ABA), in partnership with the Australasian Institute of Packaging (AIP), announced the winner of the 2025 annual ABA Scholarship program for Australia and New

second person the opportunity to undertake a Certificate in Packaging. Eligible candidates come from across the entire Packaging Industry in Australia and New Zealand

2025 ABA Certificate in Packaging Scholarship

career in packaging.

The 2025 ABA Scholarship Certificate in Packaging scholarship winner was Pippa Corry MAIP, Founder & Director, philo & co.

Philo & co, a one-woman consultancy that is at the

packaging design, strategy and communication that supports FMCG brands and packaging design agencies.

Corry’s interests lie in the transformative potential of packaging to help lead Australia’s transition to

Sustainable packaging is at a crossroads, with events like the ABA Scholarships putting the issue into the spotlight.

complex intersection of packaging design and sustainability, Corry is invested in exploring future opportunities for innovation in packaging technology, material science, and data-driven decisionmaking. These areas are critical for designing packaging that not only meets current standards but anticipates the future, aligning with national packaging regulation reforms and the National Circular Economy Framework. Corry wants to deepen her understanding of the packaging lifecycle to further integrate sustainability into designs, gain technical expertise to address inefficiencies in packaging development and drive circular solutions and advance sustainability across major materials, formats and emerging technologies.

Within the next five years, Corry aspires to become a Certified Packaging Professional, continue to support Australian SMEs in adopting sustainable and circular packaging practices and lead innovative reuse and refill projects for FMCG brands, aligning designs with circular economy principles.

Corry believes that undertaking the scholarship will further equip her with knowledge to deliver transformative strategies that advance the circular economy in Australia.

2025 ABA Diploma in Packaging Technology Scholarship

The Diploma in Packaging Technology is Internationally recognised as the premier qualification in the packaging industry. The degree prepares students to take responsibility for packaging operations at any level through the supply chain and can also lead to higher level study.

The winner of the 2025 ABA Scholarship Diploma in Packaging Technology Scholarship is Ransheema

“The Certificate in Packaging is the first qualification for those working in the packaging industry”

Working for Synlait Milk Limited based in the North Island of New Zealand, and having undertaken a bachelor’s in environmental science and a Master’s in Business Management, Rita’s expertise makes her ideal to undertake the Diploma in Packaging Technology as she will be able to bridge the gap between technical sustainability knowledge and practical business strategies.

Rita’s career aspiration for the next five years, is to become a senior packaging technologist and be able to effectively lead the Packaging R&D, while being the sustainability expert. Through the scholarship

program she is seeking more in-depth knowledge on the different aspects of packaging, its properties, and the processes involved in its making.

Rita believes that this scholarship will allow her to do more end-toend packaging technical work independently and to explore new sustainability approaches to make better choices. The knowledge gained will enable her to make informed decisions for a win-win situation for the business and the planet at large.

The AIP recognises the on-going support of the ABA in developing this program, which has seen 10 packaging professionals have the opportunity to undertake higher education across the region.  F

Images: AIP

Pippa Corry (right) with her ABA Scholarship program award.

Ransheema Rita (right) said the scholarship will allow her to do end-to-end packaging technical work independently.

Rita AAIP, Packaging Technologist, Synlait Milk Limited, New Zealand.

Packaging design is now one of the most important facets of trying to make the economy circular.

Experience the future of trades

National spotlight for those in trades takes shape in Brisbane.

Get ready to witness Australia’s best apprentices, trainees, and students go head-tohead in high-energy competitions that celebrate skill, passion, and craftsmanship. From the sparks of welding to the finesse of baking, the 2025 National Championships & Skills Show is an all-access pass to the future of trades and training.

Held at the Brisbane Convention & Exhibition Centre, this event offers something for everyone. There are live competitions, hands-on workshops, and the opportunity to uncover career pathways – all under one roof. Whether you’re a tradie, a student exploring career options, or simply a fan of hands-on skill, this is your chance to connect with industry leaders, get inspired, and try something new. Join a crowd of more than 20,000 people and find out which state will earn the title of Australia’s top future trade and skills professionals.

