#growcoastal

Prepared by Innovation Centre Sunshine Coast:

90 Sippy Downs DriveSippy Downs Queensland

www.innovationcentre.com.au

2019 - Cohort 3Program Report

Contact Us

90 Sippy Downs Drive

Sippy Downs, QLD - 4556

Phone : +61 (07) 5450 2600

E-Mail : ic@innovationcentre.com.au

Website : www.innovationcentre.com.au

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Table

of Contents

Executive Statement

Program Manager Statement

GrowCoastal Overview Program

Outline

GrowCoastal Workshops

2019 Cohort

GrowCoastal Program Organisers

Market Engagement

Key Achievements

Demo Day

Industry Engagement

Program Promotion

Nutritional Panel Labelling

Cohort Feedback

Appendix 1 - Media Releases

Appendix 2 - Program Socials

Appendix 3 - Cohort Features

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Over the last three years, GrowCoastal has assisted 37 local businesses and 52 cofounders which include some of Australia’s leading food and beverage innovators. The program has been a catalyst for their success with the three year aggregated economic metrics for the three cohorts (2017-19) demonstrating 51 new jobs generated (147% growth), $2,935,000 in new capital invested, revenue growth of 21% and customer growth of 121%. Our members are actively contributing to the Sunshine Coast food and agribusiness industry which is valued at $700 million and includes more than 900 companies.

The 2019 GrowCoastal Demo Day was our biggest ever with record media and customer interest, and perfect preparation for the Regional Flavours and Fine Foods (Brisbane) and the Sunshine Coast Curated Plate Food Fair. GrowCoastal members and alumni were also showcased at the 2019 Food and Agribusiness Network (FAN) Meet the Makers (and buyers) event held on March 11, 2019.

A message from the CEO

It’s been another highly productive year for participants in the GrowCoastal program. The program now in its third year continues to improve under the guidance of Jacqui Price who has ensured that the 13 companies in the 2019 cohort are now well prepared to take their businesses to the next level. The founders are already doing just that via better quality products, enhanced positioning in the market and an expanding customer footprint driving sustainable revenue growth. The capacity building workshops, access to mentors, experts, seed funding and value-added trade event opportunities has meant that the four-month food accelerator program is now one of the best in Australasia, if not the world.

EXECUTIVE STATEMENT

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MARK PADDENBURG

GrowCoastal Program Director & Innovation

Centre Sunshine Coast CEO

S U C C E S S

I S N OT F I N A L

FA I L U R E I S N OT FATA L

I T I S C O U R A G E

TO C O N T I N U E

T H AT C O U N T S

The event was attended by the Hon Kate Jones MP, several other minister and over 300 chefs, restaurant owners, food distributors, serious foodies, industry and media. 65 producers from the Greater Sunshine Coast region showcased their produce and products to the appreciative crowd.

The region has a well-earned reputation for high quality, competitive food and that reputation is being successfully leveraged into new national and international markets. The region is blessed with so many producers that have innovation built into their DNA. My team and I have been privileged to play a part in the transformation of our GrowCoastal graduates and we are very proud of them.

A big thanks to Advance Queensland for their 3 year funding contribution (and we would welcome an ongoing partnership). To our Program Manager – Jacqui Price, congratulations on a job well done. To FAN – thank you for your steadfast support, we could

congratulations on a job well done. To FAN – thank you for your steadfast support, we could not have asked for a better industry partner! A big thanks to Sunshine Coast Council for sponsoring this years’ Demo Day and Renee Coman for managing the program events and marketing. A special acknowledgement to our mentors and particularly pitch coach - Robyn Pullman. To our sponsors and collaborators - IGA, Redchip Lawyers, Innovate Media, USC, Bentleys, AusIdentities - your exceptional commitment and dedication this year has helped make this program such a success.

Yours in Innovation,

M Paddenburg

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Comfort is the enemy of innovation

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JACQUI PRICE

GrowCoastal Program Manager & Food &

Agribusiness Network Board Member

In 2019, competition for a position in GrowCoastal was fierce due to the increasing reputation of the program within the industry. Twenty companies were invited to a Bootcamp in February, where three successful local businesses shared their inspirational journeys. The applicants then pitched their own story, selling us their vision and demonstrating their passion. After lengthy consideration, thirteen businesses were selected for the program which was delivered over thirteen workshops between March and July. It is said that “Comfort is the enemy of innovation.” Well, this group was taken well outside their comfort zone during the program as they worked through sessions covering legals & business structure, customer centric design thinking, essentials for food packaging, pitching, understanding different personalities and much more. The skills and knowledge they attained, the networks they built, and the mentoring they received sees them leaving the program with a clear understanding of what is required to step change their business. Their ability to now pitch succinctly and confidently has already provided significant exposure, generated new sales leads and opened up export markets.

PROGRAM MANAGER

STATEMENTNow in its’ third year, the GrowCoastal program has supported a total of 37 local Sunshine Coast food businesses along their entrepreneurial journey. The Region will continue to benefit from the resulting growth in sales revenue and employment opportunities for years to come.

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The Innovation Centre and the Food and Agribusiness Network have partnered to provide 13 of

the most innovative food and beverage businesses in the region with the opportunity to take

part in GrowCoastal, Sunshine Coast’s food innovation accelerator.

Funded by Advance Queensland, the competitive 16-week program accelerates commercialization

and further contributes to creating a collaborative regional ecosystem of food businesses cultivating

progressive business growth, exports and high value employment on the Sunshine Coast.

