Food & Beverage Industry Awards – Introducing this year’s sponsors

The year marches on and the Food & Beverage Industry Awards 2017 is not far away. With that in mind, we would like to introduce you to some of our sponsors.

This year the Food & Beverage Industry Awards take place on Monday July 17, at Doltone House in Sydney’s Hyde Park.

This once a year opportunity for members of our industry to come together and celebrate the excellence of colleagues and friends would not be possible without the support of our sponsors. We thank them for this support.

Some of this year’s sponsors:

Flavour Makers – PLATINUM SPONSOR, PROUDLY SPONSORING BEST OF THE BEST

Since their formation in 1993, Flavour Makers has grown into an amazing 100 per cent Australian-owned and operated company, inspiring people to discover food that actually tastes great.

With their mission to “Create amazing. Always” Flavour Makers’ commitment to excellence extends to encouraging other food and beverage manufacturers to continually strive for innovation, quality and improvement.

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Creative Food Solutions – PROUDLY SPONSORING INGREDIENT INNOVATION

Creative Food Solutions was created to supply foodservice customers with restaurant-quality cooked meat products, and is now one of the most advanced cooked food service operations in the country.

A knowledgeable and dedicated team of chefs in the kitchen, living the art of cooking is what keeps Creative Food Solutions at the forefront of the industry. This team strive to develop innovative and resourceful food service solutions revolutionising the way sous-vide is perceived within the industry.

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Nord Drivesystems – PROUDLY SUPPORTING INNOVATIVE TECHNOLOGY OF THE YEAR

Nord Drivesystems is one of the world’s leading manufacturers of drive technology – for mechanical and electronic solutions. The range of products include geared motors, motors, industrial gear units, frequency inverters, motor starters and frequency inverters for decentralised drive control.

As a leading global company with headquarters in Germany, Nord prides itself in the highest quality standards, the latest technologies in mechanics and electronics, a large production footprint and a global presence. These are their strategies for success.

Nord Drivesystems provides individual drive solutions for the food industry, offering customers reduced maintenance, energy saving products and minimum downtime.

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Nominate now

With the awards now just over three months away, the nominations have started to roll in. Nominations close on Monday, April 24 so there is still time for those who hurry.

To nominate, simply click here.

Cobram Estate wins RAS award

Cobram Estate has won the Royal Agricultural Society of NSW President’s Medal for its Reserve Hojiblanca extra virgin olive oil.

The award is not only an acknowledgement of Cobram Estate’s high-quality products, but also its innovation as a business and successes in leading the Australian olive oil industry into a new era of sustainability, technology and manufacturing.

The in-depth judging process includes an on-site review of each finalists’ business model, community engagement strategy and production techniques used to enhance the sustainability of its product. In this way, the award recognises not only extraordinary products, but the extraordinary businesses and people behind them.

Cobram Estate, owned by Boundary Bend Ltd, has been at the forefront of the Australian olive oil industry since agricultural college friends Rob McGavin and Paul Riordan pioneered many key aspects of efficient olive oil production including mechanical harvesting in Australia, and as a result have made the Australian olive industry viable.

Acknowledged as the ‘best of the best’, six finalists are chosen having risen above more than 4,600 entries from 320 classes in the fine food and beverages category.

“What marks them [Cobram Estate] out as a unique company, deserving of the final accolade, is their ability to blend both innovation, which spreads beyond their own business into the industry more widely, with excellence in terms of their environmental practice – which is second to none,” said Ed Halmagyi, one of the three judges.

 

Australian obesity increases despite lower sugar intake

A new study has found that despite consumers’ decreased sugar intake, Australian obesity rates are higher than ever.

In recent years, scientists have linked excessive sugar consumption with obesity.

This has led to a number of initiatives to decrease added or refined sugars in Australia’s food and beverages.

The nation has recently experienced the biggest increase in adult obesity levels since 1980 (16 per cent). The number of overweight or obese Australians is now 63 per cent, according to the Australian Institute of Health and Welfare.

This is despite the fact that in Australia, the per capita availability of added or refined sugars and sweeteners was shown to have fallen by 16 per cent between 1980 and 2011, according to the study in the American Journal of Clinical Nutrition.

Specifically, in national dietary surveys in 1995 and 2011-2012, added sugar intake saw a marked decline in men (18 per cent), but little to no decline in women.

