In this Season 2. wrap-up episode, I share the 3 reasons why and how Food Entrepreneurs, especially those from Small and Medium Sized Businesses, are succeeding in an unprecedented way versus traditional Big Food companies.Over the last 7 years, the most innovative and high growth products are actually coming from Food Entrepreneurs in start-up and scale-up businesses. These products account for less that 3% of sales in the market but are driving more than 30% of category growth. Some industry insiders are predicting that this is a precursor for the demise of traditional mainstream brands altogether.These 3 factors for success are evident in the food businesses featured in our Season 2. episodes, as they demonstrate;Product & Brand AuthenticityConsumer ClosenessProduct DiscoveryA huge thank you to all our Season 2. podcast guests for sharing their inspiring business stories and expertise with us, and to our long-term sponsor of the Eat Drink Innovate podcast, the Food Innovation Centre at Monash. Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auYou can learn more about and connect with Susie at Eat.Drink.Innovate via:https://eatdrinkinnovate.com.auhttps://www.instagram.com/susie.eat.drink.innovate/https://www.linkedin.com/in/susie-white-4ba47a34/Do you want to learn more about how you could develop new products to drive growth in your food and beverage business? Try reading Susie’s Amazon best-selling book,“Innovation Feast; Create new product ideas to feed your hungry business”.It’s available to purchase online at Amazon, Book Depository, Booktopia and via the website link below:https://eatdrinkinnovate.com.au/innovation-feast/Thanks for listening and join me next time to eat, drink and innovate.

Eat Drink Innovate

35. The 3 Reasons Why Food Entrepreneurs Are Succeeding

Richard Adamson, Oscar McMahon and Dan Hampton are the co-founders and directors of Young Henrys. Young Henrys is a group of brewers, distillers, musicians and artists, united in their passion for making exceptionally good beer, cider and spirits with a deep commitment to supporting their local community.In this episode, you’ll hear about a meeting of minds in 2012, with Richard’s experience in brewing, and Oscar’s hospitality know-how, prompting them to do more than just talk about their love of music and beer, and actually start their own independent brewery. While Dan’s progression from policeman to beer aficionado, lead him to Young Henrys within months of its start-up, and prompted him to get off a bar stool and join the team.In the Aftertaste section, I think back on my chat with Richard, Oscar and Dan of Young Henrys and discuss the importance of building a community with your food and beverage business.You can learn more about and connect with the Young Henrys crew at:https://younghenrys.comhttps://www.facebook.com/younghenrysbrewing/https://www.instagram.com/younghenrys/Many thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auDo you want to learn more about how you could develop new products to drive growth in your food and beverage business? Try reading Susie’s Amazon best-selling book,“Innovation Feast; Create new product ideas to feed your hungry business”.It’s available to purchase online at Amazon, Book Depository, Booktopia and via the website link below:https://eatdrinkinnovate.com.au/innovation-feast/Thanks for listening and join me next time to eat, drink and innovate.

34. Richard, Dan & Oscar, Young Henrys

Sam McFarlane owns and operates a social media and content management agency called Sam Says, which creates stand out social and online content for small and medium businesses and solopreneurs. Her philosophy is that no matter what business you’re in, if you're not social online, you’re invisible, because when you’re amazing at what you do, why wouldn’t you want the world to see it?In this episode, Sam shares the ‘do’s’ and ‘don’ts‘ of social media, including how to create content pillars, maximise hashtags, leverage software to schedule posts, create engaging images and plan out an annual calendar of social media content.And in the Aftertaste section, I remind you of 3 key lessons we learnt about how to optimise your social media plans so that you’re engaging your customers in the most effective way.You can connect with Sam at Sam Says via:https://www.samsays.com.auhttps://www.facebook.com/SamSaysSocial/https://www.linkedin.com/in/sammcfarlane/And for a free downloadable social media content calendar, simply go online here: https://www.samsays.com.au/resourcesMany thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auDo you want to learn more about how you could develop new products to drive growth in your food and beverage business? Try reading Susie’s Amazon best-selling book,“Innovation Feast; Create new product ideas to feed your hungry business”.It’s available to purchase online at Amazon, Book Depository, Booktopia and via the website link below:https://eatdrinkinnovate.com.au/innovation-feast/Thanks for listening and join me next time to eat, drink and innovate.

