Africa Outlook, APAC Outlook, EME Outlook, North America Outlook, Mining Outlook, Healthcare Outlook, Manufacturing Outlook, Supply Chain Outlook, and Food & Beverage Outlook are digital publications aimed at boardroom and hands-on decision-makers, reaching an audience of more than 800,000 people around the world.
With original and exclusive content compiled by our experienced editorial team, we look to promote the latest in engaging news, industry trends and success stories from across the globe.
Your company can join the leading industry heavyweights enjoying the free exposure we provide across our platforms with a free marketing brochure, extensive social media saturation, enhanced B2B networking opportunities, and a readymade forum to attract new investment and to help you grow your business.
Visit www.outpb.com/work-with-us for details on how your company can feature for free in one of our upcoming editions.
EDITORIAL
Head of Editorial: Jack Salter jack.salter@outpb.com
Deputy Head of Editorial: Lucy Pilgrim lucy.pilgrim@outpb.com
Finance Assistant: Victoria McAllister victoria.mcallister@outpb.com
FOOD & BEVERAGE OUTLOOK
Norvic House, 29-33 Chapelfield Road Norwich, NR2 1RP, United Kingdom
Sales: +44 (0) 1603 804 445
Editorial: +44 (0) 1603 804 431
SUBSCRIPTIONS
Tel: +44 (0) 1603 804 431 jack.salter@outpb.com
www.foodbeverage-outlook.com
Like us on LinkedIn: @foodbeverageoutlook
Follow us on X: @outlookpublish
CULTIVATING A UNIQUE CULINARY EXPERIENCE
Cooking up a delicious storm on this issue’s front cover is Nando’s Malaysia, who delights in combining the restaurant brand’s globally renowned PERi-PERi style chicken with the country’s vibrant culinary scene.
Indeed, Malaysia boasts a deep-rooted food culture brought alive by embracing culinary evolutions and international flavours to create exquisite dishes.
“Asian-inspired flavours are also on the rise, which aligns beautifully with the Nando’s brand. By blending our combination of South African and Portuguese heritage with a local twist, we can cater to this trend whilst keeping our authenticity alive and well,” insights Charles Chen, CEO of Nando’s Malaysia.
This commitment to authenticity spans across the Pacific Ocean, where NEXDINE Hospitality boasts a recipe for success with high-quality ingredients backed by a commitment to serve 100 percent fresh food.
Founded with the goal of creating a destination workplace where the most talented hospitality professionals can thrive, the company leverages its holistic approach across a number of sectors with 100+ client partner locations across the US.
“We relish in the opportunity to deliver on the high expectations of an ever more discerning customer base and partnering to create unique solutions that fit their needs,” shares Larry Abrams, President and Managing Partner of NEXDINE Hospitality.
Another organisation that holds a strong belief in elevating the culinary experience across the food service industry is TurboChef Technologies and CookTek (TurboChef), who has become a global leader in the manufacture of rapid cook ovens.
Designed for versatility, speed, and quality, the company’s state-of-the-art equipment has proven to be indispensable for any commercial kitchen.
“To meet the demographics and needs of our operators, we have focused on design, aesthetics, and technology while providing a frictionless customer experience,” highlights Leslie Banados, Senior Vice President of Global Sales and Marketing at TurboChef.
Additionally, serving up an array of delicious food and beverage insights in this issue are the Refrigerated Warehouse and Transport Association of Australia, Skjodt-Barrett Foods, Continental, and many more.
We hope that you enjoy your read.
Lucy Pilgrim Deputy Head of Editorial, Outlook Publishing
ASIA PACIFIC
52 Nando’s Malaysia
The Thrill of the Grill
Perfecting the recipe for success
NORTH AMERICA
58 NEXDINE Hospitality
The Future of Dining and Hospitality
Serving delicious and nutritious options across the US
66 TurboChef Technologies and CookTek
Cooking Up a Culinary Revolution
Tasting triumph with technology and teamwork
74 Skjodt-Barrett Foods
Architects of Great Food
Mastering high-quality food manufacturing
80 Continental
Serving Up a Sensation
Flexible offerings for a highly flexible environment
Around the food and beverage sector in seven stories…
EUROPE & MIDDLE EAST
COCA-COLA RECALLS PRODUCTS ACROSS EUROPE
BEVERAGE GIANT, COCA-COLA, has recently recalled products across Belgium, Luxembourg, and the Netherlands due to higher levels of the chemical chlorate being detected. Brands effected include Coca-Cola, Sprite, Tropico, Fanta, Minute Maid, and Appletiser.
Chlorate is a common by-product of chlorine-based disinfectants used in food processing, and intake has been known to cause side effects such as impaired thyroid function amongst infants and children.
The recall only applies to products with certain batch codes across Belgium, Luxembourg, and the Netherlands, whilst five product lines have been shipped to the UK, where the Food Standards Agency is yet to determine whether any chlorate is present on the market.
EUROPE & MIDDLE EAST
A Glass of Milk a Day Keeps the Doctor Away
A RECENT UK study has found that the calcium levels consumed in half a pint of milk a day can lead to a reduced risk of bowel cancer.
Having analysed the diets of over half a million adult women, researchers from the University of Oxford and Cancer Research UK
found that leafy greens, bread, and non-dairy milk alternatives containing calcium also had a positive effect.
Meanwhile, evidence has emerged that consuming too much alcohol and heavily processed meats has negative impacts, potentially increasing the risk of the disease.
NORTH AMERICA
IN A BID to combat chronic diseases and rising obesity levels across the nation, the US Food and Drug Administration (FDA) has proposed front-of-pack nutrition labels to be rolled-out for many packaged food items.
If finalised, the new rule would provide consumers with readily available nutritional information on low, medium, or high levels of saturated fat, sodium, and sugar content, as well as the percentage of daily nutritional intake.
The FDA’s proposal closely aligns with its recent work on clarifying the definition of what foods qualify as ‘healthy’ as it seeks to ensure consumers have access to more complete, accurate, and up-to-date nutrition information on food labels.
organisations have weighed in, commenting that maintaining a balanced diet, healthy weight, and ceasing smoking are still the best proven ways to lower one’s risk of bowel cancer.
China Develops Meatfree Alternatives
THE NEW PROTEIN Food Science and Technology Innovation Base in Beijing, China, is the first of its kind dedicated to cultivated meat and fermentation-based proteins.
Backed by an investment of USDS$10.9 million, the joint venture between the local government and Shounong Food Group seeks to bridge the gap between China’s emerging cultivated meat and
South Australia’s Resilient ClimateSmart Farming
LONG-TERM RESEARCH IS being undertaken in South Australia (SA), heralding the arrival of climate-smart farming that seeks to prepare for and respond to future environmental challenges.
Led by Flinders University and delivered by the South Australian Research and Development Institute (SARDI), the SA Discovery Farms
microbial protein sector.
The innovation hub, which houses a 200-litre (L) cell line for cultivated meat production and a 2,000L microbial protein line, aims to achieve its goal through collaborative efforts from academia, research, and industry.
project investigates innovative and transformational farming practices to improve drought resilience.
Funded by the government’s Future Drought Fund, the programme has united 40 research partners who have identified four key innovation themes: tailormade climate-smart animal feed, soil improvement practices, precision livestock strategies, and diversifying landscapes.
The overall aim of the project is to see a widespread uptake of drought-resilient techniques on farms to improve socioeconomic and environmental resilience.
EUROPE & MIDDLE EAST
Asda Abandons Price Match Scheme
THE UK’S FOURTH-LARGEST supermarket chain, Asda, is reportedly abandoning its Aldi and Lidl price-match scheme just a year after its launch in favour of its wider ‘rollback’ price cut campaign.
Following a 5.8 percent decline in sales in Q3 of last year, the supermarket brand is focusing on promoting its own great prices instead of comparing to others in a desperate bid to raise sales.
The major change was implemented by Asda’s new Chair, Allan Leighton, who returned late last year to run the chain more than two decades after stepping down as Chief Executive.
Leighton explained that his decision was based on resuming control of Asda’s price messaging.
AFRICA
Fertilising African Food Security Conference
TAKING PLACE IN Cape Town, South Africa, between the 10th and 12th February 2025, the Argus Fertiliser Africa Conference seeks to spotlight challenges across the continent’s agricultural landscape, with particular focus on food security, limitations to fertiliser use, and exploring potential solutions to these problems.
According to the African Development Bank, Africa’s food and agriculture market has the potential to surge in coming years – yet the fertiliser usage that would enable this growth remains largely untapped due to the continent’s disproportionately high prices and lack of infrastructure for the substance.
Freshly Squeezed Innovation
iSqueeze is a forward-thinking, innovative company providing businesses with the latest technology in juicing equipment since 2011. We hear more about this burgeoning industry with Managing Director and Founder, Elias Ebert
Written by: Elias Ebert, Managing Director and Founder, iSqueeze
I created iSqueeze after a trip around Europe when I came across countless self-serve juice machines in convenience stores, supermarkets, and most notably, hospitals, where we had sought medical care for my son. After being wowed by the idea, its
enhanced health to the nation and make healthy juice as popular as coffee. To achieve this, iSqueeze
initially focused on working within the food-service industry, placing juice machines across the country.
In 2015, we partnered with juice machine manufacturer Citrocasa –the ‘Mercedes of Citrus juicers’ – to provide businesses with the latest in self-service juicing technology, a concept already taking Europe by storm! Now, we also partner with Ceado, who make the best blenders and juicers on the market today.
FRESHNESS, CONVENIENCE, AND THE CUSTOMER EXPERIENCE
The UK’s food and beverage retail
landscape is undergoing a seismic transformation. Shifts in consumer behaviour, economic pressures, and evolving expectations for sustainability and health-conscious options are forcing retailers to rethink their strategies. As the Founder of iSqueeze, the UK’s largest provider of fresh orange juice machines, I have a front-row seat to these changes. Through our partnerships with retailers, we’ve seen how providing fresh, high-quality offerings can help businesses stay competitive whilst enhancing customer experience and increasing sales.
THE CHANGING FACE OF RETAIL
UK retail has faced significant challenges in recent years, from the rapid growth of e-commerce to the aftershocks of Brexit and the COVID19 pandemic.
Consumers are more discerning than ever, looking for convenience without compromising on quality. The days of traditional, one-size-fits-all retail experiences are giving way to more tailored, experiential offerings that cater to a health-conscious and sustainability-driven public.
Retailers must balance costefficiency with innovation.
Supermarkets and convenience stores are competing not only with each other but also with food delivery services, quick-commerce startups, and discounter shops offering low-cost alternatives. In this climate, differentiation is key. To attract and retain customers, retailers must deliver value beyond pricing by prioritising freshness, transparency, and engagement.
THE RISE OF HEALTHCONSCIOUS CONSUMERS
The COVID-19 pandemic heightened awareness around health and nutrition, leading to a surge in demand for fresh, unprocessed foods and beverages.
PHOTOGRAPHY
free products. This trend presents an opportunity for retailers to revamp their product offerings and position themselves as destinations for healthy choices.
Incorporating fresh and natural products – such as freshly squeezed juices – provides an instant health halo effect. It reassures customers that they are making the right choices and fosters loyalty towards stores that align with their wellness goals. Retailers who fail to capitalise on this shift risk being outpaced by competitors who do.
SUSTAINABILITY: A KEY CONSUMER EXPECTATION
Sustainability is no longer a buzzword; it is a driving force behind purchasing decisions.
Consumers are demanding transparency in supply chains and minimal food waste. Many retailers have already committed to improving their environmental footprints, but more must be done to align with public expectations.
A self-serve fresh orange juice solution, such as iSqueeze, perfectly aligns with these sustainability goals. Our machines help cut down food waste as they utilise whole oranges efficiently, producing minimal byproducts.
This not only improves environmental impact for retailers but also enhances brand reputation amongst eco-conscious shoppers.
THE EXPERIENCE ECONOMY
Retail is no longer just about transactions, it’s about experiences.
Today’s consumers want more than just products, they want engagement, interactivity, and a reason to choose physical stores over online alternatives. Fresh food and beverage stations offer an interactive component that keeps customers coming back.
Juicing machines, for example, provide a sensory experience –the sight of whole oranges being squeezed, the sound of fresh juice being made, and the aroma of citrus filling the air. These elements create a memorable shopping trip, reinforcing customer satisfaction and encouraging repeat visits.
Such experiences are not only appreciated but are also highly shareable on social media, further amplifying a retailer’s reach and appeal.
PROFITABILITY AND COMPETITIVE EDGE FOR RETAILERS
Beyond consumer engagement, fresh juice solutions also make strong business sense. They provide retailers with an additional revenue stream and a way to maximise store profitability without requiring extensive overhead costs.
Since our machines are automated and self-service, they require minimal labour input whilst delivering highmargin returns.
Moreover, offering fresh, premiumquality orange juice differentiates retailers from competitors.
Whilst pre-packaged juices are readily available, customers perceive freshly squeezed options as superior in taste and nutrition. The ability to offer this in a convenient, on-the-go format strengthens customer loyalty and increases basket spend.
TECHNOLOGY AND CONVENIENCE: THE FUTURE OF RETAIL
At iSqueeze, we are proud to offer Citrocasa, the most technologically advanced juicing machines on the market.
Our innovative machines are designed to deliver the best quality juice with the highest yield, ensuring retailers get maximum value from every orange. Additionally, Citrocasa machines are the easiest to clean, making operations more efficient and reducing staff workload.
To ensure our partners experience minimal downtime, our dedicated iSqueeze technical team provides
fast, responsive support whenever needed. We understand that every minute counts in retail, so our team works swiftly to resolve any technical issues, keeping customers’ machines running smoothly and ensuring a seamless customer experience.
THE PATH FORWARDS
As the UK’s retail sector navigates these industry shifts, it’s clear that innovation, sustainability, and healthconscious offerings will define the winners of the future.
Retailers that invest in fresh, high-quality products and customercentric experiences will not only survive but thrive in this competitive landscape.
By integrating fresh juice solutions, retailers can tap into multiple trends at once: health, sustainability, experience-driven shopping, and automation. At iSqueeze, we are proud to partner with retailers who are looking to evolve and provide value beyond the checkout counter.
The future of retail is fresh. Are you ready to squeeze the most out of it?
ABOUT THE EXPERT
Elias Ebert is the founder and Managing Director of iSqueeze. The company was founded after he witnessed the success of self-service juice machines in action across Europe and wanted to bring the phenomenon to the UK.
Today, iSqueeze is the largest UK provider of juicing equipment with machines in retailers, cafes, restaurants, hospitals, gyms, and convenience stores, while continuing to grow in establishments nationwide. iSqueeze offers the opportunity to boost businesses bottom line, with the latest in juicing technology, offering flexible payment options, and full and speedy maintenance of machines.
iSqueeze is continuously expanding its offering with juice machines to squeeze oranges, and pomegranates with the technology to extend to further fruits. It’s team of experts also source premium blenders and smoothie makers to suit a range of business needs.
World-leading bubble tea brand, Gong cha, is known globally for its high-quality whole leaf tea made with premium ingredients. Franchise Business Leader, Keaton Myburgh, reflects on how a recent industry boom has impacted the company’s growth in Europe and the Middle East
Writer: Lily Sawyer
Bubble tea, which has undergone an exciting evolution in today’s food and beverage landscape, has captured the imagination of consumers.
Whilst the drink has been around for decades, its sudden popularity has seen it become a go-to drink for many.
