�ݺ�ߣshows by User: dowlmott

�ݺ�ߣshows by User: dowlmott / http://www.slideshare.net/images/logo.gif �ݺ�ߣshows by User: dowlmott / Wed, 03 Mar 2021 00:02:55 GMT �ݺ�ߣShare feed for �ݺ�ߣshows by User: dowlmott Australian Malting Barley Harvest 2020-21 /slideshow/australian-malting-barley-harvest-202021/243719087 maltharvest2020-21-210303000256
Here we share the Australian Malting Barley Harvest report 2020-21 from our supply partners at Malteurop Australia. The good news is we have a very good harvest due to great conditions thoughout the Australian spring and summer – plenty of moisture and few extremely hot days. Nationally malting barley yield is up 29% and 10% in Victoria. Protein levels are within the 10-11.5% range and screenings are excellent with 90% above 2.5mm and less than 2% below 2.2mm screen sizes. Spartacus and Planet remain the dominant barley varieties currently being grown in Australia with Compass, La Trobe and Westminster falling in behind the big two varieties. KIWI is new variety from the Malteurop Breeding Program which offers superior malting qualities and is progressing well through Barley Australia accreditation and craft brewer trials. If you are interested to buy or try Malteurop NEW! Kiwi Malt variety please reach out to us at Service@BeerCo.com.au KIWI is new variety from the Malteurop Breeding Program which offers superior malting qualities ]]>
Here we share the Australian Malting Barley Harvest report 2020-21 from our supply partners at Malteurop Australia. The good news is we have a very good harvest due to great conditions thoughout the Australian spring and summer – plenty of moisture and few extremely hot days. Nationally malting barley yield is up 29% and 10% in Victoria. Protein levels are within the 10-11.5% range and screenings are excellent with 90% above 2.5mm and less than 2% below 2.2mm screen sizes. Spartacus and Planet remain the dominant barley varieties currently being grown in Australia with Compass, La Trobe and Westminster falling in behind the big two varieties. KIWI is new variety from the Malteurop Breeding Program which offers superior malting qualities and is progressing well through Barley Australia accreditation and craft brewer trials. If you are interested to buy or try Malteurop NEW! Kiwi Malt variety please reach out to us at Service@BeerCo.com.au KIWI is new variety from the Malteurop Breeding Program which offers superior malting qualities ]]> Wed, 03 Mar 2021 00:02:55 GMT /slideshow/australian-malting-barley-harvest-202021/243719087 dowlmott@slideshare.net(dowlmott) Australian Malting Barley Harvest 2020-21 dowlmott Here we share the Australian Malting Barley Harvest report 2020-21 from our supply partners at Malteurop Australia. The good news is we have a very good harvest due to great conditions thoughout the Australian spring and summer – plenty of moisture and few extremely hot days. Nationally malting barley yield is up 29% and 10% in Victoria. Protein levels are within the 10-11.5% range and screenings are excellent with 90% above 2.5mm and less than 2% below 2.2mm screen sizes. Spartacus and Planet remain the dominant barley varieties currently being grown in Australia with Compass, La Trobe and Westminster falling in behind the big two varieties. KIWI is new variety from the Malteurop Breeding Program which offers superior malting qualities and is progressing well through Barley Australia accreditation and craft brewer trials. If you are interested to buy or try Malteurop NEW! Kiwi Malt variety please reach out to us at Service@BeerCo.com.au KIWI is new variety from the Malteurop Breeding Program which offers superior malting qualities <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/maltharvest2020-21-210303000256-thumbnail.jpg?width=120&height=120&fit=bounds" /> Here we share the Australian Malting Barley Harvest report 2020-21 from our supply partners at Malteurop Australia. The good news is we have a very good harvest due to great conditions thoughout the Australian spring and summer – plenty of moisture and few extremely hot days. Nationally malting barley yield is up 29% and 10% in Victoria. Protein levels are within the 10-11.5% range and screenings are excellent with 90% above 2.5mm and less than 2% below 2.2mm screen sizes. Spartacus and Planet remain the dominant barley varieties currently being grown in Australia with Compass, La Trobe and Westminster falling in behind the big two varieties. KIWI is new variety from the Malteurop Breeding Program which offers superior malting qualities and is progressing well through Barley Australia accreditation and craft brewer trials. If you are interested to buy or try Malteurop NEW! Kiwi Malt variety please reach out to us at Service@BeerCo.com.au KIWI is new variety from the Malteurop Breeding Program which offers superior malting qualities

