Stephane Journoux

According to the 2023 Food Frontier State of the Industry report, the Australian plant-based meat industry’s growth over time signals its continued prospects for years to come. Since the 2019 financial year, total retail sales of plant-based meat have grown 41%, foodservice sales have grown 253%, and the volume of plant-based meat produced in Australia has increased by 76%. The production of plant-based meat products (as well as products in the wider plant-based foods sector) requires plant protein ingredients made from crops that, with the exception of soybean, are grown in Australia in high quantities. These crops include wheat, barley, oat and rice, and pulses such as pea, mung bean, chickpea, lupin, faba bean, lentil, and navy bean. There are also evolving opportunities in protein from hemp and canola crops. Currently, most of Australia’s high protein grains and legume crops that could be turned into ingredients for plant-based meat products are instead sold on the global commodity market. As commodities these inputs command lower prices than if they were instead processed domestically, value added and directed into the plant-based food supply chain. The barrier to unlocking this value-add is Australia’s lack of sufficient domestic processing facilities to meet existing domestic and international demand for plant protein ingredients, and the projected demand in years to come. During Food Frontier’s consultation with industry, almost every Australian plant-based meat manufacturer expressed a strong desire to purchase and use more Australian grown plant proteins in their products. The industry estimates that Australia will need at least 10 processing facilities to meet the projected global demand for plant proteins and could support even more facilities with the right settings in place. The ideal location for these facilities would be across Australia’s major grain and pulse growing regions, bringing with them regional development and economic and employment benefits. Farm Transitions Australia is excited for the opportunity to work with dairy and beef farmers who may want to transition their operation to leverage the increasing demand for plant protein ingredients. Thank you to Food Frontier for the comprehensive information outlined in their report. You can read the full report at https://lnkd.in/gBnFv5-Z

3

In an ultra competitive beer category, Asahi Super Dry (Asahi Beverages) has truly managed to set itself apart from its competition with the launch of the Asahi Super Dry ‘Nama Jokki’ via a spot made alongside GOVT . Meryl Ho, head of marketing at Asahi Beer Asia, said, “Lift, hold and enjoy. It’s as simple as that. Our latest campaign aims to democratize draft beer. We are proud of our Japanese roots and innovativeness, and wanted to showcase that in our latest campaign, and the agency has managed to deliver the brief in a manner that’s not only easy to understand, but insightful via the delivery of the scenes.” Meanwhile, Aaron Koh, chief creative officer at GOVT Singapore, commented, “It’s a universal insight that when one has access to his or her first mouthful of draft beer, it ranks up there as one of the best feelings in the world. Especially more so if you’ve had a long day at work, at the beach, or just anywhere that’s hot, sunny and humid. But more often than not, draft beer is not the most accessible. Namajokki has changed that rhetoric, and that’s what we wanted to portray in our spot, the consumer’s exclamation of awesome-ness when taking the first swig of Namajokki.” #campaign #beverage #alcohol ------ -[Awards] MARKETECH APAC is launching its inaugural "Marketing Technology Awards" where we recognise the groundbreaking achievements in marketing technology, uniting the brands and tech organisations within the region’s marketing community. Learn how your brand can be a part of it by checking it more details HERE: https://bit.ly/3SVtoIa -[Industry Series] We have launched our latest industry initiative "E-commerce Marketing Series" where we aim to equip businesses with the latest strategies and insights to navigate the dynamic world of e-commerce, as well as discuss cutting-edge concepts, trends, and case studies shaping the future of online commerce. Learn how you can be part of this industry discussion by checking out more details here: https://bit.ly/4aiMEX4

8

In the second part of profiles detailing Southeast Asian markets, this bulletin explores trends in Indonesia and the Philippines, including where the Australian wine category is placed and how it is performing. To assist in understanding the markets, this market bulletin will explore trends in the region, including where the Australian wine category is placed and how it is performing. This week's bulletin will explore Indonesia and the Philippines. Read the bulletin here: https://lnkd.in/gpsFa6S8