Discover, learn, and get involved with WorldSkills Australia

•Explore – step into an immersive careers expo that brings the world of work to life. The Brisbane Careers and Employment Expo offers hands-on experiences, industry showcases, and expert guidance to help you discover your ideal career path.

•Learn – watch elite competitors demonstrate their skills across up to 60 trades and disciplines. Precision, dedication, and talent are on full display – perfect inspiration for tomorrow’s workforce.

•Try – keen to see how your skills measure up? At Try’aSkill, you can get your hands dirty and test out different trades through interactive activities. Discover what excites you and get a taste of real-world careers.

Can’t make it to Brisbane? Tune into Channel WSA

For those who can’t attend in person, Channel WSA brings the action to you. It’s your digital destination for everything WorldSkills – from competition highlights to career inspiration.

What you’ll find on Channel WSA:

•Live competition streams – get front-row access to intense skills showdowns in areas like welding, carpentry, electrical control, and heavy vehicle mechanics.

•Expert advice – hear from seasoned professionals, former champions, and training mentors who offer tips to sharpen your abilities.

•Career pathways and success stories – discover how past competitors and judges have turned their WorldSkills experience into thriving careers in industry.

Subscribe to Channel WSA on YouTube and follow along on social media to stay updated and inspired. F

Images: WorldSkills Australia

The service test looks at competitors’ front-of-house service skills while they prepare for a food and beverage service.

Elite competitors demonstrate their skills across 60 trades and disciplines.

The WorldSkills Baking competition is designed to showcase the products that a young bread baker would make during an apprenticeship. Competitors will demonstrate a range of skills, including creating recipes for bakery products, identifying the ingredients needed, weighing up, mixing, processing, baking and cooling of bread products, as well as organisational and skills in time and financial management.

You should pursue a career in baking if you:

•Are interested in practical work;

•are artistic and creative; and

•enjoy food and food culture.

Cookery

The WorldSkills cookery competition is designed to test competitors’ basic cookery skills while they prepare a menu within a time limit.

You should pursue a career in cookery if you:

•Are creative and enjoy working with food;

•enjoy practical, hands-on work;

•are able to organise efficient work schedules and work under pressure;

•have good communication skills; and

•can work well in a team.

Patisserie

The patisserie competition has been designed to test the competitor’s ability to complete a set of projects by applying basic trade skills to produce a range of items in a hygienic, efficient, and economical manner with the aid of recipes.

You should pursue a career in patisserie if you:

•Are interested in practical work;

•enjoy food and food culture;

•are artistic and creative; and

•enjoy physical work.

Restaurant Service

This competition is designed to test competitors’ front-of-house service skills while they prepare for and deliver a lunch/dinner food and beverage service.

You should pursue a career in restaurant service if you:

•Are outgoing and like working with people;

•enjoy practical, hands-on work;

•have good communication skills;

•are friendly, efficient, and speedy;

•can work in a team; and

•don’t mind shift work, including evenings and weekends.

Retail Butchery

The retail butchery competitions are designed to cover all facets and skills of today’s butcher.

You should pursue a career in retail butchery if you:

•Are interested in practical and manual work;

•enjoy physical work;

•are interested in cooking, food, and food culture;

•are a good communicator; and

•enjoy engaging with the public.

VETiS Commercial Cookery

The VETiS commercial cookery competition is designed to provide competitors with the opportunity to present their own contemporary interpretations and individual artistic flair while using a defined range of food preparation and cookery skills.

You should pursue a career in commercial cookery if you:

•Are creative and enjoy working with food;

•are interested in food and food culture;

•have good communication skills; and

•can work well in a team.

The VETiS Food and Beverage competition

This competition gives competitors a chance to demonstrate their high levels of skill in food and non-alcoholic beverage service, customer service, workplace health and safety, and hygiene.

You should pursue a career in food & beverage if you:

•Are well presented;

•have good communication skills;

•are polite and patient;

•are friendly, efficient, and speedy;

•can work in a team;

•are willing to work shift work; and

•enjoy food, beverages, and food and beverage culture.

For those who enjoy working with food and thrive on practical, hands-on work, cookery could be a great career. option.

