If you’re a food professional or studying to enter the industry, this challenge is for you. Create a tasty new packaged food product using Australian grown macadamias as an ingredient, and you could WIN:

a trip to Fi Europe 2019

2 individual trips can be won to Fi Europe, the leading global meeting place for food and beverage innovation hosted in Paris




A tailored mentorship PROGRAM

Plus 10 shortlisted entries will win a 2 night/3 day trip to Byron Bay Australia

a key macadamia growing region and the location for the finalist judging event

Supporting local growers

For the past decade, the demand for macadamias has been significant, leading to a global increase in macadamia production. To support our Australian growers, the Australian Macadamias Innovation Challenge 2 aims to raise awareness of the versatility and unique flavour of home-grown macadamias.

We want to see many more products manufactured using this special native nut packed full of flavour and health benefits, with its delicious creamy texture and velvety crunch.

Who can enter

The challenge is open to students studying food science and technology, or a related field where they have or are learning about food product development. It is also open to food professionals who have trained or are working in a related field to food product development. You may enter individually or as a team of 2 to 5 entrants.

This year the challenge is open to residents of Australia, China and Japan.


The challenge closes 11:59pm 17th December 2018, Australian Eastern Standard Time.

As CEO of Brookfarm, Pam’s passions for producing delicious real food resulted in Brookfarm winning Telstra Business of the Year in 2007. Brookfarm I Australia’s leading producer of gourmet Macadamia products known for its Macadamia Mueslis and Walkabout Mixes which sold throughout Australia and are exported to 12 courtiers.

Leading pioneer in food product innovation with over 25 years of expertise in food product research and development. Dr. Kubomura provides expert guidance to some of the world’s biggest food companies and is special lecturer at various Toyko academic institutions supporting students to enter the industry.

Confectionary product expert Ben has worked at leading brands Callier Chocolate and Lindt & Sprungli in Switzerland and Nestlé Australia as a confectioner in the R&D team. In 2008, he landed his dream role with Haigh’s Chocolates leading the company’s recipe development and chocolate making from raw cocoa beans and cooking small artisanal style confectionery delights.

Emma, a Bachelor of Agricultural Science, Melbourne University Alumni identified a gap in the market for premium whole food products Australian’s would love. Emma and Tom’s sells a range of fantastic tasting, minimally processed products including fruit juices, life bars and veggie nuts within Australia and is currently expanding into internationally.