Australian Malting Barley Harvest 2020-21 from Creatovate Pty Ltd

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0 Melbourne Brewers Club Night Talk /dowlmott/melbourne-brewers-club-night-talk beercoaumbc30-05-2018-180530220342
Melbourne Brewers Club kindly hosted BeerCoAU for a talk about Gladfield Malt + Hops + GigaYeast = Beer! It was a cold wet wild winter evening and we enjoyed a chat about dark roasted malts including the new Limited Release Chocolate Rye, specialty malts like Shepherds Delight Malt and touched on Distilling talking about Distillers Malt, Manuka Smoked and Mild Peat Smoke Malt. Hops from around the world were introduced including major growing regions US GR AU NZ and popular and hard to get varieties. We discussed new varieties like GR Huell Melon, Hallertauer Blanc, US Equanot, El Dorado and AU Enigma and NZ Wai-iti. We also talked about new forms of hop delivery including Flex, Extract, Oils, Hop Hash and Lupulin Powders. Last but not least we touched on Yeast and all its wonder including the world of "clean" yeast or Saccharomyces and the wild and free land of bacteria including Brettanomyces and other sour and interesting strains. Melbourne Brewers went onto judge some amazing Stouts ahead of Westgate Brewers Stout Extravaganza in July 2018. Thanks again to Tom and Ian and Duck and all the Committee for the chance to drop in and chat about Malt + Hops + Yeast and share a beer afterwards Cheers #brewhappy #brewlikeapro always]]>
Melbourne Brewers Club kindly hosted BeerCoAU for a talk about Gladfield Malt + Hops + GigaYeast = Beer! It was a cold wet wild winter evening and we enjoyed a chat about dark roasted malts including the new Limited Release Chocolate Rye, specialty malts like Shepherds Delight Malt and touched on Distilling talking about Distillers Malt, Manuka Smoked and Mild Peat Smoke Malt. Hops from around the world were introduced including major growing regions US GR AU NZ and popular and hard to get varieties. We discussed new varieties like GR Huell Melon, Hallertauer Blanc, US Equanot, El Dorado and AU Enigma and NZ Wai-iti. We also talked about new forms of hop delivery including Flex, Extract, Oils, Hop Hash and Lupulin Powders. Last but not least we touched on Yeast and all its wonder including the world of "clean" yeast or Saccharomyces and the wild and free land of bacteria including Brettanomyces and other sour and interesting strains. Melbourne Brewers went onto judge some amazing Stouts ahead of Westgate Brewers Stout Extravaganza in July 2018. Thanks again to Tom and Ian and Duck and all the Committee for the chance to drop in and chat about Malt + Hops + Yeast and share a beer afterwards Cheers #brewhappy #brewlikeapro always]]> Wed, 30 May 2018 22:03:42 GMT /dowlmott/melbourne-brewers-club-night-talk dowlmott@slideshare.net(dowlmott) Melbourne Brewers Club Night Talk dowlmott Melbourne Brewers Club kindly hosted BeerCoAU for a talk about Gladfield Malt + Hops + GigaYeast = Beer! It was a cold wet wild winter evening and we enjoyed a chat about dark roasted malts including the new Limited Release Chocolate Rye, specialty malts like Shepherds Delight Malt and touched on Distilling talking about Distillers Malt, Manuka Smoked and Mild Peat Smoke Malt. Hops from around the world were introduced including major growing regions US GR AU NZ and popular and hard to get varieties. We discussed new varieties like GR Huell Melon, Hallertauer Blanc, US Equanot, El Dorado and AU Enigma and NZ Wai-iti. We also talked about new forms of hop delivery including Flex, Extract, Oils, Hop Hash and Lupulin Powders. Last but not least we touched on Yeast and all its wonder including the world of "clean" yeast or Saccharomyces and the wild and free land of bacteria including Brettanomyces and other sour and interesting strains. Melbourne Brewers went onto judge some amazing Stouts ahead of Westgate Brewers Stout Extravaganza in July 2018. Thanks again to Tom and Ian and Duck and all the Committee for the chance to drop in and chat about Malt + Hops + Yeast and share a beer afterwards Cheers #brewhappy #brewlikeapro always <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/beercoaumbc30-05-2018-180530220342-thumbnail.jpg?width=120&height=120&fit=bounds" /> Melbourne Brewers Club kindly hosted BeerCoAU for a talk about Gladfield Malt + Hops + GigaYeast = Beer! It was a cold wet wild winter evening and we enjoyed a chat about dark roasted malts including the new Limited Release Chocolate Rye, specialty malts like Shepherds Delight Malt and touched on Distilling talking about Distillers Malt, Manuka Smoked and Mild Peat Smoke Malt. Hops from around the world were introduced including major growing regions US GR AU NZ and popular and hard to get varieties. We discussed new varieties like GR Huell Melon, Hallertauer Blanc, US Equanot, El Dorado and AU Enigma and NZ Wai-iti. We also talked about new forms of hop delivery including Flex, Extract, Oils, Hop Hash and Lupulin Powders. Last but not least we touched on Yeast and all its wonder including the world of "clean" yeast or Saccharomyces and the wild and free land of bacteria including Brettanomyces and other sour and interesting strains. Melbourne Brewers went onto judge some amazing Stouts ahead of Westgate Brewers Stout Extravaganza in July 2018. Thanks again to Tom and Ian and Duck and all the Committee for the chance to drop in and chat about Malt + Hops + Yeast and share a beer afterwards Cheers #brewhappy #brewlikeapro always

Melbourne Brewers Club Night Talk from Creatovate Pty Ltd

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0 Acbc2017 export triumphs and tribulations /slideshow/acbc2017-export-triumphs-and-tribulations-78942893/78942893 acbc2017exporttriumphsandtribulations-170818034810
Keynote address and Expert Panel QandA Facilitation at Independent Brewers Association - Australian Craft Brewers Conference in Adelaide in July 2017. Topics covered included: 1) Stage 1 - Market Opportunity Index - Where to go? 1st, 2nd, 3rd... 2) Stage 2 - Route to Market? How to Enter? Market entry models from ex/import to contractual to investment modes of market entry 3) Stage 3 - When to Enter? Sustainable (Profitable) Investment of Scarce Resources $/people/time Followed by Expert Panel QandA with Australian Independent Brewers Callum Reeves @KaijuBeer Corinna Steeb @PrancingPony Mazen Hajjar @HawkersBeer Ben Giles @Austrade]]>
Keynote address and Expert Panel QandA Facilitation at Independent Brewers Association - Australian Craft Brewers Conference in Adelaide in July 2017. Topics covered included: 1) Stage 1 - Market Opportunity Index - Where to go? 1st, 2nd, 3rd... 2) Stage 2 - Route to Market? How to Enter? Market entry models from ex/import to contractual to investment modes of market entry 3) Stage 3 - When to Enter? Sustainable (Profitable) Investment of Scarce Resources $/people/time Followed by Expert Panel QandA with Australian Independent Brewers Callum Reeves @KaijuBeer Corinna Steeb @PrancingPony Mazen Hajjar @HawkersBeer Ben Giles @Austrade]]> Fri, 18 Aug 2017 03:48:10 GMT /slideshow/acbc2017-export-triumphs-and-tribulations-78942893/78942893 dowlmott@slideshare.net(dowlmott) Acbc2017 export triumphs and tribulations dowlmott Keynote address and Expert Panel QandA Facilitation at Independent Brewers Association - Australian Craft Brewers Conference in Adelaide in July 2017. Topics covered included: 1) Stage 1 - Market Opportunity Index - Where to go? 1st, 2nd, 3rd... 2) Stage 2 - Route to Market? How to Enter? Market entry models from ex/import to contractual to investment modes of market entry 3) Stage 3 - When to Enter? Sustainable (Profitable) Investment of Scarce Resources $/people/time Followed by Expert Panel QandA with Australian Independent Brewers Callum Reeves @KaijuBeer Corinna Steeb @PrancingPony Mazen Hajjar @HawkersBeer Ben Giles @Austrade <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/acbc2017exporttriumphsandtribulations-170818034810-thumbnail.jpg?width=120&height=120&fit=bounds" /> Keynote address and Expert Panel QandA Facilitation at Independent Brewers Association - Australian Craft Brewers Conference in Adelaide in July 2017. Topics covered included: 1) Stage 1 - Market Opportunity Index - Where to go? 1st, 2nd, 3rd... 2) Stage 2 - Route to Market? How to Enter? Market entry models from ex/import to contractual to investment modes of market entry 3) Stage 3 - When to Enter? Sustainable (Profitable) Investment of Scarce Resources $/people/time Followed by Expert Panel QandA with Australian Independent Brewers Callum Reeves @KaijuBeer Corinna Steeb @PrancingPony Mazen Hajjar @HawkersBeer Ben Giles @Austrade