33. Sam McFarlane, Sam Says

Franziska Iseli is the co-founder of Basic Bananas, a marketing agency that helps small businesses around the globe to attract customers and grow through marketing education and mentoring. Their philosophy is that the more you upgrade your marketing knowledge and strategy, the more your business will flourish.In this episode Franziska walks us through how to create a simple and powerful 1-page Marketing Plan that will immediately focus and strengthen your marketing efforts. If you’re cynical, fearful or over-thinking your marketing campaigns, this is the podcast that will get you out of that rut and spur you into action.And in the Aftertaste section, I remind you of the key lessons we learnt, when deciding why you’re in business, what you offer, who your consumer is and what makes you unique and valuable in satisfying their needs.For a FREE download of the Basic Bananas 1-page Marketing Plan template – click here.Or click on the Basic Bananas website link below and mention the Eat.Drink.Innovate Podcast to attend a half-day ‘Blast-Off’ Marketing Workshop for FREE.You can connect with Franziska at Basic Bananas via:https://www.basicbananas.comhttps://www.facebook.com/BasicBananas/https://www.linkedin.com/company/basicbananas/https://www.instagram.com/basicbananas/Many thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auDo you want to learn more about how you could develop new products to drive growth in your food and beverage business? Try reading Susie’s Amazon best-selling book,“Innovation Feast; Create new product ideas to feed your hungry business”.It’s available to purchase online at Amazon, Book Depository, Booktopia and via the website link below:https://eatdrinkinnovate.com.au/innovation-feast/Join me next time to eat, drink and innovate.

32. Franziska Iseli, Basic Bananas

Ryan Hartshorn is the co-founder, director and Head Distiller at Hartshorn Distillery, a Tasmanian micro distillery that’s the first in the world to make boutique batches of Vodka and Gin from sheep whey, a by-product from their family business, Grandvewe Cheeses.In this episode, you’ll hear how Ryan and his family ran the Grandvewe sheep cheesery for 13 years, before Ryan bought a cooper still off eBay and against all odds, learnt how to ferment and distill sheep’s whey into Vodka.Ryan’s persistence paid off, with his second batch of Sheep Whey Unfiltered Vodka winning the Best Varietal Vodka of Australia for three years running from 2017-2019 and winning the World’s Best Vodka at the World Vodka Awards in 2018.And in the Aftertaste section, learn how to “build a moat” to defend your food and beverage products and business against competitors.You can learn more about Hartshorn Distillery, Grandvewe Cheeses and connect with Ryan on:https://grandvewe.com.auhttps://www.facebook.com/hartshorndistilleryhttps://www.instagram.com/hartshorndistilleryMany thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auDo you want to learn more about how you could develop new products to drive growth in your food and beverage business? Try reading Susie’s Amazon best-selling book,“Innovation Feast; Create new product ideas to feed your hungry business”.It’s available to purchase online at Amazon, Book Depository, Booktopia and via the website link below:https://eatdrinkinnovate.com.au/innovation-feast/Join me next time to eat, drink and innovate.

