• At the Food & Drink Business + PKN LIVE breakfast forum on 11 October, a panel of brand owners led by editor Kim Berry will explore the ins and outs of what it takes to be a brave brand.
    At the Food & Drink Business + PKN LIVE breakfast forum on 11 October, a panel of brand owners led by editor Kim Berry will explore the ins and outs of what it takes to be a brave brand.
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The Food & Drink Business + PKN LIVE: Brands Behaving Bravely breakfast forum is on tomorrow morning in Melbourne, with tickets still available.

The event runs at the Melbourne Arts Centre from 7:30am to 11am, with delegates engaging with industry leaders, who will be speaking on what it takes to be a brave brand and gain traction in today's market.

Keynote speaker Nikki Moeschinger, managing director of Brand Opus, will discuss how playing it safe will not create a brand with impact and what you need to create a brand that does.

Managing director of the Daylight Agency Chris Gray will shed light on what makes consumers see a brand as brave and co-founder of Brandcrush Matt Hurle will share his insights on experiential marketing and brand activation.

To round out the morning, editor of Food & Drink Business Kim Berry will speak to The Alt Meat Co, The Healthy Chef, Brownes Dairy, and +Hemp on what being a brave brand is all about.

The full programme provides all the information.

It’s not too late to reserve your spot at the forum – so book now, and we’ll see you in Melbourne.

Food & Drink Business

Goat milk formula manufacturer Nuchev has listed on the ASX as a publicly traded company. Shares were issued at $2.60, which jumped to $3.40 but ultimately closed at $3.20, 23 per cent above the issue price.

Nestlé's “more inclusive and enhanced” parental leave policy will give primary caregivers fully paid leave for 18 weeks and for secondary caregivers, an established new minimum of four weeks.

Animal-free ingredient company Motif FoodWorks is partnering with the University of Queensland (UQ) to test, modify and develop formulations which can improve the texture of plant-based meat products.