I’m Judy, and for me recruitment in the food, flavours and ingredients space has never been about “filling roles”…

I’ve been having some incredible conversations lately, so I thought it was time to reintroduce myself to the new faces in my network.I’m Judy, and I run Lurline Recruitment. For me, recruitment has never been about simply filling roles.

I’m a people person and I like to understand your motivators and find a great skill and culture fit. Whether you’re looking for a new person for your team or a new team to call home I’m here to give a more personal approach.

So, what am I seeing in the Food, Flavours & Ingredients already in 2026?

There are already three big shifts in Sydney right now:

The "Provenance" Power-Up:
We’ve moved beyond native ingredients being a novelty. Major brands are now integrating things like Desert Lime and Malted Wattleseed into mainstream snack seasonings and lattes. It’s all about identity."

All Cuts Considered" Protein:
The previous plant-based buzz might be slowing down as red meat is having a resurgence. Younger consumers are driving a surge in secondary cuts and ancient techniques like dry-aging and fermenting to reduce waste.

The "Sweet&Spice" Era:
Flavour labs are going heavy on the sweet-meets-spicy combo. Think mango-chilli and honey-sriracha.Why does this matter for your team?

The demand for technical talent:

R&D Managers, Sourcing Specialists, and NPD pros, who can navigate complex, sustainable profiles is higher than ever.

Message me for a chat.judy@lurlinerecruitment.com.au