31. Ryan Hartshorn, Hartshorn Distillery

Tristan Kitchener is the Founder and Director at Kitchener Partners.They’re a specialist consulting and advisory firm focused on grocery retailing and the grocery value chain for retailers, manufacturers and growers. Their goal is to increase product ranging, performance and growth of FMCG goods within grocery retailing.In this episode, you’ll hear from Tristan how to gain ranging within a major grocery retailer in Australia, who to speak to, what to prepare for and when is the right time to consider expanding your business into the retail grocery channel.And in the Aftertaste section, I remind you of the 3 “must-have” pieces of information you should be ready to share when presenting your new product to a grocery retail buyer.You can connect with Tristan at Kitchener Partners via:http://www.kitchenerpartners.com.auhttps://www.linkedin.com/in/tristan-kitchener-7a90621b/?originalSubdomain=auhttps://www.specificfeeds.com/kitchenerpartnersMany thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auDo you want to learn more about how you could develop new products to drive growth in your food and beverage business? Try reading Susie’s Amazon best-selling book,“Innovation Feast; Create new product ideas to feed your hungry business”.It’s available to purchase online at Amazon, Book Depository, Booktopia and via the website link below:https://eatdrinkinnovate.com.au/innovation-feast/Join me next time to eat, drink and innovate.

30. Tristan Kitchener, Kitchener Partners

Hayley Blieden is the founder of The Australian Superfood Co., which is dedicated to increasing the awareness, accessibility and affordability of the distinct flavours and health-enhancing properties of native Australian superfoods.In this episode, you’ll hear how Hayley was inspired to research the health properties of native foods that were being used by indigenous sports athletes who she worked with as a sports dietician. Determined to harness the impressive nutritional properties of native bush food, Hayley stepped out of dietary practice to start her own food company, which showcases the best of native Australian produce and works with Australian growers and indigenous communities to foster a local super food movement.And in the Aftertaste section, I share with you a handy creative hack called SCAMPER which can help you create new product ideas by making fresh connections with existing products.You can learn more about The Australian Superfood Co and connect with Hayley on:https://austsuperfoods.com.auhttps://www.facebook.com/austsuperfoods/https://www.instagram.com/austsuperfoods/Many thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auDo you want to learn more about how you could develop new products to drive growth in your food and beverage business? Try reading Susie’s Amazon best-selling book,“Innovation Feast; Create new product ideas to feed your hungry business”.It’s available to purchase online at Amazon, Book Depository, Booktopia and via the website link below:https://eatdrinkinnovate.com.au/innovation-feast/Join me next time to eat, drink and innovate.

29. Hayley Bliedon, The Australian Superfood Co

Alison Swindells is the Business Development Manager for Australasia at thefoodpeople. They’re a global food trends and ideas agency who have a shared love of food & drink and a passion for gastronomic trends. Their goal is to help small and large businesses develop market-winning products and big food ideas.In this episode, Alison shares ‘hot off the press’ predictions for 2020 and beyond about global macro drivers and trends for food & drinks. You’ll hear about the two very different sides of a future-looking trend wheel – one of which focuses on mindful consumption, healthy renewal and eco-preservation, while the other side embraces the playful delight of cultural creativity and pleasure seeking.And in the Aftertaste section, I suggest 3 ways that you could harness the power of food and beverage trends to inspire new product ideas for your business.To get an insider look at global food and drink trends with trendhub, live trends on food and drink safaris, or find out what’s on menus around the world with menuwatching, you can connect with Alison at thefoodpeople via: alison@thefoodpeople.co.ukFor the FREE download of 2020/2021 trend prediction wheel from thefoodpeople, click here.Many thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auDo you want to learn more about how you could develop new products to drive growth in your food and beverage business? Try reading Susie’s Amazon best-selling book,“Innovation Feast; Create new product ideas to feed your hungry business”.It’s available to purchase online at Amazon, Book Depository, Booktopia and via the website link below:https://eatdrinkinnovate.com.au/innovation-feast/Join me next time to eat, drink and innovate.