Acbc2017 export triumphs and tribulations from Creatovate Pty Ltd

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0 Craft Gladfield Malt + Hops + GigaYeast = Quality Beer /slideshow/craft-gladfield-malt-hops-gigayeast-quality-beer/76576661 beercoaumrbc310517-170601233633
Macedon Ranges Brew Club Talk on Gladfield Malt + HPA Hop Products Australia + GigaYeast = Quality Beer. Discussions included how to spot good from bad malt and good from bad hops and where does Yeast come from and we finished with a quiz. Good beer was shared from Macedon Ranges Brew Club a fast growing club in the Macedon Ranges of Victoria who meet on the last Wed of the Month at the Royal George Hotel in Kyneton - new members always welcome]]>
Macedon Ranges Brew Club Talk on Gladfield Malt + HPA Hop Products Australia + GigaYeast = Quality Beer. Discussions included how to spot good from bad malt and good from bad hops and where does Yeast come from and we finished with a quiz. Good beer was shared from Macedon Ranges Brew Club a fast growing club in the Macedon Ranges of Victoria who meet on the last Wed of the Month at the Royal George Hotel in Kyneton - new members always welcome]]> Thu, 01 Jun 2017 23:36:33 GMT /slideshow/craft-gladfield-malt-hops-gigayeast-quality-beer/76576661 dowlmott@slideshare.net(dowlmott) Craft Gladfield Malt + Hops + GigaYeast = Quality Beer dowlmott Macedon Ranges Brew Club Talk on Gladfield Malt + HPA Hop Products Australia + GigaYeast = Quality Beer. Discussions included how to spot good from bad malt and good from bad hops and where does Yeast come from and we finished with a quiz. Good beer was shared from Macedon Ranges Brew Club a fast growing club in the Macedon Ranges of Victoria who meet on the last Wed of the Month at the Royal George Hotel in Kyneton - new members always welcome <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/beercoaumrbc310517-170601233633-thumbnail.jpg?width=120&height=120&fit=bounds" /> Macedon Ranges Brew Club Talk on Gladfield Malt + HPA Hop Products Australia + GigaYeast = Quality Beer. Discussions included how to spot good from bad malt and good from bad hops and where does Yeast come from and we finished with a quiz. Good beer was shared from Macedon Ranges Brew Club a fast growing club in the Macedon Ranges of Victoria who meet on the last Wed of the Month at the Royal George Hotel in Kyneton - new members always welcome

