2020 Australian Macadamias Yearbook
The
Australian Macadamias Yearbook is the go-to snapshot of our industry’s
performance over the past 12 months. The 2020 edition has just been released
and is available to download now.
新聞 &報告
新聞 & 報告
Plant-forward: how nuts compare with other plant proteins for human and planetary health
As we head into 2021, the trend towards plant-based and plant-forward eating shows no signs of abating. In fact, a recent review of trends found that 56% of consumers across the globe are trying to eat more plant-based foods. This rise in vegan, vegetarian or flexitarian approaches to eating is motivated by concerns about health and wellbeing as well as a growing consciousness of the impact of what we eat on the health of the planet.
Kikkoman promotes Australian origin in Japan’s first mainstream macadamia milk
While macadamia milk has gained popularity
in many Western markets, in Japan its presence has been limited to a few
imported products with narrow distribution. Kikkoman’s new product is unique as
it is Japan’s first domestically-made mainstream macadamia milk.
Australian macadamia industry achieves perfect score in 2019-20 National Residue Survey
We are delighted
to announce that Australia’s macadamia industry has been awarded 100%
compliance in the National Residue Survey (NRS) for the 23rd
consecutive year.
New Gen Z research reveals macadamias’ relevance to the demands of younger consumers
What does the
future of food look like? It’s a big but crucial question for anyone in the
food manufacturing and innovation space, however it’s easier asked than
answered. While none of us has a crystal ball, one of the best ways of
predicting where food is headed is by exploring the world of up and coming
consumers who will shape the future food landscape as their purchasing power
grows. Right now, this is Generation Z.
2020 Australian macadamia crop to exceed expectations
The 2020 Australian macadamia crop will exceed expectations,
announced the industry’s peak body, the Australian Macadamia Society (AMS)
today.
Brookfarm celebrates 20 years of macadamia innovation
Brookfarm is the story of a family that
took a risk and stared down many failed product concepts, but had the grit,
determination and vision needed to grow a sought-after brand and a thriving
business.
Macro trends 2020: what’s driving food and beverage decisions in a year like no other
A lot has happened globally since then, impacting the way consumers see
the world and themselves, and in turn affecting what they’re seeking from
products and brands.
Recipes, DIY beauty and hand sanitiser: promoting macadamias to consumers during a pandemic
COVID-19 has dominated headlines, business and everyday life for several months now, and amidst all the uncertainty and chaos it has presented, one thing is certain: it’s a challenge that won’t be disappearing anytime soon. It’s a crisis that is forcing us to learn not only how to adapt to the ‘new normal’ but also to the ‘next normal’ as the situation continues to evolve globally.
The macadamia fan in 2020
The Australian Macadamias brand has a substantial online global community of macadamia fans. We recently created a snapshot of The Macadamia Fan in 2020 based on insights from our consumer websites, Facebook, Instagram, WeChat and Weibo communities across Australia, Japan, Taiwan, South Korea and China.
2020 Australian macadamia crop on track to reach target
The 2020 Australian macadamia crop remains
on track to reach the forecast 36,500 tonnes in-shell at 3.5% moisture (39,000
tonnes at 10% moisture), announced the industry’s peak body, the Australian
Macadamia Society (AMS) today.
French culinary influencer celebrates the versatility of macadamias
In the serious world of French cuisine, Bertrand Simon stands out from the crowd. Known as Chef Simon thanks to the popularity of his website of the same name, and the books he has authored, he learned his craft while working in some of France’s most renowned restaurants, before breaking away from the scene in order to share his knowledge with others.