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Articles by Gerry Karam
Is fibre the new protein?
A few years ago, getting extra protein in your diet seemed relatively straightforward. You ate a steak or cooked some eggs and got on with your day. These days, protein seems to have gone from its traditional sources and spread right across the supermarket. It turns up in everything from iced coffee, breakfast cereal, snack bars, desserts to pancake mixes.
In full bloom this Mother’s Day
If you’re having a bad morning, there’s nothing quite like a visit to the Daily Blooms warehouse to lift your mood. "Behind every gorgeous Daily Blooms bouquet is a highly coordinated operation. The day begins around 5am with flowers arriving and teams preparing for production." Vibrant yellow sunflowers sit alongside perfectly shaped tulips. Skilled florists treat every bouquet with care at attention. And the scent?
M&A is back in FB&A
In July, Australia’s largest contract chicken grower was acquired by a global private equity powerhouse. In the same month, one of the world’s top grain traders completed a mega-merger with a rival, reshaping global export flows while consolidating control of essential infrastructure. That was after a multinational food company announced it will be taking full ownership of one of the country’s biggest beef processors. These are not isolated events.
Platters that matter: wine and cheese night transformed
While people often talk about them, when did you last actually have a wine and cheese night? While they have long been thought of as a way of welcoming the new neighbours - as well as impressing them with your Cab Sauv and Camembert selections - the humble ritual is changing as the global middle-class grows and transforms. From Mumbai to Chongqing consumers are embracing - and changing - the way we eat these dinner party staples. Take global cheese consumption.
Households scrambling: empty shelves and the egg shortage
Walk into a supermarket in Australia right now and there’s a good chance the egg section will have empty shelves, “two cartons per customer” signs, and price tags that make you do a double take. “What was once a low-margin, high-volume system is now being reshaped by biosecurity risks, welfare standards and structural uncertainty.” Eggs, once the dependable staple for brekkie, baking and budget dinners, have suddenly become scarce and expensive. But what’s really going on?
Liquid gold: How olive oil became a global essential
Almost everyone has an olive oil story. It might be an Italian nonna who swore by a spoonful each morning “for the heart” or the half-empty bottle on your kitchen bench that goes into everything from roast potatoes to chocolate cake. "What was once a staple of Mediterranean diets has become a truly global food.
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