However, during the same period, the proportion of sugar-sweetened beverage intake (including 100 per cent juice) fell 10 per cent in men and 20 per cent in women.

The most significant changes were seen in children aged 2-18 (who currently have an overweight/obesity rate of 25 per cent).

According to the study, data from national grocery sales indicated that per capita added-sugars intakes derived from carbonated soft drinks decreased from 26 per cent between 1997 and 2011, with similar trends for non-carbonated beverages.

However, Australia’s childhood obesity rate has also been steadily increasing over the years.

The study suggests that the link between sugar consumption and obesity may not be as strong as scientists initially thought.

Gin from Adelaide named world’s best

The Adelaide Hills Distillery’s 78 Degrees Gin was awarded the Best International Gin at the American Distilling Institute Awards held last night in Baltimore, Maryland U.S.A.

Apart from this award, judges also awarded the gin a double gold medal.

The awards add to others won by Adelaide Hills Distillery, which took out gold in last year’s San Francisco World Spirits Competition.

Artisans in a growing craft spirit industry, the company is planning to open a new distillery later this year as part of the Premium Adelaide Hills Beverage Experience.

“We started out making 78 Degrees Gin and have moved on to creating some other amazing small batch spirits like our Gunnery Australian Spiced White Rum and The Italian, a Campari style spirit, as well as some really unique trial batches and collaborations – but it’s fantastic to see that our original 78 Degrees Gin is now considered to be one of the best in the world” said Sacha La Forgia, Head Distiller and Founder.

“I don’t really like to pick favourites, but this one’s a no brainer really. We use a really unique blend of botanicals and individually vapour infuse each of them. We are just thankful that the judges saw how good the gin coming out of South Australia and the Adelaide Hills really is.

“The future is exciting for us and we have embarked on an intensive Australian Native Botanical Program as well.”

New study to determine supply chain effects on lamb

A new study is underway to determine the effects of long-haul shipping on Australia’s export lamb.

Murdoch University PhD candidate Maddison Corlett aims to determine whether the time spent in transit from Australia to the US changes the quality of chilled lamb cuts. This is in response to reports from American consumers that Australian lamb has a “gamey” flavour.

While these reports could simply be due to Americans’ preference for beef, Corlett believes that the ageing that occurs during long-haul shipping could also be responsible.

Corlett’s project will involve sending lamb aged at five days, 21 days and 45 days to Texas Tech University to be tested. The university will cook the meat and serve it to consumers, asking for their feedback.

Foodpro returns to Sydney for 50th year

Australasia’s iconic food manufacturing event, foodpro, returns for its 50th year in 2017 to the new international Convention Centre at Sydney’s Darling Harbour from 16 – 19 July.

Food manufacturing makes up 23% of Australia’s annual exports; the food and agribusiness industry produced $53.9 billion of value added in 2014-15 alone.

Since it first ran in 1967, foodpro has played an important role in the growth of the food processing, manufacturing and packaging industries and has contributed to the development and significance the industry has to Australia.

The event showcases products and innovations relevant to all aspects of the food manufacturing industry including: meat and seafood, value-add processing, beverages, dairy, fresh food and shelf foods.

It is considered to be a driving force behind the Australian food processing industry with global leaders presenting their latest technology, services and ideas.

With industry added value increasing annually for the past five years, foodpro 2017 is sure to be a popular event on the calendar and will feature four key precincts: food processing technology, food packaging, plant equipment and food technology.

Access to new trends will be priority as well as insight into key issues facing the industry such as traceability, food safety and sustainability.

Australia has a global reputation for high safety and quality standards; in order for food manufacturers to stay up to date they must be compliant and competitive, adapting to new technology and staying ahead of developments within the industry.

With education a key focus for the show, foodpro will provide answers and expertise with seminars covering a range of topics such as trends, insights and case studies geared to the Australian market. Visitors will have the opportunity to hear from industry experts, engage in topical discussions and learn from peers.

Running in conjunction with foodpro 2017 will be the annual AIFST (Australian Institute of Food Science and Technology) Convention.

Over 400 delegates are expected to attend the Convention’s 50th year to hear about topics such as the future nutritional needs, technology driving innovation, regulations related to imports as well as a roundtable discussing financing innovation and growth in the food industry.

