Companies developing the next generation of food, ingredients and biomanufacturing now have access to a food-grade pilot-scale precision fermentation facility, right here in Australia.
When Mei Yong set out to reinvent the humble oat as an all-day powerhouse food, she had the vision and foundational intellectual property – but needed the specialist expertise, facilities and equipment to accelerate the journey from concept to commercialisation.
Whether it's a regional producer exploring a new product idea, a growing manufacturer looking to improve food safety practices or a business wanting to better understand market opportunities, accessing the right expertise can sometimes be a challenge.
Based in Melbourne, FaBA Business Development Manager Adam Smith connects Australian food and beverage manufacturers with the expertise needed to turn industry challenges into commercially focused innovation projects.
Founders, investors, buyers and industry leaders came together in August to celebrate the next generation of Australian food and beverage innovation at the FaBA Entrepreneurs' Showcase.
Artificial intelligence is rapidly becoming more accessible to food and beverage businesses. The challenge is no longer simply gaining access to AI tools – it is knowing where, why and how to use them.
Dairy ingredients are found in some of the world’s most-loved foods, from chocolate and ice cream to cheese and baked goods – but for consumers with allergies or dietary requirements, many of these products are off the table.
