Blogs
Menu kilojoule labelling trips up a lot of food businesses, and bubble tea — sweet, calorie-dense, sold by a mix of independents and franchises — sits right in the question. Here's a plain-English primer on who has to display kilojoules in Australia, what's required, and where to confirm for your state.
Konjac-based jelly toppings are having a moment in 2026 — a springy, lighter-textured alternative to tapioca that suits customers wanting something less heavy. Here's what konjac actually is, how our agar-ball range fits the trend, and how AU shops should position it.
Strawberry matcha is the breakout pairing, brown sugar is still the social-media king, and floral teas are climbing. Here's a practical look at the flavours worth adding to an AU bubble tea menu in 2026 — and which wholesale ingredients you need to build each.
A tropical fruit syrup blend gives you one bottle and one consistent drink; single-fruit syrups give you range and the freedom to mix. Neither is wrong — they suit different menus and different shelves. Here's how AU shops should decide between them, or use both.
Aloe vera in syrup and coconut jelly are the toppings for customers who want something light and refreshing rather than chewy and heavy. They look similar in the cup but feel different on the palate. Here's how AU shops should choose between them.
Both carry the brown sugar flavour customers love, but they do different jobs: the syrup flavours and colours the drink, the agar ball is a ready-to-serve chewy topping with no cooking. Here's how AU shops should use each — and why they pair.