Gong cha, one of the world’s leading bubble tea brands, has been able to capitalise on this recent growth.
“We think this explosion is driven by three trends which have contributed to a shift in consumer tastes,” introduces Keaton Myburgh, Franchise Business Leader for Gong cha in the Middle East.
Firstly, Myburgh notes how consumers are increasingly seeking alcohol-free alternatives when catching up with friends or
celebrating a special occasion.
Secondly, the market has become more focused on experiential products and services.
“For example, our bubble tea is fully customisable and can be served with innovative and exciting toppings, jellies, and foams, which capture the diverse preferences of our customers,” he points out.
Meanwhile, the entire industry has
witnessed a surge in demand for nearly all aspects of Asian cuisine over the past decade.
According to global research company, Fortune Business Insights, the bubble tea market is expected to grow at a compound annual growth rate (CAGR) of 7.74 percent from USD$2.63 million in 2024 to USD$4.78 billion by 2032.
“It’s clear to see that bubble tea is,
indeed, an exciting new phenomenon in the food and beverage industry!” Myburgh excites.
UNPRECEDENTED EXPANSION
Founded in Taiwan in 2006, Gong cha is known globally for brewing happiness through its delicious, highquality, whole-leaf tea made with only the best ingredients.
After expanding internationally in 2009, the company has grown to operate in over 2,200 locations across more than 28 markets, serving thousands of delighted guests daily.
Gong cha’s recent expansion into the Middle East has seen the region emerge as a particularly lucrative new market for the company.
Myburgh points out how Gong cha’s guests in the Middle East are normally at one of two stages in their bubble tea journey.
“The first type of guest has never tried bubble tea before and requires some type of education around flavours, combinations, and inclusions.
“The second type of guest, on the other hand, has already tried bubble tea but not yet experienced a product with the same high-quality ingredients we offer.”
Both types of customers are ideal for Gong cha, whose tea is unique in its premium offering.
Due to its growth in the Middle East, the company currently has three locations in Saudi Arabia in partnership with its master franchise, Shahia, with another four under construction.
Part of this expansion includes the launch of a brand-new store in The View Mall, Riyadh.
“Our new store has been a great success. Located in a high footfall area, it has played an important role in introducing local consumers to Gong cha and the joys of high-quality whole-leaf tea,” Myburgh explains.
Since opening its store in The View Mall, the company has also opened
MENU FAVOURITES FROM THE MIDDLE EAST
Since its expansion into the Middle East, namely Saudi Arabia, Gong cha has seen its unique and innovative bubble tea flavour combinations take off. Some favourites include:
• Caramel black milk tea with pearls – served hot
• Black milk tea with pearls –served over ice
• Strawberry almond jelly milk tea – served over ice
• Pistachio milk tea with pearls – served over ice
• Mango latte with milk foam –served over ice
Popular toppings, foams, and jellies include:
• Pearl
• Milk foam
• Almond jelly
• Crème brûlée milk foam
• Coffee milk foam
• Coconut jelly
• Aloe
• Coffee jelly
• Kanten jelly
two more stores in the capital, serving hundreds of cups of bubble tea on a daily basis.
“Four more stores are currently under construction in Riyadh, all of which are due to open between now and the end of January 2025,” he confirms.
Gong cha’s master franchise agreement with Shahia is set to be the largest in its history with plans to open at least 300 stores, firmly establishing the company’s position in the Middle East.
“We’re at the start of our journey at the moment but have been pleased with the progress so far.
“This partnership has given us great confidence to continue with our expansion in the United Arab Emirates (UAE) and Bahrain in 2025.”
PREMIUM TASTE AND AUTHENTICITY
Committed to new product development and innovation that pushes boundaries, Gong cha’s
delicious drinks incorporate unique flavours.
“Whether this be through pairing our teas with spicy hot sauce, chewy tteok rice cakes, or creamy peanut butter – we’re constantly monitoring and identifying the next biggest flavour profiles,” Myburgh elaborates.
The company’s deep awareness of the market has allowed it to remain ahead of the curve, incorporating ongoing trends into its menus as they emerge.
Meanwhile, a transparent and sustainable supply chain has allowed Gong cha to monitor every step in the creation of its drinks, ensuring that its high standards and commitment to fair treatment of workers are maintained at every stage.
“We pride ourselves on our reliable, streamlined, diverse, and efficient supply chain and its management – both domestically and internationally,” he divulges.
Moreover, the company’s exclusive use of high-quality ingredients helps
it to deliver premium taste, freshness, and authenticity, complemented by its continued collaboration with longstanding and trusted suppliers across Asia.
“Today, we work with over 100 suppliers across the finest tea gardens in Asia to ensure their expertise and knowledge as tea masters is passed down to our transparent supply chain and translated in every cup served to our guests.”
Gong cha’s dedication to whole-leaf tea and its vow to never use powders or flavourings ensures that it serves
a fresh product whilst respecting farmers and suppliers.
BREWING A BRIGHT FUTURE
On a mission to scale to 10,000 sites by 2032, Gong cha will leverage its strong footprint in Asia and the US to boost opportunities in Europe and the Middle East, franchising with ambitious businesses that also seek to make bubble tea an everyday ritual.
Belgian-based franchise platform, Mad Vision Group (Mad Vision) – who became a master franchisee as part of Benelux in 2022 – is a prime example
GONG CHA 2.0 STORE DESIGN PROJECT
Demonstrated by its new stores in Riyadh, Gong cha celebrates its high-quality bubble teas through a state-of-the-art store design project.
Its new store format offers a consumer-centric experience that reflects the provenance of the company’s whole-leaf tea, as well as the creative flavours and innovation in its menu.
For example, the rollout of in-store digital screens showcases the steps taken to harvest, dry, and roast its tea leaves, whilst new finishings reflect the jelly and boba inclusions found in its drinks.
“The project is special to us as it places our guests at the heart of Gong cha’s strategy, offering them the opportunity to enjoy their bubble tea in an aesthetically pleasing and high-quality space,” Myburgh prides.
of the kind of partner the company is looking to collaborate with.
“Led by business entrepreneur, Adlane Draou, Mad Vision has expanded the Gong cha brand rapidly in Europe, opening more than 10 new stores so far,” Myburgh shares.
Following a strong start, Draou and the Mad Vision team have expanded the company’s franchises further within France and, more recently, into Morocco and Mauritius – its first foray into Africa.
Going forwards, the Middle East remains a key region for Gong cha’s expansion.
“Though we can’t yet reveal any concrete plans, we’re expecting to open stores in the UAE and Bahrain,” he insights.
The company is also looking to strengthen its position in new and existing markets in Europe and is likely to expand in both areas.
Gong cha is thrilled to be the bestknown bubble tea brand in the Middle East, with a commitment to quality and creativity set to delight customers as it continues its development across the region.
“Given our ongoing expansion, it only seems right that we have now identified new regions for growth. We’re excited to bring our delicious freshly brewed whole leaf bubble tea to guests throughout these areas!” Myburgh passionately concludes.
https://www.gong-cha.com/
Inspired by an idea conceived on Phia Beach in New Zealand, brothers Matt and Chris Morrison and their friend Simon Coley decided to create a cola with a conscience.
The name Karma Drinks (Karma) was born from using ingredients that are good for the land, the people who grow them, and, of course, consumers.
Researching Fairtrade and organic ingredients led the founders to imagine a product that would balance the inherent inequality of a fantastically weird statistic they uncovered – 1.8 billion cola drinks are consumed around the world every day!
Realising that’s a “shed load of cola”, Karma Cola was born, however
there was another startling discovery – today, the vast majority of cola doesn’t contain the kola nut.
Therefore, the popular beverage offers no benefit to the poorer African communities who were pivotal in initially creating cola by providing the essential ingredient.
To redress this injustice, the founders sought a small village in Sierra Leone to source the first delivery of kola nuts. Once introduced to the amazing people there, the story of Karma began.
KARMA IN A NUTSHELL
Originally discovered by communities in West Africa, the kola nut has been an auspicious symbol for centuries.
Used in ceremonies and important occasions to signify agreement and peace, its qualities have also been recognised for aiding digestion and offering other medicinal benefits.
The most important aspects are its caffeine and theobromine content, providing lasting energy whilst suppressing appetite.
Historically, traders travelling through the desert chewed the nut for sustenance during their journeys, and farmers in West Africa continue to use it to endure arduous days at work.
Throughout time, the nut sourced from Africa has been used worldwide for medicinal and commercial purposes, however beverage companies that previously profited
NOURISHING A NATION THROUGH INSPIRATION
Providing authentic and organic refreshment whilst empowering communities, Karma Drinks’ philosophy centres around positive action. CEO, Jonny Harrison, explains the company’s ideas, initiatives, and impact
Writer: Rachel Carr
from it now utilise artificial flavouring.
“We believed it was not good karma to simply buy nuts from the communities in Sierra Leone, so we established the Karma Foundation,” introduces Jonny Harrison, CEO.
“One percent of revenue from every drink we sell goes towards that. Additionally, we partner with the locals to fund health plans and young girls’ education, build schools and other infrastructure, aid entrepreneurs, and help preserve the precious rainforest where the nut is grown. To date, we have donated over AUD$1 million to support our growers and their communities.”
Karma is committed to upholding the highest ethical standards in all
aspects of its business, and with a B-Corp score of 127.4 – significantly above the qualifying threshold of 80 – is committed to priorities beyond just profit.
“Our community score was notably high, reaching an impressive 54.2 out of 60, reflecting our pledge to ethical sourcing, local support, and impactful work methods. We also achieved a strong score for governance, demonstrating our dedication to transparency, ethical practices, and stakeholder engagement.
“We are very proud of the score we achieved for our environmental efforts, which is underpinned by our devotion to sustainable sourcing, eco-friendly packaging, and carbon
Jonny Harrison, CEO
footprint reduction. We’re passionate about continually improving this impact and making a positive ecological difference,” emphasises Harrison.
FAIRTRADE AND FLAVOURSOME
Karma pays a premium for organic and Fairtrade ingredients. For example, through ethical sourcing, local suppliers receive a fair price for the organic ginger in Karma’s Gingerella Ginger Ale and the organic sugar in its sodas.
“We have recently launched a delicious and refreshing new range of beverages in New Zealand – pure sparkling water infused with real fruit juice. Crafted with 100 percent natural ingredients and containing no added sugar, they are low-calorie and bursting with flavour,” Harrison divulges.
Karma has ambitious growth plans for 2025 and beyond, with the immediate focus on establishing a new product range.
“We are currently observing excellent results from both customers and consumers and have some innovative plans for later in the year.”
A new leadership team based in Australia has recently been appointed, bringing a higher level of expertise and experience to accelerate Karma’s growth.
“We will have significant incremental funding released in the next few months to support our progression. From a marketing perspective, our focus is on enhancing our brand recognition, and we are developing some very bold and exciting ideas which will materialise in 2025,” he teases.
Australia is a key market for Karma this year, and the company will rapidly expand its distribution and marketing support.
“Our ambition is to triple our business revenue over the next four years, fuelled by an understanding
“WE ARE CURRENTLY OBSERVING EXCELLENT RESULTS FROM BOTH CUSTOMERS AND CONSUMERS AND HAVE SOME INNOVATIVE PLANS FOR LATER IN THE YEAR”
– JONNY HARRISON, CEO, KARMA DRINKS
that the more drinks we sell, the greater impact we can have through the Karma Foundation and our Fairtrade agreements,” Harrison reveals.
PROTECTING PEOPLE AND THE PLANET
The Karma Foundation has been instrumental in educating girls and young women in Sierra Leone.
Each year, Karma supports 150 girls through school, and so far, five of these women have graduated to attend university.
By providing bursaries and
encouragement, they have become the first-ever undergraduates from villages the company has worked alongside.
“Empowerment through education is one of the most effective ways to help a community develop, and it has a significant impact. It was the first initiative that individuals supplying our kola nut chose to fund with the profits from the first bottles of Karma we sold,” impassions Harrison.
“They have become role models, inspiring younger girls in the community to pursue an education, and the numbers are rising.”
The foundation has also supported 80 female entrepreneurs and traders with loans and training, enabling their businesses to grow and deliver goods to remote communities.
This allows people to transition from trading on small stalls outside their homes to providing commodities such as salt and spices and goods like shoes, solar torches, and clothing, amongst other items.
“Additionally, the Karma Foundation provides a healthcare insurance scheme for all, enabling individuals with serious illnesses to afford treatment and contribute back to the fund,” Harrison expands.
It has also assisted farmers in reconstructing their farms using sustainable and forest-friendly processes after a decade-long war in which the villagers sought refuge in the forest and abandoned their agriculture.
FOOD & BEVERAGE OUTLOOK: WHAT INSPIRES THE KARMA TEAM TO CREATE SUCH DISTINCTIVE PACKAGING DESIGNS, AND HOW SUSTAINABLE ARE THEY?
Jonny Harrison, CEO: “Ultimately, they are incredibly motivated by our core purpose and the opportunity to make a positive impact through the drinks we craft. To bring this mission to life, we decided to use our packaging to communicate with consumers about how their purchases support our Fairtrade growers and the communities in Sierra Leone. On the back of every can or bottle, there’s an impact message about our foundation along with a QR code for more information.
“Beyond that, we aspire to be a bold and playful brand, having fun whilst staying true to our purpose. There’s a huge amount of love amongst our consumers for our Karma-verse characters that feature on products such as Lemony Lemonade and Gingerella Ginger Ale.
“Moreover, ‘Better for the Planet’ is one of our core pillars. We have never served our drinks in plastic bottles, and we never will; instead, we use cans and glass bottles for our products as they are a more sustainable option and fully recyclable.”
KARMA’S CRUCIAL CONNECTION
The company has a meaningful friendship in Africa with Chief Kadie, the democratically elected leader of Boma village in Sierra Leone, and her late husband, Chief Hindowa, who were pioneers and leading champions of the Karma Foundation.
“She encouraged communities to collaborate with us and commit to the programmes and criteria, including sustainable agriculture, direct contributions, and ongoing support of women and girls,” urges Harrison.
Chief Kadie has been a steadfast advocate for educational support, particularly for girls, with illiteracy rates reaching approximately 60 percent in the communities of Boma.
“She runs the village with a team of leaders and is very clear on her objectives for working with us,” he enthuses.
“We have supported some communities in developing seed banks to maintain local varieties and prevent exploitative prices of non-indigenous forest varieties. The foundation is also collaborating with the community to develop a restoration programme.”
Furthermore, Karma and One Tribe, a climate action platform that helps fund nature-based solutions, are working together to protect the rainforest.
One Tribe connects Karma directly to rainforest protection charities through its platform, allowing every sale to make a positive environmental impact on the Indigenous tribes and biodiversity that inhabit the rainforest.
This also enables funding for on-the-ground projects to save and continually protect the land.
“Every purchase made via our website in the UK automatically saves trees in the rainforest, combatting the climate crisis by reducing carbon dioxide (CO2) levels in the atmosphere, thus improving the carbon footprint associated with each sale,” Harrison concludes.
AN ENDURING COMPETITIVE EDGE
Warrior’s® nutritional solutions and products hold an advantageous position in the sports supplements sector. Founder and Managing Director, Kieran Fisher, shares the brand’s formula for success and its global goals
Writer: Rachel Carr
Sports play an integral and vital role in people’s lives, whether it’s for health benefits, body sculpting, or competing.
As such, the concept of enhancing athletic performance through diet and supplements dates back to the early 20th century.
