Australia

The Lot# 33 Benimana Moussa Sacof Kigeyo bean is a Rwanda Cup of Excellence awardee.

The iPhone app will be available for download through the Apple App Store in April.

Today, communicating with our friends, family and work colleagues has never been easier. We can communicate literally at any time from almost any place simply by pushing a “touch screen” button on our latest mobile phone or tablet, or by sitting at our computer.

Krispy Kreme is now available in 5 NSW McDonald stores. A company spokesperson at McDonald's commented "The McCafe range has included doughnuts for many years. Krispy Kreme doughnuts are currently available as an additional choice in McCafe at five restaurants in NSW on a trial basis. At McDonald's we are committed to delivering a range of choices for our customers. These include options like the Low Fat Apple & Oats Muffin in McCafe and a choice between salad or fries with every Extra Value Meal.".

Baskin-Robbins introduces Frozen Yoghurt and Yoghurt Smoothies.

Baskin-Robbins have just launched a new range of smoothies & frozen yoghurts (Click here for the story). Find out more in this mini Q&A with their GM, Ian Martin.

Deep Shah, who created last year’s chip on a stick, wants you to walk around and enjoy the pizza and the show at the same time.

The new healthy treat options are part of Baskin-Robbins’ commitment to expand choices.

In this interview with Gloria Jean's coffees Gareth Pike, CEO Pacific, we find out how it is revolutionising their business.

This is the first time a major fast food outlet partnered with a group-buying site in the country.

If less trans fat and sodium means less flavour, how do executive chefs strike a balance between maintaining the taste profile and following regulators? They share their thoughts with QSR Media, and the executive chefs are unanimous in their response. The answer is going natural. Mark Baylis, Executive Chef of Unilever Food Solutions, says, “Flavour can be improved by the addition of natural flavours and herbs to boost and compensate for salt reductions. Trans fats can be replaced with good fats like olive and canola oils which are better for you and can also improve flavour overall.” This is echoed by Adam Moore, Corporate Executive Chef for Campbell Arnott's Asia Pacific. “Major ingredient companies are also developing more natural ingredients that support flavour in the manufacture of product,” notes Moore. Meanwhile Carole Holroyd, Wendy’s National Product Development Manager, says, “There is also significant research and development currently being undertaken in the food manufacturing sector looking at alternatives for ingredients including sodium chloride.” That is what Unilever Food Solutions is doing to address the taste issue. Baylis explains, “From a supplier view point we are noticing that our QSR customers want to see reductions in both trans fats and sodium levels to address the demand from their consumers. Whilst this can have an impact on the overall dish, we find small changes or substitutes can be made to maintain the taste profile.” For Crust Head Chef Peter Augoustis, on the other hand, going natural is staying far away from additives. He states, “Staying as close to harvest and far away from processed will automatically avoid nasty additives and maintain quality and freshness.” According to the Head Chef, they work hard at Crust to stand by their motto of ‘life should be delicious’. “One way we do this is sticking with fresh produce which naturally steers us away from additives,” says Augoustis. As there is a compromise that needs to be made between what’s healthy and what’s tasty, QSRs and suppliers are working closely in this regard. Holroyd says, “At Wendys we’re focused on the science and very aware of the strong business case for being able to provide a range of products which meet expectations when it comes to taste and nutritional profiles. We work very closely with our suppliers in this area and it remains an ongoing focus for change and improvement.” The Coffee Club also relies on its relationship with suppliers to ensure the taste profile is maintained amidst pressure from regulators to reduce trans fat and sodium. “This is achieved by working closely with The Coffee Club’s Supply Partners and setting a close specification on all products. We firstly develop the flavours, work closely with the Team to ensure we are doing the best we can to recipe engineer all products around the guest lifestyle choice,” explains Executive Chef Dan Forrest. Another way of maintaining flavour, according to Moore of Campbell Arnott's Asia Pacific, is by looking at the whole menu item and what goes well with the other ingredients and combining them for the best taste profile -- minus the trans fat and sodium. No doubt it’s been a challenge for QSRs and suppliers alike, but research and development is playing a key role in achieving a harmonious healthy-tasty relationship in food offerings. “As most people know, salt and fat result in flavour – reducing these while maintaining a good taste profile is a challenge for everyone in the food industry. Looking at alternative sources for flavour such as natural concentrates or extracts is one way of maintaining flavour,” says Holroyd of Wendy’s.   

There will be fundraising for Oxfam Australia as part of opening day on March 17th.

From my observations of a number of businesses over the past 6-9 months it is very apparent that most businesses are very good in some areas of their business and not so good in areas that could make major differences to their actual operating basis and their profitability.

SMH reports that more than 120,000 burgers were sold in less than three hours.

Noodle Box chose six of the most famous characters and put them atop limited edition chopsticks for kids.

CEO Don Meij said their stores are desperately in need of additional staff to fulfill orders and deliveries.