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Fresh Lemons
24 Jan, 2024
2023 was a watershed year for us, but we are only in this position because of our customers and supporters who have help us achieve what we did last year. We are also grateful for the support of our families, without whom none of this is possible. While we understand there are still things we need to work on, we’d like to reflect on some of the wins during the calendar year.
bag of fruit and vegetables
By Stewart Eddie 25 Jul, 2022
An allergic consumer’s food choice will be heavily influenced by the perception of safety they garner from confidence in food labels. This can lead to an allergic consumer being very loyal to a given brand.
Stewart Eddie with Business Award
By Stewart Eddie 12 May, 2022
Stewart Eddie from ASKAFOODTECH was awarded the Sole Trader of the Year Award at this year’s Focus HR Business Excellence Awards proudly presented by the Toowoomba Chamber of Commerce.
Various fresh foods and berries
By Stewart Eddie 05 Jul, 2021
In 1959 the iconic Weis Mango Bar was born. In true understated fashion, 2019 slipped by marking the 60th anniversary of this fantastic product without much fanfare. It prompted me to contemplate, if we launched the same product today would the expectations of success be the same or different? Very few businesses can predict exactly how a new product launch will go in a climate of intense competition. That being said, I thought I’d share with you my views as to why I think the Mango Bar has been so successful for so long. Taste Is key for a food product. No matter how many 'bells and whistles' the packaging may have, if it doesn’t taste great, the consumer will not buy the product again. This is particularly important to note if you play in the 'better 4 you' space. Novel I wasn’t around when the Mango Bar was developed. The product was said to be pioneering in the ice cream industry for introducing an ice cream style product with lots of real mango puree. It resonated with consumers, growing from strength to strength over the years to being the much loved classic it is today. However, being first to market however doesn’t guarantee long term success. Authenticity Growing up in southern Queensland, it was a special treat to be allowed to tuck into a fresh mango. The nature of the growing season meant this experience was short lived. With the launch of the Mango bar; Weis managed to freeze that moment in time, and bring it to you all year round in a convenient portion. Magic! Teamwork No Magic involved. New products simply cannot reach the market without great teamwork. From the grower picking the fruit, to the operator packing the bars on the line everything needs to work like clockwork to make it happen. Quality A new product, innovative or otherwise, can ‘hit the shelf running’. However, sales can stall if the quality is inconsistent or doesn’t match the “promise” of the packaging. Consumers will gravitate towards a product that they can trust will taste the same, time after time. Consistency There are many challenges facing brand owners today. Rising costs of inputs, droughts, perhaps increased competition to name a few. As brand owners, one must choose a path. Having clear product values help establish the ground rules for the space your product plays in. This doesn’t mean you are locked in. Product values can be adapted to respond to changing consumer needs. However, staying true to your product values, in the face of obstacles helps maintain quality and helps to deliver the consistency that consumers are looking for.  Product development is a challenging endeavour. However with good strategy and great execution a business can certainly increase the chances of achieving a successful launch for the long term, in a highly competitive landscape.
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A Decade-dent collection

In 2020 I passed a milestone at Weis that coincides with the turn of the decade. So, I thought I’d share with you my 10 favourite products my team have helped to launch over the past 10 years.


10. Sneaking onto the list - the reduced sugar yoghurt range... taking sugar out of ice cream presents a significant challenge to flavour and texture.


9. Passionfruit and Orange Sorbet... Everyone remembers their first product at a new company, right? This was a throwback to my childhood when I’d quench my thirst on a hot summers’ day with a local juice of this combo.


8. Cafe Latte Bar... Coffee ice cream combined with vanilla bean ice cream; how can you go wrong? This was launched in the Weis for Dessert mini range from a proven recipe developed some years earlier.


7. Dairy Free Raspberry and Coconut Bar... Featuring Australian raspberries and dairy free coconut portion this was our first dairy free offer for our Airline clients.

6. Pineapple Lime & Coconut Ice Cream Bar... Aside from Mango, what says summer like pineapple and coconut.....yum!


5. The Original Creamy Frozen Yoghurt Range... Ok I hear you, it’s not one product it’s a range, but Weis was able to create a way to incorporate a frozen yoghurt product into its portfolio. My absolute favourite of this range was the Lemon myrtle version...


4. Lychee sorbet... This one tasted like you were eating fresh lychees...it was refreshing and delicious


3. Chocolate Coconut Rough Ice Cream Bar... A chocolate ice cream with luscious coconut ice cream topped with toasted coconut. All things lamington is huge these days. This one was ahead of its time and delicious

2. Passionfruit & Coconut Ice Cream Bar – a recent addition... A zingy passionfruit portion with a dreamy coconut ice cream layer... Simply delicious!


And now...

Drum roll please!

1. Dairy Free - Dark Chocolate Tub... This might be a surprise to you that a non-fruit product gets no 1 spot on my list, but this product wins hands down this product was a 'labour of love', 4 years in the making.

