HOT OFF THE PRESS: New issue out now
Welcome to our September issue of Food & Drink Magazine. From our cover story on Hydroflux and its path to carbon neutrality, we cover most aspects of food and beverage manufacturing this issue. From the innovation of avocado business Ovavo to solve its fruit waste, to our Rising Star Lisa Ormenyessy and her company OMGhee, we traverse the interesting, innovating and downright delicious.
Our cover story is an in-depth look at what it takes for a company to achieve carbon neutrality by detailing global water and wastewater treatment technology solutions company, Hydroflux’s, path to certification. I spent some time talking to Julia Seddon, CEO of Cress Consulting – the environmental and sustainability services firm within Hydroflux – about the process and it is no small undertaking.
But this article amplifies the difference from this conversation today to even two years ago, let alone five or 10. The upshot is, getting your Environmental, Social and Governance (ESG) house in order is no longer a value add for food and beverage manufacturers, it is absolute table stakes. A must read from page 12.
And just an aside: Julia is one of the key speakers at Food & Drink Business L!VE this year, so make sure you buy your tickets (or a table, take your clients, show them your leadership credentials in the arena) to hear one of Australia's most highly regarded specialists explain how this realm’s shift from nice to necessary is changing how business is done.
EDITOR'S PICKS
September's Rising Star
Industry specialist and founder of Females in Food Chelsea Ford says 41 per cent of female food and beverage start-ups are established to solve a personal problem that isn’t being satisfactorily addressed in the market. Our September Rising Star is a fine example of this. Lisa Ormenyessy was burnt out and highly stressed when an Ayurvedic doctor recommended she add ghee to her diet. Not happy with what was available on the supermarket shelves, she made her own and ultimately, OMGhee was born. It’s a wonderful story of how even the process of making ghee was restorative as well as the creation of a premium product made with Australian biodynamic butter. That’s on page 10.
A powder packed punch
I think all of us were shocked when we saw those scenes of avocados being left to rot on farms up in Queensland, but founder and CEO of New Zealand avocado company Ovavo, Andrew Vivian, has a remarkable solution.
Ovavo produces around 10 million avocados a year, with five to 10 per cent of that classified as process grade or not fit for sale. As he says, that is not an insignificant number. So, using experience, collaboration with innovation and food-tech specialists, and an eye on the prize of a high-end, functional ingredient, the company has developed a freeze-dried, shelf stable, 100 per cent avocado powder. These stories are so inspirational and reflective on the tenacity and intellect in the sector, it's intoxicating. Have a read from page 22.
Navigating Amazon
The impact of Covid on ecommerce was immense, accelerating a channel's projected growth trajectory from 10 years to around two. In this issue (page 38) we have a piece by author and business strategist Betsy McGinn, who will be running a workshop on setting up and gaining maximum value from the Amazon platform in Australia in October and the new year. Her passion for the topic is as wide as her knowledge is deep, as she admits to being a "true evangelist" for the opportunities the platform can offer for businesses.
A secure state
And in light of the world of pain currently being experienced by telco Optus and its customers, our article by Fortinet's Michael Murphy on how to ensure your food and beverage business – classified part of Australia’s critical infrastructure – is secure, could not be more timely (page 44).
There is – of course – loads more for you to read, with our features this month on Snacks & Confectionery, Ingredients, Processing Tech, and Food Export.