AFGC appoints Colm Maguire CEO

The Australian Food and Grocery Council (AFGC) has announced the appointment of Colm Maguire as CEO. Maguire has been acting in the role since mid-January 2025 after joining the AFGC in July 2024 as COO and company secretary. He brings with him leadership experience across the not-for-profit, health, and sport sectors, including 10 years as the CEO of Touch Football Australia and more recently seven years at the Pharmacy Guild of Australia as a Group Executive and COO, where he led transformation programs and cultural improvements, delivering outstanding outcomes for members. Maguire has long held an interest and drive in delivering for members and not-for-profit organisations throughout his entire professional career, including as a Director on the Board of the Council of Small Business Organisations of Australia. Over the past few months, Colm has been a collaborative leader and progressive leader as the AFGC marks its 30th anniversary at the upcoming Food and Grocery Australia conference. In addition, Maguire has been engaging extensively with members as the organisation partners with broader industry colleagues and the newly elected Federal to support a thriving and trusted food and grocery supply industry.

Danny Celoni appointed global CEO of Vinarchy

The Board of Vinarchy – a global wine business – has announced that Danny Celoni has been appointed Chief Executive Officer. Celoni brings more than 25 years of FMCG and global branded beverage experience, having spent 18 years at Diageo across various executive roles throughout the Asia Pacific, and previously serving as CEO of PepsiCo Australia and New Zealand. He was most recently CEO of Carlton and United Breweries (CUB), part of the Asahi Group, which produces some of the region’s most iconic and loved beverage brands. Vinarchy was created in 2025 following the merger of Accolade Wines and Pernod Ricard Winemakers. It is one of the world’s largest specialist wine companies, with more than $1.5 billion in annual net sales revenue. The business is focused solely on wine, comprises a multitude of leading wine brands, operates across multiple countries with global distribution, and employs more than 1,600 people worldwide.

Gaunt appointed CEO of Sullivans Cove

Sullivans Cove has appointed Andy Gaunt as its new CEO, marking a pivotal moment for Australia’s most awarded whisky brand. The announcement follows the completion of a $14 million upgrade to its Hobart distillery and the celebration of its 30th anniversary, both milestones as the company eyes future growth. The upgraded facility doubles production capacity. Sullivans Cove remains committed to craftsmanship and quality over volume. Gaunt brings decades of global and local experience to the role, having previously led Fever-Tree ANZ and Asia and worked on luxury whisky portfolios at Diageo. His appointment signals an exciting new chapter for the brand. “I am honoured to have the opportunity to join the incredible team and business that is Sullivans Cove, a whisky brand I have long admired,” said Gaunt. “Sullivans Cove is Australia’s most decorated whisky brand and arguably the brand that brought the quality of Australian distilling to the world’s attention, and I am excited to be part of the next phase of the brand’s life.”

“Andy is well placed to lead Sullivans Cove through its exciting next phase. Importantly, in addition to his skill set and experience, he embodies the Sullivans Cove ethos and shared values,” said managing director Adam Sable.

WCA appoints new Executive Officer

Wine Communicators of Australia (WCA) has appointed Ruth Harris as its new Executive Officer, effective 1 May 2025. Harris brings more than 25 years of experience in marketing and communications across a broad spectrum of wine businesses, regional associations, and industry groups. Known for her collaborative leadership and strategic thinking, she joins WCA at a critical juncture for the Australian wine industry.

“We are delighted to welcome Ruth Harris,” said WCA National Chair Lynda Schenk. “Her deep understanding of stakeholder engagement and commitment to the sector will be vital as we continue to strengthen WCA’s role.”

“I’m honoured to step into this role,” Harris said. “WCA plays a crucial role in connecting and growing the wine community, and I look forward to working with the Board, members, and partners to build a vibrant and inclusive network.”

Harris joins existing WCA staff, including Events, Marketing & Membership Manager Alex Burgener, and will collaborate closely with the National Board to address the industry’s evolving needs.

Neousy waterproof AGX Orin computer

Backplane Systems Technology has launched the Neousys NRU240S-AWP, a IP66 waterproof AI computer designed to work in harsh environments.