4

Recently, Atsushi Katsuki, CEO of Asahi, admitted that the brand had been “producing non-alcoholic beverages from the point of view of alcohol drinkers” - and it was a watershed moment for the industry. In our latest article, The Mix Global's Will Soer (he/his) argues that it's time for new era for social experiences and non-alcoholic beverages. The drinks industry needs to recognise and cater to non-drinkers on their own terms. This rise in popularity of non-alc drinks is not just about health—it’s about creating new social spaces and experiences, he writes. With Gen Z drinking less, the demand for new social experiences is clear, but it's difficult to finance social events - music in particular - without alcohol sales. In the article, he discusses what he learnt from setting up his own event - partnering with MOJU to offer non-alcoholic alternatives - and what others can learn from it. And importantly, how brands can support these kind of events, helping create inclusive, dynamic social spaces and fostering new connections with Gen Z 🌟 Read the full article here: https://lnkd.in/dpXmXC_U

23

3 Comments

How crucial is it for your business to keep up with the latest trends?​ ​ Do your menus reflect cutting-edge flavours, innovative concepts, and trend-driven themes? For the new generation, culinary ‘newness’ is a key factor when choosing where to dine.​ ​ We've streamlined the process of identifying trending ingredients using insights from WGSN. Follow the link to explore our seasonal trending foods: https://bit.ly/3UWhNcZ

26

One notable byproduct of malolactic fermentation (other than lactic acid!) is diacetyl, a compound that imparts buttery or popcorn-like aromas. While some winemakers aim to promote this character in their wines, others may prefer to minimize it. Check out our article "Managing Diacetyl Production" to learn more about winemaking techniques that can help achieve your desired level of butter (or not butter). 👉https://lnkd.in/gPtisCC2

43

#lovemyjob FoodHQ is the proud sponsor of two categories in the New Zealand Food Awards; the 2024 finalists have just been announced. #Foodinnovation is a much talked about concept, but it means different things to different people depending on what part of the food innovation ecosystem you are in. New Zealand's #foodscientists are a driving force in our food innovation ecosystem. There are 3,500 of them within the FoodHQ partnership. I wrote a short article on how food scientists can be credited for many beneficial innovations, including 'uber eats'. Insights were also provided by Alex McGrath and Sarita Males. Thanks AgResearch and The New Zealand Institute for Plant and Food Research Limited. Our pipeline of #capability moving into #foodscience is diminishing, but without this skill set we will struggle to add the much needed value to our food system and food related exports to meet our lofty goals of doubling our export value by 2035. Anna Baird, Grant Verry, Nikki Middleditch, Sarah Golding, Catherine Beard, Armand Cronje, Paul Gestro, Lee-Ann Marsh, Joanne Hort, Jenny Cameron #futureoffood #foodtechnology #foodinnovation #primarysector https://lnkd.in/grHEZQHa

35

Thai Coconut Curry Sauce Market 2024-2032: Global Research Report. Request for Sample Copy: https://lnkd.in/gA2MHQXH The Thai Coconut Curry Sauce Market is experiencing significant growth, driven by a rising global appetite for authentic and diverse flavors in ready-to-cook sauces. Valued at approximately $500 million in 2023, this market is projected to achieve a robust CAGR of 7.3% over the forecast period, reaching around $1 billion by 2032. Consumers are increasingly drawn to Thai cuisine’s rich, complex flavors, with the Thai coconut curry sauce segment leading in demand. With demand fueled by both foodservice and retail sectors, manufacturers are investing in product innovation to meet the increasing preference for organic, preservative-free options, and convenient packaging solutions. Our comprehensive report on the Thai Coconut Curry Sauce Market provides both quantitative and qualitative insights into current market dynamics, including manufacturing processes, regional analysis, product types, and application areas. The report also delves into company profiles, showcasing product innovations and estimating market shares for leading competitors in 2024. Segment-wise growth projections and consumption value forecasts for the 2024-2032 period aid businesses in identifying lucrative niches within the Thai Coconut Curry Sauce Market, facilitating targeted expansion strategies. To Know Global Scope and Demand of Thai Coconut Curry Sauce Market. Request for Sample Copy: https://lnkd.in/gA2MHQXH By Type: Traditional Coconut Curry Sauce, Organic Coconut Curry Sauce, Vegan Coconut Curry Sauce By Application: Household Consumption, Foodservice Industry By Region: North America, Europe, Asia-Pacific, South America, Middle East & Africa Key Players: McCormick & Company, Nestlé, Kikkoman Foods Europe B.V., IO Kitchens, Sukhi's Gourmet Indian Foods, World Finer Foods, Geeta's Foods Ltd, Camile Thai Kitchen, S&B Herba Foods Ltd, House of Foods, Kitchen Crafted, Veeba, Desai Foods Pvt Ltd - Mother's Recipe, Chef's Choice, LLC, Yai's Thai, Red Boat Fish Sauce, Nihon Shokken Holdings Co., LTD., Cooksimple, Savor Imports, Ayam Brand™ Official, Tasty Bites, Trish Juice India Pvt. Ltd #thaicoconutcurry #curry #sauces #foodtrends #thaifood #marketresearch #globalmarket #sauceindustry #foodservice #retail #cagr #forecast #coconutcurry #regionalanalysis #organicfood #vegan #asiancuisine #authenticflavors #culinaryinnovation #saucemanufacturers