GROWCOASTAL OVERVIEW

EACH MEMBER RECEIVED OVER EIGHT

HOURS OF SPECIALISED PITCH

COACHING

MEMBERS SHOWCASED AT THE

INNOVATION CENTRE’S OPEN HOUSE

EVENING TO 90 GUESTS AND AT FAN’S

MEET THE MAKER EVENT TO OVER 400

INDUSTRY STAKEHOLDERS

OVER 158 HOURS OF MENTORING,

TRAINING & TRADE INSIGHTS

“The Sunshine Coast has a strong reputation for quality food innova-tion and the GrowCoastal program is designed to be a catalyst for the next generation of successful food and beverage companies.” Mark Paddenburg, CEO Innovation Centre Sunshine Coast & GrowCoastal Founder

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BUSINESS PLANNING & MODELLING

FINANCIAL MANAGEMENT &

STRATEGY

LEGAL & INTELLECTUAL

PROPERTY

BRANDING & CONSUMER MARKETING

OPERATIONS, DISTRIBUTION &

FULFILLMENT

USP & TARGET MARKET ID

B2C & B2B MARKET

RESEARCH

FOOD LABELLING

LAWS

PR & DIGITAL MARKETING

FUNDING & INVESTMENT

WORKSHOPS, MENTORING & GROWTH OPPORTUNITIES

Participants engage in weekly business workshop sessions and receive mentoring from an extensive

network of local and international, experienced industry professionals. The program focuses on

developing skills that enable entrepreneurs to progress rapidly from start-up to scale-up phases,

become investment ready and achieve key milestones in their growth strategies. GrowCoastal has

achieved a 100% retention rate with all participants benefiting from its support.

PROGRAM OUTLINE

TOPICS COVERED:

“The program is invaluable for helping the cohort explore the process of scaling up production and accessing global markets and how to access funding and refine business models.” Jacqui Price, GrowCoastal Program Manager

IDEATION &

BUSINESS

MODELLING

PLANNING

& MARKET

RESEARCH

EXPANSION &

ACCELERATED

GROWTH

EXPORTMARKETS

TRADE EVENTS

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GROWCOASTAL PROGRAM WORKSHOPS

WEEKLY INDUSTRY SEMINARS & TRAINING SESSIONS

DATE TOPIC SPEAKERBootcamp: 5th Feb Legal issues & Structuring for success Gavin Barnes & Thomas Bevitt, Redchip Lawyers

Global Food Trends Jo Adams, Bentleys

Lessons from GrowCoastal 2018 Sharlene Kelly, Bonafide Broth Co

Week 1: 5th March Speaking for Impact Robyn Pulman

Maximising Networking Opportunities Kevin Fraikin & Sean McGowan, Montville Coffee

Week 2: 12th March Customer Personas & Value Proposition Canvas Jacqui Price

Understanding Personality Profiles Michael White, AusIDentities

Lessons from GrowCoastal 2018 Daniel Joyce, Mighty Bean Tempeh

Week 3: 19th March Understanding your customer & customer interviews Jacqui Price

Customer Centric Design Thinking Jacqui Wilson-Smith, McCormick & Co

Lessons from GrowCoastal 2018 Martin Rellstab, Sunshine Coast Cider

Week 4: 26th March Getting Sh*t Done – Working Faster, Better & Cheaper Michi Tyson

Week 5: 2nd April Unlock the power of barcodes GS1

Scaling up tips for Food Manufacturers Bernard Parker

Week 6: 23rd April The Art of Pitching Robyn Pulman

Lessons from GrowCoastal 2018 Good Harvest Organic Farm, Mick & Kelly Dan

Value Stream Mapping Sharon Robson (for Michi Tyson)

Week 7: 30th April Strategic Planning Ryan Rostron, Bentleys

Blue Ocean Strategy Andrew Keily, Bentleys

Developing your Pricing Strategy Ryan Rostron, Bentleys

Business Model Canvas Jacqui Price

Week 8: 7th May Site visit to Epicurean Food Products & HACCP overview Nathan & Suzanne, Epicurean

Food Product Essentials - Labelling & Legislation Janette McDonald

Nutrition Fundamentals Joanne Hall

Week 9: 14th May Packaging - Designed to Sell Renee Weaver, Evolve Design

Brand Storytelling & Video Ben Amos, Innovate Media

Social Media Introduction Dr Karen Sutherland, USC

Week 10: 21st May Effective communication with Buyers Michael White, AusIDentities

Distribution Options & Pitching to Buyers Sharon Griffin, Whites IGA; Michael Blackmore, Royal Foods and Adele Laughton, FAN

Week 11: 28th May Media & PR Essentials Caroline Campbell

Investment Readiness Brendan Goulding, Bentleys

Is Exporting the next step for my business? Craig Smith, FAN; Ross Tilly, TIQ / Austrade

Week 12: 4th June Pitch Practice Robyn Pulman

Solution based Selling David White, TMC Capital

Program Review

Week 13: 23rd July

HR tips for growing a business Sandra King, My Human Resources Manager

Learnings from US Trip; Top business tips for success Mark Paddenburg

Sales Planning Naomi Smith

Consolidation Session to refine action plans

Week 14 - 18 Various Trade Events Jacqui Price & Mark Paddenburg

Little White Goat Cheese

Karen Lindsay

Pomodoras Fine Foods

Jodi & Chris Bond

Pure Mill Chocoloate

Millie Louise Handcut Deli

Filip Gubicza

Tielka Rebecca & Alexei

Gourmet Fudge

Kim DurantThe Fermentier Marie & Tania

Dancing Bean

Rob Mergard

Hum Honey

Leisa & Tony Sams

Electropops Annabel & Scott Langley

Piggy in the Middle

Mason & Dean Mayne

Earth2Plate

Sean Conlan

Falafel Baraka Joseph & Alicia Yusuf

2019 COHORT

13 OF THE MOST CUTTING EDGE FOOD BUSINESSES ON THE SUNSHINE COAST

The quality of the applications for the third year of the GrowCoastal program was

of an exceptionally high standard. Twenty companies were shortlisted based

on selection criteria including innovation, proposition viability and potential

accelerated growth. The short-listed candidates attended a one-day business

boot camp. The thirteen selected startups were chosen for their innovation,

product potenial, investment readiness, scalability and entrepreneurial tenacity.

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With an appetite for change, Renee supports

others make a meaningful change in the world.

As the Business Development & Marketing

Manager for the Innovation Centre Sunshine

Coast she helps connect local entrepreneurs,

businesses, government stakeholders and

community members.