28. Alison Swindells, thefoodpeople

Tom Griffith is the co-founder, with friend Emma Welsh, of Emma & Tom’s.It’s a premium natural juice and snack bar business, that uses minimal processing, all natural ingredients and no added sugar to boost people’s health and vitality.In this episode, you’ll hear how Emma & Tom stepped out of international careers with a lot of knowledge about investment banking, Ag-science, Cordon Bleu culinary and financial marketing, but very little about premium juices. However, their commercial acumen and desire to run their own business helped them negotiate the rocky path of bottle molding, co-manufacturing and distribution building to create the successful Emma & Tom’s drink and snack business, that’s proudly Australian owned & operated today.And in the Aftertaste section, I share with you the many different types of entrepreneurs there are, and the one that you really don’t want to be.You can learn more about Emma & Tom’s and connect with Tom on:https://emmaandtom.comhttps://www.instagram.com/emmaandtoms/https://www.facebook.com/EmmaAndToms/Many thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auDo you want to learn more about how you could develop new products to drive growth in your food and beverage business? Try reading Susie’s Amazon Best-selling book, “Innovation Feast; Create new product ideas to feed your hungry business”. It’s available to purchase online at Amazon, Book Depository, Booktopia or via the website link below:https://eatdrinkinnovate.com.au/innovation-feast/Join me next time to eat, drink and innovate.

27. Tom Griffith, Emma & Tom's

George Gekas is the CEO and co-founder of Badalya, a Melbourne-based food and beverage catalyst that specialises in scaling up food start-ups into national and global markets.Badalya provides individuals and small companies with mentors and a team of professional experts to guide them through the next stage of scaling up their validated business, in the shortest period of time, with the least amount of capital.In this episode, you’ll learn when is the right time to think about scaling up your food and beverage business, how to find a suitable co-manufacturer and some critical ways of working you’d be wise to include in a co-manufacturing agreement.And in the Aftertaste section, you’ll learn 3 key lessons that could help you to work more effectively with a co-manufacturer.Learn more about Badalya and connect with George on:https://badalya.comhttps://www.linkedin.com/company/badalya/https://www.facebook.com/badalya1Many thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auWant to learn more about how you could develop new products to drive growth in your food and beverage business? Try reading Susie’s Amazon best-selling book, “Innovation Feast; Create new product ideas to feed your hungry business”.It’s available to purchase online at Amazon, Book Depository, Booktopia and via the website link below:https://eatdrinkinnovate.com.au/innovation-feast/Join me next time to eat, drink and innovate.

26. George Gekas, Badalya

Francisco Caffarena is the co-founder with Michael Harder of Sprout Stack. It’s an indoor farming business, that’s set to revolutionise the way fresh produce is grown and distributed in Sydney.In this episode, you’ll hear how Francisco and Michael are driven to overcome the challenges of weather disruption, climate change and food miles, that face traditional crop growers.Their combined skill sets, in agricultural science, electrical installation and construction, made an ideal partnership to launch their Ag-tech start-up, Sprout Stack.Together, they created an indoor farm in used shipping containers, filling them with vertical stacks of hydroponic trays. They transformed these containers to create a climate-controlled environment, in which their micro-crops can be watered, nurtured and regulated using integrated computer technology.As a result, Sprout Stack farms can be set-up and relocated in highly populated, urban areas like metro Sydney, so that fresh produce is grown locally and close to its end users.And in the Aftertaste section, I share the 10 different ways you could be more innovative in your business.You can learn more about Sprout Stack and connect with Francisco on:http://sproutstack.cohttps://www.instagram.com/sproutstack/https://www.facebook.com/sproutstack1/You can find more information about the 10 Types of Innovation by Doblin here:https://doblin.com/ten-typesMany thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auWant to learn more about how you could develop new products to drive growth in your food and beverage business? Try reading Susie’s Amazon Best-selling book, “Innovation Feast; Create new product ideas to feed your hungry business”. It’s available to purchase online at Amazon, Book Depository, Booktopia or via the website link below:https://eatdrinkinnovate.com.au/innovation-feast/

25. Francisco Caffarena, Sprout Stack

Tom Dawkins is the CEO and co-founder of StartSomeGood, a social enterprise that enables cause-driven crowdfunding, innovative partnerships and social entrepreneur education. Their goal is to get people together to help change the world.In this episode, you’ll learn about the key characteristics of a Social Enterprise, what makes for a successful crowdfunding campaign and how building a business with social purpose has the power to not only strengthen your business idea but also make a meaningful difference to the world.And in the Aftertaste section, you’ll learn 3 key lessons that could help you with social enterprise building and crowdfunding.Learn more about StartSomeGood, the Good Hustle social entrepreneur courses, download the free Food Entrepreneurs Guide to Crowdfunding, and connect with Tom on:https://startsomegood.comhttps://twitter.com/startsomegoodhttps://www.instagram.com/StartSomeGood/https://startsomegood.com/academy - Social entrepreneur courseshttps://growit.startsomegood.com - The Food Entrepreneurs Guide to Crowdfunding.Many thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.au

