Israeli bio-foodtech company Wilk has developed what it claims is the first ever hybrid yogurt containing cultivated milk fats. The yogurt is said to have the same taste, texture, and nutritional profile as dairy yogurt. According to Wilk, milk fats significantly impact the properties of dairy products, meaning that cultivated fat could revolutionise the development of animal-free alternatives...The new yogurt will serve as a concept product, helping to validate the company’s technology and future capabilities. It will also support Wilk’s efforts to develop cultivated human breast milk fat for use in infant formula, potentially replacing the vegetable fats... https://israeltrade.org.au/2022/11/23/israel

Burger King Israel recently launched a plant-based Whopper and vegan chicken nuggets, developed by food tech Israeli startup, Meat. The End, especially for the fast food chain. Last Monday, the Whopper and nuggets debuted as part of a one-week trial at a Burger King restaurant pop-up in Tel Aviv. After the pilot, the items will appear on menus at nine franchise-owned stores by next month, according to Burger King Israel. The product development process took about two years, including finding the ideal partner for the journey and a long series of fundamental, in-depth, and extensive market research and tests, https://israeltrade.org.au/2022/10/26/burger-king-israel-launches-plant-based-whopper

A decade-long passion project from inspiration and award-winning business leader, Fiona Harrison, Chocolate on Purpose is made f

Between 2019 and 2021, Australia's population growth halved; foreign students abandoned by governments, they in turn abandoned Australia.  The loss of 200,000 people in their 20s has been most keenly felt in hospitality and retail, and whilst governments focus on skilled immigration, this cohort will largely remain lost. Not only did young people move away from Australia, the ones that stayed moved away from CBDs, as Millenials moved into parenthood that accompanies their 30s. Hospitality, according to the R&CA, is 100,000 staff short, and venues of all kinds will have to turn to innovative ways to solve the staffing dilemma 

In 1992, in a quiet Tasmanian household, a first single malt whisky was produced, with no fanfare, or celebration. It was the first single malt spirit legally produced in Australia for 154 years. In 1998, after nearly a decade of curiosity and experimentation, Bill Lark released Lark Distillery's Single Malt Whisky commercially. 30 years later, The Still, on Argyle St, a finalist in 2022's Best Bar awards, guides dram drinkers through tastings, whisky appreciation evenings, and tours, and an extensive Tasmanian whisky collection in a contemporary and stunningly beautiful venue, celebrating what began as an idea so long ago. 

Beginning as a dedicated cheese truck, Splatters Cheese Bar, where you can "cheese your own adventure" has Australia's only