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As part of AIFST’s commitment to sharing industry insights with our members, we attended the Better. Food. Future. Forum last month in Melbourne, to connect with leaders across research, industry, and government — and to bring back key learnings on the future of Australia’s food and beverage sector.

The Better. Food. Future. Forum, hosted by the University of Melbourne, brought together leaders across the food and beverage industry, research, and government to confront some of the most pressing challenges shaping Australia’s food future. From climate volatility to labour shortages and changing consumer behaviours, the sector is under pressure — and innovation through collaboration is more essential than ever.

Innovation and Investment

Heather St John, Executive Director of Innovation and Enterprise, University of Melbourne, opened the forum highlighting the University’s strategic investment in building a thriving innovation ecosystem, with over $1 billion invested in research and discovery. This commitment is not only accelerating breakthroughs but also focusing on the adoption and commercialisation of research outcomes that can deliver tangible benefits to the food and beverage industry.

Heather also emphasised the multiple ways industry can get involved — whether through advisory roles, investment, governance, or direct collaboration with innovation precincts. Her remarks reinforced the University’s role as a critical enabler of solution-oriented partnerships, capable of supporting scalable, real-world impact.

Keynote: Preparing for the Future of Food

Lee Fordham, Founder of Synthesis, delivered a compelling keynote exploring the major forces shaping the future of food systems. Drawing on data trends around fertility, ageing populations, climate impacts, and global food demand, Fordham painted a picture of mounting pressure on current systems — from soil degradation and nutritional decline to the effects of rising obesity and intensifying extreme weather events.

Looking ahead to 2035, he described a food landscape on the cusp of radical transformation. Innovation will be critical — not only through technological advances such as novel ingredients and precision fermentation, but also through creativity inspired by nature, including waste utilisation and enhancing the nutritional value of existing foods (e.g. boosting Vitamin D in mushrooms).

Fordham challenged attendees to rethink how we source, stretch, and sustain our food — and to embrace constraints as a driver of creative, resilient adaptation. Critically, he noted that knowledge alone won’t change behaviours — meaningful change requires systems that make sustainable, nutritious choices accessible and viable.

Panel Session 1: Future-Proofing the Australian Food and Beverage Industry

Facilitator: Ben van Delden – Partner, Co-Lead AgriFood Transformation & Circularity, Deloitte

Panel members:

• Christy Sink – Head of Research & Development, SPC
• Marcus Warner – CEO, Pepo Farms
• Wayne Angus – VP Supply Chain Oceania, Mondelez
• Esme Borgelt – CEO, Kinrise
• Katrina Strazdins – Group Manager Nutrition, Bega Cheese

The first panel brought together leaders from across the food and beverage sector to discuss how businesses can adapt and thrive in a fast-changing environment.

Key issues raised included the rising cost of raw materials, the need for more sustainable production practices, and the ongoing impact of supply chain disruptions. Panellists shared insights into how companies are investing in innovation to improve resilience, meet consumer expectations, and reduce waste — all while navigating labour shortages and inflationary pressures. The discussion underscored the urgency of long-term thinking and collaborative problem-solving to build a future-ready industry.

Panel Session 2: Partnering and Innovation for a Resilient Food and Beverage Industry

The second panel turned its focus toward future-focused innovation and the critical role of collaboration across research, industry, and government in building a more resilient sector. 

Facilitator: Jeremy Cottrell – Director of Engagement, School of Agriculture, Food and Ecosystem Sciences (Faculty of Science), the University of Melbourne

Discussions explored a wide range of opportunities — from personalised nutrition, microbiomes, and cell-cultured foods to the need to boost nutrient density in food and invest in advanced manufacturing capacity.

Technology was another key theme, with panellists highlighting the potential of artificial intelligence (AI) and digitisation to improve efficiency and unlock new capabilities across the food supply chain. At the same time, the session emphasised the importance of skills development, industry upskilling, and more effective engagement with regulators to enable innovation while maintaining safety and trust.

A key message from the forum was the University of Melbourne’s strong role as a hub for collaboration and innovation. With leading research in agriculture, food systems, and sustainability—and strong connections with industry and government—the University is well-placed to support partnerships that focus on practical solutions.