Craft Gladfield Malt + Hops + GigaYeast = Quality Beer from Creatovate Pty Ltd

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0 Creating Value for Consumer Packaged Goods Customers in the 21st Century /slideshow/creating-value-for-consumer-packaged-goods-customers-in-the-21st-century-68575533/68575533 fplmacreatovatepresentation10-161110112053
“big” has become “bad” in the food industry public’s “mounting distrust of Big Food” consumers are seeking authentic, genuine food experiences,” They are seeking a social and intimate connection to the founders of food companies. They are seeking realness and authenticity. top 25 U.S. food and beverage companies have lost an equivalent of $18 billion in market share since 2009. “I would think of them like melting icebergs,” he says. “Every year they become a little less relevant.” Entrepreneurs solve problems – they identify unmet needs and create economic value in the form of new innovative goods and services and truly great entrepreneurs innovate across multiple types of innovation Employers all want and ask their employees to be more entrepreneurial! This is not easy. Our lizard brain wants us to be safe secure comfortable, clock in, clock out, collect a cheque and do what is right for our safety Entrepreneurial behaviour is inherently risky. We need to venture from safe shores, take calculated risks, try new things, do things differently. In order for us to release our intrapreneur or entrepreneurial traits we need employers who create a culture of entrepreneurial behaviour in their companies We need to encourage failure fast learning and experiments and tests using live bullets. Rapid prototypes, crude and cheap ways to test theories rather than endless hypothesising and navel gazing. If we stand still we get eaten by the Lions all around us who are running faster that we are in an ever changing ever speeding up technology fuelled environment Remember entrepreneurship isn’t a job – it is a mindset – nurture that mindset and be patient and persistent in your pursuit of entrepreneurial outcomes. The journey never ends! Times are changing fast for your biggest and smallest customers – they need your help to solve their problems and they are willing to pay for value creating solutions. Entrepreneurship is a mindset – not a job – create an entrepreneurial culture in your company and an environment where entrepreneurial behaviour is welcome and rewarded. Think past packaging and product when you think about innovation. Incorporate multiple types of innovation in your next go to market strategy so that you can be truly disruptive and transformation in what you take to market – think Tesla – they are thinking well past electric cars – they are solving problems with integrated product systems and multiple types of innovation. They are not accepting the status quo and they are not standing by and letting bad things happen in our world. Be an agent for positive change in your next innovation. ]]>
“big” has become “bad” in the food industry public’s “mounting distrust of Big Food” consumers are seeking authentic, genuine food experiences,” They are seeking a social and intimate connection to the founders of food companies. They are seeking realness and authenticity. top 25 U.S. food and beverage companies have lost an equivalent of $18 billion in market share since 2009. “I would think of them like melting icebergs,” he says. “Every year they become a little less relevant.” Entrepreneurs solve problems – they identify unmet needs and create economic value in the form of new innovative goods and services and truly great entrepreneurs innovate across multiple types of innovation Employers all want and ask their employees to be more entrepreneurial! This is not easy. Our lizard brain wants us to be safe secure comfortable, clock in, clock out, collect a cheque and do what is right for our safety Entrepreneurial behaviour is inherently risky. We need to venture from safe shores, take calculated risks, try new things, do things differently. In order for us to release our intrapreneur or entrepreneurial traits we need employers who create a culture of entrepreneurial behaviour in their companies We need to encourage failure fast learning and experiments and tests using live bullets. Rapid prototypes, crude and cheap ways to test theories rather than endless hypothesising and navel gazing. If we stand still we get eaten by the Lions all around us who are running faster that we are in an ever changing ever speeding up technology fuelled environment Remember entrepreneurship isn’t a job – it is a mindset – nurture that mindset and be patient and persistent in your pursuit of entrepreneurial outcomes. The journey never ends! Times are changing fast for your biggest and smallest customers – they need your help to solve their problems and they are willing to pay for value creating solutions. Entrepreneurship is a mindset – not a job – create an entrepreneurial culture in your company and an environment where entrepreneurial behaviour is welcome and rewarded. Think past packaging and product when you think about innovation. Incorporate multiple types of innovation in your next go to market strategy so that you can be truly disruptive and transformation in what you take to market – think Tesla – they are thinking well past electric cars – they are solving problems with integrated product systems and multiple types of innovation. They are not accepting the status quo and they are not standing by and letting bad things happen in our world. Be an agent for positive change in your next innovation. ]]> Thu, 10 Nov 2016 11:20:53 GMT /slideshow/creating-value-for-consumer-packaged-goods-customers-in-the-21st-century-68575533/68575533 dowlmott@slideshare.net(dowlmott) Creating Value for Consumer Packaged Goods Customers in the 21st Century dowlmott “big” has become “bad” in the food industry public’s “mounting distrust of Big Food” consumers are seeking authentic, genuine food experiences,” They are seeking a social and intimate connection to the founders of food companies. They are seeking realness and authenticity. top 25 U.S. food and beverage companies have lost an equivalent of $18 billion in market share since 2009. “I would think of them like melting icebergs,” he says. “Every year they become a little less relevant.” Entrepreneurs solve problems – they identify unmet needs and create economic value in the form of new innovative goods and services and truly great entrepreneurs innovate across multiple types of innovation Employers all want and ask their employees to be more entrepreneurial! This is not easy. Our lizard brain wants us to be safe secure comfortable, clock in, clock out, collect a cheque and do what is right for our safety Entrepreneurial behaviour is inherently risky. We need to venture from safe shores, take calculated risks, try new things, do things differently. In order for us to release our intrapreneur or entrepreneurial traits we need employers who create a culture of entrepreneurial behaviour in their companies We need to encourage failure fast learning and experiments and tests using live bullets. Rapid prototypes, crude and cheap ways to test theories rather than endless hypothesising and navel gazing. If we stand still we get eaten by the Lions all around us who are running faster that we are in an ever changing ever speeding up technology fuelled environment Remember entrepreneurship isn’t a job – it is a mindset – nurture that mindset and be patient and persistent in your pursuit of entrepreneurial outcomes. The journey never ends! Times are changing fast for your biggest and smallest customers – they need your help to solve their problems and they are willing to pay for value creating solutions. Entrepreneurship is a mindset – not a job – create an entrepreneurial culture in your company and an environment where entrepreneurial behaviour is welcome and rewarded. Think past packaging and product when you think about innovation. Incorporate multiple types of innovation in your next go to market strategy so that you can be truly disruptive and transformation in what you take to market – think Tesla – they are thinking well past electric cars – they are solving problems with integrated product systems and multiple types of innovation. They are not accepting the status quo and they are not standing by and letting bad things happen in our world. Be an agent for positive change in your next innovation. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/fplmacreatovatepresentation10-161110112053-thumbnail.jpg?width=120&height=120&fit=bounds" /> “big” has become “bad” in the food industry public’s “mounting distrust of Big Food” consumers are seeking authentic, genuine food experiences,” They are seeking a social and intimate connection to the founders of food companies. They are seeking realness and authenticity. top 25 U.S. food and beverage companies have lost an equivalent of $18 billion in market share since 2009. “I would think of them like melting icebergs,” he says. “Every year they become a little less relevant.” Entrepreneurs solve problems – they identify unmet needs and create economic value in the form of new innovative goods and services and truly great entrepreneurs innovate across multiple types of innovation Employers all want and ask their employees to be more entrepreneurial! This is not easy. Our lizard brain wants us to be safe secure comfortable, clock in, clock out, collect a cheque and do what is right for our safety Entrepreneurial behaviour is inherently risky. We need to venture from safe shores, take calculated risks, try new things, do things differently. In order for us to release our intrapreneur or entrepreneurial traits we need employers who create a culture of entrepreneurial behaviour in their companies We need to encourage failure fast learning and experiments and tests using live bullets. Rapid prototypes, crude and cheap ways to test theories rather than endless hypothesising and navel gazing. If we stand still we get eaten by the Lions all around us who are running faster that we are in an ever changing ever speeding up technology fuelled environment Remember entrepreneurship isn’t a job – it is a mindset – nurture that mindset and be patient and persistent in your pursuit of entrepreneurial outcomes. The journey never ends! Times are changing fast for your biggest and smallest customers – they need your help to solve their problems and they are willing to pay for value creating solutions. Entrepreneurship is a mindset – not a job – create an entrepreneurial culture in your company and an environment where entrepreneurial behaviour is welcome and rewarded. Think past packaging and product when you think about innovation. Incorporate multiple types of innovation in your next go to market strategy so that you can be truly disruptive and transformation in what you take to market – think Tesla – they are thinking well past electric cars – they are solving problems with integrated product systems and multiple types of innovation. They are not accepting the status quo and they are not standing by and letting bad things happen in our world. Be an agent for positive change in your next innovation.

