Queensland Indigenous business transforms native ingredients
Queensland's FigJam & Co is revolutionising the Australian condiment industry by fusing traditional native ingredients with international flavours, supported by the Queensland Government’s Indigenous Native Food Program.
Innovation meets tradition
FigJam & Co has successfully developed a range of unique condiments incorporating traditional Australian native ingredients including Davidson plum, Tasmanian pepperberry and anise myrtle. Their innovative approach includes the groundbreaking use of native plants including purslane and pigface, which have now been officially recognised by Food Standards Australia New Zealand (FSANZ) Advisory Committee for Novel Foods.
Scientific excellence in product development
Working closely with Department of Primary Industries Food Innovation team, FigJam & Co has achieved remarkable improvements in their production processes. Through extensive research and development, they have:
- enhanced product yield by up to 30% through innovative formulation design
successfully created six distinct products that blend native ingredients with international flavours - completed scale up trials and assessed the quality of the products throughout shelf-life
- secured HACCP certification in November 2023.
Creating Indigenous employment opportunities
FigJam & Co's growth has generated significant employment opportunities for First Nations people. The company has expanded its workforce at their Stones Corner facility in Brisbane and continue to strengthen their commitment to Aboriginal and Torres Strait Islander communities by sourcing native food ingredients from First Nations owned and operated businesses.
International recognition and market expansion
The company's unique products have garnered international attention through various prestigious events:
- showcased at the TIQ Taste of Tropical Queensland and TIQ Taste of Queensland events
- presented at the Anuga Asia THAIFEX exhibition in Thailand
- participated in AusTrade Business Immersion week in Singapore
- featured at the Asia Pacific Economic Corporation (APEC) summit
- showcased at trade missions across Europe and Asia.
Future innovation
Looking ahead, FigJam & Co is developing an exciting new product range that will feature a fusion of traditional Japanese products with native Australian ingredients. The company continues to receive support from Queensland Government for technical expertise, regulatory compliance, and market development.
With their products now being considered for menu rotation in large food service venues across Australia and growing international interest, FigJam & Co stands as a testament to Queensland's thriving Indigenous business sector and the success of the Indigenous Native Food Program in supporting innovative First Nations enterprises.
About the Indigenous Native Food Program
The Indigenous Native Food Program was a collaborative initiative between the Department of Primary Industries and Advance Queensland. It empowered First Nations-owned businesses to develop and commercialise new food products using native ingredients. This program aimed to address the significant gap in the native food industry, where First Nations participation was limited, despite the growing industry's estimated value of $80 million.
CREDIT: Advance Queensland, Queensland Government
Published 10/02/25. https://advance.qld.gov.au/innovation-in-queensland/innovation-stories/qld-indigenous-business-transforms-native-ingredients