Australia’s Top 100 Food & Drink Companies 2018

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Every year, in collaboration with market research firm IBISWorld, we gather together all of the latest company data to reveal a ranking by revenue of Australia’s heaviest hitters in food and beverage to create our Australia’s Top 100 Food & Drink Companies report.

This report, which is sponsored by Foodmach, lists companies according to their most recently reported revenues in an easy-to-read format, and in this special edition, we’ll also reveal the shuffling of the ranks of Australia’s top ten companies, the best performing industry sectors, and the companies that rocketed up the list on rising revenues.

Australia’s food and beverage sector is worth an annual $131 billion and is the nation’s largest manufacturing sector, and according to IBISWorld, the top 100 food and beverage companies in Australia collectively generate in excess of $104 billion in revenue (up from more than $100 billion in 2017-18) and employ more than 130,000 Australians.

The report also shows that the dairy category is performing strongly in Australia with the help of increased exports of fresh milk to growing Asian markets, particularly China, and the fruit industry has benefitted from increased demand for avocado and citrus domestically and internationally.

Many of the Top 100 companies have successfully expanded into large export markets, with notable examples including Turners & Growers, Costa Group, Teys Australia, Freedom Foods and The a2 Milk Company.

The fastest movers on the list include Allied Pinnacle, Superior Food Group, The a2 Milk Company, Bellamy’s Organic, and Freedom Foods Group.

Several new companies also entered this year’s Top 100, either though market consolidation, organic growth, or due to their reclassification by IBISWorld, including PepsiCo Australia & New Zealand, Saputo Dairy Australia, Tassal Group, and Huon Aquaculture Group.

List drop-offs included Mars and Burra Foods due to consolidation, while falling revenues saw last year’s #74 – Cerebos Foods, last year’s #94 – Tully Sugar, and last year’s #100 – Milne AgriGroup exit the list.

Welcome to our Top 100 Food & Drink Companies 2018 report, where you’ll find the nation’s food and beverage heavyweights listed in order of their most recently reported revenue

Read more at http://www.foodanddrinkbusiness.com.au/top-100/exclusive-australia-s-top-100-food-and-drink-companies-2018#cRp08vibbjfVYtLj.99

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Food & Drink: Amaro’s Table brings ancient drink to life

A flight of three amari await tasting at Amaro’s Table in downtown Vancouver. Rachel Pinsky

Sara Newton, beverage director at Amaro’s Table, is an amaro whisperer. She knows you probably haven’t tried an amaro, so she has created amaro flights, paired with helpful note cards, to bring you on a buzzy journey through the world of this ancient amber digestif and darling of craft bartenders.

Amaro is the Italian word for “bitter.” But that barely explains the complex flavors created by mashing a mosaic of traditionally foraged ingredients in alcohol, sweetening it with sugar or honey, and aging it in casks or bottles. Unusual herbs like gentian, angelica, cardoon, cinchona, lemon verbena, juniper, anise, fennel, bay laurel, rue, and wormwood create curious flavors and aromas when combined with roots, flowers, bark and citrus.

In his influential book “Amaro,” Brad Thomas Parsons explains, “Generally speaking, amaro refers to the collective class of Italian-made aromatic, herbal, bittersweet liquors traditionally served as a digestif after a meal.” Unlike Italian wines, amari (the plural form of amaro) don’t have a DOC (controlled designation of origin) label, so bitter liqueurs from places outside of Italy can also be called an amaro.

At Amaro’s Table, flights consist of one-ounce pours of three different amari. Many craft cocktail bars have several varieties of this bitter; here, there are more than 30 imported and domestic amari colorfully decorating the neat oak shelves behind the cozy, bright white bar. Newton likes to have “a good representation of all the varieties.”

I tried a Bartender’s Choice flight of three different amari. This flight changes regularly.

Newton thoughtfully designs a card that lists all the amari you’re trying in the same order as they appear on the wood serving plank. This card has the name of the amaro, where it’s made and some tasting notes. The amari are set before you in order from lightest to most bitter (similar to a beer flight). There’s no correct way to drink an amaro. They can be served with soda water or a twist of citrus, on the rocks or neat. At Amaro’s Table, the flights are served neat in squat, wide glasses that allow you to gaze at a color spectrum from light caramel to burnt amber and sniff the array of aromas.

On my visit, the flight included amari from three Italian regions: Amaro Sibilla from Muccia, Black Note from Piedmont and Averna Amaro from Sicily.

The Amaro Sibilla from the mountainous Marche region of Southern Italy was invented in 1868 by Girolamo Varnelli and used as a remedy for shepherds. Honey of the Sibillini Mountains is used to sweeten this tongue-tingling, herbaceous drink. It’s aged for at least six months to allow the flavors to blend and mature. It smells like honey and raisins. When it coats the mouth and tongue, there’s a surprising tingling sensation. After the initial bewilderment wears off, the tingling and numbness is stimulating. It signals the awakening of your salivary glands in preparation for a meal.

The second amaro was Black Note out of Turin. Newton told me that this is a good beginner’s amaro. She said, “A lot of times, it’s one of the ones I introduce people to so they can learn about amari. It becomes one they are enamored with and infatuated with it. It does have so many layers to it. You have that toasted marshmallow and that orange peel and then that dandelion, gentian. The beginning of it is so herbal, but at the end, it’s so fresh.” It smelled like anise and herbs. It tasted like marshmallows — this sweetness expertly tempered by herbaceousness.

