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.
Latest stories
See more news
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.
Cautious optimism for 2026 Australian macadamia crop
The 2026 Australian macadamia crop is predicted to reach 59,080 tonnes in-shell at 3.5% moisture, or 63,350 tonnes at 10% moisture, according to a climate-based forecast produced using scientific modelling developed by the Queensland Department of Agriculture and Fisheries*.