Renee Coman

PROGRAM SUPPORT

As CEO of the Innovation Centre Sunshine Coast, Mark has a demonstrated track record in creating value by connecting ideas, people, programs and capital, as well as bringing decades of business experience providing support to program participants and followers. His focus is on entrepreneurship, business development and improving innovation capability for startup and high growth companies.

Mark Paddenburg

PROGRAM DIRECTOR

Jacqui Price is a marketing specialist in the food and beverage industry with over twenty years sales and marketing experience across retail, foodservice, manufacturer, grower, and business-to-business giving her a unique understanding of the complexities of the market. Jacqui is an active member of the Food & Agribusiness Network and holds a position on the Board.

Jacqui Price

PROGRAM MANAGER

THE GC ORGANISERS

A SUPPORTIVE, COLLABORATIVE, DIVERSE TEAM TO LEAD THE COHORT

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Alongside weekly workshops, the

GrowCoastal participants also

accessed business opportunities at

local events, through networking and

visiting entrepreneurs both locally and

internationally.

MARKET ENGAGEMENT

PRODUCT PITCHING, MARKET TESTING & COMMUNITY FEEDBACK

GrowCoastal takes a triple helix

approach by ensuring the program is

firmly connected and engaged with

industry, government and academia.

Image: Triple Helix Model - Farinha & Ferreira- (2013)

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Little Whites Goat Cheese

· Gained contract to manufacture for Bunya Cheese

· Collaboration with QCamel (GC 2017) to make world’s first organic camel feta cheese

· 15 new points of distribution

· Secured specialist distributor

· Exploring equipment finance options to expand production

KEY ACHIEVEMENTS

Dancing Bean

· Created greater awareness of our products, which contributed to securing an expansion deal. This

includes a company merger and an overarching board of directors including a CEO with mid to

large business experience.

· Gained confidence in our ability to look outside the square and drive growth.

Hum Honey

· Connected with experts in key areas

· Collaborated with the cohort leading to new supply accounts

· Refined business plan and pitch.

Tielka

· New distribution gained in 15 stores (cafes, retailers).

· Increased supply to 8 independent supermarket stores in Queensland

· Double digit growth from previous year maintained during and post GrowCoastal.

Falafel Baraka

· Set framework in place to create a retail product line, to be ready for stores by January. Invitation

from White’s IGA to present product range once locked down.

· Refined our pitch and gained valuable media exposure, including interview with ABC Radio at

Demo Day and SBS Food online for Curated Plate Festival.

· Invaluable connections made with other food entrepreneurs which will continue to support us

with shared knowledge, experience and physical resources.

Handcut Deli

· Increased confidence in speaking in public and to the media.

· Gained IGA Maleny as a customer.

· Article published in My Weekly Preview, which led to an increase in customers at local markets

and retail stores

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Gourmet Fudge

· Supplying 4 new IGA’s with fresh fudge in a cabinet package.

· Employed a casual admin staff member (15 hours per week)

· Expanded our gift box range including private labelling

Earth2Plate

· Developed clear strategic direction.

· Strengthened product quality and set new pricing structure.

· Confirmed arrangements for commercial premises.

The Fermentier

· New logo and packaging design

· Clearer understanding about our customers and our point of difference, which has clarified our strategic

direction

· Increase in awareness of our company has led to doubling of sales.

Pure Mill Chocolate

· Developed a new and improved understanding/direction for the business, which including rebranding

and improved packaging.

· Secured a small investment from the Demo Day pitch.

· Made important connections with industry leaders and other small business owners, which led to a new

manufacturing facility.

Electropops

· Achieved first export order to Singapore

· Amended Factory to meet requirements for commercial kitchen, which is now shared with three other

members of the GrowCoastal cohort.

· In ranging discussions with Woolworths Qld and several IGA’s.

Piggy in the Middle

· Improved public speaking skills.

· Clear focus on strategic direction for the business.

· Collaboration with Earth2Plate for the promotion of gnocchi and bacon salt.

Pomodoras

· Greater understanding of the customer, which has provided new ideas for promotion.

· Developed a clearer brand story and refined pitch, which has been reflected in updated website.

· Launched new product Grape & Bay Balsamic dressing at Demo Day.

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The cohort had a money-can’t-buy experience, presenting their products to potential

stockists and investors at the 2019 GrowCoastal Demo Day, hosted on the 11th June 2019 at

the Lake Kawana Community Centre. Attracting a total of 160 registrations, the 2019 Demo

Day attracted a record number of people, all keen to put the 2019 GrowCoastal cohort’s skills

to the ultimate (taste) test.

Event engagement was increased at the 2019 GrowCoastal Demo Day via a customised

mobile event app wit the following features:

GROWCOASTAL ACHIEVED 100% RETENTION WITH

ALL BUSINESSES GRADUATING

DEMO DAY/GRADUATION

Networking

The event helped take networking to a new

level, fostering attendee connections with

one-to-one messaging, real time activity

feed, and group discussion tools.

Agenda and speakers

Attendees could easily access the agenda,

view a list of speakers and their bios.

Sponsors and exhibitors exposure

Program sponsors and exhibitors received

premium exposure to attendees through

clickable banners, sponsor and exhibitor

information functionality.

Lead capture

Attendee badges featured a unique QR code

so individuals could easily exchange contact

information through the apps lead capture

functionality.

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Event Overview

67 Exhibitors (26 were GrowCoastal members and/or alumni )

400+ retailers, distributors, accommodation providers, restaurants, cafes, media, FAN members and industry stakeholders and four Ministers (Queensland)

100% Exhibitors would attend next year

88%. Exhibitors rated it 8 or more out of 10 Compared to other trade shows

86% attendees rated it 8 or more out of 10

INDUSTRY ENGAGEMENT

FAN “Meet the Makers” Event

Extensive social media coverage

108k total reach

5.5k interactions

Facebook Own22k reach3.5k reactions

Facebook Other25k reach

Instagram Own10 posts

* Conservative numbers basedon available posts

Instagram Other60k reach1.5k reactions

THE COHORT ACTIVELY ENGAGED WITH THE LOCAL COMMUNITY

AND GROWCOASTAL SECURED SIGNIFICANT PRESS COVERAGE OF

THEIR ACTIVITIES

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Qld Small Business Week in Brisbane - Friday 31 May

FAN hosted a display table at this industry connection event in Brisbane – which was the closing event of Queensland Small Business Week. FAN secured the attendance of six members – resulting in the Sunshine Coast having the only regional presence at this event.