 For more information, see: https://www.foodproexh.com/

Patties CEO says more takeovers on the table

Australia’s ready-meal sector will surpass $1 billion in the near future and a shift towards healthier eating is playing a major part, it has been claimed.

Paul Hitchcock, CEO of Patties Foods, has said the company is seeking new acquisitions with projections showing the huge growth in the market. 

Having recently acquired Australian Wholefoods, he also believes the sector is now providing far more than TV dinners” and told the AFR it will grow by more than 10 per cent annually.

“The category is still relatively new,” Hitchcock told the AFR. “It’s trending toward $1 billion but we’re not there yet.

The chilled ready meals category grew by 13 per cent in the past year for the retailer “as customers continue to look for convenient and affordable meal solutions”, according to a Woolworths spokesman.

“Busy lifestyles mean consumers are attracted to convenience meals by their relatively low cost, ease of use and variety,” a spokesman for Coles added.

Patties Foods was acquired by the provate equity firm Pacific Equity Partners for $231 million last year.

Chinese wine company searches for Australian vineyards

The third biggest wine company in China is planning a $80 million winery based in Australia, which it hope will rival exporters to the Chinese market.

Weilong Grape Wine Company is proposing to expand its Grand Dragon brand to Mildura, only several kilometres from the Karadoc winery in north-west Victoria.

The move presents “one of the largest infrastructure investments in the $4 billion wine industry in the past decade”, according to a report in the AFR.

But it must first overcome roadblocks to get the project up and running after objections were submitted by rivals and a ongoing planning issue including Telstra.

Bruno Zappia, Weilong’s general manager of Australian operations, Bruno Zappia, said he was confident any red tape would be resolved soon so that the 80,000-tonne winery would be in production in time for the 2019 vintage.

“There will be a combination of our own vineyards and external grapegrowers,” Zappia added.

Chocolate maker eyes top-end Chinese market

Since China is most likely to become the world’s largest gourmet chocolate market, Barry Callebaut’s gourmet business in China is busy catering to the needs of chocolatiers, pastry chefs, bakeries, hotels, restaurants and caterers, the company said.

The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products for the food industry, has strengthened its capabilities and expanded its offerings to meet the needs of the fast-growing segment of professional users of chocolate in China.

Gourmet products chocolate and cocoa products that are typically used by professionals such as chocolatiers, pastry chefs, bakeries, hotels, restaurants and caterers have fueled the business growth of Barry Callebaut in China which has doubled in volume over the last four years.

According to George Zhang, Managing Director for Barry Callebaut in China, higher disposable income of the rapidly growing middle- to high-income consumers in China will drive the expected growth in the sales of gifts as well as premium and sophisticated gourmet chocolate products in the coming years.

Zhang also said that consumers seek new chocolate trends, for example chocolate with health benefits, new tastes such as green tea flavor chocolate and innovative chocolate forms for a variety of exciting chocolate experiences.

The USD$ 2.8 billion chocolate confectionery category in China is estimated to grow to approximately USD$ 3 .9 billion by 2021.

 

 

Patties Foods buys up Australian Wholefoods

According to the AFR, Patties Foods has swallowed up South Australia’s Australian Wholefoods.

In what is looking very much like a pattern, Pacific Equity Partners (PEP), which bought out Patties Food in 2016 and then followed that up by buying Leader Foods, has now devoured Australian Wholefoods, thereby allowing it to push into additional categories of the food services sector.

Australian Wholefoods employs about 130 people and its says it produces more than 100,000 chilled ready meals every week.

The company has introduced a number of new product lines like Clever Cooks, a fresh-food brand free from artificial colours or preservatives.

The latest acquisition has triggered speculation that PEP will sell the combined food business it to Asian buyers, which, the AFR noted, have shown a “keen appetite for Australian food manufacturing assets in the last few years.”

Dairy company reduces costs with label management system

NiceLabel, one of the world’s leading developers of label and marking productivity software solutions has helped dairy company Arla Foods find a standardised label management solution for all of its industrial printers.

NiceLabel’s technology enabled this large food manufacturer to significantly reduce costs and increase label accuracy and productivity.

A critical part of Arla’s brand identity is being able to guarantee freshness and provide their customers with accurate product information, according to a company press release.

However the company needed a single solution with a standardised method of integration between each dairy’s label and direct marking printers and the Manufacturing Execution System (MES).