As the sector faces increasing complexity and uncertainty, the forum was a timely reminder of the value of open conversations across different parts of the food system. Building a better food future will take solutions that make sense economically, care for the environment, and support our communities. The Better. Food. Future. Forum laid a strong foundation for ongoing dialogue and collaboration to help turn these ideas into real-world outcomes.

Opinion Editorial: Deon Mahoney, Scientific Advisor, AIFST

World Health Day is a global health awareness day celebrated on the 7th April, under the sponsorship of the World Health Organization (WHO). It marks the anniversary of the founding of WHO in 1948, and each year highlights a specific health topic of concern to people all over the world.

Over the years since its inception, World Health Day has focused on different themes. They range from direct illness discussions like food safety, vector-borne diseases, diabetes, and polio, to larger issues like road safety and the impact of climate change on our health.

The theme for 2025 Healthy beginnings, hopeful futures focus is on ending preventable deaths and improving the well-being of women and babies. It recognises the importance of health promotion, illness prevention (e.g. vaccinations), and treatment of common childhood illnesses as being essential if children are to thrive as well as survive.

The food industry has an important role in supporting the well-being of women and their babies. 

This includes managing the safety and nutritional value of food for pregnant women and ensuring that newborns have access to safe and suitable infant formula when mothers are unable to breastfeed.

Food safety is an important issue for pregnant women, and foodborne illnesses such as listeriosis and toxoplasmosis present major threats to the mother and the developing foetus. 

Adherence to good hygienic practices during preparation of food and avoidance of certain higher-risk foods are key strategies for reducing the risk.

• Listeria monocytogenes is found in many foods, including ready-to-eat refrigerated foods like deli meats, unpasteurised milk, and foods such as leafy greens, bean sprouts, pre-prepared salads, pâté, smoked salmon, and some soft cheeses. Listeria is of particular concern to pregnant women as it can cause miscarriage, premature delivery, and stillbirth, as well as serious illness for a newborn baby.
  
• Toxoplasma gondii is a parasite found in food sources such as undercooked meat or unwashed fruit and vegetables, particularly from gardens with household cats. While infection during pregnancy is rare, it can pose risks to the developing baby, so it's a good idea to take simple precautions like washing produce thoroughly and cooking meat well.
  
• Other food poisoning bacteria such as Salmonella, Campylobacter, and pathogenic E. coli, also may lead to health complications for pregnant women, unborn babies, and newborns.
  

Healthy beginnings for our newest citizens are supported by choosing nutritious foods and ensuring good hygiene during their preparation. Toddlers and children younger than 5 years are at higher risk of developing foodborne illness because their immune systems are still developing. Plus, the typical symptoms of foodborne illness (vomiting and diarrhoea) can lead to serious dehydration.

Read more about World Health Day 2025 at - https://www.who.int/campaigns/world-health-day/2025

On 22 March 2025, Australia marks five years since the National Cabinet implemented lockdown restrictions in response to severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) or COVID-19. For the food industry, the pandemic was more than a public health emergency—it was a stress test of supply chains, workforce resilience, and food security. From panic buying to shifting consumer behaviours, the crisis reshaped how the agrifood sector operates.

As the peak body for food science and technology the Australian Institute of Food Science and Technology (AIFST) played a crucial role in supporting the industry during this unprecedented period. Through webinars, technical guidance, and workforce resources, AIFST helped businesses navigate operational challenges, ensure food safety, and adapt to evolving regulations.

Now, five years later, it is a timely opportunity to consider what we have learned, the extent to which behaviours have changed, and whether pandemic-overload has lessened the status of strategies to manage public health and promote good hygiene.

The Impact and Lessons of COVID-19

In March 2020, the world was gripped by the COVID-19 virus. It changed the nature of society and how we interacted with each other. The virus, and the public health measures enacted to control it, continue to have far-reaching effects on Australian society. 

Australia has seen in excess of 12 million cases of COVID-19, and over 24,000 deaths. Globally more than twenty million people have died from COVID, and many people endure the effects of long-COVID. While the virus is still active in the community, it is no longer a Communicable Disease Incident of National Significance and its management is focussed on prevention, reducing transmission, and managing serious illnesses. The National Notifiable Disease Surveillance System received 342,000 notifications for COVID-19 in 2024.^[1]

Five years ago, the emphasis was on protecting public health, and behind the scenes the food industry was facing the challenge of keeping supply chains functioning and people fed. While consumers reverted to making sour dough bread and testing new recipes, the food industry faced many challenges in feeding the nation. AIFST played an active support role, presenting a series of webinars on how to keep workers and food safe, remote auditing, and risk assessment around the challenges faced by the pandemic. 