GrowCoastal participants were invited to take part. Tielka attended and several others provided products for the combined GrowCoastal table.

Connections with five key state buyers were established.

Taste and Trade Event

The Curated Plate, a new four-day food festival made its debut on the Sunshine Coast,

5th - 8th August 2019.

The culinary festival - saw the region come to life with specially curated food events from the Glass House Mountains in the south to the Mary Valley in the north. The three-day Food Fair, held at Cotton Tree, saw more than 13,000 people come through the gates, which was complemented by an influx of visitors from intra- and interstate markets as well as New Zealand attending the festival.

The Curated Plate

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VIDEO

Each cohort members pitch from Demo Day

was filmed, creating a valuable digital asset

for members moving forward. Each video is

publicly accessible via the Innovation Centre’s

Youtube account and website for search

engine optimisation.

PROGRAM PROMOTION

Brand Youtube Demo Day Pitch

Dancing Bean Enterprises https://youtu.be/dzHfPJk1H9g

Earth2Plate https://youtu.be/wADh7-i_lmY

Electropops https://youtu.be/AMvsIS2PJq8

Falafel Baraka https://youtu.be/5HV2mMlAYEI

Gourmet Fudge https://youtu.be/uFhsTTb-s10

Handcut Deli https://youtu.be/-cArP1EUrQQ

Hum Honey https://youtu.be/cBl-NmMUT-I

Little White Goat Cheese https://youtu.be/ZrZZOB2bPuU

Piggy in the Middle https://youtu.be/uyVPLVBzYqY

Pomodoras https://youtu.be/jYknDsvd2BQ

Pure Mill Chocolate https://youtu.be/4pD_pcm7aC0

The Fermentier https://youtu.be/PghJfLRQxuA

Tielka Tea https://youtu.be/kIQNVl5g26M

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Sunshine Coast goat cheese producer’s Masterchef connection

Published by Queensland Country Life on 16th March 2019 https://www.queenslandcountrylife.com.au/story/5952516/sunshine-coast-goat-

cheese-producers-masterchef-connection/

SAY CHEESE: Goat milk products take top restaurant billing

Published by Sunshine Coast Daily on 5th August 2019https://www.sunshinecoastdaily.com.au/news/say-cheese-goat-milk-products-

take-top-restaurant-/3797642/

Coast-made ice blocks cure headaches, dehydration

Published by Sunshine Coast Daily on 14th August 2019 https://www.sunshinecoastdaily.com.au/news/coast-made-ice-blocks-cure-

headaches-dehydration/3804511/

‘Subscription butcher’ delivers free-range meat, eggs

Published by Sunshine Coast Daily on 2nd June 2019https://www.sunshinecoastdaily.com.au/news/subscription-butcher-delivers-free-

range-meat-eggs/3743214/

MEDIA FEATURES

Between February 2019 and July 2019 the

GrowCoastal program was featured 12 times

in local media, raising the profile of the

Innovation Centre, Food and Agribusiness

Network and the cohort members. Below

outlines a summary of features. Please refer to

appendix 3 for individual features.

Demo Day

1 My Weekly Preview 7 June

2 Sunshine Coast Daily 10 June

3 WIN 11 June

4 NINE News 11 June

5 Mix FM 10 June (6.30am and 8am bulletins)

6 Sea FM 11 June (6.30am and 8am bulletins)

7 ABC radio 12 June

Cohort showcase

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LANDING PAGES

Backlinks are especially valuable for search

engine optimization (SEO) because they

represent a “vote of confidence” from one

site to another. To support cohort members

the Innovation Centre created an individual

landing page for each member to increase

their website traffic and brand awareness.

PROGRAM PROMOTION

Brand Cohort Landing Pages

Dancing Bean Enterprises http://innovationcentre.com.au/dancing-bean-enterprise/

Earth2Plate http://innovationcentre.com.au/earth2plate/

Electropops http://innovationcentre.com.au/electropops/

Falafel Baraka http://innovationcentre.com.au/falafel-baraka/I

Gourmet Fudge http://innovationcentre.com.au/gourmet-fudge-company/

Handcut Deli http://innovationcentre.com.au/handcut-deli/

Hum Honey http://innovationcentre.com.au/hum-honey/

Little White Goat Cheese https://innovationcentre.com.au/little-white-goat-cheese/

Piggy in the Middle https://innovationcentre.com.au/piggy-in-the-middle/

Pomodoras http://innovationcentre.com.au/pomodoras-fine-foods/

Pure Mill Chocolate http://innovationcentre.com.au/pure-mill-chocolate/

The Fermentier https://innovationcentre.com.au/the-fermentier/

Tielka Tea http://innovationcentre.com.au/tielka/

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Meet Piggy in the Middle

https://innovationcentre.com.au/growcoastal-2019-piggy-in-the-middle/

Meet The Fermentier Team

https://innovationcentre.com.au/growcoastal-2019-the-fermentier/

Meet the Electropops Team

https://innovationcentre.com.au/growcoastal-2019-electropops/

Meet the Hum Honey Team

https://innovationcentre.com.au/growcoastal-2019-hum-honey/

Meet the Tielka Team

https://innovationcentre.com.au/growcoastal-2019-tielka/

Meet Pure Mill Chocolate

https://innovationcentre.com.au/growcoastal-2019-pure-mill-chocolate/

BLOG FEATURES

In additional to creating an individual landing

page for each cohort member, businesses

were welcomed to complete a questionnaire

to profile the founders and journey to date.

