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Australian trade beats aid in boosting global food security
I believe our future lies in playing to our strengths. The Australian agricultural business model should not be to produce cheap food for the world’s poor, but rather expensive food for rich, largely Asian, consumers.
SPC Ardmona and the cheap Chinese food challenge
The political lobbying accompanying the government’s decision to withhold financial support from SPC Ardmona has overshadowed the big structural issues facing Australia’s preserved food industry.
Pass the shiraz: variety the spice of life for Australian wine growers
The world’s wine markets have become far more competitive over the past decade, but despite the competition, Australia’s mix of winegrape varieties is not very different from the rest of the world’s. Since 2000, it has become even less differentiated.
How investing in logistics can lift your standards
Whether you’re running a small food manufacturing business or a large scale distribution operation, logistics matters. By Aoife Boothroyd.
Big supermarkets, big on junk food: how to make healthier food environments
Compared with supermarkets from seven other countries – the US, Canada, Denmark, Sweden, Netherlands, UK and New Zealand – Australian supermarkets have been shown to be world leaders in the promotion of junk food at checkouts and end-of-aisle displays.
Lost in the maize? The future for Aussie grain cooperatives is bleak
Long a favoured model for Australian farmers operating in a risky and precarious industry, cooperatives seem increasingly anachronistic as greater numbers move toward demutualisation. This is a mistake.
Canada’s loss is Australia’s gain in Saputo bid for WCB
Canada’s destructive agricultural supply management policies could be its unwitting gift to Australia.
Front of pack labelling – an update from the AFGC
Geoffrey Annison, deputy chief executive of the Australian Food and Grocery Council, provides an update on the progress surrounding front of pack nutrition labelling, arguing there’s still more work to be done.
Blow moulding basics
Stephen Barter from the Australian Institute of Packaging sheds light on the best ways to approach blow moulding and the influence it can have on a package’s effectiveness.
Chill out: anti-energy drinks make moves in Oz
Growth in the non-alcoholic beverages market has been dominated by energy drinks in recent years, and while there’s no sign that this will dissipate any time soon, an ‘anti-energy drink’ segment is gaining traction. Danielle Bowling reports.
Cereal offenders – GLNC launches measureable whole grain content claims for 2014
Food magazine recently spoke to managing director of GLNC, Georgie Aley about the specifics of the Code of Practice for Whole Grain Ingredient Content Claims and why it was necessary for Australia to develop a voluntary standard that accurately communicated whole grain content levels to consumers.
From Antarctica to Australia: How a whisky frozen in time was recreated
The story behind the creation of Mackinlay’s Rare Old Highland Malt Whisky is a tale that deserves to be told. Food magazine recently spoke with Whyte & Mackay’s master blender, Richard Paterson about the process of turning back the clock in his quest to recreate a 19th century whisky.
From administration to innovation: how the Byron Bay Cookie Company got back to business
2013 didn’t start off too well for popular cookie manufacturer, the Byron Bay Cookie Company. In March, the company announced it had entered voluntary administration, but Rinoldi took the reins in July and got the brand back on its feet in no time.
Climate change through the grapevine – how will a warmer climate affect our wine industry?
During a whirlwind agribusiness tour of South Australia, Food magazine was lucky enough to be able to meet some of Australia’s leading scientists in crop science and viticulture, whose research focuses on how the South Australian and Australian agricultural sectors can best prepare for a changing climate.
Q&A with a Sail & Anchor brewer
We chat with Sail & Anchor brewer, Bill Hoedemaker, about Australia’s craft beer craze and the challenges of competing in a crowded market.
The real cost of pesticides in Australia’s food boom
More than A$17 billion worth of crops grown in Australia annually is attributed to agricultural pesticides. That’s a staggering 68% of the A$26 billion industry, according to a recent Deloitte report.
Coffee greenwashing works: study
Coffee labelled as “eco-friendly” can attract a premium, with consumers led to believe it tastes better, according to new research from Sweden.
Reminiscing with Rutherglen
The history is palpable at Morris Wines, the Rutherglen winery where fifth-generation winemaker David Morris has just celebrated 20 years at the helm.
Getting a breakfast brand off the ground: Q&A with Yousli founder
Paul Findlay, founder of muesli brand Yousli, talks to Food mag about the struggles of launching a food brand today and what makes Yousli unique.
Food production in a warmer climate – what can Australia expect?
Dr Peter Hayman, leader of Climate Applications within the South Australian Research and Development Institute explains that although there are challenges, Australia has a lot of adaptive capacity when it comes to climate change.