What's Cooking? By Jerrie Vise.

Welcome to my weekly roundup of tidbits from the Australian food industry.

• Following McCain Foods' announcement towards the end of last year that it was looking to sell desserts and baked foods business Sara Lee, New Zealand private equity firm South Island Office (SIO) has bought the Australian and New Zealand operations, combining it with Christchurch-based Original Foods Baking Co. to expand into retail and foodservice channels within Australia, New Zealand and internationally.
• American food company Chobani with manufacturing facilities in New York, Idaho and Australia, is moving its oat yoghurt into a paper-based cup, as part of a sustainability strategy minimising plastic packaging.
• According to Deloitte, it is anticipated that by 2030, Australians will spend between $1.4 billion and $4.6 billion per year on plant-based 'meat' products.
• Convenience Measures Australia Director Brett Barclay observed during the Australian Association of Convenience Stores (AASC) Mid Year State of the Industry webinar, that the convenience segment has grown by 7.9 per cent in the first half of 2021, attributed to the strong-performing categories of Foodservice, Confectionery, Snack Foods and Beverages.
• All the stars were aligned when renowned French pastry chef Pierrick Boyer of Reverie Cafe in Prahran arrived on our doorstep with a delectable and authentic selection of croissants; pains au chocolat; custard and strawberry jam brioches; hazelnut cakes of dacquoise, praline and milk chocolate chantilly; and Bounty cakes of dark chocolate, coconut sponge and mousse. These are some of the reasons behind the adage, 'the French do it better' and why the team is delivering to the majority of Melbourne suburbs. Brunch this weekend is sorted. You're welcome.

Bon appétit until next time!