Powered by the NVIDIA Jetson AGX Orin system on Module (SoM), this fanless computer delivers up to 275 sparse TOPS (INT8) AI inference, making it suitable for edge AI applications in rugged settings like industrial vehicles, construction sites, agriculture, and outdoor robotics.

Engineered for reliability, the NRU-240S-AWP operates in temperatures ranging from -25°C to 70°C. Its IP66-rated waterproof and dustproof enclosure protects the system from environmental hazards, ensuring consistent performance in challenging conditions. The device is equipped with 4x PoE+ GbE ports and 1x 10GBASE-T port via M12 X-coded connectors, providing high-speed, secure connectivity for various camera and network setups.

With 8x GMSL2 FAKRA ports, the NRU-240S-AWP supports

automotive and industrial cameras, making it suitable for vision-based AI applications.

The unit also features a widerange 8V to 48V DC input with built-in ignition power control, ensuring compatibility with diverse power sources. Its connectivity options, including CAN 2.0, RS232, and RS485 ports, make it a versatile solution for industrial edge computing, offering performance, durability, and flexibility.

Key features:

•Powered by NVIDIA Jetson AGX Orin SoM.

•IP66 waterproof and dustproof.

•-25°C to 70°C fanless operation.

•4x PoE+ GbE and 1x 10GBASE-T via M12 X-coded connectors.

•2x isolated CAN 2.0, 1x RS232, and 1x isolated RS485 via M12 A-coded connectors.

•1x system monitoring port by automotive-grade MCU.

•8V to 48V wide-range DC input with built-in ignition power control.

Backplane Systems Unit 14/12 Yatala Rd, Mount Kuring-Gai NSW 2080 (02) 9457 6400 www.backplane.com.au

Neousy fanless surveillance system with SSD support

The Neousys POC-764VR is a compact, fanless surveillance system designed for demanding security applications.

Powered by the Intel Core i3-N305 processor with 8 E-Cores, it delivers efficient computing performance while enabling AI inference through Intel OpenVINO. This makes it a solution for smart city monitoring, mobile surveillance, and industrial security applications.

A feature of the POC-764VR is its four Gigabit PoE+ ports, which allow direct connectivity for up to four IP cameras. This eliminates the need for external power adapters, simplifying installation and reducing cable clutter. Additionally, a 2.5GbE LAN port ensures high-speed data transfer, providing seamless integration with modern surveillance infrastructures. Its screw-lock USB 3.2 Gen2 ports offer secure connections for peripherals in harsh environments.

For storage, the dual 2.5-inch SSD bays support RAID 0/1/JBOD, giving

users the flexibility to configure their system for speed or redundancy. This feature is suitable for applications requiring continuous video recording and real-time data backup, ensuring footage is never lost.

Designed for durability, the POC764VR operates in temperatures ranging from -10°C to 70°C. Its 8-35V DC input with ignition power control makes it suitable for both mobile and fixed surveillance deployments. Additionally, with expandable wireless options via mini-PCIe slots, the POC764VR is a solution for advanced security applications.

Key features:

•Intel Alder Lake CoreTM i3-N305 processor 15W with 8 E-Cores.

•Up to 16GB DDR5-4800 SODIMM.

•4x GbE ports PoE+ and 1x 2.5GbE LAN port.

•4x USB 3.2 Gen2 ports with screwlock.

•1x M.2 2280 M key socket & 2x MiniPCIe socket with micro SIM card.

•2x 2.5-inch SSD support RAID 0/1/ JBOD.

•-10 °C to 70 °C temperature operation.

•8-35V DC input with built-in ignition power control.

Backplane Systems Unit 14/12 Yatala Rd, Mount Kuring-Gai NSW 2080 (02) 9457 6400

www.backplane.com.au

The perfect partner for your measuring task? The one with everything in view.

No matter what the dimensions of your production system are: VEGA has the right level and pressure instrumentation to fine-tune your processes. What can you count on? With VEGA, you’ll be talking to real people. People who know what they’re doing and what the best solution for you looks like. People who are there for you. From the first advisory session to 24/7 standby support. Anytime and anywhere. Everything is possible. With VEGA.