Stewart Eddie

About the Author:

Stewart Eddie (Bapp Sc Food Science & Technology) is Director and Principal Food Tech at ASKAFOODTECH PTY LTD; a food technology consulting company that inspires, educates, and serves food producers with an ambition to grow and manage risk. Living with a severe food allergy and being a food technologist, Stewart is uniquely placed to help your food manufacturing business with your allergen management planning. If you would like more information on the services that ASKAFOODTECH PTY LTD can provide, please contact us.

Fresh Lemons
24 Jan, 2024
2023 was a watershed year for us, but we are only in this position because of our customers and supporters who have help us achieve what we did last year. We are also grateful for the support of our families, without whom none of this is possible. While we understand there are still things we need to work on, we’d like to reflect on some of the wins during the calendar year.
bag of fruit and vegetables
By Stewart Eddie 25 Jul, 2022
An allergic consumer’s food choice will be heavily influenced by the perception of safety they garner from confidence in food labels. This can lead to an allergic consumer being very loyal to a given brand.
Stewart Eddie with Business Award
By Stewart Eddie 12 May, 2022
Stewart Eddie from ASKAFOODTECH was awarded the Sole Trader of the Year Award at this year’s Focus HR Business Excellence Awards proudly presented by the Toowoomba Chamber of Commerce.
Various fresh foods and berries
By Stewart Eddie 05 Jul, 2021
In 1959 the iconic Weis Mango Bar was born. In true understated fashion, 2019 slipped by marking the 60th anniversary of this fantastic product without much fanfare. It prompted me to contemplate, if we launched the same product today would the expectations of success be the same or different? Very few businesses can predict exactly how a new product launch will go in a climate of intense competition. That being said, I thought I’d share with you my views as to why I think the Mango Bar has been so successful for so long. Taste Is key for a food product. No matter how many 'bells and whistles' the packaging may have, if it doesn’t taste great, the consumer will not buy the product again. This is particularly important to note if you play in the 'better 4 you' space. Novel I wasn’t around when the Mango Bar was developed. The product was said to be pioneering in the ice cream industry for introducing an ice cream style product with lots of real mango puree. It resonated with consumers, growing from strength to strength over the years to being the much loved classic it is today. However, being first to market however doesn’t guarantee long term success. Authenticity Growing up in southern Queensland, it was a special treat to be allowed to tuck into a fresh mango. The nature of the growing season meant this experience was short lived. With the launch of the Mango bar; Weis managed to freeze that moment in time, and bring it to you all year round in a convenient portion. Magic! Teamwork No Magic involved. New products simply cannot reach the market without great teamwork. From the grower picking the fruit, to the operator packing the bars on the line everything needs to work like clockwork to make it happen. Quality A new product, innovative or otherwise, can ‘hit the shelf running’. However, sales can stall if the quality is inconsistent or doesn’t match the “promise” of the packaging. Consumers will gravitate towards a product that they can trust will taste the same, time after time. Consistency There are many challenges facing brand owners today. Rising costs of inputs, droughts, perhaps increased competition to name a few. As brand owners, one must choose a path. Having clear product values help establish the ground rules for the space your product plays in. This doesn’t mean you are locked in. Product values can be adapted to respond to changing consumer needs. However, staying true to your product values, in the face of obstacles helps maintain quality and helps to deliver the consistency that consumers are looking for.  Product development is a challenging endeavour. However with good strategy and great execution a business can certainly increase the chances of achieving a successful launch for the long term, in a highly competitive landscape.
People wearing masks
By Stewart Eddie 07 Jun, 2021
We are all coming to grips with the new normal of social distancing, working from home and generally being very restricted in what we can do. Not being able to duck out to your favourite waterhole for a Friday bevie, or breakfast is frustrating some and has destroyed the livelihood of others. The old saying goes “necessity is the mother of invention”. Inspired by a social media post from local law firm Kennedy Spanner advertising Australia’s first drive-through lawyer service; it got me thinking about what other services could we do with right now, adapted for drivethru? There are your regular suspects such as the QSR fraternity that are well placed to benefit. Interestingly though, in my opinion, there are still opportunities in this space. Take the world of take away pizza. Fifteen or more years ago I could order and pick-up pizza without getting out of my car in the northern Victorian town of Echuca. While that franchise chain is no longer in business (sadly – the eagle edge meat lovers was a favourite) I can’t believe that this service didn’t become mainstream. Now’s your chance “Mr box with the dots”. Originating on the Gold Coast, coffee franchise Zarraffa’s was a business quick to jump on this concept. What better way to provide everyone’s need for an early morning quality cup of coffee in a time poor lifestyle by popularizing the drive thru coffee. A master stroke if I do say so myself, and many good businesses have followed suit, including a local Toowoomba business, Pump Café. One notable omission from the QSR field is the Aussie favourite - fish n chips. In my limited research on the topic, I wasn;'t able to find any current examples but surely an opportunity waiting to jump out of the basket. As I started to upack the topic further; my mind ran wild with ideas beyond the obvious choice of food businesses. I thought surely these are some of the hottest prospect out there and no one’s ever thought of them before. However, a quick fact check revealed that across the world and even Australia some of these concepts have been long thought of.