Below is a link to members who utilised the

opportunity to further increase their website

traffic and brand awareness.

Cohort showcase

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NUTRITIONAL PANEL LABELLINGThe Nutrition Information Panel on a food label offers the simplest and easiest way to choose foods with less saturated fat, salt (sodium), added sugars and kilojoules, and more fibre. To help the 2019 GrowCoastal cohort accurately communicate information with consumers, Joanne Hall an Accredited Practising Dietitian (APD) delivered a workshop on Food Standards Australia New Zealand (FSANZ) standards. Below is a summary of survey results by the cohort.

SURVEY RESULTS FOR NUTRITONAL INFORMATION KNOWLEDGE PRE-PROGRAM

GrowCoastal pre-course survey reported three companies did not own a food label for their

product at the start of the program. There was a wide range of knowledge & confidence levels

regarding food labelling standards in the cohort, ranging from confident, to unsure. Only 30% of

the cohort were confident on how to product a nutritional label for their product. 35% understood

the link between a product ingredient and the macronutrient label requirements. Only 15% of the

cohort understood the labelling requirements for compound ingredients, and 25% understood

the difference between an ingredient and a processing aid. 60% indicated they understood the

difference between a food allergy and a food intolerance, but overall only 38% were confident in

how to label their products for allergies and intolerances. 70% of the cohort indicated that they

were unsure about the labelling requirements for nutritional related health claims and how these

claims are regulated by (FSANZ).

LABEL AUDIT

Nine cohort members requested a private nutritional label audit. The audits were started at the

beginning of the program to allow time to review and meet with all the members. The audit covered

all twelve points of the FSANZ food label requirements. This included the nutritional information

panel, percentage labelling, name and description of food, food recall information, information for

allergy suffers, date marking, ingredient list checks, food additives, legibility requirements, direction

for storage and use, country of origin, accuracy of information and accuracy and credibility of

nutritional health claims. The results of the label review were discussed with each cohort member

and they were given a hard copy. For one member a food nutritional label was designed in addition

to a label review.

All the labels reviewed had errors ranging from simple spelling and mathematical errors, to allergy

warning omissions, incomplete food recall information, to nutritional health claims that are not

permissible under FSANZ or Australian Consumer law. Some of the cohort had multiple labels to

review and for the most part, the labels had not been checked by a third party before. All members

only had time to attend the face to face review on the day of the training program. This was usually

in the lunch break or at the end of the day.

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“ The GrowCoastal program provided my team with high quality business

content, expert insights, valuable trade events and the bonus was - fabulous

leaders, amazing cohort connections, cool venues and delicious catering.

We were treated like kings and queens throughout the intense four month

program. I will be forever grateful and will miss the camaraderie and support.

If only every foodpreneur could access this high quality program - they would

save so much time and angst in the commercialisation and growth phase..

- Tania Wiesmayr-FreemanThe Fermentier

WORKSHOP

A workshop was designed to deliver a hands-on, practical guide regarding the details about how to

make a food label. Each participant was given the FSANZ Food label guide and an audit check list

tool to review any future labels. In general, running the workshop after the labelling and legislation

presentation was too long for the members to concentrate. The knowledge deficit for the members

is the actual detailed “how to “for the specific label for their food category.

RECOMMENDATIONS FOR 2020

1. Label audits for each cohort member

2. Practical label workshop at the beginning of the program. - Give cohort members the basic

knowledge to work on their labels during the program).

3. Present the labeling and legislation at seperate time to the labeling workshop.

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Networking, expertise, comradery

It opens your eyes to the complexities of the industry especially if you intend to scale up.

Excellent value...would not have known where to start if it wasn't for GC

Unlimited value, brings together like minded people who can bounce ideas off each other.

Average*

9.9 How would you rate the performance of the ProgramManager Jacqui Price?average

9.4 What rating would you give the Innovation Centreas the facilitator and host for the program?average

Pitch Confidence

Cohort Feedback

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Customer Count17%AVERAGEincrease

Comments

“Before GrowCoastal I had been in small

business for most of my adult life (retail

and wholesale). I was surviving by having

a product that people love but I didn’t really

completely understand how to approach

all areas of business. I never focused on the

‘story’ behind our family business. I now

look at my business differently and when I

put the lessons into practice I know it will

help grow my business. It has given me the

confidence in our product to be able to go a

sell more effectively.”

“This program has been essential in helping

accelerate our business to the next level,

and a much needed boost to growth.”

“The GrowCoastal program should be a

blueprint to be rubber stamped in as many

QLD regions as possible.”

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FOR IMMEDIATE RELEASE: GROWCOASTAL FOOD INNOVATION ACCELERATOR ANNOUNCES 2019 COHORT Sunshine Coast, QLD (1 March 2019) - More than 100 local entrepreneurs converged at the Innovation Centre Sunshine Coast for the GrowCoastal 2019 Accelerator launch on Thursday 28 February 2018 where they celebrated the announcement of thirteen of the most innovative local food and beverage businesses selected for this years’ program. After extensive interest in the program, 20 businesses were shortlisted based on innovation, product viability, growth potential and entrepreneurial tenacity. Competing for just 13 final places, applicants participated in a one day bootcamp and product showcasing event on 5 February 2019. A big congratulations to the following businesses who have been chosen for entry into the 2019 Grow Coastal Food Innovation Accelerator Program: Dancing Bean Enterprises – innovative alcohol-infused coffee beans and coffee products. Earth2Plate - Convenient Paleo, Vegan, Allergen free bread and pasta options, including Pizza, Tortilla, Gnocchi, and Naan bases. Electropops - Healthy natural fruit ice blocks, full of electrolytes and made with real fruit juice. Falafel Baraka - Traditional Middle Eastern food, including falafels, dips and sweets. Fresh, healthy and delicious, all vegan and some gluten free. Gourmet Fudge – Smooth creamy fudge in a range of decadent flavours. Handcut Deli - Handmade organic gnocchi. Hum Honey – Pure, raw, cold extracted honey sustainably harvested using organic beekeeping methods - Original Hum Honey, Hum Honeycomb and multi-award winning Cold Fusion cold infused honey. Little White Goat Cheese - Lovingly hand crafted, fresh and seasonal Goat, Buffalo, Camel and Cow Cheese. Piggy in the Middle - Lamb, pork, poultry and eggs ethically farmed and unique products including Bacon Salt and Bacon Butter. Pomodoras Fine Foods – Balsamic Dressings, just not for salads. Made with natural preservatives and no artificial colours or flavours. Pure Mill Chocolate - Dark, organic, high quality chocolate in unique flavours, made using ethically sourced, organic cacao beans. The Fermentier - Handcrafted, gourmet, traditionally fermented food and non-alcoholic beverages. Tielka Tea - Multi-Award Winning Specialty Fairtrade Organic Tea. The program designed by the Innovation Centre Sunshine Coast and delivered in partnership with the Food & Agribusiness Network (FAN) commences on 5th March. With funding from Advance Queensland, the 13 businesses will access over $8,000 in value via the 12 week accelerator program, designed specifically for producers looking to scale fast, bring their vision to life and deliver new food and beverage innovations to the world. Innovation Centre CEO Mark Paddenburg said “Now in its’ third year, the GrowCoastal program has demonstrated growth opportunities for its members with 24 new staff employed and an aggregated increase in revenue of 82%. These are just the metrics – the founders and their stories are even more exciting.” he said.