Creating Value for Consumer Packaged Goods Customers in the 21st Century from Creatovate Pty Ltd

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0 Think Act Adapt & Innovate like a Startup! /slideshow/think-act-adapt-innovate-like-a-startup/51604666 creatovatethinkactadaptinnovatelikeastartup-150813214759-lva1-app6892
Large companies’ size and culture make disruptive innovation extremely difficult (Blank, 2010). Despite this challenge many large food businesses today recognise the need to be disruptive innovators and test new business models in the digital world. In this keynote at Food&Drink Business Live! Disruptive Innovation, Creatovate Managing Director, Dermott Dowling takes the audience through some practical learning steps and lessons from local innovators leading the way in this exciting new land of opportunity. Thinking is the first step in any business innovation. Alas, its hard in isolation. We need each other and our collective mind power to come up with breakthrough ideas to innovate. More often than not we scan the environment for what’s out there already and working? Alternatively, we look for problems – what’s bugging our customers or potential new customers? We can then map the value chain – what can we take out? Where can we fit in? Next step is design & rapid prototyping our ideas. Minimal viable prototypes. Rough and ready is fine lets start testing & experimenting our hypotheses on existing and new customers. As we act, we simultaneously align as a team adapt to the changing customer feedback. We also measure & monitor early results for signs of customer acceptance and readiness to scale our new business model. Startups are not small versions of large companies. They need different tools for thinking and acting. Its important you create a common language in your company and startup so people are talking on the same page and not hearing Blah! Blah! Blah! when we mention new terms like Business Models. For this reason we recommend a common approach to your hypotheses generation like the Business Model Canvas (Osterwalder, 2012). Once you have thought and aligned on your initial business model hypotheses get out of the building and ask potential users, purchasers, and partners for feedback on all elements of the business model, including product features, pricing, distribution channels, and affordable customer acquisition strategies. If we accept that startups are engaged in the search for a new business model, we recognize that radical shifts in a startups business model are the norm, rather than the exception. For this reason rather than fire the executive team when the normal approaches to market are not working, we pivot and change tack (Blank, 2013). Private equity and venture capital are investing in disruptive startups in the food industry. Large businesses need startups and vice versa. Is there some magic in the middle and what can incumbents do to learn to be lean and act and adapt and innovate like a startup! Established businesses are in danger of not being able to adapt quickly enough, while nimble start-ups fail due to their inability to scale. Tomorrow’s business winners will be the ones who know how to combine the two (David Butler, VP Innovation & Entrepreneurship, Coca-Cola)]]>
Large companies’ size and culture make disruptive innovation extremely difficult (Blank, 2010). Despite this challenge many large food businesses today recognise the need to be disruptive innovators and test new business models in the digital world. In this keynote at Food&Drink Business Live! Disruptive Innovation, Creatovate Managing Director, Dermott Dowling takes the audience through some practical learning steps and lessons from local innovators leading the way in this exciting new land of opportunity. Thinking is the first step in any business innovation. Alas, its hard in isolation. We need each other and our collective mind power to come up with breakthrough ideas to innovate. More often than not we scan the environment for what’s out there already and working? Alternatively, we look for problems – what’s bugging our customers or potential new customers? We can then map the value chain – what can we take out? Where can we fit in? Next step is design & rapid prototyping our ideas. Minimal viable prototypes. Rough and ready is fine lets start testing & experimenting our hypotheses on existing and new customers. As we act, we simultaneously align as a team adapt to the changing customer feedback. We also measure & monitor early results for signs of customer acceptance and readiness to scale our new business model. Startups are not small versions of large companies. They need different tools for thinking and acting. Its important you create a common language in your company and startup so people are talking on the same page and not hearing Blah! Blah! Blah! when we mention new terms like Business Models. For this reason we recommend a common approach to your hypotheses generation like the Business Model Canvas (Osterwalder, 2012). Once you have thought and aligned on your initial business model hypotheses get out of the building and ask potential users, purchasers, and partners for feedback on all elements of the business model, including product features, pricing, distribution channels, and affordable customer acquisition strategies. If we accept that startups are engaged in the search for a new business model, we recognize that radical shifts in a startups business model are the norm, rather than the exception. For this reason rather than fire the executive team when the normal approaches to market are not working, we pivot and change tack (Blank, 2013). Private equity and venture capital are investing in disruptive startups in the food industry. Large businesses need startups and vice versa. Is there some magic in the middle and what can incumbents do to learn to be lean and act and adapt and innovate like a startup! Established businesses are in danger of not being able to adapt quickly enough, while nimble start-ups fail due to their inability to scale. Tomorrow’s business winners will be the ones who know how to combine the two (David Butler, VP Innovation & Entrepreneurship, Coca-Cola)]]> Thu, 13 Aug 2015 21:47:59 GMT /slideshow/think-act-adapt-innovate-like-a-startup/51604666 dowlmott@slideshare.net(dowlmott) Think Act Adapt & Innovate like a Startup! dowlmott Large companies’ size and culture make disruptive innovation extremely difficult (Blank, 2010). Despite this challenge many large food businesses today recognise the need to be disruptive innovators and test new business models in the digital world. In this keynote at Food&Drink Business Live! Disruptive Innovation, Creatovate Managing Director, Dermott Dowling takes the audience through some practical learning steps and lessons from local innovators leading the way in this exciting new land of opportunity. Thinking is the first step in any business innovation. Alas, its hard in isolation. We need each other and our collective mind power to come up with breakthrough ideas to innovate. More often than not we scan the environment for what’s out there already and working? Alternatively, we look for problems – what’s bugging our customers or potential new customers? We can then map the value chain – what can we take out? Where can we fit in? Next step is design & rapid prototyping our ideas. Minimal viable prototypes. Rough and ready is fine lets start testing & experimenting our hypotheses on existing and new customers. As we act, we simultaneously align as a team adapt to the changing customer feedback. We also measure & monitor early results for signs of customer acceptance and readiness to scale our new business model. Startups are not small versions of large companies. They need different tools for thinking and acting. Its important you create a common language in your company and startup so people are talking on the same page and not hearing Blah! Blah! Blah! when we mention new terms like Business Models. For this reason we recommend a common approach to your hypotheses generation like the Business Model Canvas (Osterwalder, 2012). Once you have thought and aligned on your initial business model hypotheses get out of the building and ask potential users, purchasers, and partners for feedback on all elements of the business model, including product features, pricing, distribution channels, and affordable customer acquisition strategies. If we accept that startups are engaged in the search for a new business model, we recognize that radical shifts in a startups business model are the norm, rather than the exception. For this reason rather than fire the executive team when the normal approaches to market are not working, we pivot and change tack (Blank, 2013). Private equity and venture capital are investing in disruptive startups in the food industry. Large businesses need startups and vice versa. Is there some magic in the middle and what can incumbents do to learn to be lean and act and adapt and innovate like a startup! Established businesses are in danger of not being able to adapt quickly enough, while nimble start-ups fail due to their inability to scale. Tomorrow’s business winners will be the ones who know how to combine the two (David Butler, VP Innovation & Entrepreneurship, Coca-Cola) <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/creatovatethinkactadaptinnovatelikeastartup-150813214759-lva1-app6892-thumbnail.jpg?width=120&height=120&fit=bounds" /> Large companies’ size and culture make disruptive innovation extremely difficult (Blank, 2010). Despite this challenge many large food businesses today recognise the need to be disruptive innovators and test new business models in the digital world. In this keynote at Food&Drink Business Live! Disruptive Innovation, Creatovate Managing Director, Dermott Dowling takes the audience through some practical learning steps and lessons from local innovators leading the way in this exciting new land of opportunity. Thinking is the first step in any business innovation. Alas, its hard in isolation. We need each other and our collective mind power to come up with breakthrough ideas to innovate. More often than not we scan the environment for what’s out there already and working? Alternatively, we look for problems – what’s bugging our customers or potential new customers? We can then map the value chain – what can we take out? Where can we fit in? Next step is design & rapid prototyping our ideas. Minimal viable prototypes. Rough and ready is fine lets start testing & experimenting our hypotheses on existing and new customers. As we act, we simultaneously align as a team adapt to the changing customer feedback. We also measure & monitor early results for signs of customer acceptance and readiness to scale our new business model. Startups are not small versions of large companies. They need different tools for thinking and acting. Its important you create a common language in your company and startup so people are talking on the same page and not hearing Blah! Blah! Blah! when we mention new terms like Business Models. For this reason we recommend a common approach to your hypotheses generation like the Business Model Canvas (Osterwalder, 2012). Once you have thought and aligned on your initial business model hypotheses get out of the building and ask potential users, purchasers, and partners for feedback on all elements of the business model, including product features, pricing, distribution channels, and affordable customer acquisition strategies. If we accept that startups are engaged in the search for a new business model, we recognize that radical shifts in a startups business model are the norm, rather than the exception. For this reason rather than fire the executive team when the normal approaches to market are not working, we pivot and change tack (Blank, 2013). Private equity and venture capital are investing in disruptive startups in the food industry. Large businesses need startups and vice versa. Is there some magic in the middle and what can incumbents do to learn to be lean and act and adapt and innovate like a startup! Established businesses are in danger of not being able to adapt quickly enough, while nimble start-ups fail due to their inability to scale. Tomorrow’s business winners will be the ones who know how to combine the two (David Butler, VP Innovation & Entrepreneurship, Coca-Cola)