The fitness boom of the 1980s popularised whey protein, whilst the following decade marked a significant growth in the sports supplements industry with a broader variety of products becoming available.
As advanced scientific research and regulatory safety standards have
validated their efficacy, this progress has driven continued innovation, resulting in a more diverse range of supplements tailored to different athletic needs, from endurance training to strength building.
Today, there is more choice than ever, as companies fill supermarkets, pharmacies, and health stores with their products.
Yet, with an understanding of how nutrition can optimise sporting performance and overall well-being, one brand stands out – Warrior® .
Established in 2017, Warrior® is one of the world’s most recognisable
sports nutrition brands with its affordable, high-quality protein bars and health supplements designed to improve athletic performance and enhance the focus of those who consume them.
“We have experienced rapid growth, which led us to expand our product line to include over 100 offerings, including protein powders, bars, drinks, and supplements, most of which are manufactured at our UK headquarters and distributed to over 32 countries,” introduces Kieran Fisher, Founder and Managing Director of Warrior®.
“Our great tasting Warrior® CRUNCH and Raw Bars are made with high-quality ingredients whilst maintaining an affordable price point for our customers. They are sold in major supermarkets and are now the fastest-selling protein bars in the UK,” he continues.
FIRST PLACE PRODUCTS
By combining an award-winning formula of quality and affordability, Warrior® distinguishes itself from the competition.
“The protein bar category is predominantly price-driven and, whereas most premium brands have struggled as a result, we’ve benefitted from this trend by offering affordable, high-quality products.
“Today’s consumers are more cost-conscious than ever, and value has become their top priority. They are reluctant to spend extra on premium brands when they can find alternatives that are equal or better in quality but lower in price,” Fisher emphasises.
This shift has empowered consumers to seek out the type of products that Warrior® has to offer without compromising on quality.
The company’s subsequent success is reflected in the high rates of sales achieved across its portfolio, aiming to drive value growth for consumers.
“OUR WARRIOR® CREATINE MONOHYDRATE POWDER IS NOW THE NUMBER ONE SELLING CREATINE NUTRITIONAL SUPPLEMENT ON AMAZON”
–
KIERAN FISHER, FOUNDER AND MANAGING DIRECTOR, WARRIOR®
Moreover, the Warrior® brand exists to empower individuals to live their strongest and most courageous lives.
“It serves as a symbol for those who refuse to settle for mediocrity, instead striving for greatness in everything they do. Our brand is about helping people succeed in becoming their best selves,” he prides.
THE POWER OF PREMIUM PROTEIN
Warrior® understands the importance of producing high-quality, innovative products in an increasingly crowded international marketplace, with data supporting that new product development is fundamental for driving sales.
“We are witnessing substantial
growth in the demand for creatine as a supplement, with an uptick in sales by 18 percent. Our Warrior® Creatine Monohydrate Powder is now the number one selling creatine nutritional supplement on Amazon,” shares Fisher.
company’s award-winning CRUNCH Bars with a powerful boost of the coveted creatine ingredient.
“In response to this emerging trend, our product innovation team has created the unique Warrior® Creatine Protein Bar. It is the first of its kind on the market, offering a highprotein, low-fibre, low-sugar snack, which also provides a daily intake of creatine.”
The Warrior® Creatine Protein Bar merges the very best of the
It is packed with all the essential nutrients that cater to the increasing demand of consumers for multifunctional products that deliver many health benefits.
Recently, the variety of products available in the sports supplements sector has undergone a substantial transformation, reflecting new trends and consumer preferences.
“Many consumers were initially introduced to the nutrition category through healthier snacks and protein bars. Now, they are more aware of the benefits offered by our other products and are buying into whey, pre-workouts, and creatine,” explains Fisher.
The average price of these items is significantly higher, which contributes to an overall increase in the value of the entire category.
“At Warrior®, we recognise this and ensure our focus is consistent across the entire sports nutrition category and on innovative product development, rather than just concentrating on specific segments,” he notes.
WINNING GLOBAL GOALS
Ambitious plans and cuttingedge product development and creation have played a crucial role in Warrior’s® growth as it meets market demands whilst setting new industry standards.
THE BENEFITS OF WARRIOR’S® CREATINE PRODUCTS
Warrior® offers a range of premium creatine products designed to enhance both health and athletic performance. Creatine is a powerful compound that fuels energy production in muscles, leading to increased strength and improved focus, making it an essential supplement for high-intensity training sessions.
For over 20 years, creatine has been extensively researched and proven to work in countless studies.
• Made with the purest creatine available.
• Micronised for easier mixing, uptake, and consumption.
• Unflavoured to add to pre- or intra-workouts for a boost.
• No fillers or additives.
“OUR BRAND IS ABOUT HELPING PEOPLE SUCCEED IN BECOMING THEIR BEST SELVES”
– KIERAN FISHER, FOUNDER AND MANAGING DIRECTOR, WARRIOR®
“In 2024, our products launched in new territories, including Tunisia, El Salvador, Malta, and Singapore, to name a few. We also secured additional retail partnerships, expanding our reach to more consumers around the world, with notable partnerships including 7-Eleven in Singapore and Lulu hypermarkets in Dubai,” Fisher enthuses.
The company has identified several key priorities, objectives, and targets for the coming year and beyond, with a strategic approach aiming to drive more growth and diversify the brand’s territories.
“Our vision is to grow into a £500
million business within the next five years, and a particular goal of mine is to enter the US market. To achieve this objective, we are launching into the e-commerce space across EU countries and actively targeting US retailers.”
By leveraging an increasing interest in fitness amongst all demographics, along with the rise in health trends and influence of social media fitness instructors highlighting the advantages of supplementation, significant opportunities will present themselves for the likes of Warrior® to further expand into international markets.
“We are also eagerly pursuing
expansion into China, Malaysia, Indonesia, and South Africa over the next 12 months. However, the largest market opportunity for sports nutrition products is in the US, valued at USD$13.6 billion.
“We are confident that the Warrior® brand, with its strong global customer base and universal appeal, will translate well to a US audience,” Fisher confidently concludes.
Thus, Warrior® is poised for sustained growth and increased global success, with the company’s innovative spirit and responsiveness to consumer needs crucial in shaping its future in the sports supplements industry.
SPREADING ITS WINGS ACROSS CANADA WITH JPK CAPITAL
Offering the ultimate consumer experience, Wingstop’s reputation for innovation and iconic flavors precedes it. Matt Jenkyns, COO at Wingstop Canada, provides us with an insight into the company’s expansion across the region
Writer: Lily Sawyer
As the worldwide food and beverage industry becomes increasingly focused on experiential products and services, Wingstop Canada has emerged as a market leader capitalizing on this evolution.
Providing an augmented in-store experience that exceeds industry expectations, Wingstop’s restaurants in the country boast a unique atmosphere, innovative menu offerings, and progressive, contemporary designs.
“We currently have 12 locations in Ontario and expect to continue our momentum in 2025. We have committed to a minimum of 100 restaurants across Canada and have been thrilled by the response from Canadians to our iconic flavors,” introduces Matt Jenkyns, COO at Wingstop Canada.
Known globally for its hand saucedand-tossed wings, hand-cut seasoned fries, and famous ranch dressing, Wingstop’s menu comprises 12 core flavors that vary in intensity and spiciness.
Serving both classic and boneless wings, alongside crispy chicken tenders, the company’s product offering in Canada is diverse.
“Our commitment to excellence also drives our social media-first and events-based marketing initiatives,” Jenkyns adds.
As a regular host of underground comedy nights, local art exhibitions, and live DJ sets at its venues, Wingstop Canada ensures that such events are communicated via social
media in a format that resonates with its young audience.
Those that frequent the company’s restaurants have made it abundantly clear that there is a huge appetite and craving for the Wingstop flavor experience in the country, garnering particular attention from an emerging Gen Z market.
CRAVEABLE EXPERIENCES
Based on Gen Z’s inclination toward unique experiences, authenticity, and community – among other things
ICONIC FLAVORS
– Wingstop Canada has designed its restaurants to be inviting, vibrant, and exciting, bringing the swagger and cool factor that the brand is globally known for.
This includes industrial aesthetic features such as exposed brick walls and concrete floors that feel raw and authentic, as well as large communal tables that encourage social engagement.
There are 12 flavors available on Wingstop Canada’s classic wings, boneless wings, and crispy tenders:
• Honey garlic – A Wingstop Canada twist on popular local flavors.
• Spicy Korean Q – Where ginger, garlic, honey, and siracha collide.
• Louisiana rub – A crisp, dry rub mixing garlic, herbs, and spices.
• Mild – Classic buffalo flavors without the heat.
• Garlic parmesan – Buttery parmesan and delicious garlic that satisfies the palate.
• Hawaiian – Fruity, sweet, and tangy citrus combined with savory Asian flavors.
“WATCH AS WE REALLY ‘SPREAD OUR WINGS’ ACROSS THE COUNTRY OVER THE COMING YEARS”
– MATT JENKYNS, COO, WINGSTOP CANADA
“That said, we are still extremely approachable as a brand and have attracted all audiences,” Jenkyns points out.
Meanwhile, Wingstop Canada’s recent growth can be largely attributed to its high percentage of digital transactions – a channel that is predominantly driven by a young audience.
Alongside the company’s uniquely Gen Z marketing, its bold, distinctive flavors differentiate it from the competition.
“Wingstop Canada is in a category of one – no one does it like we do. Our flavors stand out in a sea of simply plain or spicy chicken options,” he prides.
Customers can choose from the company’s iconic lemon pepper, original hot, and mango habanero
flavors, or local favorite, honey garlic, to name a few.
Moreover, quality is king at Wingstop Canada, whose ranch and bleu cheese dips are made in-house each morning and wings are cooked to order.
“The craveable menu and experience at our restaurants have carved out a special place for Wingstop Canada in today’s society – not just participating in cultural happenings, but driving them.”
A RECIPE FOR SUCCESS
From a marketing perspective, Wingstop Canada’s focus is centered around bringing people and communities together, empowering them, and providing platforms to showcase what they can do.
In 2024, the company therefore
significantly contributed to the arts, music, and sports spaces.
“For example, during our Pride Month campaign, we collaborated with four small business owners from the LGBTQ+ community, giving them an opportunity to share their stories and showcase their businesses,” Jenkyns informs us.
Wingstop Canada featured business owner interviews on in-restaurant screens with QR codes, directing guests to their social media platforms to increase visibility and support.
Another highlight has been Wingstop Canada’s 3-on-3 basketball tournament in partnership with the Canadian National Exhibition (CNE) Foundation and the Ontario Basketball Association (OBA).
“This was our third year running this activation, where we dedicated time and resources to bring kids from across Ontario and Toronto together through regional tournaments,” he explains.
The finals, held this year at the OVO Athletic Center in Toronto,
PARTNERSHIP WITH JPK CAPITAL
Wingstop Canada’s roaring success can be largely attributed to its exceptional partnership with its parent company, JPK Capital, a single-family office motivated by sustainable change, technological innovation, and a long-term vision.
JPK Capital partners with consumer businesses to provide long-term capital, strategic direction, and technology expertise essential for scaling operations and achieving transformative growth.
Since opening the first Wingstop Canada outlet in 2022, JPK Capital has grown the brand to 12 locations in Ontario, with 100 planned across Canada by 2031.
were a two-day event during which Wingstop Canada provided a food truck and created an amazing experience for those involved.
“It was very important to us from the outset of this project to find ways to sink roots into the community, both locally in Toronto and nationally across Canada,” Jenkyns reflects.
As well as gaining brand exposure, the tournament presented the opportunity for further collaboration.
Thus, what started as a one-off sponsorship quickly became a deep-rooted partnership between Wingstop Canada and OBA.
“This initiative reflects our commitment to social responsibility as well as supporting and investing in today’s youth through sport, which will not only have a positive impact on young lives but also build brand loyalty for years to come.”
MARINATING A BRIGHT FUTURE
On a mission to serve the world flavor,
“WINGSTOP CANADA IS IN A CATEGORY OF ONE – NO ONE DOES IT LIKE WE DO”
– MATT JENKYNS, COO, WINGSTOP CANADA
Wingstop Canada’s customers, or ‘fans’, are at the center of everything it does.
The company’s simple, streamlined menu reflects how every decision it makes is for the betterment of fans’ flavor experience –without overcomplicating staff responsibilities.
“The simplicity and quality of our menu, combined with delivering great value, are what set us apart and allowsus to lead in this space,” Jenkyns prides.
In 2025, Wingstop Canada plans to invest heavily in its people and culture while delivering exciting new changes to its back-of-house layout and equipment, targeted specifically at improving crew member satisfaction.
“Instead of using artificial intelligence (AI) and technology to replace our crew members, we are using it to make their jobs easier, freeing up bandwidth to focus on delivering the best possible guest experience,” he reveals.
Meanwhile, in the absence of alcohol, Wingstop Canada’s primary focus is on delivering quality and
value through flavor to appeal to young audiences and families alike.
Elsewhere, strong demand for food delivery, supplemented by a bestin-class digital ordering experience, allows fans to navigate the menu easily.
In 2025 and beyond, Wingstop Canada plans to continue to develop the brand and open new restaurants across the country, finding new ways to improve the flavor experience.
“We will continue to push the boundaries of the industry with greatlooking restaurants that are authentic and innovative.
“Watch as we really ‘spread our wings’ across the country over the coming years,” Jenkyns passionately concludes.
Demand for superfoods and gourmet plant-based ingredients is on the rise, with people across the globe becoming more aware of not only the healthy nutrients their food contains but also the sustainable benefits of their choices on the planet.
One such product that is rightfully becoming accredited as
a game-changer in the food and beverage industry is the humble mushroom.
Although seemingly ordinary, mushrooms are vital to the natural environment and act as an unprecedented stimulant of human health, boasting a plethora of nutrients, antioxidants, vitamins, minerals, and more, all packed into an unusual shape.
Urban Farm-It, a pioneering business dedicated to alternative agriculture, makes mushroom cultivation and mycology exploration accessible to all, regardless of location or background.
“Our belief is that sustainable food production can transform not just diets but entire ecosystems. We aim
MYCELIUM MAGIC
Proudly introducing people to the wonderful and alternative world of urban farming, Urban Farm-It makes mushroom growing simple. We speak to Elliot Webb, CEO and Founder, about the company’s mission to make eco-friendly, highquality produce more accessible
Writer: Lauren Kania
to make sustainable, self-sufficient living accessible to everyone, from a business to someone living in an urban flat,” introduces Elliot Webb, CEO and Founder of Urban Farm-It.
With a strong focus on sustainable, self-sufficient food production, the company’s flagship product is its Grow Your Own Mushroom kits, which empower people to cultivate their
own fungi at home.
Urban Farm-It aims to encourage and inspire a positive shift towards sustainable food production and consumption by introducing people to the wonderful and alternative world of urban farming through accessible education and top-quality resources.
“By offering educational materials, user-friendly products, and expert
guidance, we enable people and businesses to grow their own produce and food with minimal impact on the environment,” expands Webb.
“The emphasis is on creating a circular system where waste becomes a resource, which aligns with the principles of permaculture and regenerative agriculture.”
“OUR BELIEF IS THAT SUSTAINABLE FOOD PRODUCTION CAN TRANSFORM NOT JUST DIETS BUT ENTIRE ECOSYSTEMS. WE AIM TO MAKE SUSTAINABLE, SELF-SUFFICIENT LIVING ACCESSIBLE TO EVERYONE, FROM A BUSINESS TO SOMEONE LIVING IN AN URBAN FLAT”
– ELLIOT WEBB, CEO AND FOUNDER, URBAN FARM-IT
MUSHROOM GROWING MADE SIMPLE
Webb’s plunge into the world of fungi began as a result of the COVID19 pandemic and subsequent lockdowns.
