With 2025 now complete, the year is likely to be remembered as one shaped by active debate and adjustment across global markets. Inflation and cost-of-living pressures remained front of mind in many economies, governments and businesses grappled with the rapid pace of change driven by artificial intelligence, and shifting geopolitical dynamics influenced trade policy, tariffs and supply chains. These were just some of the factors that formed the context in which food manufacturers, ingredient suppliers and brand owners navigated the year.
For the Australian macadamia industry, 2025 was a tough year for many growers, with severe wet weather impacting most regions. While the total crop was lower than forecast at the start of the year, the major growing region of Bundaberg delivered its largest crop to date. It was a season that presented enormous challenges, yet once again demonstrated the resolve and determination of Australia’s macadamia growers.
Across the year, our stories captured the innovation, partnerships and product developments helping shape macadamias’ role in global markets. As we step into a new year, let’s revisit six of our most popular stories from 2025, in case you missed them.
1. Application Solutions Guides: fully tested macadamia concepts designed for commercial success
Fast-tracking innovation for food and beverage developers
This major 2025 release introduced the Application Solutions Guides, a suite of 13 formulation tools developed in partnership with the Queensland Department of Primary Industries Food Innovation team. Each guide includes validated commercial formulations, step-by-step processing guidance, format and dosage recommendations and manufacturing considerations across bakery, snacking, praline fillings, dips and nut pastes. Designed by experienced food technologists, they help brands bridge creativity and commercial viability while accelerating NPD timelines.
2. The Australian Macadamias Technical Guide: a new resource for food industry professionals
A comprehensive reference for unlocking the full potential of macadamias
Another major resource release of the year was the Australian Macadamias Technical Guide, a free, detailed reference for innovation leads, food technologists, QA teams and procurement managers. It brings together kernel specifications, storage and shelf life recommendations, compliance standards, nutritional insights, application-specific considerations and a kernel style matrix aligning format to end use. An essential tool for teams working with macadamias in product development, and the ideal companion to the Application Solutions Guides.
3. The powerful partnerships helping share the Australian macadamia story with the world
Collaboration driving awareness, inspiration and industry impact
This story examined the strategic partnerships that helped elevate Australian macadamias throughout 2025. Through brand collaborations, creator-led campaigns, government trade missions and culinary showcases, these relationships are building stronger global visibility and opening new commercial pathways. They also demonstrate the coordinated approach that continues to bring Australia’s native nut to life for both consumers and trade audiences.
4. Brookfarm redefines low sugar granola with Australian macadamias
How one gourmet brand balanced health, flavour and indulgence
In this behind-the-scenes feature, Brookfarm shared the product development journey behind their Low Sugar Granola Macadamia Raspberry, revealing how consumer insights and premium Australian ingredients shaped their approach. Macadamias played a starring role, delivering richness, texture and indulgence while supporting a lower sugar profile. The result is a product resonating strongly with domestic consumers and showing promise for future interest in select Asian markets.
5. The future is flavoured: 4 taste trends driving product innovation
Global flavour movements shaping the next generation of macadamia products
This feature explored four major flavour trends influencing product launches in Western and Asian markets: sweet-heat combinations, botanical and floral profiles, textural experimentation and bakery-inspired indulgence. It highlights how macadamias’ versatility and creamy flavour profile align naturally with these trends, supporting brands seeking to differentiate through taste and texture innovation.
6. The macadamia product innovations that shaped 2025
Macadamia innovation gains momentum
Our annual review of the global innovation landscape spotlighted the hundreds of new macadamia-containing products launched throughout 2025. From matcha and mochi to premium bakery, frozen treats, confectionery and bold savoury formats, manufacturers demonstrated creativity, confidence and a growing appreciation of macadamias’ functional and sensory strengths across categories.