1

Thai Coconut Curry Sauce Market 2024-2032: Global Research Report. Request for Sample Copy: https://lnkd.in/gA2MHQXH The Thai Coconut Curry Sauce Market is experiencing significant growth, driven by a rising global appetite for authentic and diverse flavors in ready-to-cook sauces. Valued at approximately $500 million in 2023, this market is projected to achieve a robust CAGR of 7.3% over the forecast period, reaching around $1 billion by 2032. Consumers are increasingly drawn to Thai cuisine’s rich, complex flavors, with the Thai coconut curry sauce segment leading in demand. With demand fueled by both foodservice and retail sectors, manufacturers are investing in product innovation to meet the increasing preference for organic, preservative-free options, and convenient packaging solutions. Our comprehensive report on the Thai Coconut Curry Sauce Market provides both quantitative and qualitative insights into current market dynamics, including manufacturing processes, regional analysis, product types, and application areas. The report also delves into company profiles, showcasing product innovations and estimating market shares for leading competitors in 2024. Segment-wise growth projections and consumption value forecasts for the 2024-2032 period aid businesses in identifying lucrative niches within the Thai Coconut Curry Sauce Market, facilitating targeted expansion strategies. To Know Global Scope and Demand of Thai Coconut Curry Sauce Market. Request for Sample Copy: https://lnkd.in/gA2MHQXH By Type: Traditional Coconut Curry Sauce, Organic Coconut Curry Sauce, Vegan Coconut Curry Sauce By Application: Household Consumption, Foodservice Industry By Region: North America, Europe, Asia-Pacific, South America, Middle East & Africa Key Players: McCormick & Company, Nestlé, Kikkoman Foods Europe B.V., IO Kitchens, Sukhi's Gourmet Indian Foods, World Finer Foods, Geeta's Foods Ltd, Camile Thai Kitchen, S&B Herba Foods Ltd, House of Foods, Kitchen Crafted, Veeba, Desai Foods Pvt Ltd - Mother's Recipe, Chef's Choice, LLC, Yai's Thai, Red Boat Fish Sauce, Nihon Shokken Holdings Co., LTD., Cooksimple, Savor Imports, Ayam Brand™ Official, Tasty Bites, Trish Juice India Pvt. Ltd #thaicoconutcurry #curry #sauces #foodtrends #thaifood #marketresearch #globalmarket #sauceindustry #foodservice #retail #cagr #forecast #coconutcurry #regionalanalysis #organicfood #vegan #asiancuisine #authenticflavors #culinaryinnovation #saucemanufacturers

1

To grow and be successful overseas, Australian distillers require investment, including from global companies like Brown-Forman. Currently only 3% of Australian distillers have received any foreign direct investment. To encourage investment in the spirits industry in Australia, last week I joined with colleagues from Suntory Oceania, Lark, Spirits and Cocktails Australia and Australian Distillers Association to appear before the Parliamentary Inquiry into Food and Beverage Manufacturing in Australia. Together, we are urging the government to immediately freeze twice-yearly excise increases on spirits - an essential first step in creating the right conditions to attract investment in our local industry. A freeze would help grow the entire spirits industry in Australia and the thousands of businesses that supply them, and help the government deliver on its commitment to grow Australian manufacturing and jobs.

90

2 Comments