APPENDIX 1 - PROGRAM MEDIA RELEASESCOHORT ANNOUNCEMENT - FEBRUARY 2019

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The 2019 Grow Coastal participants will learn from industry experts and mentors covering topics like: lean startup, market research, customer engagement, business planning, financial management, public relations and marketing, legal and intellectual property, distribution and fulfilment, exporting, pitching and securing early stage capital. “Additional events and networking opportunities are regularly provided to the GrowCoastal participants, like FAN’s Meet the Maker event on 11th March, which all provide significant exposure and generate new sales leads”, said Program Manager, Jacqui Price. Economic Development Portfolio Councillor, Steve Robinson stated, “The program is fuelling a collaborative regional ecosystem of foodpreneurs – cultivating progressive business growth, exports and high value employment on the Sunshine Coast.” ENDS. -------------------------------------- For further information or press enquiries, contact: Jacqui Price GrowCoastal Program Manager Email: jacquiprice@foodagribusiness.org.au Mobile: 0424 107 731 Mark Paddenburg CEO Innovation Centre Sunshine Coast 0409 305 648 mark@innovationcentre.com.au -------------------------------------- About the Innovation Centre Sunshine Coast The IC’s mission is to assist entrepreneurial startup and high growth companies in the region. The IC operates a 1,700-square metre, purpose-built business incubator and accelerator facility on the USC campus. The IC provides business development programs, mentoring, investment readiness advice, flexible office / Co-LAB space, R&D /prototyping facilitation, video studio, high-speed fibre/wireless connections, extensive networking opportunities and collaborative links to local capability and talent. www.innovationcentre.com.au About the Food and Agribusiness Network FAN is a not-for-profit membership-based network representing the Food and Agribusiness Industry within the Greater Sunshine Coast Region (Sunshine Coast, Noosa, Moreton Bay and Gympie). Established by the industry, for the industry, FAN delivers a range of events and initiatives designed to increase business skills and to encourage collaboration and new business opportunities. FAN in one of Australia’s leading food clusters and is driving innovation through collaboration. http://foodagribusiness.org.au

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APPENDIX 1 - PROGRAM MEDIA RELEASES

PRE-DEMO DAY ANNOUNCEMENT - 4TH JUNE 2019

MEDIA RELEASE For immediate release 4 June, 2019

Introducing the Sunshine Coast’s most exciting foodpreneurs at the 2019 GrowCoastal Demo Day Meet the tastemakers of the Sunshine Coast at the 2019 GrowCoastal Demo Day on Tuesday, 11 June, where 13 of the most innovative local food and beverage businesses will present their products and showcase their learnings from the past 12 weeks. The accelerator program designed by the Innovation Centre Sunshine Coast and delivered in partnership with the Food & Agribusiness Network (FAN) is now in its third year and has nurtured local producers looking to scale fast, bring their vision to life and deliver new food and beverage innovations to the world. “Entrepreneurs really are the main drivers of innovation and economic growth and our job is to help seed, grow and scale these companies,” Innovation Centre CEO Mark Paddenburg says. “I’m really excited about Demo Day – it's the biggest day of the year for our gold medal winning food entrepreneurs. The Innovation Centre strongly supports the #EatQLD buy local campaign and I encourage you to come along and watch the GrowCoastal teams pitch, sample their products, meet the founders and become loyal customers.” GrowCoastal 2019 commenced on 5 March and thanks to funding from Advance Queensland, this year’s cohort has had access to more than $8000 in value, learning from industry experts and mentors covering topics like: lean startup, market research, customer engagement, business planning, financial management, public relations and marketing, legal and intellectual property, distribution and fulfilment, exporting, pitching and securing early stage capital. “We congratulate this year's GrowCoastal cohort on their dedication, passion and commitment to the program,” FAN General Manager Emma Greenhatch says. “We can't wait to hear about their experiences in this year's program at Demo Day and then see how they take their businesses to the next level.” Join us for a morning of local food, networking and product exhibition to celebrate the conclusion of the 2019 GrowCoastal program. Register for your free ticket here.