Think Act Adapt & Innovate like a Startup! from Creatovate Pty Ltd

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0 Our Food Future: How to Create Value from Commodities case study /slideshow/food-future-trends-23913/26445285 foodfuturetrends-23-130923004118-phpapp01
Looking out to 2050 what are some of the mega-trends that will impact on our food and beverage landscape as growers, processors, manufacturers and marketers of consumer packaged goods. Global population growth past 9b by 2050 combined with increased urbanisation, changing diet patterns in the developing world and water shortages and climate change will impact detrimentally on food supply and exacerbate demand for protein and sugar and other soft commodities. Food manufacturers will continue to consolidate as they attempt to extract efficiency from farm to shelf and retailers will grow globally, albeit with greater changes due to localisation challenges in global retail. Fonterra case study on how an integrated supply chain from farm to shelf has increased returns to shareholder returns from cow to shelf using highly segmented nutritional products marketed to life stage needs segments.]]>
Looking out to 2050 what are some of the mega-trends that will impact on our food and beverage landscape as growers, processors, manufacturers and marketers of consumer packaged goods. Global population growth past 9b by 2050 combined with increased urbanisation, changing diet patterns in the developing world and water shortages and climate change will impact detrimentally on food supply and exacerbate demand for protein and sugar and other soft commodities. Food manufacturers will continue to consolidate as they attempt to extract efficiency from farm to shelf and retailers will grow globally, albeit with greater changes due to localisation challenges in global retail. Fonterra case study on how an integrated supply chain from farm to shelf has increased returns to shareholder returns from cow to shelf using highly segmented nutritional products marketed to life stage needs segments.]]> Mon, 23 Sep 2013 00:41:18 GMT /slideshow/food-future-trends-23913/26445285 dowlmott@slideshare.net(dowlmott) Our Food Future: How to Create Value from Commodities case study dowlmott Looking out to 2050 what are some of the mega-trends that will impact on our food and beverage landscape as growers, processors, manufacturers and marketers of consumer packaged goods. Global population growth past 9b by 2050 combined with increased urbanisation, changing diet patterns in the developing world and water shortages and climate change will impact detrimentally on food supply and exacerbate demand for protein and sugar and other soft commodities. Food manufacturers will continue to consolidate as they attempt to extract efficiency from farm to shelf and retailers will grow globally, albeit with greater changes due to localisation challenges in global retail. Fonterra case study on how an integrated supply chain from farm to shelf has increased returns to shareholder returns from cow to shelf using highly segmented nutritional products marketed to life stage needs segments. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/foodfuturetrends-23-130923004118-phpapp01-thumbnail.jpg?width=120&height=120&fit=bounds" /> Looking out to 2050 what are some of the mega-trends that will impact on our food and beverage landscape as growers, processors, manufacturers and marketers of consumer packaged goods. Global population growth past 9b by 2050 combined with increased urbanisation, changing diet patterns in the developing world and water shortages and climate change will impact detrimentally on food supply and exacerbate demand for protein and sugar and other soft commodities. Food manufacturers will continue to consolidate as they attempt to extract efficiency from farm to shelf and retailers will grow globally, albeit with greater changes due to localisation challenges in global retail. Fonterra case study on how an integrated supply chain from farm to shelf has increased returns to shareholder returns from cow to shelf using highly segmented nutritional products marketed to life stage needs segments.