By using NiceLabel’s label management system, Arla said that it was able to automate printing by implementing a standardized integration with the MES at each dairy. Now, master data flows directly from the MES to the printers, eliminating manual data entry errors, mislabeling and the associated costs.

By introducing centralised label management, Arla have a more transparent label management process that helps them ensure accurate product and production data throughout the entire label printing process.

The company’s IT team now provides 24×7 support to each site, rapidly addressing issues before they result in production downtime while also allowing Arla to remotely monitor all activity and diagnose errors.

“Our customers have come to rely on us for accurate labeling and quality product information. NiceLabel helps us to meet their high expectations and we no longer have to worry about lost revenue associated with mislabeling”, said Torben Hattel, Senior Solution Architect at Arla Foods.

“We’ve definitely seen an increase in productivity thanks to the solution. Our labeling systems run more efficiently. We no longer spend time mitigating manual data entry errors and we’ve been able to streamline support as well.”

 

Beston brings back its Parmesan cheese

Beston Global Food (BFC) has announced that its Parmesan cheese is back in production at Murray Bridge after a five-year hiatus.

Beston this week began production of its first batches of the popular hard cheese destined for consumers across the country, and overseas.

BFC Chief Executive Officer, Sean Ebert, said while the Company’s specialist cheesemakers were currently busy crafting the first batches of Parmesan, they would also soon be moving into other varieties of hard cheese including Gruyere, Raclette and Tilset.

“Since opening our Beston Pure Food factory at Murray Bridge, we have had numerous inquires from our existing customers in Australia seeking locally made European-style hard cheeses. Hence, we have refurbished and returned the former hard cheese line, with a production capacity of 250 tonnes per annum, back into production and brought it to export standard. This has included the installation of a state-of-the-art maturation room and has created additional employment at the factory,” Ebert said.

“There is strong demand for these top quality cheeses in the Australian market.”

“Not only are we creating great cheese but in the process, we are creating jobs. Parmesan production alone required five additional staff while our wider expansion in hard cheese represents 15 new local jobs,” he said.

In June last year, the State Government announced it was providing $2.5 million to Beston for the development of its state-of-the-art cheese processing facility. South Australian- based Beston provides high-end premium foods in the dairy, seafood, meat and health & nutrition areas.

BFC chariman Dr Roger Sexton said that the recommissioning of the hard cheese facility at Murray Bridge was part of the organic growth strategy of BFC and represented another significant step in the further broadening of the revenue base of the company.

 

 

 

Refresh Group acquires bottled water supplier Aquazuro

Refresh Group has acquired Sydney-based bottled water supplier Aquazuro Australia, with the intention to integrate Aquazuro’s bottled water delivery business into its existing operations.

Aside from Neverfail, owned by Coca-Cola Amatil, Refresh is the only other company in the home and office delivery segment of the bottled water market that operates in multiple locations, according to the company.

Refresh expects the acquisition of Aquazuro to increase its revenue and profit, as well as increasing its customer density in Sydney, thereby reducing distribution costs.

The company now has factories in Sydney, Perth, Melbourne, Brisbane, Toowoomba and Kalgoorlie.

Refresh is currently looking into other acquisition opportunities to expand its growth.

Red meat: the next product to be revolutionised by 3D printing

 As the hype around 3D printing continues to grow, red meat has been identified as the next product that could benefit substantially from the technology.

 According to experts, 3D printing could result in added value to current secondary cuts, trims and products by developing “meat ink”. For example, the technology could be used in the aged care sector to create high protein and nutritious meals that can be presented in a range of shapes and sizes, and made more appetising than the traditional pureed food.

 One benefit of 3D printing meat is the ability to produce meat in a more sterile environment than traditional meat production, potentially avoiding contamination. It has also been cited as a potential way to boost food production for the world’s growing population.

 Yet experts have cited challenges; it will be difficult to achieve a genuine meat taste and texture, and there may be some reluctance for consumers to accept 3D printed meat.

 Overall however, there is increasing demand from markets who want personalised approaches to nutrients or textures, rather than the current whole muscle product.

 The 3D Food Printing Conference Asia-Pacific will discuss these issues and more, to be held on May 2 in Melbourne.

 

Doctors cheer at last drinks for VB and Cricket Australia

The Royal Australasian College of Physicians (RACP) has welcomed news that Carlton United Breweries (CUB) has ended its VB sponsorship with Cricket Australia (CA).