Potential allergy inducing foods
By Stewart Eddie 05 May, 2021
Reflecting on my experiences as a food technologist and dealing with a food allergy, I realise now that I can see both sides. Therefore, I believe I can offer a novel perspective when it comes to Allergen Management. It’s the back end of May, and typically at this time of year there is a public awareness initiative created and coordinated by Allergy & Anaphylaxis Australia (A&AA) called Food Allergy Week that runs from 24 – 30 May. However, as A&AA have been focused on the needs of their followers, the plans for 2020 have been curtailed significantly. I am happy to lend a hand, and for very good reason. I too am a sufferer of a life threatening food allergy, and so is my son. The messages that organizations such as A&AA and Allergen Bureau share at this time mean a lot to an allergic consumer. Raising awareness of food allergies helps us share our stories, frustrations and our fears. The messages that organizations such as Allergy & Anaphylaxis Australia and Allergen Bureau share at this time mean a lot to an allergic consumer. As a food technologist, we assess allergens from a quality control and food labelling perspective. It is often a very scientific or somewhat clinical view of the situation. However, I realise now in hindsight I didn’t truly understand the importance of getting it right, like I do now. When it comes to allergen management, we absolutely need to base our decisions on facts and data to ensure a robust risk assessment. It should be encouraged to consider this assessment through the target consumers’ lens and not just a legal perspective. So my exposure to the real life aspect of allergen management came, in two “ah hah” moments. As an infant my son endured significant eczema and cradle cap. We followed all the health professional guidance of the correct times to introduce solids. As we introduced eggs we saw some flaring in his skin irritation. With oranges we saw a localized hives appear around his mouth and we thought “that’s weird” but made nothing more of it at the time. For his cradle cap we were advised to bath his scalp in oil, olive or almond. We chose almond oil initially, but noticed immediate aggravation of his condition and switched to olive oil. Yet all of these indicators did not prepare us for “D-day” when my son has his first experience with peanuts. At 18 months, we gave him, the smallest crumb of peanut butter toast. He popped it in his mouth but immediately rejected it. Within five minutes, a very severe reaction developed, with significant hive development covering most of his body and swelling over his face and mouth. We were unsure exactly what to do, but did get in touch with the local hospital for advice. Thankfully, we didn’t experience full airway blockage that day, but I can assure you the experience was scary enough. I am happy to report he made a full recovery, but we count ourselves lucky, that we did not lose our son that day. Many other parents have not been so fortunate in the same situation. It took six months see the allergist, which seems like an eternity, but we went about our lives with some normality. The diagnosis was striking as we found out we were dealing with multiple food allergies. Peanuts were obvious; we had seen that evidence first hand. Almonds - we now understood why the eczema flared so much when we bathed his cradle cap, but we just weren’t to know. Sesame seed was the surprising antagonist. Little did I know at the time that, in my late 30’s, I too would join the severe food allergy club. At this point I’d like you to pause, and think about what’s in your pantry / fridge. How many of these products bear a warning statement for tree nuts / sesame seeds.  Now think about how you might replace each of these with something that doesn’t bear a warning. I can tell you it’s very tough. The day we returned from the allergist turned our kitchen, meal preparation and eating out upside down. Let me walk you through our clean out. Commercial biscuits – tree nut warning; Pre-made cooking sauces – nuts or sesame seeds; Chocolate – tree nuts or peanuts; Commercial bread – sesame seeds. We estimate that we had to “throw-out” approximately 1/3 of our groceries as a result of the diagnosis. However, most challenging back then, and still to this day, is eating out. Packaged food comes with some security in compliance with food regulation and most businesses having quality systems in place. On the other hand, eating out poses a much higher risk to an allergic consumer, and while it can be managed with good preparation and communication with an establishment, this is not always possible when dining out at short notice. So you might ask; what does an allergic consumer want / need? In my opinion, the most powerful thing you can do is to listen, be patient and be inclusive. Most parents of allergic children also crave inclusivity. Most allergic consumers are very loyal, be it to a brand or establishment. Essentially we vote with our fork but this is based on trust. Grocery shopping does take longer because we are constantly checking the labels to ensure that nothing has changed. Nothing frustrates us more than to visit our favorite restaurant only to find the menu can no longer be guaranteed as safe. Alternatively a trip to the supermarket leaves us short because the brand of food we buy regularly has been delisted or now bears a warning statement. So, reflecting on my experiences as a food technologist and dealing with a food allergy, I realise now that I can see both sides. Therefore, I believe I can offer a novel perspective when it comes to Allergen Management.
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