Having previously worked in the fisheries industry, he recognised this unique opportunity for change and pivoted towards a long-held passion – mushroom foraging.
“My vision was to contribute to food security and sovereignty in the UK, and the business is growing to be able to significantly support this, which I am really proud of,” he excites.
It has been a challenging yet deeply rewarding transition for Webb, who intends to continue the success of Urban Farm-It and lead the global movement to a more
sustainable and self-sufficient society through the positive disruption of the current food production culture.
Specifically, the company offers the aptly named Lion’s Mane mushrooms as a premium product.
“Lion’s Mane mushrooms are extraordinary, both in terms of their culinary and health benefits. With their delicate, seafood-like flavour and unique texture that is quite
meaty when cooked properly, they’re a hit with gourmet chefs,” insights Webb.
From a wellness perspective, the mushrooms are recognised for their potential to support cognitive function and the regeneration of neutrons as a result of bioactive compounds such as hericenones and erinacines.
Urban Farm-It’s focus on Lion’s Mane mushrooms aligns with the growing interest in functional foods and wellness products. Additionally, it fits perfectly with the company’s mission to inspire sustainable, high-value food production.
“They’re a premium product that’s as good for people as it is for the planet,” dictates Webb.
Available directly from the company’s website, these powerful mushrooms provide businesses and individuals with a one-of-a-kind product
that meets consumers’ increasing demand for healthy, exceptional, and sustainable ingredients.
A BLOOMING SUCCESS
Beyond the various mushroomrelated products Urban Farm-It offers, the company also provides consultancy services in mushroom cultivation, hydroponics, aquaponics, and permaculture.
Its client base is incredibly diverse, ranging from hobbyists and home growers to restaurants, schools, and small-scale commercial producers across the UK and beyond.
“The consultancy side of our business is dedicated to sharing expertise to help other businesses design and implement sustainable systems,” details Webb.
“We focus on transformative, soilless farming technologies, helping clients customise systems to suit their
URBAN FARM-IT MUSHROOM PRODUCE
• 60+ mushroom species in stock
• Grow Your Own Mushroom kits
• Mushroom liquid cultures
• Mushroom fruiting blocks
• Wholesale mushroom spawns
• Mushroom substrates and mediums
• Growing bags and containers
• Growing supplies and equipment
• Mushroom-related gifts
specific spaces and goals. We aim to equip people with the knowledge and tools to create self-sustaining systems.”
The company specialises in designing regenerative systems that mimic natural ecosystems and assisting clients in applying these principles to anything from restaurants, disused car parks, and office spaces to gardens, farms, or other urban environments.
With an extensive and comprehensive network of consultants that spans a wide range of specialities, the company can provide support to every aspect of a project.
Equally, boasting over 25 years of combined experience in cultivation, the passionate team of experts remain at the forefront of the latest innovations and techniques, ensuring clients benefit from the most effective and efficient solutions.
“SUSTAINABLE AGRICULTURE IS THE FUTURE OF FOOD. WITH FARMING RESOURCES DEPLETING, WE MUST SHIFT TOWARDS SYSTEMS THAT ARE REGENERATIVE AND RESOURCE-EFFICIENT”
– ELLIOT WEBB, CEO AND FOUNDER, URBAN FARM-IT
As Urban Farm-It continues to expand its consultancy offerings, it is actively collaborating with a highprofile garden designer in an effort to
create a special project for this year’s Chelsea Flower Show.
“It is an exciting time for everyone in the business at the moment, and
we are blessed to be able to follow our passions,” prides Webb.
MAKING SUSTAINABLE AGRICULTURE ACCESSIBLE
As Urban Farm-It continues to look towards a future where sustainable food is readily accessible to all, the company is securing retailers to stock its fresh Lion’s Mane mushrooms and Grow Your Own Mushroom kits.
Equally, it is looking to expand the consultancy side of the business and collaborate with more companies to
help them reach their sustainability goals, having recently partnered with Blenheim Palace to support its inspirational goal of becoming carbon negative by 2027.
“We would love to show businesses how they can invest in creating really meaningful, sustainable food and composting ecosystems that transform their own environments first before contributing to the wider community as well,” insights Webb.
Sustainable farming and food are undeniably increasing in popularity
FOOD
& BEVERAGE OUTLOOK: HOW DO YOU PLAN TO EXPAND YOUR PRODUCTS AND OFFERINGS INTO PHYSICAL RETAIL SHOPS?
Elliot Webb, CEO and Founder: “We would love to encourage retailers to think about how they can excite and inspire shopping with gifts like our
“Most people are unaware that the concept even exists, so when they see them in shops, it’s a very satisfying discovery and a perfect gift.
“They are also a great marketing opportunity for brick-and-mortar retailers where so often lose out to e-commerce for traditional products that are less imaginative.”
as people are recognising the importance of food that is not only good for them but also the environment.
Lion’s Mane mushrooms, and mushrooms in general, will play a crucial role in this transition as they are nutrient-dense, require minimal resources to grow, and fit perfectly into circular economy models.
Most importantly, they open up exciting possibilities in the world of functional foods and wellness.
“Sustainable agriculture is the
future of food. With farming resources depleting, we must shift towards systems that are regenerative and resource-efficient,” concludes Webb.
hello@urban-farm-it.com
www.urban-farm-it.com
Grow Your Own Mushroom kits.
AUSTRALIAN COLD CHAIN SPOTLIGHT
Essential for preserving integrity from point of origin to consumption, the cold chain plays a crucial role in maintaining the quality, safety, and freshness of perishable products throughout Australia
Writer: Jack Salter | Project Manager: Deane Anderton
The Australian cold chain is integral to ensuring that perishable goods are delivered in optimal condition to consumers, fulfilling demands for quality and safety while supporting economic and public health objectives.
A complex system that requires ongoing innovation, strict regulatory compliance, and effective management to
adapt to the challenges of a global market, the cold chain provides controlled temperature environments necessary for preserving these products.
By maintaining specific temperatures, the cold chain ensures that food items such as meat, dairy, fruits, and vegetables remain fresh, retaining their nutritional value and safety until they reach the consumer.
Effective cold chain management also significantly reduces the likelihood of spoilage by inhibiting the growth of pathogenic microbes and slowing the enzymatic breakdown of food products.
This not only helps in reducing food waste, but also ensures economic efficiency by minimising the loss of valuable goods.
By extending the life of perishable products, the cold chain enables producers to reach markets that may have previously been inaccessible due to distance or transit times, opening up new opportunities for growth and expansion for Australian businesses both domestically and internationally.
Products that are well-preserved and maintained through effective cold chain management also often command a higher market value, meaning consumers and businesses are willing to pay a premium for goods that guarantee freshness and safety.
Consistent and reliable cold chain management likewise leads to higher consumer satisfaction, as it ensures products maintain their desired state and quality from the
point of production to the point of sale.
To prevent foodborne illnesses, meanwhile, it is crucial that proper cold chain practices are maintained as many perishable foods can harbour bacteria and other pathogens if they are not stored and transported at correct temperatures.
The Australian cold chain helps to mitigate such risks, contributing to public health and safety in the country.
It equally ensures compliance with strict regulatory standards regarding the transportation and storage of perishable items, particularly food and pharmaceuticals, which are designed to protect consumers and ensure businesses operate within legal requirements.
To futureproof its critical role, the cold chain in Australia is continually evolving with technological advancements such as real-time temperature monitoring, Internet of Things (IoT)-based logistics, and improved refrigeration equipment.
These technologies further enhance the efficiency and reliability of the cold chain, reducing energy consumption and improving environmental sustainability.
REFRIGERATED WAREHOUSE AND TRANSPORT ASSOCIATION OF AUSTRALIA INTERVIEW:
Marianne Kintzel, Executive Officer, outlines the vital role of the Refrigerated Warehouse and Transport Association of Australia (RWTA) amid the latest industry developments, such as setpoint temperature changes and booming demand for cold storage facilities
Our purpose is to strengthen and invigorate the Australian cold chain by providing insightful and ethical leadership for our members.
FB: What is your current take on the Australian cold chain? Is it particularly exciting or challenging to work in?
MK: It is a dynamic and exciting industry to be involved in, but not without its challenges. Where there are people, there needs to be effective cold chain processes in place.
Food & Beverage Outlook (FB): Firstly, please could you introduce us to RWTA and explain your purpose?
Marianne Kintzel, Executive Officer (MK): RWTA represents the industry sectors involved in the Australian cold chain and looks to meet the increasing demands of Australia through the provision of temperature-controlled warehousing, refrigerated transport, and related essential services.
The cost of energy is forever increasing, sustainability processes need to be implemented, and a skilled labour force requires attention. For instance, Australia is tens of thousands short of skilled truck drivers, and with an average age of 58, it is set to get worse rather than better.
Throughout the COVID-19 pandemic years, the cold chain continued to ensure there was fresh and available food for all. During this time, there was considerable consolidation in the industry to create additional disruption to our sector.
Insurance costs are skyrocketing, so we are investigating
a Discretionary Mutual Fund (DMF) on behalf of the cold chain in Australia and New Zealand (ANZ). RWTA is working to explore if a DMF can reduce property insurance premiums for the cold chain in ANZ.
If adopted, will help to mitigate the problem of increasing premiums for Industrial Special Risk (ISR) policies, which provide cover for physical loss or damage to property and the financial losses incurred.
The cold chain in Australia has its own unique issues but continues to grow and develop, with automation and safety processes a constant focus.
FB: In what ways does RWTA represent both the warehousing and transport sectors involved in the Australian cold chain?
MK: RWTA plays a vital role in representing both the warehousing and transport sectors that are integral to the Australian cold chain.
• Advocacy and policy influence – RWTA acts as a powerful advocate for the interests of the cold storage and transport industries at various levels of government and industry. It engages in lobbying efforts to influence policy decisions that impact the cold chain sector, aiming to shape regulations that support the industry’s growth and operational efficiency.
• Standards and best practices – We promote high standards and best practices within the cold chain industry. It helps develop and disseminate guidelines and protocols that ensure safety, efficiency, and compliance across both the warehousing and transport segments. These standards are crucial for maintaining product integrity and consumer safety.
• Education and training – RWTA provides educational programmes and training resources to enhance the
professional skills of those working within the cold storage and transport sectors. This includes workshops, seminars, and courses on the latest technologies, regulatory requirements, and operational best practices in cold chain management.
• Industry networking and events – The association holds an annual conference, multiple networking events, and a golf day in most states annually that bring together professionals from both the warehousing and transport sectors and provide opportunities to network and do business. These events facilitate knowledge sharing, networking, and collaboration among members, offering opportunities for business development and industry advancement. We’re very excited to be offering access to over 15 functions in 2025, including our annual RWTA Conference, which next year is being held at The Langham, Gold Coast.
• Information dissemination – RWTA plays a key role in gathering and distributing information relevant to the cold chain industry, including market trends, technologies, regulatory changes, and research findings. This information is crucial for businesses to stay competitive and compliant.
• Representation and membership services – RWTA represents a wide range of members, from small operators to large corporations within the cold storage and transport sectors. It offers various membership benefits, including access to industry insights, advocacy on behalf of members, and discounts for services and products.
• Crisis management and support – We provide support and guidance to members during crises that affect the cold chain, such as natural disasters, economic downturns, or regulatory changes. The association
RWTA Conference 2024
RWTA Conference 2024
helps coordinate response efforts and communicates with governmental bodies to mitigate impacts on the industry.
• Public relations and awareness – By promoting the critical role of the cold chain in food safety and public health, RWTA helps to raise awareness amongst the public and stakeholders about the importance of refrigerated warehousing and transport. This enhances the sector’s profile and underscores its importance in the global supply chain.
• Innovation and technology adoption – RWTA encourages innovation and the adoption of new technologies to improve the efficiency and sustainability of the cold chain. It supports initiatives and partnerships that explore innovative solutions, such as automated systems, advanced refrigeration technologies, and energy-efficient practices.
Through these activities, RWTA ensures that the warehousing and transport sectors of the Australian cold chain are well supported, professionally managed, and adequately represented, enabling them to effectively meet the demands of a dynamic global market whilst maintaining the highest standards of quality and safety.
FB: Can you tell us more about the change in cold chain set-point temperature from -18°C to -15°C and how this is impacting energy efficiency?
MK: The move to -15°C is a global campaign to change the standard temperature for frozen food from -18°C to -15°C. The campaign aims to reduce greenhouse gas emissions, lower supply chain costs, and secure global food resources. The campaign was launched in 2023 and found that the change in temperature would:
• Save 17.7 million metric tonnes of carbon dioxide (CO2) per year.
• Create energy savings of around 25 terawatt hours (TWh).
• Cut costs in the supply chain by at least five percent and in some areas by up to 12 percent.
FB: What about the development of cold storage facilities and infrastructure across Australia?
MK: There is a booming demand and record rents for Australia’s cold storage facilities. Australia’s cold storage capacity per person is lagging behind the Netherlands, Canada, the UK, and the US, with at least 400,000 square metres (sqm) of new temperature-controlled space required by 2028.
“RWTA PLAYS A VITAL ROLE IN REPRESENTING BOTH THE WAREHOUSING AND TRANSPORT SECTORS THAT ARE INTEGRAL TO THE AUSTRALIAN COLD CHAIN”
– MARIANNE KINTZEL, EXECUTIVE OFFICER, REFRIGERATED WAREHOUSE AND TRANSPORT ASSOCIATION OF AUSTRALIA
Australia currently has 0.4 cubic metres (cbm) of refrigerated warehouse capacity per urban resident, behind the US at 0.6 cbm and the Netherlands at 0.9 cbm.
To reach US levels would require approximately an additional 400,000 sqm of new warehouse space to be developed in Australia, stretching up to 1.3 million sqm to be in line with the Netherlands.
FB: What was the theme, focus, and aim of the 82nd RWTA Conference that took place in August?
MK: The theme of this year’s RWTA Conference was ‘On Thin Ice, Navigating Australia’s Cold Chain Viability’.
As we confront challenges such as geopolitical unrest, food insecurity and food wastage, environmental changes, regulatory updates, and technological innovations, this theme emphasised the importance of maintaining a robust, strong, and sustainable cold chain operations in our country.
Our aim is to foster dialogue amongst industry leaders, policymakers, and stakeholders to share insights and best
practices. The conference will focus on strategies to ensure we bolster overall supply chain sustainability.
We invited attendees to join us in identifying and addressing the key challenges facing our industry, with a focus on collaborative solutions and innovative approaches.
Together, we can strengthen Australia’s cold chain and ensure its long-term viability.
FB: How successful was the conference in strengthening the Australian cold chain and ensuring its long-term viability?
MK: There were multiple speakers, panels, and tech talks to debate what solutions we can integrate into companies to make the year ahead a success.
These include diversity and inclusion, energy consumption, sustainability, usage of land and space to extend the industry, changing the standard temperature for frozen food to -15°C to save on costs without risking quality and confidence in food quality, maximising labour where there are shortages, and much more!
“WE AIM TO STRENGTHEN THE AUSTRALIAN COLD CHAIN INDUSTRY, ENSURING IT REMAINS ROBUST, COMPLIANT, AND COMPETITIVE IN A RAPIDLY EVOLVING GLOBAL MARKET”
FB: Finally, what are RWTA’s key priorities in order to continue representing the warehousing and transport sectors involved in the Australian cold chain?