The demise of VB’s 20-year sponsorship with CA, estimated to be worth $65 million over the past five years is one of more than 20 alcohol-related sponsorships in Australian cricket.

The RACP is on record as saying that it was “unacceptable that young children are being bombarded with alcohol promotion both at the ground and at home watching on TV.”

This sentiment is shared by the majority of Australians, with over 60 per cent concerned about the exposure of children to alcohol promotions in sport, according to a number of recent surveys.

RACP President Dr Catherine Yelland said, “A generation of Australians have grown up and become accustomed to a sponsorship that has relentlessly pushed its product and left young Australians as collateral damage.”

“Sadly, we know alcohol marketing leads children and adolescents to start drinking earlier and makes young drinkers prone to binge drinking patterns.”

“Sometimes it starts them on a journey that has a lifelong impact. It’s not surprising that the peak age for the onset of alcohol use disorders is only 18 years old.”

 

Australia to triple chilled beef exports to China

 A new agreement between China and Australia means the number of processors allowed to send chilled, or refrigerated and cryovaced beef cuts to China will more than triple.

 Specifically, the number of meat processors permitted to export chilled beef to China will increase from 10 to 36, with another 15 expected to have pending approvals fast-tracked. Currently, Australia is the only country in the world with this market access.

 According to David Foote, managing director of Australian Country Choice, the agreement is good news for the industry after Australia’s rights for chilled beef exports to China were restricted in August 2013.

 In 2013, chilled beef accounted for 18 per cent of total beef exports to China, said Foote. Since the restrictions however, it has accounted for only 7 per cent.

 Global mining and agricultural entrepreneur Andrew “Twiggy” Forrest also praised the new agreement.

 “Now that we can export chilled beef to China, it means Australia can really compete as a food supplier, as opposed to just a live animal supplier,” he told Fairfax Media.

 It is expected that the announcement will not lead to an immediate spike in imports due to record low numbers of Australian cattle, however it is expected to create opportunities for producers once cattle numbers recover over the next few years.

 

Chinese supermarkets stop selling Brazilian meat

 

According to a story from the Voice of America (VoA), some of China’s largest food suppliers have stopped selling Brazilian beef and poultry following a scandal over Brazil’s meat processing industry.

While Brazil is the world’s largest exporter of beef, fears over Brazilian meat safety have increased since police accused inspectors of taking bribes to permit the sale of rotten and infected meats.

The announcement from the Chinese food suppliers comes days after China temporarily suspended Brazilian all meat imports.

Hong Kong, Japan, Canada and Mexico have also announced they were stopping major imports of some Brazilian meat.

Brazilian President Michel Temer said the sale of rotten meat was an “economic embarrassment for the country.”

The Brazilian government has so far barred the exports of meats from 21 plants under investigation, while officials have tried to calm consumers by saying the recent investigation has found only “isolated problems with rotten or infected meat”.

However, the reaction by Chinese food suppliers suggests that the investigation could have a big effect on the world’s top meat exporter, said VoA.

Brazil’s trade associations for meat producers warned that the scandal could affect the economy considering meat exports make up 15 per cent of total exports.

 

 

 

Home grown highlighted in Chocolate Show

The search is on for the country’s best producers and chocolatiers with entries now open for the 2017 Callebaut Sydney Royal Chocolate Show run by the Royal Agricultural Society of NSW (RAS).

Local legends are in the spotlight with four new classes dedicated to Australian grown products out of 22 classes covering Chocolate Blocks, Individual Chocolates, Boxed Chocolates, Truffles, Chilli Chocolates, Student Exhibits and Handcrafted Showpiece.

While the Show requires all products to be manufactured in Australia, the new classes stipulate that 85 per cent of an exhibit must also be made from Australian grown ingredients.

Jodie Van Der Velden from Josophan’s Fine Chocolates and The Gingerbread House Katoomba will be Chair of Judges for her fifth year in row and said the new categories are important to recognise an evolving area.

“The production of chocolate from Australian grown cacao is a very new and emerging industry, and it’s great to be able to provide a platform for growers and manufacturers to have their efforts recognised,” Ms Van Der Velden said.

“Providing a category particularly for Australian grown and made chocolate, creates a more level playing field for chocolate makers to benchmark their product against their own specific industry peers.”

