The Food & Drink Business Podcast

In this episode, Food & Drink Business editor Kim Berry is re-joined by Cormac Henry, the Associate Director for Food and Drink at Mintel. 

We start looking at the trends for 2025 by considering our previous discussion on the results from Mintel’s study which reviewed consumer behaviours including their preference for new experiences, short moments of joy, and health supplements. We explore the uptick in rule rebellion with...

In this episode, Food & Drink Business editor Kim Berry is joined by Dominic Westendorf, the Regional and Agribusiness Banking Victoria GM for CommBank, and the CEO of Ferndale Foods Australia, Leigh Edward, to discuss the valuable role and benefits of regional food and beverage manufacturing.

Leigh tells us about Ferndale Foods, and how its foundations are as much in Ballarat as in his family (Ferndale was founded by his father...

In this episode, Food & Drink Business editor, Kim Berry, talks to Jed Simpfendorfer and Dr Ro Mueller from market research firm, Tgarage, about what Australian consumers are thinking and how that impacts food and beverage businesses.

The discussion explores Tgarage’s most recent insights into consumer behaviours and the tension point between trying to reduce spending but still wanting moments of joy and ways to connect. Jed and...

In this episode, Food & Drink Business editor, Kim Berry, talks to Australian Institute of Food Science and Technology (AIFST) CEO, Fiona Fleming, about the critical role of food science and Australia’s food and beverage industry.

We start with an overview of AIFST, as a not-for-profit industry body with the goal to advance and inspire all food sector professionals through education, collaboration, and recognition to champion a...

In this episode, Food & Drink Business editor, Kim Berry, talks to the managing director at General Mills ANZ, Karen Jenkins. We start off taking a look at Karen’s career with the multinational food company, and her experience moving up through the ranks.

We discuss the benefits of developing an understanding of all parts of the business, and the value in working in different countries while with the same company.

Karen shares he...

In this episode, Food & Drink Business editor Kim Berry talks to the CEO of Future Food Systems, Dr James Krahe.

We discuss the concept of concept of clusters and ecosystems, their importance in the future of successful food systems and how Future Food Systems Cooperative Research Centre (FFS CRC) is fostering their creation. We then look at the three clusters/sectors in FFS’s remit, with projects in Coffs Harbour, NSW, Peel Reg...

In this episode, Food & Drink Business editor Kim Berry is joined by Yume Food founder and CEO, Katy Barfield. The Yume tech platform integrates with food manufacturers’ systems, connecting them to other businesses to sell, buy, or donate surplus food.

Katy shares the experience of starting the platform, an entirely new concept to the sector, and trying to get businesses on board. The realisation that existing processes to deal ...

In this episode, Food & Drink Business editor Kim Berry is joined by start-up Naked Rivals co-founder, Andrew Gordon.

From the kernel of an idea to the relentless anxiety of bringing that idea to fruition, Andrew shares the highs and lows of launching Naked Rivals – a frozen citrus product range that upcycles ‘ugly fruit’ and provides cost-effective convenience year-round.

We talk about the willingness of people in the industry t...

In this episode, Food & Drink Business editor Kim Berry is joined by Maria Christina, National Manager of Manufacturing & Wholesale Trade, Commonwealth Bank and the CEO of That’s Amore Cheese, Marco Alghisi, to discuss the current state of Australia’s food and beverage manufacturing industry.

We hinge the discussion off CommBank’s latest Food & Beverage Manufacturing Insights Report, with Maria providing insights into ma...

In this episode, Food & Drink Business editor Kim Berry is joined by Sam Oakden from End Food Waste Australia to discuss the latest global and local initiatives to reduce food waste.

Sam provides an update on what is happening in the US and EU and the differences in approach between them. The US has just launched a voluntary agreement model, while the EU is putting legislation in place to advance its efforts.

We talk about the su...

In this episode, Food & Drink Business editor Kim Berry is joined by Australian Food & Grocery Council (AFGC) CEO, Tanya Barden, to discuss the current state of play for Australia’s food and grocery sector.

Tanya gives us an overview of the challenges faced by the industry with increased cost pressures, ageing assets, and a lack of investment. We discuss the role of government grants and tax incentives to invest in Australia...

In this episode, Food & Drink Business editor Kim Berry is joined by the federal MP Meryl Swanson to discuss the findings and recommendations from the recent House Standing Committee on Agriculture inquiry into food security. As chair of the inquiry, Meryl expands on just some of the 35 recommendations and Australia’s food system.

We start off discussing the recommendations for a National Food Plan, a Minister for Food supported...

In this episode, Food & Drink Business editor Kim Berry is joined by Food Futurist, Tony Hunter, to discuss some of the latest food tech developments around the world and their potential impacts on food and beverage R&D.

Kim and Tony catch up on the same day Australian cultivated meat company, Vow, revealed it has created an entire new animal made purely to eat and received approval in Singapore.

We move swiftly into mouse ne...

In this episode, Food & Drink Business editor Kim Berry is joined by the chair of SPC and executive chair of Perpetuity Capital, Hussein Rifai, and the recently announced director of SPC and managing director of Perpetuity Consulting, former CEO Asahi Beverages, Robert Iervasi.

The pair walk us through the characteristics of a business advisory firm and the services they offer. Throughout the discussion, we get an insight into h...

In this episode, Food & Drink Business editor Kim Berry is joined by Murray Cod Australia CEO, Ross Anderson, and Luke Piccolo, the co-owner and head chef of Limone restaurant in Griffith, New South Wales. The discussion is about Aquna Sustainable Murray Cod, a world leader in sustainable aquaculture.

Ross gives us an overview of how Murray Cod farming was pioneered by Matt Ryan in Australia, which resulted in a successful, high...

In this episode, Food & Drink Business editor Kim Berry, talks to Unilever Australia & New Zealand general counsel, company secretary, and head of B Corp, David Dwyer, about how and why the ANZ business set out to become a B Corp.

We start by unpacking what the rigorous certification process involves and the five categories that are assessed to become a B Corp: Environment, Workers, Community, Customers and Governance.

The d...

In this episode, Food & Drink Business editor Kim Berry talks to Cormac Henry from Mintel about their recently released global Food & Drink trends for 2024.

We explore the four primary trends of consumers prioritising healthy ageing, processes they can trust, inexpensive environmental sustainability, and opportunities for convenience. We assess the health focused consumer behaviours of ageing generations, stigmas surroundin...

In this episode, Food & Drink Business editor Kim Berry talks to Roberto Carbone from Cucina Classica about his experience with food, from his family’s delis and own enterprises in restaurants and cafés to his ready meal business today.

Roberto shares the experience and process of licensing one of his products – lasagne – with the feline movie star Garfield, the dramatic impact of Covid, the speed with which the company managed ...

In this episode, Food & Drink Business editor Kim Berry talks to plant protein food manufacturer Harvest B’s co-founders Kristi Riordan and Alfred Lo about their aim to provide locally sourced plant-based meat and alternative proteins to Australian food manufacturers.

We discuss the cost, taste, and textures of plant based proteins, with a focus on consumer habits, current market costs, and the processes that the proteins underg...