Food retail’s generous ‘ask and you shall receive’ mantra has been evidenced yet again as Uncle Tobys Cheerios Low Sugar heads back to supermarket shelves after a parent-led push turned a discontinued breakfast cereal into a minor cause. The cereal will start returning nationally from now at Coles and August 24 at Woolworths, after close to 7,000 parents and health professionals called for it to come back. The campaign was spearheaded by paediatric dietitian Dr Kyla Smith, known online as @dr_kyla, who advocated for more practical, family-friendly breakfast cereal choices. The frustration was quite simple, really: parents wanted a cereal that was lower in sugar, easy to serve and still acceptable to children with strong opinions before 8 am. “As a paediatric dietitian, I hear from parents every day who are looking for realistic, convenient breakfast options that strike the right balance between nutrition and taste,” said Smith. “Cheerios Low Sugar filled an important gap because it contained lower sugar than many alternatives while still being a cereal that children genuinely enjoyed eating.” Cheerios Low Sugar is known for its vanilla flavour and O-shaped pieces, made with three whole grains: wheat, corn and oats. It has a 4.5 Health Star Rating, less than 10g of sugar per 100g, and key nutrients including fibre, calcium and iron. Parents and health professionals across Australia rallied for its return as an easy whole grain, low-sugar option for families. “When families found out it was being removed from shelves, the response was extraordinary,” said Smith. “Close to 7,000 parents and healthcare professionals came together to support its return, which shows just how valued this product is. I’m thrilled that families will once again have access to a breakfast option they know, trust and enjoy.” Cereal Partners Worldwide Head of Marketing Kimberley Finsten said, “At Uncle Tobys, we know families are passionate about starting their day with a delicious and nutritious breakfast, and we take that seriously. We’re delighted to bring back Cheerios Low Sugar and continue offering families a breakfast choice they know and love.” The comeback says something about the breakfast aisle too. Convenience matters, but so does the fine print, especially for families trying to find everyday options that do not turn the morning routine into a nutrition spreadsheet. Uncle Tobys Cheerios Low Sugar 450g will be available nationally from leading supermarkets from August 2026, at an RRP of $7.50. Source: Omnicom Find more food retail updates on Crumb Wire.

Maxwell & Williams is celebrating 30 years in Australian kitchens with new anniversary ranges to mark the milestone. Founded in 1996 by Max Grundmann and William Ryan, the Melbourne-based homewares brand has sold more than 212 million pieces of dinnerware, serveware, glassware and kitchenware to homes and kitchens around the world. The brand’s staying power is probably clearest in White Basics. First sold in 1998, the range is still Maxwell & Williams’ best seller nearly three decades later, with more than 66 million White Basics products used in kitchens globally. Maxwell & Williams remains family-owned and is now in its third generation, with Grundmann’s sons Daniel and Michael running the business alongside their father. Maxwell & Williams founder Max Grundmann said, “For more than three decades I’ve believed that the dining table is one of the most important pieces of furniture in any home. It’s where families celebrate, friends reconnect, ideas are shared and memories are created. If our products have played even a small part in those moments, then we’ve done our job.” Grundmann said the brand was built for a shift he saw coming in the way Australians entertain at home. “Thirty years ago people bought a dinner set for life and reserved it for special occasions, but that all changed very quickly. Houses moved towards open-plan living, and with that shift the kitchen and dining room became the epicentre of the family home. The dining table became where families reconnect and friends gather, rather than just where meals are served. “We wanted our customers to be able to have flair that was fair, and to be able to put on a beautiful spread without the cost or the fuss, and we’re proud that we’ve been able to stay true to that mission for three decades.” The anniversary also lands with a sizeable archive of artist collaborations. Since its inception, Maxwell & Williams has worked with 34 artists, producing collections that have sold more than 22 million pieces. Its longest-running partnership is with the Royal Botanic Gardens Victoria, now in its 21st year. The collaboration has produced 17 ranges and raised more than $1.3 million for the gardens. The anniversary ranges To mark the milestone, Maxwell & Williams is releasing a series of new ranges, including updates to White Basics, a Royal Botanic Gardens Victoria partnership and two nature-inspired collections. White Basics Edge – Available mid-September. The White Basics Edge collection adds subtle texture and a fresh hit of colour to the White Basics look. Crafted from premium porcelain, each piece is finished with a delicate green rim and embossed detailing while keeping the clean, classic feel of the original range. Royal Botanic Gardens Foxglove – Drawn from the archives of the Royal Botanic Gardens Victoria, the Foxglove collection brings Marie Wehl’s botanical artwork to porcelain. The archival illustrations have been reimagined in a delicate hand-painted style, with subtle embossed detailing and a soft, nature-inspired palette. Available from mid-September. Lunara – Inspired by the coast, Lunara features soft organic forms and a layered reactive glaze, making each piece unique. The range is designed for everyday dining and gatherings. Available now. Fluttering Meadow – Inspired by nature in full bloom, Fluttering Meadow captures the feel of an early morning garden, with flowers, bees and butterflies worked into a hand-illustrated design. The collection features soft botanical forms and delicate linework against a gentle sky-blue palette. Available now. Thirty years on, even with the evolution of family dining culture and design trends, Maxwell & Williams seems to be exactly where it was all those years ago – asking for nothing more than its usual seat at the dining table. Source: Zonnios & Hunt Find more food retail updates on Crumb Wire.

