No Waste Australia ads

This looks unreal. And honestly, it’s another smart play from Violet Crumble and Natural Raw C. Think about it. When was the last time you saw actual NPD from Violet Crumble? Hardly ever. The brand launched back in 1913 and the core product has barely changed in over a century. So what do they do instead? They find growth the smart way through licensing. They let other brands carry the development and category risk while Violet Crumble plugs its iconic flavour into new spaces like wellness, drinks, protein and personal care. It’s efficient. It’s low risk. And it keeps the brand front and centre without touching the original bar that everyone knows. A clever way to stay relevant when your hero product hasn’t really changed in a very long time.

Ok… this latest Zeus Street Greek launch is pure genius. One of the biggest challenges for hospitality brands moving into grocery is actually delivering that restaurant experience at home. Not just a flavour nod, but something that feels true to the brand. This limited-edition collab with Woolworths is the closest I’ve seen to nailing it. The flavour profile, the positioning, the execution… it genuinely bridges that gap between fast-casual dining and supermarket convenience. A fantastic initiative and a smart sign of where food retail innovation is heading.

Heading into a retailer range review soon? Here’s a tip I’ve picked up over the years: it’s not just about talking about your product. It’s about showing how you can help the whole category succeed... That means digging into the category data, understanding what the buyer is measured on, and offering solutions that support their goals – not just yours. Sometimes that even means making the tough call to cut SKUs that aren’t pulling their weight (before the decision is made for you). Buyers notice when you’re thinking bigger than your own brand. What’s the best piece of advice you’ve got for a range review? I’d love to hear your thoughts.

Creating a new product is a super creative and strategic process. Picking flavours, designing packaging, imagining how customers will experience it… it’s fun, it’s energising, and it’s where a lot of the magic happens. ✨ But when it comes to getting your product onto supermarket shelves in Australia, the magic isn’t enough. Those “boring” details are actually fundamental. Three things I see brands often miss: 1️⃣ Barcodes & GS1 compliance – a unique, scannable code for every SKU is non-negotiable. That has been tested! 2️⃣ Ingredients & allergen labelling – must be accurate, clear, and FSANZ-compliant. 3️⃣ Weight / volume accuracy – the net content has to match what’s printed on pack. Skipping these can hold up your product launch or even get your product rejected entirely. So yes, enjoy the creative part and get everyone involed in the taste testing but make sure the fundamentals are locked in first. Your customers, and your supermarket buyers, will thank you. What’s the most surprising “boring detail” you’ve had to get right for a product launch?

Every week there’s something new hitting shelves inspired by what’s hot online. Pistachio, protein, nostalgic snacks. It’s amazing how quickly brands are jumping in to meet the moment. It’s smart, it’s agile and it definitely keeps the category exciting. But it also makes me wonder how sustainable this is in the long run. Should we be focusing more on building those timeless, evergreen products that grow with consumers? Or maybe some of these trend-led launches are the ones that really turn into something long lasting. I don’t think there’s a right or wrong approach, just a big shift in how innovation is happening right now. What’s your take? Are trends helping brands grow or just keeping us busy chasing the next big thing?

Q4 always brings that mix of excitement and chaos, with planning for next year, juggling promos and trying to make warehouse space magically appear. But those “we’ll deal with it later” pallets are quietly costing you more than you think 👇 💸 Storage costs keep climbing 📉 Value drops as products age 💡 Cash flow stalls when stock just sits there ♻️ Sustainability goals slip if excess ends up as waste What’s your biggest challenge when it comes to managing excess or slow-moving stock? Particularly this quarter?