Our Food Future: How to Create Value from Commodities case study from Creatovate Pty Ltd

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0 Farmer wants a value creator /slideshow/farmer-wants-a-value-creator/24524938 farmerwantsavaluecreator-130723010503-phpapp01
With estimates that the global population will expand by 2.7 billion by 2050, …, pressure is mounting for farmers to lift yields by 50 per cent to keep abreast of growth in global demand. We need to create conditions for innovation and then invest so that innovation moves from the lab to the farmer’s fields. The Australian food industry as a whole supports 317,000 direct jobs, and a flow through of about 1.6 million jobs. Yet Australian food producing and manufacturing sectors have struggled to receive the recognition and support they deserve. Australia’s food manufacturing exports are still very strong, worth $17 billion a year, more than education and tourism. Australia also sits on the edge of a very fast growing and immense opportunity to feed the booming middle class of Asia which is forecast to grow from 500 million people to 3 billion people in the coming decadesii.With the inevitable change of diet that increasing affluence brings to our Asian neighbours we can expect to see a shift towards a more protein rich diet and a desire to enjoy the good food, wine and cheer that many of us in Australia enjoy every day. Innovation in the food industry is sorely needed to meet the changing lives and needs of today’s consumers, customers and communities. Business innovation and international business need to be high on your priorities so you can do more with less and learn from the fast emerging mega-markets in our region and their immense demand potential for the Australian Food Industry. Dermott Dowling is the founding Director of @Creatovate www.creatovate.com.au Innovation & International Consultancy. Creatovate consult to businesses on how to create and embed innovation processes and craft international business strategy, market entry plans and set up or outsource international business services. ]]>
With estimates that the global population will expand by 2.7 billion by 2050, …, pressure is mounting for farmers to lift yields by 50 per cent to keep abreast of growth in global demand. We need to create conditions for innovation and then invest so that innovation moves from the lab to the farmer’s fields. The Australian food industry as a whole supports 317,000 direct jobs, and a flow through of about 1.6 million jobs. Yet Australian food producing and manufacturing sectors have struggled to receive the recognition and support they deserve. Australia’s food manufacturing exports are still very strong, worth $17 billion a year, more than education and tourism. Australia also sits on the edge of a very fast growing and immense opportunity to feed the booming middle class of Asia which is forecast to grow from 500 million people to 3 billion people in the coming decadesii.With the inevitable change of diet that increasing affluence brings to our Asian neighbours we can expect to see a shift towards a more protein rich diet and a desire to enjoy the good food, wine and cheer that many of us in Australia enjoy every day. Innovation in the food industry is sorely needed to meet the changing lives and needs of today’s consumers, customers and communities. Business innovation and international business need to be high on your priorities so you can do more with less and learn from the fast emerging mega-markets in our region and their immense demand potential for the Australian Food Industry. Dermott Dowling is the founding Director of @Creatovate www.creatovate.com.au Innovation & International Consultancy. Creatovate consult to businesses on how to create and embed innovation processes and craft international business strategy, market entry plans and set up or outsource international business services. ]]> Tue, 23 Jul 2013 01:05:03 GMT /slideshow/farmer-wants-a-value-creator/24524938 dowlmott@slideshare.net(dowlmott) Farmer wants a value creator dowlmott With estimates that the global population will expand by 2.7 billion by 2050, …, pressure is mounting for farmers to lift yields by 50 per cent to keep abreast of growth in global demand. We need to create conditions for innovation and then invest so that innovation moves from the lab to the farmer’s fields. The Australian food industry as a whole supports 317,000 direct jobs, and a flow through of about 1.6 million jobs. Yet Australian food producing and manufacturing sectors have struggled to receive the recognition and support they deserve. Australia’s food manufacturing exports are still very strong, worth $17 billion a year, more than education and tourism. Australia also sits on the edge of a very fast growing and immense opportunity to feed the booming middle class of Asia which is forecast to grow from 500 million people to 3 billion people in the coming decadesii.With the inevitable change of diet that increasing affluence brings to our Asian neighbours we can expect to see a shift towards a more protein rich diet and a desire to enjoy the good food, wine and cheer that many of us in Australia enjoy every day. Innovation in the food industry is sorely needed to meet the changing lives and needs of today’s consumers, customers and communities. Business innovation and international business need to be high on your priorities so you can do more with less and learn from the fast emerging mega-markets in our region and their immense demand potential for the Australian Food Industry. Dermott Dowling is the founding Director of @Creatovate www.creatovate.com.au Innovation & International Consultancy. Creatovate consult to businesses on how to create and embed innovation processes and craft international business strategy, market entry plans and set up or outsource international business services. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/farmerwantsavaluecreator-130723010503-phpapp01-thumbnail.jpg?width=120&height=120&fit=bounds" /> With estimates that the global population will expand by 2.7 billion by 2050, …, pressure is mounting for farmers to lift yields by 50 per cent to keep abreast of growth in global demand. We need to create conditions for innovation and then invest so that innovation moves from the lab to the farmer’s fields. The Australian food industry as a whole supports 317,000 direct jobs, and a flow through of about 1.6 million jobs. Yet Australian food producing and manufacturing sectors have struggled to receive the recognition and support they deserve. Australia’s food manufacturing exports are still very strong, worth $17 billion a year, more than education and tourism. Australia also sits on the edge of a very fast growing and immense opportunity to feed the booming middle class of Asia which is forecast to grow from 500 million people to 3 billion people in the coming decadesii.With the inevitable change of diet that increasing affluence brings to our Asian neighbours we can expect to see a shift towards a more protein rich diet and a desire to enjoy the good food, wine and cheer that many of us in Australia enjoy every day. Innovation in the food industry is sorely needed to meet the changing lives and needs of today’s consumers, customers and communities. Business innovation and international business need to be high on your priorities so you can do more with less and learn from the fast emerging mega-markets in our region and their immense demand potential for the Australian Food Industry. Dermott Dowling is the founding Director of @Creatovate www.creatovate.com.au Innovation & International Consultancy. Creatovate consult to businesses on how to create and embed innovation processes and craft international business strategy, market entry plans and set up or outsource international business services.