Mark Curry was a corporate lawyer running on caffeine and heading for burnout when he started making nootropic powders at his desk. In this Crumb Wire profile, the Savvy Beverages founder talks science-backed nutrition, 24 awards, and why healthy alternatives still have a visibility problem. Tell us a bit about yourself – what’s your background and what led you to the world of food and drink? I used to be a corporate lawyer, fuelled by endless coffee and heading straight for burnout. To survive the grind and long days, I looked for alternatives beyond another coffee, or ADHD medication or anything like it. Soon, I found myself making my own nootropic superfood powders at home, which I would bring into my office. These helped me with sustained focus and energy, without a crash, while also improving my ability to handle stress.  Before long, colleagues were turning my office into a café as they would come every day asking for another one of the “brain potions” I had made. This nootropic powder quickly gained a big reputation. Realising I was the only person making this, their excitement sparked a huge epiphany: this was how I could make a real difference. So, I took a leap, quit law, and launched Savvy to give everyone a way to truly optimise their mental health, performance, and overall wellbeing. Tell us about the product. What makes it unique? Across our 20 products, we focus on two main outcomes: promoting calm while reducing stress and anxiety -OR- long-lasting energy, focus, and performance. What makes us unique is that we use 25 times more active ingredients than anything else remotely similar on the market. Our products are made by health experts using science backed ingredients and proven doses.  This is why we have become Australia’s most-awarded nutrition business.  Talk us through the journey of your brand. What have been some of the key achievements and challenges along the way? It was very hard to get started. It took over a year of getting rejected by Australian manufacturers before anyone would take a chance on us, as what we were doing was “too new”. It took over a year before we finally made our first 11,000 drinks, and we sold out in 5 weeks. This was the proof that people really wanted this.  We have grown to 20 products by listening to our customers and making what they want. When people asked for coffee alternatives, or ways to calm stress and anxiety while staying sharp, we formulated them. Expanding into delicious drinks, collagen bars, and superfood powders has earned us 24 awards, making us Australia’s leading nootropics brand. How has the Australian market responded to the brand and what has surprised you most?  The response from Aussies has been incredible. So many people want healthier ways to manage stress and get lasting energy without coffee jitters. This meant there were two huge markets for us to disrupt and improve. What surprised me most was how fed-up people were with nutrition products that are all marketing fluff, but do not work. Delivering great-tasting, sugar-free nutrition solutions that genuinely perform was a breath of fresh air. We are transparent with everything we use, and have built incredible loyalty, with customers staying since 2020, and fuelled our growth into Australia’s leading functional nootropics business. What is one thing you wish more people knew about the work you do? I wish more people knew that genuine, healthy alternatives like Savvy actually exist. We are taking on two massive markets dominated by giant international players with enormous advertising budgets. Cutting through all that marketing noise is easily our biggest challenge.  At the end of the day, it is simply about letting people know that healthy products that reduce stress and anxiety do exist.  How do you see food and drink culture in Australia evolving and how does your brand fit in? Australia’s food and drink culture is evolving brilliantly as people move beyond basic refreshment. Aussies are far more intentional now, actively seeking functional products that offer benefits they can feel, such as long-lasting energy, reduced stress or an improved mood. People want their daily choices to work harder for their health.  Savvy sits right at the forefront of this shift, delivering science backed nutrition that makes everyday wellbeing effortless. What keeps you inspired as a founder?  What keeps my fire burning is the daily feedback from our customers and community. We constantly get emails asking us to stock Savvy everywhere, from cafes, supermarkets and gyms to high schools, universities, police stations, fire stations and overseas too.  Knowing we are creating unique products that actually improve people’s health and wellbeing is incredible. Seeing that real-world difference every day makes every single challenge worth it. What’s next for you and the brand? Right now, I am focused on expanding our core range. We are rolling out exciting new flavours and unique product formats within our Energy and Calm categories, giving people even more delicious, accessible ways to tune their focus or unwind. Then we will be expanding into the next emerging areas across brain health, mental wellbeing, and functional nutrition. We are genuinely just getting started, and the future looks incredibly bright. And finally, what do you like to do when you’re not at work?  When I am not at work, I really enjoy spending time with friends and family around Australia. I’m lucky to be in Byron Bay, and so getting out in nature as much as possible is something I find really enjoyable. Find more food and drink features on Crumb Wire.