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GrowCoastal Demo Day When: June 11, 2019 Time: 10am to 1pm (GrowCoastal member presentations followed by lunch/GrowCoastal product sampling) Where: Innovation Centre Sunshine Coast, 90 Sippy Downs Drive, Sippy Downs GrowCoastal 2019 cohort Dancing Bean Enterprises: Innovative alcohol-infused coffee beans and coffee products. Earth2Plate: Convenient paleo, vegan, allergen-free bread and pasta options, including pizza, tortilla, gnocchi and naan bases. Electropops: Healthy natural fruit ice blocks, full of electrolytes and made with real fruit juice. Falafel Baraka: Traditional Middle Eastern food, including falafels, dips and sweets. Gourmet Fudge: Smooth creamy fudge in a range of decadent flavours. Handcut Deli: Handmade organic gnocchi. Hum Honey: Pure, raw, cold extracted honey sustainably harvested using organic beekeeping methods. Original Hum Honey, Hum Honeycomb and multi-award winning Cold Fusion cold infused honey. Little White Goat Cheese: Lovingly handcrafted, fresh and seasonal goat, buffalo, camel and cow cheese. Piggy in the Middle: Lamb, pork, poultry and eggs ethically farmed and unique products including Bacon Salt and Bacon Butter. Pomodoras Fine Foods: Balsamic dressings, just not for salads. Made with natural preservatives and no artificial colours or flavours. Pure Mill Chocolate: Dark, organic, high quality chocolate in unique flavours, made using ethically sourced, organic cacao beans. The Fermentier: Handcrafted, gourmet, traditionally fermented food and non-alcoholic beverages. Tielka Tea: Multi-award winning specialty fairtrade organic tea.

For more information or to arrange an interview with Innovation Centre Business Development Marketing Manager Renee Coman, FAN General Manager Emma Greenhatch, GrowCoastal Manager Jacqui Price or one of the 2019 GrowCoastal participants, please contact Nicole Fuge hello@wordsbynicole.com.au or 0422 227 304.

PRE-DEMO DAY ANNOUNCEMENT - 4TH JUNE 2019

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APPENDIX 1 - PROGRAM MEDIA RELEASES

POST DEMO DAY ANNOUNCEMENT - 11TH JUNE 2019

MEDIA RELEASEFor immediate release

11 June, 2019

Sunshine Coast foodpreneurs taste success at GrowCoastal Demo Day

Thirteen of the most innovative Sunshine Coast food and beverage businesses had a money-can’t-buy experience today, presenting their products to potential stockists and investors at the 2019 GrowCoastal Demo Day.

This year’s presentations attracted a record number of people, all keen to put the 2019 GrowCoastal cohort’s skills to the ultimate (taste) test, including Dancing Bean Enterprises, Earth2Plate, Electropops, Falafel Baraka, Gourmet Fudge Company, Handcut Deli, Hum Honey, Little White Goat Cheese, Piggy in the Middle, Pomodoras, Pure Mill Chocolate, The Fermentier and Tielka Tea.

Now in its third year, the GrowCoastal accelerator program was designed by the Innovation Centre Sunshine Coast and has been delivered in partnership with the Food & Agribusiness Network (FAN) to nurture local producers looking to scale fast, bring their vision to life and deliver new food and beverage innovations to the world.

Innovation Centre Business Development Marketing Manager Renee Coman says in order to attract op-portunities in today’s global market, the GrowCoastal participants have learned it’s important to be able to stand out and be innovative.

“It’s about building your social capital – shaking hands, meeting other people, not specifically just within your industry, go wider than that and find collaboration opportunities. You naturally want to do business with people you like and you will explore innovative solutions to create new revenue streams for your business to wow and delight your future customers,” she says.

“It’s about the power of networks, but not just any network. The Innovation Centre is a Sunshine Coast network that helps entrepreneurs succeed. Demo Day is special because it’s a milestone, a symbolic step in the entrepreneur’s journey – from idea to investment.”

Enlisting the mentorship of industry experts, the 12-week program has covered topics including lean startup, market research, customer engagement, business planning, financial management, public relations and marketing, legal and intellectual property, distribution and fulfilment, exporting, pitching and securing early stage capital.

FAN General Manager Emma Greenhatch says the GrowCoastal program has been an integral part of what they offer their members because it allows them to create new connections, develop new knowl-edge and skills and support them in collaborating with other members.

“We all know the saying, ‘It takes a village to raise a child,’ and at FAN we believe it takes a village to raise a business as well,” she says.

“They come out of this three month period with a whole new network of businesses and contacts they can take to the next stage and it gives them a lot of confidence too, because the world of small business 32

management, public relations and marketing, legal and intellectual property, distribution and fulfilment, exporting, pitching and securing early stage capital. FAN General Manager Emma Greenhatch says the GrowCoastal program has been an integral part of what they offer their members because it allows them to create new connections, develop new knowledge and skills and support them in collaborating with other members. “We all know the saying, ‘It takes a village to raise a child,’ and at FAN we believe it takes a village to raise a business as well,” she says. “They come out of this three month period with a whole new network of businesses and contacts they can take to the next stage and it gives them a lot of confidence too, because the world of small business is hard and it’s often a very lonely path, so having the opportunity to work on their business, not just in their business is a fantastic thing.” Applications are now open for the 2020 GrowCoastal program, subject to support from new/existing funding partners in 2020. Applications close 13 December, to apply, visit innovationcentre.com.au/growcoastal. ENDS.

GrowCoastal 2019 cohort Dancing Bean Enterprises Rob Mergard Earth2Plate Sean Conlan Electropops Annabel & Scott Langley Falafel Baraka Joseph & Alicia Shaich Yusuf Gourmet Fudge Kim Durant Handcut Deli Filip Gubicza Hum Honey Leisa & Tony Sams Little White Goat Cheese Karen Lindsay Piggy in the Middle Mason & Dean Mayne Pomodoras Jodi & Chris Bond Pure Mill Chocolate Millie Crook The Fermentie Marie Stone & Tania Wiesmayr-Freeman Tielka Tea Rebecca & Alexei Domorev

POST DEMO DAY ANNOUNCEMENT - 11TH JUNE 2019

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APPENDIX 2 - PROGRAM SOCIALS

DEMO DAY PROMOTIONAL CONTENT

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and worked in some of Noosa’s best restaurants, where he says he experienced how making gnocchi in an already busy restaurant can add a great deal of pressure to kitchen staff and resources. It was then that he came up with Handcut Deli – crafting gnocchi for busy people.

