Food Entrepreneurship Academy

Name: Food Entrepreneurship Academy
Address: 85 Highbury Road, Wantirna South, VIC, 3152, AU
Telephone: +61412342233

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Food Entrepreneurship Academy

We support, guide and mentor (aspiring) food entrepreneurs to follow their food innovation passion s

05/09/2026

Happy Father’s Day to all the dads out there 💙

To the dads building businesses, chasing big ideas, solving problems, and still making time for the little moments that matter most.

Some days it’s meetings, deadlines and product development. Other days, it’s cuddles, feeding time and a tiny new “assistant” joining the workday.

Wishing all the dads, dads-to-be and father figures a very happy Father’s Day from all of us at Food Entrepreneurship Academy.

Here’s to building something meaningful, both at work and at home.

03/09/2026

You can learn a lot from the lab.
But you learn differently when you step into the market.

Building a food product can easily become all about formulation, but founders also need to spend time outside the lab.

Talk to ingredient suppliers.
Talk to manufacturers.
See what’s reaching the shelf.
Listen to what consumers are asking for.

Because sometimes the next breakthrough isn’t another formulation trial.

It’s a conversation that changes how you think about the product.

The strongest food businesses connect the science with what’s actually happening in the market.

What’s one thing you’ve learned recently from stepping outside your usual workspace?

02/09/2026

Sometimes the formulation works, but manufacturing changes the plan.

In Part 6 of our OMG High-Protein Oat Drink series, Naishad and Hii share how one flavour created an unexpected manufacturing challenge, and how the team adapted.

Another reminder that product development is rarely a straight line.

Part 6 is here.

And we’re not done yet. 👀

Sometime soon, we’ll be back with Part 7 to finally put the finished flavours to the test.

The formulation journey was one thing.
Now comes the taste test.

Stay tuned.

01/09/2026

What happens when your product doesn’t fit neatly into an existing category?

A new Australian beverage launching this month is positioning itself as “energy water” — sparkling spring water with caffeine, sitting somewhere between bottled water, coffee and traditional energy drinks.

Whether a new category succeeds is another question, but there’s an interesting lesson here for food founders.

Innovation doesn’t always mean creating something consumers have never seen before.

Sometimes it means identifying a gap between things they already understand.

But creating that gap is only the beginning.

A new product still needs to answer:

Who is it for?
When do they consume it?
What problem does it solve?
What shelf does it belong on?
Can consumers understand it quickly?

That last question matters.

If you need five minutes to explain what your product is, the market may struggle to understand it too.

For founders, the challenge isn’t simply creating something different.

It’s creating something different enough to matter, but familiar enough to understand.

(AI-generated concept visual for discussion purposes.)

01/09/2026

Out of the lab and into Fine Food Australia 👋

A great day checking out what’s happening across the food industry, meeting people behind some brilliant brands, and spotting plenty of interesting products and ideas along the way.

Always good to get out of the lab and see what everyone else is creating. 😄

Thanks for having us, Fine Food Australia! 👋🍴

30/08/2026

Same ingredient on paper. Different result in the product.

One of the easiest mistakes to make during product development is 𝗮𝘀𝘀𝘂𝗺𝗶𝗻𝗴 𝘁𝗵𝗮𝘁 𝘀𝘄𝗶𝘁𝗰𝗵𝗶𝗻𝗴 𝘁𝗼 𝗮𝗻𝗼𝘁𝗵𝗲𝗿 𝘀𝘂𝗽𝗽𝗹𝗶𝗲𝗿 𝘄𝗼𝗻'𝘁 𝗮𝗳𝗳𝗲𝗰𝘁 𝘁𝗵𝗲 𝗳𝗼𝗿𝗺𝘂𝗹𝗮𝘁𝗶𝗼𝗻.

But even when the ingredient name looks exactly the same, differences in particle size, solubility, flavour, viscosity, functionality and processing tolerance can change how the final product behaves.

That can show up as:

• A thicker or thinner texture
• Different flavour or colour
• Settling or separation
• Changes during processing
• Unexpected shelf-life issues

Which is why a supplier change shouldn't be treated as just a purchasing decision.

It should be tested like a formulation change.

Before approving a substitute, run trials, compare sensory results, check stability and make sure it still performs the way you expect in your actual product.

Planning to switch ingredients or suppliers?

FEA can help you test, troubleshoot and de-risk formulation changes before they reach production.

27/08/2026

Four flavours. Countless tweaks.

In Part 5 of our OMG High-Protein Oat Drink series, Hii and Naishad take us into the flavour development stage.

𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲. 𝗦𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝘆 𝗺𝗮𝘁𝗰𝗵𝗮. 𝗖𝗮𝗿𝗮𝗺𝗲𝗹. 𝗣𝗲𝗮𝗻𝘂𝘁 𝗯𝗮𝗻𝗮𝗻𝗮.

But getting the flavour right wasn't just about choosing something that tasted good.

The team tested and adjusted sweetness, flavour intensity, aftertaste and overall balance, with multiple tasting sessions along the way.

Because when you're working with a high-protein base, every flavour has to work with the formulation, not fight against it.

Small tweaks can make a big difference.

Part 5: Four flavours. Countless tweaks.

Next, one flavour created a completely different manufacturing challenge. 👀

25/08/2026

Choosing a plant protein shouldn’t start with:

“Which one has the most protein?”

For food founders, the better question is:

“𝗪𝗵𝗮𝘁 𝗱𝗼𝗲𝘀 𝘁𝗵𝗶𝘀 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 𝗻𝗲𝗲𝗱 𝘁𝗼 𝗱𝗼 𝗶𝗻 𝗺𝘆 𝗽𝗿𝗼𝗱𝘂𝗰𝘁?”

Soy, pea, lupin and faba bean can all bring something different to a formulation.

One may give you stronger emulsification.
Another may work better for hydration.
Another may suit a beverage, while a different one performs better in an extruded or structured product.

And then there are the trade-offs.

Flavour.
Solubility.
Texture.
Processing behaviour.
Allergen considerations.
Shelf stability.

This is why ingredient selection should happen alongside the product brief, not after it.

Lupin is particularly interesting because it gives formulators another option beyond the more familiar soy and pea proteins, with promising functionality across a range of plant-based and protein-enriched applications.

But that doesn’t make lupin automatically “better”.

𝗧𝗵𝗲 𝗿𝗶𝗴𝗵𝘁 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 𝗶𝘀 𝘁𝗵𝗲 𝗼𝗻𝗲 𝘁𝗵𝗮𝘁 𝘄𝗼𝗿𝗸𝘀 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗽𝗿𝗼𝗱𝘂𝗰𝘁 𝘆𝗼𝘂’𝗿𝗲 𝗮𝗰𝘁𝘂𝗮𝗹𝗹𝘆 𝘁𝗿𝘆𝗶𝗻𝗴 𝘁𝗼 𝗯𝘂𝗶𝗹𝗱.

If you’re developing a high-protein food or beverage, start with the end product first:

What texture do you want?
How much protein are you targeting?
What processing will it go through?
What shelf life does it need?
And most importantly, will consumers enjoy eating or drinking it?

The nutrition target matters.

But the formulation still has to work.

25/08/2026

Just another day in R&D… this time, strawberry meets matcha. 🍓🍵

A little mixing, a little testing, and plenty of tweaking along the way.

24/08/2026

GLP-1s aren't just changing appetites. They may be changing the brief for the next generation of food products.

With the growing use of GLP-1 medications such as Ozempic and Wegovy, alongside dual GIP/GLP-1 medicines such as Mounjaro, an interesting question is emerging for the food industry:

𝗜𝗳 𝗽𝗲𝗼𝗽𝗹𝗲 𝗮𝗿𝗲 𝗲𝗮𝘁𝗶𝗻𝗴 𝗹𝗲𝘀𝘀, 𝗱𝗼𝗲𝘀 𝗲𝘃𝗲𝗿𝘆 𝗯𝗶𝘁𝗲 𝗻𝗲𝗲𝗱 𝘁𝗼 𝗱𝗼 𝗺𝗼𝗿𝗲?

Smaller appetites don't necessarily mean smaller nutritional needs.

That is already pushing conversations around foods that deliver more from a smaller serving, with greater focus on protein, fibre, micronutrients and overall nutrient density.

But from a food development perspective, this isn't as simple as adding more protein or fibre to a formulation.

More nutrition can also mean new challenges around:

• Taste and mouthfeel
• Texture and viscosity
• Stability and shelf life
• Processing and manufacturability
• Portion size and consumer experience

And perhaps the bigger question goes beyond GLP-1 users.

If consumers increasingly become accustomed to smaller, more nutrient-dense and more purposeful foods, could GLP-1s influence what the wider market expects from food products too?

That's where this becomes more than a health trend.

It becomes a food innovation question.

What do you think: will GLP-1s permanently change the way new food products are developed?

Address

85 Highbury Road
Wantirna South, VIC
3152

Telephone

+61412342233

Website

http://foodentrepreneurship.academy/

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