Australian Native Foods as an emerging industry is poised for significant expansion.
A number of Australia’s Native Plants are rapidly gaining international acclaim as exciting ‘new world’ ingredients with not only unique exciting flavours, but in many cases, exceptional health properties, which are only just being discovered.
In the Hospitality sector, more and more establishments are using the ingredients as just that, ingredients! Not necessarily making a ‘bush tucker’ statement, rather avoiding that connotation. Its all about creating a unique Australian Cuisine and using local and regional native produce, not just introduced! In the retail sector, the major supermarket chains are all now stocking value added native ingredients.
The Native Food Plant Industry only began seriously as recently as the early 1980’s (aside from Macadamia’s) and is now beginning to mature and attract more investment and interest from major national companies as the potential is realized. As a result, the industry has formed it’s own Peak Industry Body, ANFIL (Australian Native Food Industries Ltd.) which is developing standards, codes of practice, and an information resource amongst many things, for it’s growing membership. (Andrew was the inaugural Chairman of the Board, and is currently deputy chair)
ANFIL is also attracting significant research funds to further uncover the very exciting preliminary results, highlighted by a number of outstanding examples of fruits having extraordinary Antioxidant and DNA repair functionality. As a bonus, some forms of processing enhance certain health properties, which is good news for Manufacturers. Unique Australian flavours add a fantastic and ‘authentic’ story (as well as flavour) to products, which international competitors can’t match.
Astute Australian and international companies are starting to see the potential for great marketing leverage based on the unique flavours and health properties these ingredients can offer.
Andrew has outstanding credentials if you are looking for assistance in developing new products, improving or revitalizing your hospitality menu or educating your audience.