MK: RWTA focuses on several key priorities to effectively represent and support the warehousing and transport sectors within the Australian cold chain. These are designed to address the challenges and opportunities in the industry, ensuring sustainability, compliance, and growth. RWTA’s key priorities involve:
• ADVOCACY AND LEGISLATIVE INFLUENCE
Regulatory advocacy – RWTA actively engages with government bodies to influence policies and regulations that affect the cold chain industry. This includes lobbying for favourable legislative changes and ensuring that the industry’s needs are considered in policymaking.
~ Compliance support – Providing members with guidance and resources to navigate complex
AND TRANSPORT
regulatory landscapes, helping ensure that they remain compliant with current laws and regulations.
• INDUSTRY STANDARDS AND BEST PRACTICES
~ Promoting best practices – RWTA is dedicated to promoting and developing industry standards that ensure safety, efficiency, and sustainability in cold chain operations.
Quality assurance – Encouraging adherence to highquality standards helps maintain product integrity and consumer safety, which are critical for the reputation and reliability of the cold chain industry.
• EDUCATION AND TRAINING
Professional development – Providing ongoing education and training opportunities for industry professionals to help them stay updated with the latest technologies, practices, and regulatory changes.
~ Workforce development – Initiatives to attract, develop, and retain skilled professionals in the cold chain industry, addressing potential skill shortages, and enhancing the workforce capability.
• TECHNOLOGICAL INNOVATION
~ Adoption of new technologies – Supporting the adoption of innovative technologies that improve the efficiency and sustainability of cold chain operations, such as IoT, artificial intelligence (AI), and automation.
R&D – Encouraging research into new methods and technologies that can solve existing challenges in the cold chain sector.
• SUSTAINABILITY AND ENVIRONMENTAL RESPONSIBILITY
Sustainable practices – Promoting environmental sustainability in warehousing and transport operations, including energy efficiency, waste reduction, and the use of eco-friendly materials and processes.
~ Advocacy for green policies – Engaging with policymakers to support the development of green logistics policies that align with global sustainability goals.
• MEMBER SERVICES AND SUPPORT
Network and community building – Facilitating networking opportunities for members to share knowledge, collaborate on common challenges, and foster business relationships.
~ Member benefits – Offering a range of services tailored to the needs of the cold chain industry, such as legal advice, insurance options, and financial services.
• CRISIS MANAGEMENT AND INDUSTRY SUPPORT
~ Emergency response – Developing and coordinating response strategies for industry-wide crises, such as pandemics or natural disasters.
Advocacy for industry support – Working to secure government and financial support for the industry during challenging times.
• PUBLIC AWARENESS AND INDUSTRY IMAGE
~ Promoting industry value – Enhancing public and stakeholder awareness of the vital role that the cold chain plays in the food supply and health sectors.
Positive industry representation – Actively working to improve the public image of the warehousing and transport sectors through outreach and education.
By focusing on these priorities, we aim to strengthen the Australian cold chain industry, ensuring it remains robust, compliant, and competitive in a rapidly evolving global market.
Building for the Future: How Today’s Warehouse Solutions Deliver Enduring Value for Tomorrow’s
Somerville Road, Tottenham - cornerstone of Melbourne’s industrial landscape
ABOUT ALIRO GROUP
Aliro Group, established in 2017, is a leading property development, investment, and funds management firm, delivering enduring value across a diverse range of real estate projects. In just a few years, the Group has grown its assets under management to over A$3.31 billion (A$4.41 billion on completion of developments), a clear testament to its capacity to identify and deliver quality, strategic developments. The Group’s impressive track record spans core, core-plus, value-add, and opportunistic strategies, demonstrating their ability to meet the complex needs of large-scale tenants, particularly in the industrial sector.
As businesses strive to adapt to an increasingly complex supply chain environment, the need for intelligent, sustainable, and flexible warehouse spaces has become a pressing issue. While demand for industrial real estate in Melbourne has traditionally been driven by location and capacity, the evolution of business needs calls for a more nuanced approach. Warehousing today is about more than just size and location—it’s about creating spaces that are future-ready, adaptable to technological advancements, and aligned with Occupiers’ sustainability goals.
Jason Blake, Development Director of Victoria at Aliro Group, notes that the key to creating spaces for tomorrow’s supply chains is the ability to anticipate future demands. “What we’re seeing now is a shift towards more flexible, high-tech warehouses that can evolve as businesses grow. It’s not just about providing space; it’s about enabling businesses to adapt quickly to change, whether it’s new technology, changing customer expectations, or evolving as market demand shifts.”
Aliro’s Somerville Road development in Melbourne’s Inner-West Tottenham area stands as an example of how these new demands are shaping the future of logistics, blending strategic location, cutting-edge design, and forwardthinking features.
A NEW VISION FOR WAREHOUSE DESIGN
The industrial real estate sector faces challenges in meeting modern logistics needs while maintaining efficiency, affordability, resilience and environmental concerns. . Traditional warehouse designs, built to meet the needs of a more conventional supply chain model, often struggle to keep pace with the speed of technological and environmental, social and governance changes. Today’s warehouses need to incorporate flexibility, sustainability, and connectivity. These factors must be considered from the ground up.
“Somerville Road is an embodiment of this shift, featuring a range of innovative and sustainable design principles that not only improve operational efficiency but also position the development as a key player in the future of industrial spaces. From advanced logistics facilities to green technologies, Somerville Road is pushing the envelope in modern warehousing,” added Blake.
REDEFINING OPERATIONAL EFFICIENCY
One of the key priorities at Somerville Road was integrating sustainable solutions that meet the operational needs today and anticipate future demands. With features like solar PV systems, electric vehicle (EV) charging stations, and rainwater harvesting systems, the development not only supports current operational requirements but also positions tenants to be at the forefront of eco-conscious logistics practices.
Blake explains, “Sustainability isn’t just a buzzword—it’s an essential aspect of how we need to think about the long-term viability of any development. At Somerville Road, we’ve prioritised green technologies and energy-
ESG is a cornerstone of Aliro’s vision Aliro’s ESG Strategy is to build resilient assets, create places where people can connect and thrive, and operate the business in a responsible and ethical manner. Aliro Group’s core plus industrial vehicle, AGIV (Aliro Group Industrial Vehicle) recently received a Sector Leadership prize and been ranked #1 in its peer group by the Global Real Estate Sustainability Benchmark (GRESB) for 2024. This achievement solidifies AGIV’s position as a leader in sustainable industrial real estate and reflects Aliro’s commitment to embedding ESG excellence in everything they do.
efficient solutions that help reduce environmental impact while improving the bottom line for businesses.”
This integration of eco-friendly features is not just about meeting the growing demand for environmentally responsible real estate but also about making these properties attractive to businesses that see sustainability as a key part of their long-term strategy.
STRATEGIC LOCATION MEETS FUTURE-READY LOGISTICS
Somerville Road’s location, strategically positioned within 10 kilometres from Melbourne’s Central Business District and a major transportation hub, the Port of Melbourne, highlights the growing importance of accessibility in industrial real estate development. The site also provides direct access to major thoroughfares such as the Princes Highway, West Gate Freeway, and Western Ring Road. This prime location makes it an ideal hub for logistics and distribution. In today’s fast-paced supply chains, proximity to key transportation links, infrastructure, and urban centres is crucial for ensuring smooth and efficient operations.
Beyond location, the design of Somerville Road caters to the evolving needs of logistics companies
Somerville Construction Video
Tomorrow’s Supply Chains
by incorporating scalable spaces that can adjust to a range of business activities - from last-mile delivery hubs to large-scale distribution centres. THE ROLE OF SUSTAINABILITY IN FUTURE WAREHOUSING
Aliro’s commitment to sustainability is evident in its leadership in ESG practices. The Somerville Road facility exemplifies the company’s dedication to reducing emissions, implementing solar energy systems, and integrating rainwater harvesting. These technologies are becoming essential to future-proof industrial real estate, which is increasingly expected to meet strict sustainability standards.
The importance of sustainable real estate development is growing as businesses face increasing pressure from consumers, regulators, and investors to meet environmental goals.
According to a recent industry report, industrial real estate that incorporates green building certifications and sustainability measures has seen higher occupancy rates and greater tenant retention. As companies seek to meet their own environmental targets, spaces like Somerville Road, with its eco-friendly design and operational capabilities, will become even more valuable.
SHAPING THE FUTURE OF INDUSTRIAL WAREHOUSING: A NEW ERA OF LOGISTICS
As the logistics sector evolves, businesses need spaces that meet both current and future demands. Sustainability, adaptability, and innovation are no longer optional, as illustrated by the Somerville Road development in Melbourne. By integrating green technologies, scalable designs, and future-proof features, this project sets the standard for the future of industrial warehousing.
Daniel Wise, Managing Director & Chief Executive Officer of Aliro Group added, “As we move into 2025, our commitment to Environmental, Social, and Governance (ESG) principles will continue to drive everything we do at Aliro Group. We understand that to create lasting value for our clients and partners, we must go beyond simply meeting market demand. It’s about building sustainable,
Somerville Road Development: Key Facts
Location: 10km from Melbourne’s CBD and 9km to the of Melbourne
of Warehouse 2: 51,230 sqm of Warehouse 3: 22,141 sqm
Clearance: 14.6m ridge height in Warehouse 2
Floor Load: 8-tonne post load floors
Solar Power: 500kW solar system in Warehouse 3
Storage Temperature Range: -25°C to 4°C (Warehouse 3)
Pallet Capacity (Warehouse 3): Up to 30,000 pallets
Truck Access: B-Double access with heavy-duty hardstand
Canopies: 34.5m wide super canopies on Warehouse 2
Aliro Group’s Track Record of high-profile developments
Aliro Group has made significant strides in Australia’s real estate sector. Its progress and development expertise can be seen via the completion of a series of high-profile projects.
MOCO Food Services Facility
As the trusted development partner of ISPT, Aliro recently completed a state-of-the-art facility for MOCO Food Services at the Barracks in Metroplex Estate, Wacol, Queensland. This 18,000 sqm facility, pre-leased for 15 years, features 19 loading docks, a 5,000 sqm freezer, a 2,300 sqm chiller, 4,000 sqm of ambient space, and specialised refrigerated meat processing areas, showcasing Aliro’s ability to deliver tailored solutions for clients.
Elevations at Greystanes
In New South Wales, Aliro celebrated the official opening of Elevations at Greystanes on September 20, 2024. This project has provided over 80,000 sqm of premium industrial space across multiple warehouses since 2021, featuring state-of-the-art facilities, an onsite café, a professional-grade basketball court, and a BBQ area. The development of Warehouse 7, the final warehouse in the estate, is currently underway and is set for completion in March 2025.
Ellison
Estate
Aliro’s commitment to excellence was further seen with the practical completion of Stage One at Ellison Estate in Geebung, Queensland. This stage encompasses 23,600 sqm across six tenancies within two prime industrial facilities. With tenants like JS Hayes and Applied Medical already secured, Aliro is well-positioned to forge strong partnerships with future tenants. Stage Two, slated for completion in December 2024, will introduce 12 high-exposure showroom units spanning 11,200 sqm.
Chobani Australia Facility
The Chobani Australia facility at 8-22 Quality Drive, Dandenong South, has garnered external attention by being shortlisted for the Best Business or Industrial Park at the 2024 Innovation & Excellence People’s Choice Award. In partnership with Qanstruct, Aliro transformed a former vehicle parts warehouse into Chobani’s national head office, featuring a fully refurbished 10,986 sqm storage warehouse and a newly constructed 9,500 sqm temperature-controlled facility.
TripleTwoNine Project
The TripleTwoNine project in Caringbah, NSW, underscores Aliro’s ability to refurbish and reposition existing properties. The 27,000sqm warehouse, originally built in the 1980s, was transformed into a prime grade industrial facility with sustainability upgrades, including a 300KW solar array and comprehensive EV charging provisions. This project achieved a 5 Star Green Star Design & As-Built rating and secured major tenants like Australia Post and Woolworths, showcasing Aliro’s commitment to delivering high-quality, sustainable real estate solutions.
adaptable developments like Somerville Road, which not only deliver operational efficiency but also ensure long-term, responsible growth.”
The shift in industrial real estate extends beyond Somerville Road. As digitalisation and environmental goals reshape the sector, businesses must invest in spaces that evolve with these changes. The Somerville Road
development exemplifies Aliro’s expertise in meeting the evolving demands for flexible, highquality industrial spaces.
To explore how Aliro Group can help your business find future-ready spaces or to learn more about our innovative projects, contact us today. Together, we can shape the logistics solutions of tomorrow.
Industrial & Logistics | For Lease
Warehouse 2, 427-451 Somerville Road, Tottenham
CBRE Asia Pacific, on behalf of Aliro, is excited to exclusively present for lease Warehouse 2, 427-451 Somerville Road, Tottenham. Available from Q2 2025.
Warehouse 2A
+ Total Building Area: 9,455sqm*
+ Warehouse Area: 9,015sqm*
+ Office Area: 440sqm*
+ 10,500* Pallet Capacity
Warehouse 2B
+ Total Building Area: 16,480sqm*
+ Warehouse Area: 15,940sqm*
+ Office Area: 540sqm*
+ 23,320* Pallet Capacity
Key Property Features Include:
+14.6m* high warehouse clearance
+34.5m* super canopies
+Multiple on-grade roller shutters and recessed docks
+8 tonne post load floors
Warehouse 2C
+ Total Building Area: 11,410sqm*
+ Warehouse Area: 10,870sqm*
+ Office Area: 540sqm*
+ 16,150* Pallet Capacity
Warehouse 2D
+ Total Building Area: 13,885sqm*
+ Warehouse Area: 13,345sqm*
+ Office Area: 540sqm*
+ 19,450* Pallet Capacity
+Targeting 5-star Green Star accreditation
+Significant solar array
+Heavy duty hardstand
+Flexibility to combine tenancies into larger sizes
&
CBRE Asia Pacific, on behalf of Aliro, is excited to exclusively present for lease Cold Store, 427-451 Somerville Road, Tottenham. Available from Q4 2025.
Key Property Features Include:
+Total Building Area: 22,040sqm*
+Warehouse Area: 21,295sqm*
+Office & Staff Amenities Area: 745sqm*
+Cold Store Area: 20,315sqm*
+Four (4) cold storage chambers (-25°C to 4°C), each averaging 3,800sqm*
+12.3m* high clearance warehouse/office facility
+Flexibility to accommodate single or dual users
+Designated separate entry and exit points for cars and trucks
+Targeting 5-star Green Star accreditation
+500kw solar array
+30,000* pallet capacity
+10m* cantilever awning for all-weather loading
+40m* hardstand and 22 recessed docks
Tom Hayes
Industrial & Logistics
Senior Director
+61 413 997 703
tom.hayes@cbre.com.au
Harry Kalaitzis Industrial & Logistics Senior Director
+61 409 994 419
harry.kalaitzis@cbre.com.au
Tom Murphy
& Logistics State Director
+61 434 414 901
tom.murphy@cbre.com.au
Exclusive, appetising content, delivered straight to your inbox
Adding to the success of its regional titles; Africa Outlook, EME Outlook, APAC Outlook, and North America Outlook, Outlook Publishing is proud to introduce a new platform dedicated to the food and beverage sector.
