Following on from Part 1, in this second and final instalment of our global chocolate innovation series, we look at emerging markets, share insights from Japanese and European chocolate manufacturers and analyse what lies ahead for this dynamic category.
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Beyond flavour: the power of texture in product development
The moment a food or beverage product crosses the lips, texture begins to shape the experience. Before flavour is fully perceived, the brain is already processing signals from the mouth, assessing structure, movement and resistance.
Sourcing sustainability: Why Australian macadamias offer a natural ingredient advantage
As sustainability expectations reshape global ingredient sourcing, many brands are prioritising inputs that align with regenerative farming systems and responsible production. Australian macadamias are one such ingredient, with a sustainability story that begins with the crop’s origins.
Connecting innovation with industry: Australian Macadamias launches regional Food Innovation and Tasting Forum
The launch of the Australian Macadamias Technical Resources last year marked a milestone for Australia’s macadamia industry. The Technical Guide and Application Solutions Guides were developed to help food manufacturers incorporate macadamias into new products more easily and shorten the path from ideation to market.