Future Food Innovators Showcase Trendsetting Products at Angliss Launch
With ethical, sustainable, gluten free, vegan, low sugar and zero alcohol options dominating the market, William Angliss Institute students showcased a diverse range of on-trend products at the Food Science and Technology New Product Launch.
Deciding on winners of the Best New Product Development Award was challenging for Industry judges, Halycon Proteins Business Manager Martin Eagle and Goodman Fielder Quality Assurance Manager Del Teasdale, as the quality of the products was very high.
They commended students for their well-researched and professionally presented creations.
Victoria Branch Chair of the Australian Institute of Food Science and Technology (AIFST) Sarah Crisp praised their focus on, "Sustainability, environment and using native and locally sourced ingredients" highlighting these as key trends in product development. The Institute is grateful for the ongoing support of the AIFST.
Best New Product Award Winners
The Tasteology Lemon Myrtle Yuzu Margarita by Miles Diez took first prize. Miles, originally from the Philippines, won attendance at the AIFST Annual Conference in 2025 and a one-year AIFST graduate membership. Designed to elevate cocktail experiences, his innovative cocktail mixer features ethically sourced native Australian lemon myrtle, from NATIF which supports Indigenous farmers. "Winning first place was humbling," Miles said. "I wanted to create something that embraced local ingredients and balanced the herbaceous complexities of lemon myrtle with zesty Yuzu."
Miles, a Bachelor of Culinary Management graduate (2018), returned to William Angliss Institute to deepen his technical knowledge through the Diploma of Science and Technology. "I've always been interested in the science behind food and how much innovation, creativity and work goes into making a product that can be mass produced to market shelves."
Second prize went to Audrey Marcocci for her Delizioso Italian Style Beef Ragu, an authentic dish inspired by her family's culinary legacy. "This product brings the rich flavours of Italy into Australian homes, offering convenience without compromising tradition," said Audrey. The course has allowed her to balance part-time study with work commitments. "The teachers were very understanding and I really enjoyed meeting likeminded people with a passion for food," she added. For her second prize she received a one-year graduate AIFST membership plus a William Angliss Institute Short Courses voucher.
Equal third prize went to Ashlea Tampling and Cassandra (Cassie) with both winning a one-year graduate membership of AIFST and a $150 Club Chef voucher.
Ashlea's Lupin Butter Spread, a high-fibre, plant-based dessert spread gluten- and refined sugar-free, was a hit with guests. "I wanted to create nutritious, delicious, sweet alternatives."
Cassie's Mushroom Catsup, a vegan condiment inspired by 18th-century preservation techniques, stood out for its unique production process of using salt to draw the natural moisture out of the mushrooms. While studying the Diploma she learnt, "Just how much goes into what we might consider basic food products, to ensure the safety and quality of the food."
Sarah pointed out, "Graduates of the Diploma of Science and Technology offer industry fresh perspectives, often leading to more innovative thinking."
The event reaffirmed William Angliss Institute's role in education excellence and fostering leaders in food technology.
To learn more about studying Food Science and Technology, email enquiry@angliss.edu.au or call on +613 8595 5334.
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