A multi-channel brand, Food & Beverage Outlook serves up all the positive global developments driven by companies across the food and beverage industry. Discover exclusive content presented through its website, social media channels and dispatches, delivered straight to your inbox with a bi-weekly newsletter.
Through this compelling new venture, Food & Beverage Outlook foregrounds the movers and shakers of the industry by confronting unprecedented change, showcasing technological innovations and incorporating critical environmental sustainability agendas.
To participate as a featured company and join us in this exciting endeavour, contact one of our Project Managers today.
THE THRILL OF the GRILL
Nando’s Malaysia is resolutely focused on delivering fired-up, memorable experiences whilst endeavouring to connect with and delight its customers. We speak to CEO, Charles Chen, about how the company continues to progress from strength to strength
Writer: Ed Budds | Project Manager: Ben Weaver
Malaysia’s culinary scene is alive and buzzing, with a deep-rooted national food culture that’s constantly evolving and embracing exciting new tastes and flavours.
As a nation that is known for many things, one of the most legendary is Malaysia’s history of food.
Situated in Southeast Asia, it has been home to numerous different influences, and given its location, trade, and colonial history, Malaysia has been shaped greatly by a vast range of cultures from across the globe.
The national food scene is mainly influenced by Malay, Chinese, Indian, Thai, and Indonesian cuisine, whereby these influences manifest themselves in a variety of ways, from the cooking techniques and tools used to the exotic flavours and spices used in Malaysian dishes to this day.
As a proud nation that brings together such a broad array of cultures, the food is
highly varied and Malaysian flavours boast a unique combination of sweet, sour, rich, and spicy, combined in a way unlike any other country’s cuisine.
BUILDING ON THE BRAND
Nando’s is a South African multinational fast casual restaurant chain that specialises in Portuguese flame-grilled PERi-PERi style chicken.
Founded in Johannesburg in 1987, Nando’s today operates over 1,200 outlets in 30 countries across the world.
One of these key locations, as well as being amongst the company’s most successful markets, is Malaysia.
“Recently, across our domestic market, we’re seeing real interest in wellnessfocused dining, where people look for meals that support health and vitality,” introduces Charles Chen, CEO of Nando’s Malaysia.
“Asian-inspired flavours are also on the rise, which aligns beautifully with the Nando’s brand. By blending our combination of South African and Portuguese heritage with a local twist, we can cater to this trend whilst keeping our authenticity alive and well,” he enthuses.
Additionally, it also helps that the selection of spices used in both Malaysian and South African cuisines are very similar.
The Nando’s brand is famous for its flame-grilled PERi-PERi chicken, which is prepared with African bird’s eye chillis grown and handpicked by 1,400 small-scale farmers in Southern Africa.
“We’re passionate about serving fresh, flavourful meals and our chickens are marinated for 24 hours, cooked to perfection on an open
flame to burn off excess fat,” Chen adds.
Today, the company is proud to have established 78 outlets in Malaysia, along with six in Singapore, whilst a team of over 1,200 ‘Nandocas’ are passionate about making every visit a memorable experience.
“Our customers come from all walks of life, with a special place in the hearts of the youth who love our flavours and our welcoming atmosphere,” he reveals.
COOKED AND CRAFTED WITH CARE
For Nando’s Malaysia, it is undoubtedly the company’s thriving culture and resolute commitment to its core values that truly set it apart.
“Our Master Grillers’ Challenge, a global competition for grillers,
showcases not only their skills but also the pride, passion, courage, integrity and family values that define Nando’s,” Chen sets out.
“It’s more than just a competition – it’s a celebration of the spirit and teamwork that make our food special. Our founders, Robbie Brozin and Fernando Duarte, believed that work should be fun, and that ethos remains at the heart of everything we do, whether on the grill or in how we treat each other,” he enthuses.
In this way, the hard-working grillers are the unseen heroes behind the success of Nando’s Malaysia, and initiatives like this are one of the ways in which the company recognises them and their abilities because it takes a human touch to translate normal food into great food.
Though the main focus of the
FOOD & BEVERAGE OUTLOOK: HOW DID YOU FIRST BECOME INTERESTED IN THE FOOD AND HOSPITALITY INDUSTRY?
Charles Chen, CEO: “My career path has been diverse, spanning multiple industries, but joining Nando’s Malaysia was a unique opportunity that came at the perfect time.
“Whilst my journey wasn’t strictly planned, it’s shown me that the food and hospitality sector demands a unique approach to leadership – a balance of operational excellence and empathetic, people-centric management.
“Food has the power to change lives, and it’s a privilege to be part of that.”
“ASIAN-INSPIRED FLAVOURS ARE ALSO ON THE RISE, WHICH ALIGNS BEAUTIFULLY WITH THE NANDO’S BRAND. BY BLENDING OUR COMBINATION OF SOUTH AFRICAN AND PORTUGUESE HERITAGE WITH A LOCAL TWIST, WE CAN CATER TO THIS TREND WHILST KEEPING OUR AUTHENTICITY ALIVE AND WELL”
– CHARLES CHEN, CEO, NANDO’S MALAYSIA
competition is on the grillers, the initiative also gives everyone in the company an opportunity to shine in different ways to gain skills and experience that they otherwise have limited exposure to in their day-today work, such as being an emcee, coach, or even a photographer or video editor, as well as learning the operations training side of the business.
Nando’s Malaysia also believes in flexibility within its guidelines, aligning with the company’s values and brand pillars.
“To stay connected to our roots, every new ‘Nandoca’ works a shift at one of our restaurants, ensuring everyone understands our brand from the ground up, and twice a year, the central support office closes for everyone to work a shift to stay connected with the restaurant teams and our customers,” Chen explains.
CHANGING LIVES TOGETHER
Changing lives together is the collective, overarching purpose of Nando’s Malaysia.
“From the way we source our PERiPERi to the art in our restaurants, we’re always finding ways to help our global and local communities,” Chen tells us.
In this way, the company is guided by its four internal brand pillars
NANDO’S MALAYSIA’S RECENT CORPORATE SOCIAL RESPONSIBILITY (CSR) INITIATIVES
• In Singapore, the company has partnered with the Yellow Ribbon Project, offering ex-offenders a second chance through employment. Across Malaysia, it also works with PERKESO to hire differently-abled individuals, as well as hiring from the indigenous Orang Asli community.
• The ‘No Chuckin’ Our Chicken’ initiative is a food donation programme that started in 2020 and is focused on reducing food waste across the company’s stores. Restaurants work with local charities and nongovernmental organisations (NGOs) to collect excess chicken and rice and make meals for those in need. With this initiative, Nando’s Malaysia has also reduced significant emissions from the environment.
– everyone is welcome, be the best me, fired up work experiences, and be part of more.
“In simple terms, we believe in creating opportunities that can make a real difference and strive to equip every ‘Nandoca’ with skills they can take with them, whether they continue their journey with us or move on to other opportunities,” he affirms.
Furthermore, the company’s biggest and most vital investment is, and always will be, in its people.
“We like to say it’s the people that make the chicken. Building a supportive work culture through training and teamwork is our priority; every ‘Nandoca’ deserves to feel valued and empowered, and we’re committed to making that happen.”
In addition, the purpose of changing lives together extends beyond the company’s staff to its business partners and community. Nando’s Malaysia cultivates longterm partnerships, treating suppliers like family, as it is only together that the company believes it can make a meaningful impact.
“For example, we recently began working with suppliers to reduce our carbon footprint, including switching to reusable, eco-friendly packaging for our vegetables,” Chen elaborates.
Many of the company’s partners have been with Nando’s Malaysia for years and remain committed to growing alongside each other for a sustainable future.
“At the end of the day, we share the same goal – to do the best we can for our end consumers, together,” he concludes proudly.
Tel: +60378487488
peri-peri@nandos.com.my www.nandos.com.my
Crafting
the Foundation of Your Food Business Success.
Streamline your kitchen setup with our comprehensive one-stop food service equipment solutions. Backed by decades of expertise, we specialize in delivering practical, high-quality, and cost-effective outcomes tailored to your needs. Whether it’s custom fabrication or sourcing cutting-edge equipment, we manage every aspect of your project with precision and care.
From initial planning to seamless installation and dependable aftersales support, our team ensures a smooth process, keeping your project on time and within budget. We pride ourselves on understanding the unique demands of your business, delivering kitchens that are functional, efficient, and ready for the future. With our trusted guidance, you can focus on what matters most—running your business—while we create the backbone of your operations. Let us turn your vision into reality with a kitchen built for success.
THE FUTURE OF DINING AND HOSPITALITY
With a recipe for success that starts with high-quality ingredients backed by a commitment to serve 100 percent fresh food, NEXDINE Hospitality is an industry leader in the dining and hospitality sectors. Larry Abrams, President and Managing Partner, provides us with further details
Choosing the right dining and hospitality service management provider is a significant decision, one that can play a substantial part in enhancing employee satisfaction and productivity, creating lasting differentiation for companies, and ensuring that healthy and nutritious options are readily available.
This is exactly where NEXDINE Hospitality (NEXDINE) shines.
The future of dining and hospitality across the US, NEXDINE started its journey in 2008 when co-Founder and CEO, David Lanci, set off to establish a destination workplace where the most talented and passionate hospitality professionals wanted to be.
Since then, the company has partnered with senior living,
healthcare, corporate dining, and private education institutions alongside a team of 2,000+ colleagues and 100+ client partner locations nationally.
“Hospitality begins with the treatment and focus of our colleagues and culture. This philosophy is the cornerstone of all our decision making, and a key contributor to our growth,” introduces Larry Abrams, President and Managing Partner.
As a privately owned company, it is equally important for NEXDINE to emphasize building its clients’ and partners’ brands and ensure NEXDINE’s top priorities continue to be its people and culture.
“Our holistic approach begins with the fundamental elements essential to creating amazing experiences for
our guests, serving as the foundation for building these unique brands,” Abrams asserts.
NEXDINE has worked diligently for nearly two decades in order to reside at the forefront of the industry’s inflection point and thus solve a growing number of issues related to recruiting and retaining talent, misaligned customer expectations, and poor management, truly setting itself apart from the rest.
A HOLISTIC APPROACH
Abrams has been integrated into the restaurant and hospitality industries since childhood as his parents worked for a broadline distributor, meaning he quickly became accustomed to what occurs in the kitchen.
“Those experiences were the
driving force behind my decision to go into food service management,” he expands.
“After teaching culinary arts and hospitality, I was very fortunate to be introduced to hospital and senior living dining and hospitality, which I have been passionate about for the past 30+ years.”
Having brought his vast experience and excitement to NEXDINE and worked to expand the brand and its reliable, high-quality reputation across the US, Abrams views the industry as exciting and innovative, with each day bringing forth new ideas and revelations.
Not a traditional catering firm, NEXDINE primarily serves as a hospitality contract management company, partnering with businesses in the senior living, healthcare, corporate, and education verticals
“WE RELISH IN THE OPPORTUNITY TO DELIVER ON THE HIGH EXPECTATIONS OF AN EVER-MORE DISCERNING CUSTOMER BASE AND PARTNERING TO CREATE UNIQUE SOLUTIONS THAT FIT THEIR NEEDS”
– LARRY ABRAMS, PRESIDENT AND MANAGING PARTNER, NEXDINE HOSPITALITY
to provide hospitality services throughout.
NEXDINE’s focus is on delivering amazing experiences, whether tableside in a private dining room, servicing a workplace restaurant, or managing housekeeping solutions through XENDELLA – NEXDINE’s facilities management company.
“As trends change across all our service lines, the largest constant
we see is in the education of our consumers,” insights Abrams.
“We relish in the opportunity to deliver on the high expectations of an ever-more discerning customer base and partnering to create unique solutions that fit their needs. It is exciting to meet new challenges and bring innovative solutions that address the marketplace’s requirements.”
NEXDINE has directly shown the
results of this dedication and tenacity, having been named a ‘Top Riser’ in revenue growth rate two years in a row by Food Management and recognized as a Top 50 Foodservice Management Company nationally.
The organization’s approach to dining services management addresses the dining experience’s pivotal role in the happiness, productivity, and preference of employees, residents, students, and other diners.
While NEXDINE appreciates these awards and recognitions, it asserts that the real reward comes from the opportunity that growth provides.
“Growth yields opportunity, and as a people and culture-focused organization, we have recognized that the strongest tool in colleague retention is career advancement. Our revenue growth gives us an exceptional tool to provide those advancement opportunities for our colleagues,” dictates Abrams.
FOOD & BEVERAGE OUTLOOK: WHAT IS NEXDINE’S GREATEST DIFFERENTIATOR SURROUNDING THE SUPPLY CHAIN?
Larry Abrams, President and Managing Director: “The biggest differentiator we see is ‘Our Culinary Commitments’ and the fact that our local menus drive our procurement – not the other way around.
“We allow our chefs to do what they do best by owning their menus with a focus on fresh ingredients, seasonality, and regionality. We leverage national relationships to drive purchasing power and strong partnerships while still focusing on regionally specific and specialty solutions.
“I can think of one location in Bronx, New York, where our team conducted a blind tasting of multiple bagel shops. The community at large worked together to pick their favorite local bagel, which is something very important to New Yorkers, and today we order dozens of bagels, delivered daily hot and fresh from the owner of the shop.
“Our vendors are our partners, and just like with our clients, we focus on long-term, mutually beneficial relationships.”
BREAKING THE MOLD
NEXDINE prides itself on delivering an amazing dining experience by utilizing a recipe for success that centers around the promise of 100 percent fresh, high-quality ingredients.
This promise is directly seen through the company’s Live Forward health and wellness platform, which extends far beyond traditional diet management and into holistic wellness by highlighting the five dimensions of well-being: physical, emotional, social, spiritual, and intellectual.
“Through our Live Forward programming, guests can make balanced choices without sacrificing flavor, indulgence, and community,” details Abrams.
“No longer will wellness choices be relegated simply to a corner or salad bar, but now guests will be able to dine anywhere within our business with empowered solutions.”
Equally, NEXDINE offers pop-up restaurant experiences in order to create a memorable monotony breaker across all levels of care.
With chef-curated menus that provide authentic ingredients, the pop-up restaurants do not just reflect a change in menu but truly transform guest experiences.
Through brand-specific uniforms, signage, background music, and décor, NEXDINE creates excitement, engagement, and connection.
In addition to these already available dining and hospitality experiences, the team at NEXDINE has been diligently working on its soon-to-be-released SnackWise program.
This new program provides balanced snack choices that promote energy and alertness while fulfilling the cravings many experience.
“The most exciting part of this program is its versatility across the populations we serve. SnackWise will be indulged by students, workplace guests, seniors, and patients. Creating
Advancing People, Planet and Business Health around the World
Partnering to deliver value through comprehensive and sustainable programs that help achieve people, planet and business health.
People Health
With more than 1,200 scientists, engineers and technical specialists, we help our customers address both known and emerging public health and food safety issues. Our solutions and services help promote good hygiene, address water scarcity and prevent the spread of pathogens to keep people healthy where they eat, sleep, work, play and heal.
Our experts help keep food safe all along the supply chain, helping prevent foodborne illnesses and providing safe, high-quality food for people around the world. And our purification solutions for the healthcare, personal care and pharmaceutical industries help enable product safety and quality for life-saving drugs and vaccines.
By 2030, we expect to positively impact the lives of more than 3 billion people each year through water, food and hygiene solutions.