Farmer wants a value creator from Creatovate Pty Ltd

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0 Global food challenge Australian international business opportunity /slideshow/global-food-challenge-australian-international-business-opportunity/21229854 globalfoodchallengeaustralianinternationalbusinessopportunity-130515224504-phpapp02
Guest lecture to International Business students on global food challenge and opportunity for Australian International Food Businesses including a case study on Berri Indonesia. The future is “uncertain” and certain By 2050 9.5 billion of us will be hungry! However, by 2030 2 billion of us will be overweight and 1 billion obese. Consolidation of manufacturers will continue at faster rates and retailers albeit more challenging in global retail. Expect a significant step up from the competition in your home market when you go abroad to build your business.]]>
Guest lecture to International Business students on global food challenge and opportunity for Australian International Food Businesses including a case study on Berri Indonesia. The future is “uncertain” and certain By 2050 9.5 billion of us will be hungry! However, by 2030 2 billion of us will be overweight and 1 billion obese. Consolidation of manufacturers will continue at faster rates and retailers albeit more challenging in global retail. Expect a significant step up from the competition in your home market when you go abroad to build your business.]]> Wed, 15 May 2013 22:45:03 GMT /slideshow/global-food-challenge-australian-international-business-opportunity/21229854 dowlmott@slideshare.net(dowlmott) Global food challenge Australian international business opportunity dowlmott Guest lecture to International Business students on global food challenge and opportunity for Australian International Food Businesses including a case study on Berri Indonesia. The future is “uncertain” and certain By 2050 9.5 billion of us will be hungry! However, by 2030 2 billion of us will be overweight and 1 billion obese. Consolidation of manufacturers will continue at faster rates and retailers albeit more challenging in global retail. Expect a significant step up from the competition in your home market when you go abroad to build your business. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/globalfoodchallengeaustralianinternationalbusinessopportunity-130515224504-phpapp02-thumbnail.jpg?width=120&height=120&fit=bounds" /> Guest lecture to International Business students on global food challenge and opportunity for Australian International Food Businesses including a case study on Berri Indonesia. The future is “uncertain” and certain By 2050 9.5 billion of us will be hungry! However, by 2030 2 billion of us will be overweight and 1 billion obese. Consolidation of manufacturers will continue at faster rates and retailers albeit more challenging in global retail. Expect a significant step up from the competition in your home market when you go abroad to build your business.

Global food challenge Australian international business opportunity from Creatovate Pty Ltd

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0 Going global in food & grocery retailing business /slideshow/going-global-in-food-grocery-retailing-business/14582758 goingglobalinfoodgroceryretailingbusiness-121003233117-phpapp01
Going global in food and beverage manufacturing, marketing and retailing is easy is it not? The big get bigger and fewer in number. The little guys keep popping up in their local niches. The middle gets squeezed. Its not all beer and skittles expanding your exports in Asia and its even harder if you are a retailer. The opportunity is there for business to capture in the long run we have more hungry mouths to feed and innovation is sorely needed to grow and feed the population sustainably.]]>
Going global in food and beverage manufacturing, marketing and retailing is easy is it not? The big get bigger and fewer in number. The little guys keep popping up in their local niches. The middle gets squeezed. Its not all beer and skittles expanding your exports in Asia and its even harder if you are a retailer. The opportunity is there for business to capture in the long run we have more hungry mouths to feed and innovation is sorely needed to grow and feed the population sustainably.]]> Wed, 03 Oct 2012 23:31:15 GMT /slideshow/going-global-in-food-grocery-retailing-business/14582758 dowlmott@slideshare.net(dowlmott) Going global in food & grocery retailing business dowlmott Going global in food and beverage manufacturing, marketing and retailing is easy is it not? The big get bigger and fewer in number. The little guys keep popping up in their local niches. The middle gets squeezed. Its not all beer and skittles expanding your exports in Asia and its even harder if you are a retailer. The opportunity is there for business to capture in the long run we have more hungry mouths to feed and innovation is sorely needed to grow and feed the population sustainably. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/goingglobalinfoodgroceryretailingbusiness-121003233117-phpapp01-thumbnail.jpg?width=120&height=120&fit=bounds" /> Going global in food and beverage manufacturing, marketing and retailing is easy is it not? The big get bigger and fewer in number. The little guys keep popping up in their local niches. The middle gets squeezed. Its not all beer and skittles expanding your exports in Asia and its even harder if you are a retailer. The opportunity is there for business to capture in the long run we have more hungry mouths to feed and innovation is sorely needed to grow and feed the population sustainably.

Going global in food & grocery retailing business from Creatovate Pty Ltd

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0 https://cdn.slidesharecdn.com/profile-photo-dowlmott-48x48.jpg?cb=1675213157 Dermott is a strategic, innovative business professional with management consulting, corporate leadership, innovation and brand marketing capability built working for and consulting to leading global consumer goods companies. With a love of learning, entrepreneurship, innovation and connecting with people Dermott has a passion for partnering with family owned and independent businesses looking to take their next stage of business growth and brand development. www.creatovate.com.au https://cdn.slidesharecdn.com/ss_thumbnails/maltharvest2020-21-210303000256-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/australian-malting-barley-harvest-202021/243719087 Australian Malting Bar... https://cdn.slidesharecdn.com/ss_thumbnails/beercoaumbc30-05-2018-180530220342-thumbnail.jpg?width=320&height=320&fit=bounds dowlmott/melbourne-brewers-club-night-talk Melbourne Brewers Club... https://cdn.slidesharecdn.com/ss_thumbnails/acbc2017exporttriumphsandtribulations-170818034810-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/acbc2017-export-triumphs-and-tribulations-78942893/78942893 Acbc2017 export triump...