Current Projects with our partners
Rescued strawberries to brandy
Through our collaboration with Burleigh Drinks Co., we focus on the challenge of out-of-spec strawberries and excess fruit peel and pulp from juicing processes, including cherry, lemon, orange, blueberry, and ginger. These strawberries, often discarded due to size or surplus, are transformed into a vibrant brandy. These fruit peel syrups find new life in cordials, cocktails, and as flavourings. The initiative addresses the staggering statistic that 40% of fruits are wasted globally. By converting these discarded fruits into new products, we significantly reduce waste and create sustainable, high-quality beverages that emphasise the value of every piece of produce.
Fruit peels to syrup
Partnering with OzHarvest Ventures, we tackle the problem of lemon peels left over from juicing, which are often discarded despite their potential utility. We convert these peels into a versatile syrup, subsequently used in our refreshing Lemon-Aid beverage. This initiative not only re-enters waste into the production cycle but also supports OzHarvest's mission to provide meals for the homeless.
out-of-spec toast into liqueur
In collaboration with Goodman Fielder, we address the issue of surplus raisin toast bread that falls out-of-spec but remains perfectly edible. Typically, such bread would end up in landfill, contributing to food waste. By repurposing this bread into a unique raisin toast liqueur, we not only reduce waste but also create a valuable product. This innovative process helps mitigate the 1.3 billion tonnes of food wasted globally each year, with bread being a significant contributor. By turning this waste into a premium liqueur, we demonstrate a sustainable solution that transforms potential waste into economic opportunity.