24. Tom Dawkins, Start Some Good

Mitch Well is the co-founder, with brother Alex, of Billy Van Creamy, an ice cream business that makes natural, organic and vegan ice cream, just like you would make it at home from fresh and simple ingredients like milk, cream, sugar and eggs.In this episode, you’ll hear how Mitch and Alex’s entrepreneurial journey started with a home ice-cream maker and a gap they spotted in the Melbourne food truck scene for sweet desserts.With a little knowledge, a ‘can do’ attitude and a lot of personal sweat equity, the two brothers have bootstrapped the growth Billy Van Creamy from a bowling club kitchen and furniture-van turned food-truck, into two bricks and mortar stores and a foray into the retail grocery channel.And in the Aftertaste section, I reflect back on my chat with Mitch and share the 2 key questions you need to answer to create winning growth strategies to guide your food and beverage business.You can learn more about Billy Van Creamy and connect with Mitch on:https://www.billyvancreamy.com.auhttps://www.facebook.com/billyvancreamyhttps://www.instagram.com/billyvancreamy/You can find more information about the Business Model Canvas by Strategyzer here:https://www.strategyzer.com/canvas/business-model-canvasMany thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.au

23. Mitch Wells, Billy Van Creamy

Bronte Hogarth is the founder of Raise The Bar, a social enterprise which transforms spent coffee grounds from local cafés into coffee scrub bars with zero waste packaging.In this episode, you’ll hear how Bronte’s eco-entrepreneur upbringing and desire to lead a zero waste lifestyle, promoted her to step-change from a career in digital marketing to start her own waste upcycling skincare business. Her goal is to help reduce the 100,000 tonnes of wasted coffee grounds that are going into landfill each year. After developing early product recipes at home, Bronte successfully ran a crowd-funding campaign to fund the shift out of her kitchen and into external manufacturing, which has proven to be a key step for business growth.You can learn more about Raise The Bar coffee scrubs and connect with Bronte on:https://youraisethebar.comhttps://www.instagram.com/youraisethebar/https://www.facebook.com/youraisethebar/Many thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.au

22. Bronte Hogarth, Raise the Bar

Welcome back, you’re in for another inspiration-packed season of the Eat. Drink. Innovate podcast. I’m Susie White, a product innovation coach, author and podcaster in Melbourne Australia and this Season I’ll be talking with food entrepreneurs, innovators and start-ups to get behind the scenes and find out how they’re building successful businesses and making their mark on the Australian food industry. And I’m mixing things up a little this season by also speaking with food and beverage industry experts, who will offer their wisdom and experience on key topics of building a food and beverage business, such as how to work with a manufacturer, develop packaging, use social media, develop a brand and crowd-fund, to name just a few.This season, we’d also like to hear more from YOU the listeners.Now you can ask a question, leave a comment or suggest who else I should be chatting with on our new dedicated podcast hotline, simply phone +61 3 8844 4823 and leave me your message.And if you’re looking for some ‘how to’ advice to come up with new food and beverage product ideas, you can take a look at my Amazon best-selling book, ‘Innovation Feast: Create new product ideas to feed your hungry business” and connect with me on my website or instagram;https://eatdrinkinnovate.com.au/innovation-feast/https://eatdrinkinnovate.com.au/food-and-beverage-product-innovation/https://www.instagram.com/susie.eat.drink.innovate/

21. Welcome Back to Season 2

Susie White dives into the stories of food and beverage start-ups, innovators and entrepreneurs from around Australia, to find out how their innovative products are shaking things up in the food industry.

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Eat Drink Innovate

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