Our agrifood sector did an amazing job keeping workers safe and supply lines functioning, minimising disturbances in food production and processing, and ensuring food security for Australians. The sector identified vulnerabilities and sought solutions, and this will enhance our preparedness for future emergencies.

Importantly we must not let our guard down. COVID-19 still circulates in the community, and it is essential that we continue to practice behaviours that limit the spread of it, and other communicable diseases. So far in 2025, there have been 42,811 case notifications of COVID-19 across Australia and as of 11 March 2025 there are 24 cases in intensive care and 113 outbreaks in residential aged care facilities. The disease is still circulating in the community, so we need to remain vigilant, reinforce the importance of good hygienic practices, and protect others by isolating when we have symptoms.

As food scientists and technologists the responsibility remains to identify risks, evaluate threats, and implement strategies that ensure food safety and security – not just in times of crisis, but as an ongoing priority.

The pandemic changed the way we work and communicate, and how we respond to challenges which the industry took as opportunities to innovate, to do things differently, to embrace a ‘new normal’.

Let’s continue to embrace the opportunity to use food science and technology to meet challenges head on!  

^[1] https://www.health.gov.au/topics/covid-19/monitoring-and-reporting#covid19-case-notifications

FSANZ Board communique: 11-12 March 2025 Meeting

Overview

The Food Standards Australia New Zealand (FSANZ) Board met from 11-12 March 2025 to discuss and decide on standards matters, as well as governance, organisational, performance and strategic matters. 

The FSANZ Board is the accountable authority for the agency.

Matters for Decision notified to the Food Ministers' Meeting

Once notified, Food Ministers’ Meeting (FMM) has 60 days to consider FSANZ Board decisions on standards matters. The following decision will be notified within 10 business days: 

A1302 - Food derived from insect-protected corn line MZIR260

The Board approved A1302, an application from Syngenta Australia Pty Ltd for food derived from insect-protected corn line MZIR260. This corn line has been genetically modified for protection against insect pests and may be used in the production of a variety of foods, including corn starch, oil, sweeteners, flour (used in bread), meal (used in polenta) and grits (used in cereals). Foods that contain novel DNA or novel protein require labelling as ‘genetically modified’. 

The Approval Report will be made publicly available once notified. 

Standards matters for discussion

The FMM routinely ask for certain matters of particular interest decided by the FSANZ Board to be considered in-session at an FMM where possible. FSANZ and the FMM Secretariat work collaboratively to align meeting dates as the FSANZ Act requires the FMM to consider FSANZ Board decisions within 60 days of being notified of those decisions. Food ministers requested the following matters be given in-session consideration:

• A1269 - Cultured quail as a novel food
• P1049 - Carbohydrate and sugar claims on alcoholic beverages
• P1059 - Energy labelling on alcoholic beverages

To accommodate the request for in-session FMM consideration, the FSANZ Board held an in-depth discussion on these matters to support their decision-making at an extraordinary meeting scheduled for late March 2025. This scheduling aligns with proposed timeframes for the next in-session FMM.

The Board’s preliminary discussions supported in-principle the proposed approaches which included clarifying permissions for carbohydrate and sugar claims, mandating energy labelling on alcoholic beverages, and developing a new standard for cell-cultured quail. Regarding the proposals relating to alcohol, the Board highlighted the importance of education about new regulatory measures together with existing arrangements to support consumer understanding, as well as monitoring and evaluation of the impacts.  

Strategic discussions

Egg food safety and primary production requirements

The Board received an update on the status of proposal P1060 - Egg food safety and primary production requirements.

Definitions for gene technology and new breeding techniques

The Board received an update on P1055 - Definitions for gene technology and new breeding techniques.

W1164 - Research about labelling of plant-based meat and dairy products

The Board received an update on research undertaken by FSANZ, requested by the Australian Department of Agriculture, Fisheries and Forestry, to determine whether consumers understand the labelling of plant-based protein and dairy alternative products currently for sale in Australia.

International annual update

The Board received an update on FSANZs international activities across 2024 and proposed key activities for 2025. The update included information on bilateral and multilateral engagements, input into international standards development via Codex, participation in expert meetings and an overview of major FSANZ-led international projects in the areas of pesticides and food safety risk communication.