Planet Health
At Ecolab, we believe what’s good for the planet is good for business. If done well, operating sustainably can cost less, not more, and we help customers prioritize sustainability while advancing operational goals.
We advise on smart water use and water conservation systems to help customers improve water resiliency and business outcomes. Our tailored solutions drive profitability while advancing sustainability.
By 2030, we expect to achieve a positive water and climate impact by saving water and avoiding emissions.
Business Health
We help businesses thrive by building resilience and reducing risk to help safeguard their reputations and their bottom line. We do this by providing deep expertise and comprehensive programs to help customers solve complex operational challenges and meet business goals.
We are committed to being a responsible corporate citizen and a leader in water conservation strategies, embracing our role in ESG and operating ethically and sustainably.
We help businesses achieve sustainable outcomes alongside exponential economic return.
NEXDINE’S MANAGEMENT SERVICES
There are multiple key elements required for successful, thorough hospitality services management.
NEXDINE approaches hospitality and dining management from all angles so customers can get the most out of its services.
NEXDINE’s holistic approach transforms businesses and consumer experiences for the better, and guests, clients, and employees all notice the difference. This approach includes:
• Finance and budgeting
• Data-driven goals and vision
• Innovative technology
• Exceptional dining
• Operational excellence
• Rigid safety and cleanliness standards
• Inspiring environments and positive culture
• High standards for service and customer engagement
• Flexible service models
• Sustainability and giving back to the planet
a balanced solution to keep our guests running throughout the day,” insights Abrams.
NEXDINE is also excited to continue its growth in the education market with a new brand that blends the walls of the café and the classroom. Led by its student board, this innovative dining program will be curated for students by students.
“Experiential learning is foundational in creating the world’s next generation of leaders and will be instrumental in providing students with the tools to make informed decisions on their own dining choices daily,” informs Abrams.
A RECIPE FOR SUCCESS
One of NEXDINE’s most prominent markets is the senior living industry. Driven by a desire to leverage the strengths of the company’s holistic approach to hospitality, the decision was made in 2019 to break into this sector.
With senior living communities being vastly different today than in the past, as residents are welltraveled, well-fed, and focused on the experience in the community as much as the care, NEXDINE’s ability to provide unique and innovative solutions customized to residents’ needs is different from any other solution in the marketplace.
“We do not approach the business with a cookie-cutter model hoping the partner fits into our box; instead, we choose to build the box around the partnership,” impassions Abrams.
“This ability to be nimble and responsive has resulted in tremendous growth and will be an instrumental part of our focus moving forward.”
Equally important to the continued growth and success of NEXDINE is its dedicated and passionate team, alongside ensuring the company culture is one of communication and inclusivity.
This is emulated through its
“HOSPITALITY BEGINS WITH THE TREATMENT AND FOCUS OF OUR COLLEAGUES AND CULTURE. THIS PHILOSOPHY IS THE CORNERSTONE OF ALL OUR DECISION MAKING, AND A KEY CONTRIBUTOR TO OUR GROWTH”
– LARRY ABRAMS, PRESIDENT AND MANAGING PARTNER, NEXDINE HOSPITALITY
guiding principles, which foster an environment of transparency, honesty, and peer accountability, thus creating a culture full of mutual respect and empowerment.
“Every individual in our organization is referred to as a colleague intentionally as a form of empowerment through respect,” details Abrams.
Additionally, NEXDINE leverages technology to recognize the many efforts of its team. Through its
BeHeard survey tool, the company receives instantaneous feedback from guests nationwide.
Leveraging this tool as a means to thank its colleagues for creating amazing experiences for guests has become very powerful for the team.
As the company continues to look toward the future of the dining and hospitality industries, it will keep delivering its brand identity and exceed the expectations of its client partnerships.
“As we consistently deliver on the promise we have made to our colleagues, clients, and the marketplace, we will continue to see growth and create meaningful opportunities for our current and future colleagues,” concludes Abrams.
Tel: +978 6748464 info@nexdine.com nexdine.com
COOKING UP A CULINARY REVOLUTION
Elevating the food experience by providing first-class, rapid cook ovens, TurboChef Technologies’ equipment has evolved to accommodate toasted sandwich enthusiasts and dishes for gourmands. Leslie Banados, Senior Vice President of Global Sales and Marketing, shares the company’s recipe for success
The kitchen has always been the heart of the home and serves as an inspirational hub for innovation.
Since the introduction of mid-century microwaves and the advent of induction cooktops in the 1970s, the world of gastronomy has evolved significantly. In our fast-paced society, there is increasing demand for quick and efficient methods to perform essential tasks like cooking, and technology is advancing accordingly.
One such pioneering company revolutionized the food service industry in 1991 and has since become a global leader in rapid cook ovens. TurboChef Technologies (TurboChef)
is headquartered in Carrollton, Texas, where it operates a state-of-the-art manufacturing facility and employs over 200 dedicated staff members.
“As a company with over 30 years as a leader in food service manufacturing, we have navigated many economic changes as well as the COVID-19 pandemic. Despite that, people still want to experience a great meal, whether from their local grocer, a drivethrough café, a more formal restaurant setting, or a take-out,” introduces Leslie Banados, Senior Vice President of Global Sales and Marketing at TurboChef and its induction brand, CookTek.
TurboChef has consistently combatted challenges and has been able to provide equipment that is compact, efficient, and easy to operate to ensure that quality food is produced daily without the need for a certified chef.
By developing state-of-the-art ovens that combine hot forced air with microwave energy and highquality rapid cooking, TurboChef remains at the forefront of cuttingedge cooking solutions that serve a wide range of sectors, from restaurants to convenience stores while consistently delivering speed and excellence.
Furthermore, TurboChef has both domestic and international sales teams, with a Regional Vice President (RVP) for Europe located in the UK.
“Our culinary, marketing, and international teams support all our global initiatives. As a manufacturer, we operate four production lines and have the capacity to produce over 400 ovens each week. Additionally, we have a production line that is dedicated solely to CookTek, which operates as a separate entity under one umbrella,” elaborates Banados.
A CONTINUALLY CHANGING CULINARY SCENE
As the food and beverage industry evolves, TurboChef continues to adapt. Key to this journey is Middleby – the parent company that acquired TurboChef in 2009, consolidating all TurboChef offices to Carrollton, thereby merging manufacturing and corporate teams.
“To meet the demographics and needs of our operators, we have
“TO MEET THE DEMOGRAPHICS AND NEEDS OF OUR OPERATORS, WE HAVE FOCUSED ON DESIGN, AESTHETICS, AND TECHNOLOGY WHILE PROVIDING A FRICTIONLESS CUSTOMER EXPERIENCE”
– LESLIE BANADOS, SENIOR VICE PRESIDENT OF GLOBAL SALES AND MARKETING, TURBOCHEF TECHNOLOGIES AND COOKTE K
focused on design, aesthetics, and technology while providing a frictionless customer experience. Middleby has supported us in this endeavor, providing the resources necessary for us to continue innovating and growing,” Banados informs. TurboChef now offers cloudbased menu management and troubleshooting through their sister company, Powerhouse Dynamics, ensuring customers have easy access
DUAL-USE TURBOCHEF TECHNOLOGY
The new PLEXOR M2
Ventless Cooking
Oven will be TurboChef’s flagship product for 2025, as it significantly impacts the accelerated cooking market. Utilizing both impingement and rapid cooking with microwave assistance, two cooking methods are combined in a single piece of equipment, effectively functioning as two different ovens within one compact footprint.
“Its countertop design and small footprint will be a major focus for TurboChef in 2025, particularly from a global standpoint,” Banados reveals.
to limited time offers and the same options, regardless of their location in the world, alongside oven servicing information.
“We have transitioned to OneTouch controls, similar to several of our sister brands, to make our ovens easier to operate because much of our innovation is driven by customer feedback. We listen to what they need to improve the efficiency of their operations, which we keep in mind when developing new products,” she emphasizes.
To enhance the back-of-house experience, the company is dedicated to providing equipment that both line cooks and master chefs can use easily. This will lead to happier staff, the production of great meals, satisfied guests, and generate new and repeat business.
“Dining out has evolved, and customers now expect a seamless guest experience along with a quality meal every time. As we advance our technology, we must ensure that we can create a product capable of consistently cooking simple dishes, such as flatbread pizza, to a Michelin star standard, as well as more complex offerings like oysters with prosciutto di Parma and Nixta Licor de Elote cream sauce.”
Like any acquisition, TurboChef has had to embrace change. With Middleby as an asset, the company can continue to develop its products, taking ventless and accelerated cooking platforms to the next level.
“Being part of Middleby has enabled us to offer ventless, turnkey solutions to customers worldwide,” observes Banados.
CREATIVITY AND COLLABORATION
AT THE CORE TurboChef encourages and empowers its employees to voice their opinions and feel that their contributions have a direct impact on the company.
Creativity is a core value of the company that drives innovation. As it
THE TURBOCHEF TEAM
People are the company’s greatest asset, and key investments will continue to ensure that the TurboChef and CookTek family feel valued and driven to impact the company’s success.
In 2025, culture and connections will feature heavily in TurboChef’s list of goals; having already implemented its core values to the entire company, and the mantra ‘new year, new us’ is in full effect. Gratitude, togetherness, and celebrating each other’s achievements embody these values, and the team connects through company events, such as traditional Thanksgiving dinners.
In order to create a frictionless customer experience, it is essential that all employees work as a cohesive team, no matter their job title, from engineers to the marketing and sales departments, the latter of which are all certified chefs by trade.
By fostering a collaborative environment, the team continues to enjoy developing cutting-edge ovens, positioning TurboChef as a leader in its field.
engages in new product development and process implementation, it is essential to incorporate feedback from internal customers who regularly interact with external ones.
“We form tiger teams when challenges arise in the field – for product development, we engage multiple cross-functional teams, such as culinary, sales, service, engineering, marketing, and manufacturing, to go through stage gates prior to launch.
“Once we prove the business case internally, we gather feedback from some of our key external partners, so we are confident that every aspect of R&D is covered,” Banados outlines.
TurboChef also utilizes resources from its sister companies and outside partners who are eager to innovate, which is equally important.
“When we want to improve, we team up with partners that operate with the same mindset of creativity and innovation as we do to produce the best product on the market –for example, our cleaner partner, Magnus,” she enlightens.
A game-changing partnership occurred in 2004 when TurboChef supplied 25,000 ovens to Subway for its toasted sandwich initiative. This milestone drove rapid growth and cemented the company as a market leader.
“Our unparalleled ability to deliver high-performance ovens at scale differentiated us from our competitors. Subway’s competition was already toasting sandwiches, therefore, our ovens had to produce noticeably superior results – perfectly crisp with no sogginess,” Banados prides.
CUTTING-EDGE COOKING FOR CHEFS
TurboChef ovens are designed for versatility, efficiently producing entire menus by flawlessly combining speed and quality. For instance, rapid cook ovens utilize microwave assistance to significantly reduce cooking times
TurboChef reduces gallon bottle waste by 100% and spray bottle waste by 67%
Competitor annual landfill waste:
• 45,000 gallon bottles
• 45,000 spray bottles and triggers
TurboChef annual landfill waste:
• 0 gallon bottles
• 15,000 spray bottles and triggers
TurboChef reduces total freight costs by around $177,955
Competitor annual shipping costs:
• $195,000 total freight cost, $390 per pallet
• 90 cases per pallet, weighing total 1,350 lbs
TurboChef annual shipping costs:
• $17,045 total freight cost, $300 per pallet
• 264 cases per pallet, weighing total 528 lbs
TurboChef Case
includes 8 powder packets, 1 24 oz bottle and sprayer
• 15,141 sprays per case
• measures 10.25” x 7.25” x 4.25”, 316” cu
• weighs 2 lb
without compromising on the taste or integrity of the food.
Features such as precisely engineered jet plates deliver controlled bursts of air for evenly distributed cooking, while rack oscillation technology ensures uniform results.
“Whether it’s a gourmet dish like oven-roasted octopus with romesco sauce or a ready-in-20-seconds toasted sub, our ovens provide a precision and adaptability that make them indispensable in any commercial kitchen.
“Additionally, due to their small footprint and ventless capability, our ovens require minimal space and can replace multiple pieces of equipment in a kitchen, from a microwave to a convection oven or salamander, depending on the models and applications needed. It can even take the pressure off the grill, allowing operators to reduce their hood footprint and save money
“WHEN WE INCORPORATED COOKTEK INTO THE MIDDLEBY FAMILY, IT WAS ABOUT PROVIDING A TURNKEY SOLUTION FOR THE KITCHEN”
– LESLIE BANADOS, SENIOR VICE PRESIDENT OF GLOBAL SALES AND MARKETING, TURBOCHEF TECHNOLOGIES AND COOKTEK
on maintenance and operation,” impassions Banados.
Notable for their versatile cooking capacity, ventless operation is also a standout feature of TurboChef models, regardless of the technology employed. Moreover, an integral catalytic converter is a significant advantage for kitchens lacking extensive ventilation systems.
The oven enhances kitchen design and functionality while reducing costs by
eliminating the need for expensive hoods or ductwork.
training. In addition, the easy-touse and program element takes the guesswork out of cooking.
“From baking trays full of pastries, roasting fresh vegetables, or finishing a shepherd’s pie, TurboChef can do it all,” she smiles.
A FUTURE FOCUS ON FLAVOR
2025 presents exciting opportunities for the CookTek brand, which aims to expand its product line. Its range of induction units, both holding and cooking, enables speed and consistency, and from an operational perspective, it eliminates hoods, maintenance, and, by extension, expense, as well as the need for water and the associated plumbing and drains for holding wells.
“When we incorporated CookTek into the Middleby family, it was about providing a turnkey solution for the kitchen. Its induction range creates numerous synergies and efficiencies for tasks like food preparation, boiling
pasta, making stock, and finishing in the TurboChef oven,” explains Banados.
This year, the team’s goal is to make CookTek a more robust solution through product development.
“Based on feedback from the consultant community, we will focus on enhancing CookTek offerings for businesses, healthcare, universities, and non-traditional industries.”
TurboChef is constantly innovating with customers and employees. At the North American Association of Food Equipment Manufacturers (NAFEM) in February, the company will introduce a new and improved CookTek Induction unit, primarily based on feedback from its consultant partners.
As it advances, a global presence is crucial to TurboChef. Indeed, the company participated in its first Flavours of Innovation Tour in Europe last year at its Innovation Kitchens in Madrid, Spain, and Wigham, UK,
demonstrating what can be achieved when innovative equipment elevates a menu.
“Events will be big news for our brand in 2025 – there has already been a request to host Flavours of Innovation in Germany and Italy.
“We have a lot of exciting things in the pipeline, but you will have to follow us on social media and TurboChef TV to find out!” Banados concludes.
Tel: 1-800-90-TURBO turbochef.com
ARCHITECTS OF GREAT FOOD
Skjodt-Barrett Foods has diligently manufactured high-quality food products for the world’s most beloved brands for the last four decades. We dig into the company’s success story with President and CEO, Jamie Chiarotto, and Chief Revenue Officer, Guy Burton
Writer: Ed Budds | Project Manager: Scarlett Burke
The global food industry is thriving, driven by consumer demand for better-for-you products, clean labels, and a greater level of transparency.
Nowadays, people want to know where their food comes from, its nutritional value, and its carbon footprint.
As such, one company consistently meeting these new demands is SkjodtBarrett Foods (Skjodt-Barrett).