The final amaro was Averna Amaro from Sicily. It smelled like Sprite. This citrus finish comes from the essential oils of bitter lemon. It tasted sweet, subtly aromatic with notes of anise, juniper, sage, vanilla and citrus. The recipe was first made in 1868 by Benedictine monks of the San Spirito Abbey in Caltanissetta, Sicily. The monks passed on their recipe to Salvatore Averna, a benefactor of the abbey. The Averna family made this bittersweet bitter until 2014, when it was purchased by Gruppo Campari in Milano, Italy. Averna is still infused in Caltanissetta, using the traditional local ingredients.

If you prefer to just dip your toe into the amaro pool, there are several amaro cocktails on the menu that allow you to get a taste of amaro mixed with other flavors. The Amaro’s cola (Amaro CioCiaro, Topo Chico and a twist) is a pleasant doorway into the world of this fascinating drink.

As Newton advised, “Everything is overwhelming in the beginning. Start somewhere.”

[“source=forbes]

Baby Food & Drink Market 2018 – Global Key Players, Trends, Share, Industry Size, Sales, Supply, Demand, Analysis & Forecast to 2025

The report provides a comprehensive analysis of the Baby Food & Drink industry market by types, applications, players and regions. This report also displays the 2013-2025 production, Consumption, revenue, Gross margin, Cost, Gross, market share, CAGR, and Market influencing factors of the Baby Food & Drink industry in USA, EU, China, India, Japan and other regions

Market Analysis by Players: This report includes following top vendors in terms of company basic information, product category, sales (volume), revenue (Million USD), price and gross margin (%).
Mead Johnson
Nestle
Danone
Abbott
FrieslandCampina
Heinz
Bellamy
Topfer
HiPP
Perrigo
Arla
Holle
Fonterra
Westland Dairy
Pinnacle

Request a Sample Report @  https://www.wiseguyreports.com/sample-request/3505922-global-baby-food-drink-industry-2018-research-report-and-forecast-to-2025

Market Analysis by Regions: Each geographical region is analyzed as Sales, Market Share (%) by Types & Applications, Production, Consumption, Imports & Exports Analysis, and Consumption Forecast.
USA
Europe
Japan
China
India
Southeast Asia
South America
South Africa
Others

Market Analysis by Types: Each type is studied as Sales and Market Share (%), Revenue (Million USD), Price, Gross Margin and more similar information.
Infant Formula
Baby Cereals
Baby Snacks
Bottled & Canned Baby Food
Others

Market Analysis by Applications: Each application is studied as Sales and Market Share (%), Revenue (Million USD), Price, Gross Margin and more similar information. Automobile
0-6 Months
6-12 Months
>12 Months

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Food and drink prices for Newcastle Christmas Market at Grey’s Monument

 

If you’ve been in the vicinity of Grey’s Monument, you’ll have been greeted with this sights and sounds of a certain Tyneside institution which is back bigger than ever before for 2018.

Newcastle Christmas Market has returned and is now officially open for another year, with one big change.

Rather than the International Market and Christmas Market being split and following one after another, the two have been merged this time round, with cuisine from all over the world sharing space with top notch local produce.

And this is a win-win situation for customers will all manner of tasty treats on hand to tickle the tastebuds.

We paid a visit to the already bustling market on launch day – Friday, November 16 – and of course we tried a few things (THOROUGHLY recommend the halloumi fries!)

[“source=ndtv”]

All you need to know about food and drink in this Taschen feast of infographics

Readers can either graze or binge their way through this superb collection of infographics, but will need both hands to lift the trilingual tome, which weighs around a kilogram.

While it may sound strange to tell stories about food using data, Food & Drink Infographics’ subtitle “A Visual Guide to Culinary Pleasures” is surprisingly apt.

The wealth of information contained in the graphics will whet the appetite of casual readers who can dip in and out of the book, but it will be manna from heaven for foodies and infographic enthusiasts, who will consume it as fast as possible.

Simone Klabin explains in her introductory essay how food visualisations have evolved from a Mesolithic cave painting of bees attacking a person collecting honey to contemporary videos uploaded to the internet, by way of ancient recipes on clay tablets, illuminated medieval manuscripts and the Victorian era cookbook, Mrs Newton’s book of Household Management.

After reading this book, I now know how a chunk of raw beef, for example, arrived at my supermarket. I can identify the cut, explain how the fridge which keeps it fresh works and whether it was sourced locally.

I have learned multiple ways to cure, age, grill, barbecue and roast joints of meat, and how a microwave oven heats food. I discovered that meat was first roasted 1.8 million years ago and the recipe for the mustard I would choose for a condiment probably originates from a Roman cookbook dating back to 4AD.

I now feel confident about pairing the right wine with a meal thanks to a graphic on wine appreciation by my colleague, Adolfo Arranz, the deputy head of infographics and illustration at the South China Morning Post. Other graphics explain how our taste buds work and that roast beef shares over 100 flavour compounds with beer, peanut butter, coffee and bacon.

Another graphic shows there are no nutrients in beef that are not also available in a balanced vegetarian diet and that a single cricket packs more protein and contains less fat than 85 grams of beef.

That particular graphic, also published by the South China Morning Post, explains why an increasing number of researchers are calling on the widespread adoption of an insect-based diet to alleviate concerns there will not be enough food for everyone by the year 2050 if we continue on our present path of consumption.

Global in scope, the book brings together infographics from every corner of the world with plenty focusing on Asian cuisine.

Foodies will learn about the history of their matcha latte – which traces its origins to ancient China before being adopted by Zen Buddhists in 960AD – as well as how to eat fugu without killing themselves.

A fold-out timeline dates the birth of noodles at 2,000AD, after the discovery of millet-based noodles in an earthenware bowl in northwestern China, while a piece of cheese dating from around 1615BC has been found in a desert location in Xinjiang.

[“source=forbes]