Applejack Hospitality is opening Winnie’s on the Sydney Opera House waterfront, a new all-day eatery named after the first woman to perform at the landmark. Opening Thursday, August 6, Winnie’s will sit next door to Opera Bar with pastries, coffee, cocktails, NSW produce and more than 330 seats across the terrace and seawall. The venue pays homage to Winifred Atwell, the Trinidad-born ragtime pianist who performed at the Opera House in 1964, years before the building officially opened. Atwell played Waltzing Matilda for the construction workers building what would become one of the world’s most recognisable landmarks. The opening marks the first major launch on the property since Applejack took over Opera Bar and House Canteen from Solotel and Matt Moran last year, beginning a 10-year agreement to run the harbourside venues. Applejack Co-Founder Hamish Watts said, “This harbourside dining venue has always had incredible energy, people coming and going, meeting before shows, catching up over a drink. Winnie’s is our chance to build on the legacy of Winifred Atwell to create a venue with its own identity that truly belongs here and feels as significant as the location itself. “We were deeply inspired after watching footage of Winifred performing for the Opera House construction workers back in the 1960s. It captures exactly the energy we wanted for this venue: warm, joyous and uniquely fun.” Sydney Opera House Chief Customer Officer Jade McKellar added, “We’re so excited for Sydney to fall in love with this beautiful new venue. Winifred Atwell was a true trailblazer and her incredible performance here all those years ago is such a special part of the building’s history. “I love that we’re bringing her story to life in a new way. Great music, delicious menus and good company feels like the perfect next chapter for the Opera House.” The new venue is part of Applejack’s wider plan for one of Sydney’s busiest dining precincts. Winnie’s includes an extended shopfront for pastries and house-made goods, an entirely new electric kitchen and an upgraded, fully operational bar servicing the terrace and seawall. The menu comes from Applejack Culinary Director Patrick Friesen and Opera Bar Executive Chef Daniel Cooper, with a focus on NSW producers and local ingredients. Signature dishes include chicken and sweetcorn congee, a Blue Swimmer crab omelette with beansprouts, herbs and sriracha, and conchiglie pasta with king prawns, chilli, basil and lime. “The café is Australia’s greatest cultural export. It’s where we come together, where cultures meet and where we celebrate the city we live in,” said Applejack Director of Culinary Patrick Friesen. “At Winnie’s, we’re just building on that: great NSW produce, cooked with the creativity and generosity that defines Australian café culture.” Drinks have been curated by Applejack Group Beverage Manager Matt Johnson and Opera Bar Precinct Beverage Manager James “Rusty” Russell, starting with exclusive coffee from Sydney-based roasters Gabriel, plus matcha, chai and freshly squeezed juices. Later in the day, the drinks list moves into cocktails using native and locally sourced flavours including wattleseed and Lilly Pilly, alongside classics like espresso martinis, house margaritas and Aperol spritz. The wine and beer list keeps things close to home too, showcasing NSW producers including Stone & Wood, Young Henrys, Aaron Mercer and Tyrrell’s Family Wines. The space has been redesigned by Australian studio Luchetti Krelle, with the interiors drawing from the Opera House’s original material palette. Red granite, dark terracotta, warm timber joinery, rich oxblood and bronze accents all feature, while significant heritage details have been retained. Winnie’s will open seven days a week for all-day dining, with dine-in and takeaway options available for visitors on the go. The opening is also the first stage in the broader refresh of the precinct. After Winnie’s opens, renovations will begin at Opera Bar, which is set to undergo a significant refurbishment before reopening ahead of the busy summer season. Source: Pendulum Communications Find more dining out updates on Crumb Wire.