The Show enables chocolate manufacturers and chocolatiers to showcase their products, receive individual expert feedback and find out where they sit in the Australian market.

“This is a fantastic forum to bring together the country’s best and this process encourages the best from our industry leaders, provides an opportunity for both innovation and learning, and offers fantastic rewards for outstanding produce.

“This can only help to improve the future of Australian chocolate manufacturing, pushing forward creativity, quality and commitment to creating higher quality produce,” she said.

In addition to a coveted Sydney Royal medal or trophy, more than $12,000 in prizes is also up for grabs including a course at the Savour Chocolate & Patisserie School in Melbourne for the Champion Chocolate – Student.

A five-day Cocoa tour in Ghana, West Africa will also be presented to the Champion Chocolate and Champion Chocolate Showpiece winners thanks to Callebaut ‘The Original Belgian Chocolate’ and Australian importer F. Mayer Imports.

Entries close Wednesday, 10 May 2017 for the Show which runs from 22-23 August 2017.

NZ beef and lamb awards announced

The producer of New Zealand’s most consistently tender and tasty lamb in the last ten years has been announced today at the Beef + Lamb New Zealand Golden Lamb Awards, aka the Glammies.

For the past 10 years, the Glammies competition has sought out the country’s top lamb based on a scientific assessment and then taste. This year, the results from the past decade were collated to determine Robert Gardyne from Oturehua, Central Otago as the Producer of the Decade.

Having been a finalist in 2007, 2009, 2010, 2011, 2012, and the 2016 Grand Champion, Gardyne is no stranger to success. He has farmed for 52 years and believes his success is down to experience and practice.

“Consumers are now much more interested in the food they eat and where it comes from. Reflecting on the past decade, a lot of effort has been put into the management and genetic makeup of the animal to fine-tune the lamb we produce. Gaining an award like this is a huge thrill and gives me confidence in what is to come,” says Gardyne.

Following an independent assessment for yield, tenderness, succulence and colour the top 20 finalists were found and sent to be judged by Beef and Lamb New Zealand Ambassador Chefs in the Grand Final at the Wanaka A&P Show.

Forbes & Angus Cameron from Ashhurst, with their Growbulk processed at Alliance Dannevirke, outshone the 166 entrants in the 2017 competition and were announced as the Beef + Lamb New Zealand Golden Lamb Awards 2017 Grand Champion. This is a remarkable achievement for Forbes & Angus Cameron who also won the beef equivalent competition, the Beef + Lamb New Zealand Steak of Origin, in 2015.

Adding to the day’s celebrations, Matt & Lynley Wyeth from Masterton were awarded the 2017 People’s Choice Award and Countdown Supermarkets took out the title of Glammies 2017 Retail Winner.

Four of our nation’s top athletes and Beef + Lamb New Zealand Iron Maidens Lisa Carrington, Sarah Walker, Sophie Pascoe and Caroline Meyer (nee Evers-Swindell) were at the competition to pay tribute to New Zealand sheep farmers.

The competition is sponsored by Zoetis and Elanco and supported by Alliance Group, ANZCO Foods Canterbury, Ashburton Meat Processors, Auckland Meat Processors/Wilson Hellaby, Blue Sky Meats, Cabernet Foods/Kintyre Meats, Harris Meats, Oamaru Meats, Progressive Meats, Silver Fern Farms and Taylor Preston.

2017 Beef + Lamb New Zealand Golden Lamb Awards results:

Producer of the decade (2007 – 2017): Robert Gardyne, Oturehua

2017 rand Champion: Forbes & Angus Cameron, Ashhurst (Growbulk)

Processor of the Grand Champion: Alliance Dannevirke

2017 Retail Winner: Countdown Supermarkets (South Suffolk/Romney from Ruakiwi, Kaikohe)

2017 Peoples’ Choice: Matt & Lynley Wyeth, Masterton (Highlander/Primera), processed at Silver Fern Farms Takapau

 

Tumeric-rich Arkadia Golden Latte released

Arkadia Beverages has released a blend of high of turmeric, spices and organic panela sugar and called it Arkadia Golden Latte.

This turmeric blend is designed to be ready to drunk with hot or cold milk.

With no added dairy, vegan friendly and gluten and caffeine free, Arkadia Golden Latte is claimed to imbue the natural benefits of turmeric – often referred to as the most powerful herb on the planet for helping to fight a range of diseases.