In this two-part series, we go inside the global chocolate industry to find out what’s trending, who’s innovating and where the growth opportunities lie. Part 1 has an Australian flavour while Part 2 will take us abroad with insights from Japanese and European manufacturers.
Latest stories
See more news
Jacqui Price reflects on 5 transformative years in the Australian macadamia industry
When Jacqui Price joined Australian Macadamias as Market Development Manager in June 2020, the industry was in a position of strength. It was forecasting a crop of 50,300 tonnes at 10% moisture and had achieved a record high farm-gate price.
The future is flavoured: 4 taste trends driving product innovation
Flavour is one of the most powerful tools available to food innovators. In today’s fast-moving global market, where new product launches are prolific and consumer tastes evolve rapidly, flavour remains a critical way to capture attention and drive preference. Whether it’s a nostalgic comfort or a bold new profile, a compelling flavour experience can boost a product’s visibility, fuel word-of-mouth and strengthen brand differentiation.
Introducing the Application Solutions Guides: Macadamia product concepts designed for commercial success
Food product innovation is moving fast, and we’re here to help you keep pace. With their rich flavour, creamy texture and nutritional appeal, macadamias offer endless potential as an ingredient.