“Handcut Deli became my expression for good food while creating a business for myself, and now, almost six years later, Handcut Deli has grown from a tiny sole trader to a small company, employing two people part time, and now we’re in our own production facility,” he says.

Handcut Deli has a range of eight gnocchi – including potato, sweet potato, beetroot, and green pea and ricotta – seven of which are organic and vegan and three of which are gluten free.

“Since we work with raw ingredients it’s not always the same from week to week. Root vegetables can change in cell structure considerably in seasons and different regions.

“By using our hands as our most valuable tool, we can make sure the gnocchi is made to perfection every time.

“Each potato is looked over and tended by hand before the dough is mixed, kneaded, rolled and cut.

“We make sure to use the most local,

organic and best ingredients. Finally the gnocchi is blanched before it gets vacuum packed and frozen.”

Mr Gubicza also makes a range of condiments to complement the gnocchi – think burnt butter and sage, and mushroom and black truffle butter.

These are available at a range of shops and farmers markets for customers to cook at home, or to order at one of the local restaurants serving Mr Gubicza’s gnocchi.

Handcut Deli was one of 13 local businesses participating in this year’s GrowCoastal Food Innovation Accelerator program, run in partnership with the Innovation Centre Sunshine Coast and the Food & Agribusiness Network (FAN).

Applications are now open for the 2020 GrowCoastal program, subject to support from funding partners in 2020. To apply go to innovationcentre.com.au/growcoastal.

To find your nearest stockist, visit handcutdeli.com.

Gnocchi in shades of green, white and red catch my eye. It’s a subtle nod to the Italian flag and country in which this delicious

dish originated.“Gnocchi is an Italian potato dumpling,

traditionally made from cooked potato and flour,” Filip Gubicza says.

“Making gnocchi can be a challenge if you haven’t done it before. You start with selecting the right potato, and there are over 4000 different varieties. Then it’s a process of peeling them, cooking them, mashing or pressing them, mixing in the right amount

of flour, kneading and working the dough the right way, rolling and cutting them into small pieces, then cooking them again.

“Each step has to be perfectly timed, each ingredient has to be carefully measured,” he says. “It takes a lot of skill to make great gnocchi.”

Born and raised in Sweden to Hungarian parents, Mr Gubicza grew up loving food and cooking. He then developed that into a career as a chef, which took him all over the world before he settled here on the Sunshine Coast.

Mr Gubicza was highly sought-after

Filip Gubicza has always loved gnocchi. And now the chef has turned his passion into a business, making perfect gnocchi for Sunshine Coast restaurants and consumers.WORDS: Nicole Fuge.

Just likeNonnaused to make

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PRE-DEMO DAY ANNOUNCEMENT - 4TH JUNE 2019

APPENDIX 3 - COHORT FEATURES

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with the soaked chickpeas. Her final addition was a

touch of celery before the roasted spices were mixed in,” he says.

“This falafel mixture was set aside for hours

and hours in the fridge, for the flavours to blend

together … a Middle Eastern sensory experience.”After leaving Jerusalem and

moving to Australia in 2005, Mr Shaich Yusuf yearned for his mama’s cooking, particularly her homemade falafel, and so he began making his own.

For years, his friends suggested he share these Middle Eastern flavours. With his Australian wife Alicia by his side and drawing on her 15 years’ experience in the hospitality industry, Mr Shaich Yusuf made the decision to leave the construction industry and launch his business in 2011, not long after their daughter was born. Unfortunately it proved too difficult to crack the markets in Sydney and the idea was temporarily shelved, until they moved to the Sunshine Coast in 2016.

Falafel Baraka offers Middle Eastern street food, where the hero is the tasty traditional falafel, which is also complemented by a range of dips, and sweets such as baklava (layers of filo pastry filled with chopped nuts and honey) and ma’amoul (a pastry

or cookie made with dates and nuts).“Our falafel and dips are plant based and

serve the current trend towards gluten-free and vegan,” Mr Shaich Yusuf says. “There are no additives, no colours and no preservatives. Just fresh wholesome produce sourced from local growers.”

His cooking is bold, yet refined, a product of his parent’s passion. “Joseph’s culture and family are very food orientated – Joseph’s father, Ahmed, used to have a side business selling falafels from a street cart in his home town,” Mrs Shaich Yusuf says.

“In Joseph’s culture, food is everything, not only to fuel bodies but an integral part of the social fabric. Simple yet good food is valued, and fresh, seasonal ingredients are often the hero of the dish. This also means the food is healthy and full of flavour and that is what Joseph wants to share – his love of good food and good health to help people be the best they can be.”

You can find Falafel Baraka at the markets at Yandina, Peregian Beach, Coolum and the Nambour night market.

Mr Shaich Yusuf has been working on the growth of his business as one of the 13 participants in this year’s GrowCoastal Food Innovation Accelerator program. Applications are now open for the 2020 GrowCoastal program, subject to support from funding partners in 2020. To find out more go to innovationcentre.com.au/growcoastal.

Joseph Shaich Yusuf from Falafel Baraka learned the art of cooking from his mother. “Growing up in Jerusalem, my yama, my mama, was always roasting

spices, fresh from the market,” he says. “Cumin, coriander, paprika, black pepper, mama dry-pan roasting them one at a time,

their individual aromas filling our home, feeding my senses, making my mouth water.

“These spices, roasted one at a time, were set aside in preparation for her making her traditional falafel mixture. Chickpeas were soaked overnight, onion and parsley were carefully washed and added into the blender

The GrowCoastal Food Innovation Accelerator Program helps Sunshine Coast foodies like Joseph Shaich Yusuf. WORDS: Nicole Fuge.

Family

22.indd 1 29/07/2019 2:05:11 PM

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Innovation Centre Sunshine Coast Where Innovation Lives, Entrepreneurs Thrive

90 Sippy Downs Drive

Sippy Downs, QLD - 4556

Phone : +61 (07) 5450 2600

E-Mail : ic@innovationcentre.com.au

Website : www.innovationcentre.com.au