Founded in 1985, Skjodt-Barrett operates two main divisions, with the Custom
Ingredients division encompassing fruit fillings, toppings, caramels, and sauces sold in bulk across the food service, bakery, and confectionery sectors.
The company’s Contract Manufacturing arm, meanwhile, covers flexible packaging for baby food, fruit snacks, spreads, sauces, and more.
Since inception, Skjodt-Barrett has established a solid track record of success built upon a foundation of trust, transparency, and open collaboration.
President and CEO, Jamie Chiarotto (left) with Chief Revenue Officer, Guy Burton
“We foster a customer-centric culture of entrepreneurism where we keep it simple, tell it like it is, and believe that actions speak louder than words,” introduces Jamie Chiarotto, President and CEO.
Chiarotto’s first 14 years of work in the industry were spent with Kraft Canada (later KraftHeinz Canada), where he gained invaluable experience in personal and professional growth, before a former colleague invited Chiarotto to join Skjodt-Barrett in 2018.
“Initially hesitant to leave my safety net, I learned more about the company over a casual meeting and became convinced it was the right fit. After five years in finance and one in supply chain, I was honored to be given the opportunity to lead such a great organization,” he enthuses.
HOW SKJODT-BARRETT IS EVOLVING THE INDUSTRY
LEADERS IN INNOVATION – Skjodt-Barrett is passionate about leading the food manufacturing industry in developing and implementing nutritious, sustainable food products.
NUTRITIOUS FOOD FOR GOOD HEALTH – The company believes that eating healthy should be accessible and takes pride in delighting its customers with great-tasting products using functional, nutritious, and sustainable ingredients.
SOLUTIONS FOR A SUSTAINABLE FUTURE
– It is everyone’s responsibility at Skjodt-Barrett to do their part for the planet. The company strives to accelerate the adoption of sustainable packaging and food products for the good of the environment and aims to localize supply chains to reduce waste and emissions.
VALUE
CHAIN COLLABORATION – As a preferred partner to its customers and suppliers, Skjodt-Barrett leverages its leadership position to stimulate industry cooperation and value chain creation. The company believes that success is shared and welcomes opportunities to work together to design and develop innovative, sustainable solutions.
With 800 employees across Brampton, Ontario, and Lebanon, Indiana, Skjodt-Barrett creates tailored food solutions for a swathe of leading North American brands.
The original founders of the company, Dan Skjodt and Paul Barrett, also remain active in the business, with Dan maintaining an ownership position alongside being a key member of the board.
“WE COMMIT TO USING OUR BUSINESS AS A DRIVER OF CHANGE AND ARE PASSIONATE ABOUT EXPANDING OUR SUSTAINABILITY FOOTPRINT”
– JAMIE CHIAROTTO, PRESIDENT AND CEO, SKJODT-BARRETT FOODS
BUILDING THE BRAND
Trusted by many of North America’s most recognized brands, SkjodtBarrett is a leading co-manufacturer of retail-ready, re-sealable spouted and non-spouted pouch products.
“Our expertise in manufacturing and product development translates into high-quality consistency you can bank on,” Chiarotto acclaims.
“A number of our products have
become staples in countless households, particularly in the field of baby food. Therefore, safety and quality are paramount, backed by rigorous development programs,” he tells us.
As such, Skjodt-Barrett hosts an in-house product development team led by the company’s new Chief Revenue Officer, Guy Burton. The team plays a key role in shaping the customer experience.
“Both our customer and product development teams take pride in their collaborative approach with our customers to bring innovative ingredients and finished goods to market,” says Burton, a 17-year food industry veteran with a passion for transformation.
“We’re also leading the way in better-for-you innovations, such as no added sugar caramel and our range of organic pouches, while a further exciting trend is the expansion of organic fruit purées into active and occasion-based segments,” he continues.
As an expert in wet food ingredients, the company provides formulation and manufacturing proficiency across a multitude of product categories and packaging formats, servicing a range of industry segments and applications.
Skjodt-Barrett likes to say that “if it fits in a pouch, we’ll put it there”. For example, the company recently partnered on the launch of a squeezable fruit spread that eliminates the hassle of jars and, along with other innovations, continues to position the business as a pioneer in the pouch market.
Products such as these are created and rigorously tested within stateof-the-art facilities with the most advanced quality certifications and frequently audited by national retailers, major brands, and regulatory agencies.
The company’s commitment to quality, however, extends beyond investments in its facilities and certifications.
“Implementing these programs and supporting these operations is our dedicated team of technicians and food science professionals,” Chiarotto affirms.
This comprehensive development process provides Skjodt-Barrett customers with the confidence and peace of mind that the efficient and safe production of their products is in good hands.
Skjodt-Barrett Foods video
“All of our products are produced in line with Global Food Safety Initiative (GFSI) standards. Our procedures are industry-leading, meticulous, and refined across every manufacturing stage.”
COMMUNICATE, EMPOWER, DELIVER
Founded as a family-owned business, Skjodt-Barrett cares deeply about finding and fostering the best talent in the field while nurturing a culture of transparency, responsibility, and integrity.
“This is what drives us to make great-tasting, convenient, and healthy foods that our customers depend on. Our people are our pride, the reason for our past success, and the
innovators driving the future of food,” Chiarotto sets out.
Furthermore, Skjodt-Barrett is committed to building an inclusive culture that helps to create longevity, growth, and innovation across the vast food industry.
“We live our values daily, fostering an environment where employees are empowered to make decisions. Our team members are experts in their fields and we trust them to move the business forward,” he prides.
Transparency likewise encourages the entire team at Skjodt-Barrett, with everyone involved in mapping out the company’s journey.
This creates a sense of ownership and purpose, making the path ahead much more engaging for its people.
Paperboard Packaging Solutions: Better for People, Better
for the Planet
We’re committed to creating sustainable packaging solutions that are more circular, more functional, and more convenient.
Graphic Packaging is proud to be a Skjodt-Barrett Foods supply partner.
graphicpkg.com
BUILDING A BETTER INDUSTRY
Skjodt-Barrett has worked tirelessly to establish its legacy of providing healthy foods and custom ingredients to its clients and their customers.
Similarly, if you look behind the scenes, the company’s dedication to making a positive impact on the world around it shines through as a foundational pillar.
“We commit to using our business as a driver of change and are passionate about expanding our sustainability footprint,” Chiarotto divulges.
“Elsewhere, our facilities maintain the highest safety standards and are continuously improving in areas of efficiency and environmental impact. We work hand-in-hand with our suppliers to find the most efficient and economical ways of doing business, including the continuous evolution of recyclable packaging,” he clarifies.
Alongside this, Skjodt-Barrett
carefully sources the highest-quality ingredients from suppliers all over the world.
The company takes its role as a supply chain partner to heart and adheres to strict supplier standards to ensure its vendors uphold the same integrity and values.
FUTURE PRIORITIES
Beyond financial targets, SkjodtBarrett aims to strengthen customer relationships, partner on innovative ideas, and execute exciting product launches, as the power of collaboration remains at the heart of its approach leading into the future.
“Looking ahead, we’re passionate about driving innovation in caramel, bakery fillings, dairy, and confectionery ingredients. In the pouch sector, we’re excited to launch the next generation of better-for-you purée products,” Burton excites.
“We’re also expanding our offerings to enhance customer portfolios.
Earlier this year, we doubled the footprint of our Indiana facility, providing space for growth and new product launches,” Chiarotto concludes proudly.
Now boasting a superior level of product quality compared to many other competitors in the industry, Skjodt-Barrett has meticulously evolved its manufacturing and formulation expertise, honed over decades of service to the food sector, translating into high-quality consistency that can always be relied on.
Canadian Operations (Ontario): 905-671-2884
US Operations (Indiana): 765-482-6856 www.sbfoods.com
SERVING UP A SENSATION
In recent years, the North American food and beverage industry has leveled-up with food delivery apps and quick-service restaurants (QSRs) now offering almost endless options and speedier service than ever. The everyday ease when it comes to accessibility has translated to employees having higher expectations for food offerings in the workplace.
Increasingly diverse dietary preferences have also raised the bar, requiring businesses to offer more choices than ever before for their staff. Additionally, workplaces must provide not only convenient choices but healthy ones, as employees are more health-conscious while having busier working environments.
As a result, companies are continuously innovating with exciting ways to deliver around-the-clock food and beverage offerings to their staff.
Enter Continental, a dining and refreshments provider that partners with companies to understand food and beverage complexities and design services customized to their employees.
Client-centric workplace food and beverage leader, Continental, does more than just dish up great meals – it creates memorable experiences for employees. We catch up with Senior Vice President of Business Development and Strategic Partnerships, Brent Basch, who outlines the company’s specialty of connecting people through world-class offerings
Continental’s guest-first approach has made it the market leader in the Midwest, serving communities and workplaces across Indiana, Michigan, New York, Ohio, and Pennsylvania.
“We design our services around our guests, not our guests around our services,” says Brent Basch, Senior Vice President of Business Development and Strategic
“OUR CORE VALUES OF HOSPITALITY, COLLABORATION, INNOVATION, RESPONSIBILITY, AND EXCELLENCE SET THE FOUNDATION FOR EVERYTHING WE DO”
- BRENT BASCH, SENIOR VICE PRESIDENT OF BUSINESS DEVELOPMENT AND STRATEGIC PARTNERSHIPS, CONTINENTAL
Partnerships.
Continental is redefining how workplace food and beverage services should be by giving clients the freedom to customize their food programs in order to meet the unique needs of their teams.
This is the basis behind its ongoing campaign, Food Your Way™, which promotes personalization and tailors
clients’ individual food offerings to suit all different tastes, schedules, and workplace environments.
Whether it’s a simple snack, a gourmet meal, or something in between, Continental delivers flexible, high-quality offerings that exceed expectations.
“No matter where your team works, great food and beverage offerings
should always be within reach,” Basch adds.
The company partners with employers who look to not only support their teams with food, but with experiences that bring them together, because Continental believes fueling the day and fostering a sense of community go hand-in-hand.
STANDING OUT FROM THE COMPETITION
Serving more than 2,800 clients, ranging from manufacturing sites to hospitals, universities, and major corporations, Continental stands out with its hands-on, personalized approach that comes from a deeprooted understanding of its clients’ needs.
“What sets us apart from other providers are our homegrown concepts, initially developed out of
what we ourselves wanted in our own workplaces,” explains Basch.
This means that clients can expect 24/7 access to fresh, crave-worthy food, with more than 1,000 snacks and beverages at their fingertips, premium, exclusive coffee blends, and chefcrafted meals from the company’s 12+ signature restaurant concepts featuring global flavors.
“From chef-crafted meals to the latest technology-enabled vending, we allow the client to design what truly works for them as a one-stop provider,” he clarifies.
The company even offers its very own mobile app for order-ahead convenience as well as meal delivery, enabling clients to plan their meals up to a week in advance.
Continental is proud to both serve small businesses and Fortune 100 companies who value quality offerings
and personalized attention.
No matter how large or small the client, for Continental, its focus remains the same: putting the guest first, with a clear focus on hospitality and service.
CUP-OF-JOE CONNOISSEURS
Developing each of Continental’s food and beverage offerings in-house from high-quality ingredients, the company is determined to provide only the best of the best for workplaces.
Continental is so committed to quality that when it fails to find products that match its exacting standards, it develops its very own.
Take for instance Continental’s exclusive coffee brand, Built & Brewed Coffee Co. The proprietary blends were created when the company struck out trying to source a java offering that was full-bodied, rich, and complex.
“WE DESIGN OUR SERVICES AROUND OUR GUESTS, NOT OUR GUESTS AROUND OUR SERVICES”
- BRENT BASCH, SENIOR VICE PRESIDENT OF BUSINESS DEVELOPMENT AND STRATEGIC PARTNERSHIPS, CONTINENTAL
“We’re a bit coffee-obsessed here – you could even say we’re cup-ofjoe connoisseurs! So, we created our very own coffee brand. We did tons of research, partnered with a local, familyowned roaster with four generations of expertise, and perfected the blends side-by-side,” Basch says.
Today, Continental offers Built & Brewed Coffee Co. to workplaces in premium, small-batch blends, roasted in Detroit with hand-selected beans from the world’s most renowned fields in South America and Africa.
Whether enjoying a cup with a colleague or grabbing one to go, Continental’s custom coffee and
water services are designed to keep workplaces energized and hydrated around-the-clock.
“We believe our clients and guests deserve the best, and we always figure out how to make it happen.
“It’s just one of the ways we go above and beyond to create the food and beverage offerings that we ourselves want to enjoy at work,” he adds.
WHOLESOME OFFERINGS FOR ALL
Continental has always prioritized wholesome offerings for all, which is why it’s particularly focused on
creating food options to suit a variety of dietary preferences while ensuring allergens are communicated clearly.
“We know how difficult it can be to find delicious options that align with clients’ needs, and we never want anyone to struggle or question whether there’s something for them,” Basch reflects.
This is why Continental offers an array of plant-based, allergen-free offerings, whether that’s good-foryou goodies, grab-and-go smoothies, power snacks, fresh grain bowls, or vegan meals.
By designing its menus with the freshest ingredients featuring fewer preservatives, the company confidently delivers real, delicious food.
Continental has doubled down on the diversity of its offerings with the development of home-grown concept, Enlighten, which supports guests on their path to their best selves.
“Each item is guided by recommendations from the American Heart Association but still packed with flavor, not artificial additives,” Basch says.
In addition, Continental regularly partners with local chefs and culinary leaders to extend its array of wholesome offerings and introduce rotating specials.
A TECHNOLOGY-ENABLED FUTURE
There’s no doubt that technology has been instrumental for Continental
as it continues to lead the pack and deliver an exceptional guest experience.
“Technology helps us everywhere, from providing food at the click of a button in our mobile app to tracking clients’ order delivery status and taking payments at our micro-market kiosks,” Basch says.
These systems allow Continental to guarantee its guests have what they want, when they want it.
The company continues to scale food offerings through first-class logistics solutions and by integrating
TAILORED WORKPLACE FOOD OFFERINGS
Continental’s boutique, personalized approach allows it to tailor workplace food and beverage programs around its clients’ needs. By offering an extensive suite of services, Continental caters to all.
• WORKPLACE MEAL DELIVERY – Featuring in-app ordering and next-level logistics, Continental’s workplace meal delivery services are second-to-none.
• ON-DEMAND, 24/7 OFFERINGS – Market Twenty 4 Seven and Continental’s innovative vending solutions provide expansive choices, including snack favorites and fresh, wholesome meals.
• WORKPLACE PERKS – Premium coffee and water services with exclusive, small-batch Built & Brewed Coffee Co. blends pair perfectly with a fully stocked pantry.
• UNPARALLELED ON-SITE DINING – From team-building lunches at gourmet cafés to special events catering, it’s always more than a meal - it’s an experience that nurtures company culture.
• ELEVATED EVENTS – Continental’s portfolio of landmark managed venues across Detroit plus its premier events caterer, Forte Belanger, mean memorable moments are guaranteed.
the latest technologies, including artificial intelligence (AI), though there’s no substitute for personal attention and guest interaction with its detail-oriented team.
Continental is constantly pursuing the future with further expansion to bring more of its offerings to workplaces throughout the Midwest while exploring non-traditional opportunities in public settings as well as hotels.
Underpinning Continental’s success is its entrepreneurial spirit, which permeates the company culture.
“Our core values of hospitality, collaboration, innovation, responsibility, and excellence set the foundation for everything we do, and I speak for all of us when I say we’re excited for what’s next,” Basch concludes.