Governance, risk and performance

The Board considered a range of governance, risk and performance matters presented by the Finance, Audit and Risk Management Committee and People and Culture Committee.  

Other matters

The Board welcomed the report on the work of Implementation Subcommittee for Food Regulation (ISFR) from ISFR Chair, Dr Eva Bennet.

• The Australian Institute of Food Science and Technology (AIFST) and Food and Beverage Accelerator (FaBA) are proud to announce Engage 2025 – an exciting new initiative designed to bridge the gap between food science education and industry readiness. 

  Running from April to October 2025, this hybrid education program offers tertiary food science students the chance to connect with industry and academic leaders across the agrifood sector. 

  Delivered over eight, two-hour, interactive sessions at university campuses around Australia—with in-person and virtual options available—Engage 2025 enhances students’ academic learning with real-world insights. 

  The program is designed to challenge thinking, refine skills, and prepare participants for their future careers in food science and technology.

  Registrations are now open on the AIFST website! The program will begin in April at the University of Queensland with an official launch.

  Program topics will explore:

• The food industry status - agrifood industry trends
• Research & Development
• Sensory & Consumer Science
• Food Safety
• Sustainability
• Humanitarian Food Science
• Nutrition
• Careers in the agrifood industry

Whether attending in person or online, students will gain invaluable knowledge and networks to jump-start their professional journey. Don’t miss this opportunity to engage, learn, and get industry-ready!

Register today at - https://www.aifst.asn.au/event-6103188

The Australian Government commissioned Jobs and Skills Australia to undertake an independent study on the workforce needs of Australia’s food supply chain. 

While there are many activities vital to the food supply chain, the primary focus of this study was to explore the production, manufacturing and distribution of food. This study focuses on the key challenges and opportunities that can be addressed through the national skills system. Our final report presents a series of recommendations addressing the following key themes:

• Improve the relevance and delivery of tertiary education and training.
• Invest in sustainable veterinary and biosecurity workforce pathways.
• Combat worker exploitation and ensure migration continues to support regional Australia.
• Harness opportunities within the Pacific Australia Labour Mobility (PALM) scheme.
• Improve labour hire practices, enforcement and information.
• Support apprenticeships and traineeships for critical roles.
• Facilitate better planning of the food supply chain workforce.
• Address barriers in regional, rural and remote Australia.

The study highlights the value of work-based learning models, such as apprenticeships and traineeships which provide practical skills and ‘earn while you learn’ opportunities. Food production plays a critical role as a major employer in regional, rural and remote Australia. The Broadacre sector alone employs over 117,000 workers and anchors many regional communities. However, the lack of sustainable housing and access to important services in these areas is a significant challenge. Coordinated government efforts are needed to develop targeted local solutions. 

Jobs and Skills Australia, recognised as a trusted authority in data, analysis, and advice, led the study. In line with our legislated mandate, the research was informed by a tripartite approach to engagement and consultation. We engaged and consulted closely with industry peak bodies, employers, unions, academics, and education and training providers, ensuring a balanced perspective. 

The study complements related efforts by other agencies and emphasises the importance of a resilient workforce to support Australia’s food supply chain and its broader economic infrastructure. Building this resilience requires workers having the right skills in the right locations at the right time. 

The report provides a comprehensive view of the challenges faced by the food supply chain workforce, who play a crucial role in Australia’s economy, while offering actionable recommendations to support their growth and long-term sustainability. A skilled an adaptable workforce will remain an essential ingredient to our continued success. 

An Essential Ingredient: The Food Supply Chain Workforce – Full Report - https://www.jobsandskills.gov.au/download/19720/essential-ingredient-food-supply-chain-workforce/3017/essential-ingredient-food-supply-chain-workforce-full-report/pdf

The House Standing Committee on Industry, Science and Resources has released its report for its inquiry into food and beverage manufacturing in Australia, titled Food for Thought: The opportunities and challenges for Australia’s food and beverage manufacturing industry. The report has made 23 recommendations.

The Chair of the committee, Mr Rob Mitchell MP, said, 'By 2040, the global population is expected to reach nine billion. This will shape the global economic and consumer landscape, and Australia is well-positioned to capitalise on its ‘clean and green’ reputation and ability to innovate and expand product range to further increase its market share, both domestically and internationally.'

'This inquiry found many opportunities for expanding the Australian food and beverage manufacturing sector. These include export opportunities, integrating new technologies, building on Australia’s reputational and competitive advantages, and adding value to raw products to produce high-value goods.'

'The Committee has made several recommendations to take advantage of these opportunities, including developing a National Food Plan, increasing AusTrade assistance for small and medium enterprises looking to export Australian food and beverage products to Asia, identifying skills shortages in the industry, and supporting automation technologies.'

Further information on the inquiry, as well as a copy of the report, can be obtained from the inquiry website.

FoodTech Qld has announced its return to the Gold Coast from June 19-20, 2025. Taking place at the Gold Coast Convention and Exhibition Centre, the show will feature technological advancements in food production, food science, supply chain, distribution and warehousing, food safety, processing, packaging, and plant equipment.

FoodTech serves as a key platform for more than 3,000 professionals from the food and beverage manufacturing industry to drive business growth, introduce cutting-edge technologies, and promote invaluable networking opportunities. Attendees will gain direct access to more than 140 leading suppliers showcasing breakthrough solutions that are revolutionising the food production and processing landscape.

FoodTech QLD 2025 Highlights:

• Conference
  A two-day comprehensive conference runs alongside the expo, offering actionable insights from subject matter experts on emerging trends and technologies. These sessions are designed to tackle the biggest challenges facing today’s food manufacturers.
• Interactive Exhibits
  From advanced filling line equipment and automated packaging systems to digital measuring solutions and sustainable packaging options, the show floor will cover every aspect of food technology.
• Supplier Engagement
  Direct contact with leading solutions providers and innovators who are defining the future of food manufacturing and production. Discover new products, technologies, and services that can help scale business operations whilst improving the bottom line.
• Networking Opportunities
  The event kicks off with a Welcome Party at The Star’s Isoletto Privé, on the evening of June 18th, followed by an official Networking Party at QT’s Stingray Lounge on the evening of day one, June 19th. During the exhibition there will also be a Networking Lounge, sponsored by Mosca, where visitors can mix with the rising stars and leading brands in food manufacturing. These opportunities offer a relaxed environment to forge new partnerships and strengthen existing ones. 

Key Discussion Focuses (Conference Agenda)

• Technological Advancements
  Insights into technology driving change in food manufacturing. Highlights include keynote discussions on how automation and AI are propelling the industry forward and panel discussions on using technology to support growth and reduce costs.

• Consumer Trends
  In-depth exploration of how the current and coming tech advancements can help the industry adapt to changing consumer demands, with strategies for rapid market response.

• Empowering Food Manufacturing by Going Digital
  Detailed sessions on perfecting production, improving supply chain, logistics, and operational efficiency using IoT, data analytics, and predictive maintenance.

• People and Teams Insights to attract and retain top talent, up-skill teams for advanced technologies, and promoting collaboration to build resilient, innovative workforces in food manufacturing.

For more information, please visit the FoodTech Qld website.

The FAO has released a report Food Safety in a Circular Economy, that provides an analysis of current and emerging evidence on food safety risks in circular food production systems. The report examines in depth four major dimensions of concern – water scarcity, food loss and waste, food packaging waste, and land use efficiency.

Circular economies are critical to achieving the transformation needed for our agrifood systems to guarantee adequate food for all produced within the planetary boundaries. At the same time, this transformation requires adapting food safety policies and principles to ensure that food remains safe.

Addressing potential food safety concerns in a circular economy – through regulation, consumer awareness and targeted research – will be key to transforming agrifood systems to achieve the Sustainable Development Goals. Researchers, farmers, product and food manufacturers, regulators and consumers all play a role in supporting the transformation to safe, circular agrifood systems.

Download the report ➡️ -https://lnkd.in/gWW_DRa5

Download open access article in Nature ➡️ -https://lnkd.in/gERaThqf

In September, AIFST welcomed the opportunity to comment on the second call for submissions for proposal 1055, Definitions for gene technology and new breeding techniques.

AIFST supports FSANZ’s approach with the proposed outcome-based definition of ‘genetically modified food’ including the exclusions for certain substances or sources (e.g. food derived from a null segregant or part of a grafted plant where the parts do not contain novel DNA or protein).

To access the full submission, visit our submissions page here https://www.aifst.asn.au/AIFST-Submissions