A new initiative from Swisse Wellness, the Fight Food Waste Cooperative Research Centre (CRC) and Swinburne University of Technology will see waste from the Australian wine industry be upcycled into nutraceutical ingredients. For those unfamiliar with the terminology, nutraceutical depicts any substance that is a food or part of a food, which provides medical or health benefits, including the prevention and treatment of disease
This collaboration will see an ultra-premium grapeseed extract to come out of the grape seeds left over from wine production. In addition, the nutraceutical ingredient will be fully traceable, delivering high-value opportunities for the participants in this eco-conscious project.
Nick Mann, CEO of vitamin and supplement brand Swisse Wellness, shares in an interview: "To make a considered shift to sourcing our ingredients through a process which is aligned with our organisational sustainability principles and thereby having a positive impact on the environment, is a step in the right direction for Swisse and the supplement industry."
Wine Waste Nutraceutical Ingredients
Organizations are Looking to Create a Sustainable Industry
Trend Themes
1. Waste-to-nutraceutical - Opportunity to transform waste from the wine industry into valuable nutraceutical ingredients.
2. Traceable Ingredients - Growing demand for fully traceable nutraceutical ingredients, creating opportunities for transparent and sustainable supply chains.
3. Sustainable Collaboration - Increasing focus on industry collaborations for upcycling waste and creating a sustainable ecosystem within the nutraceutical sector.
Industry Implications
1. Wine Industry - Potential for the wine industry to adopt waste-to-nutraceutical practices, transforming byproducts into new revenue streams.
2. Nutraceutical Industry - Opportunity for the nutraceutical industry to integrate traceable and sustainable ingredients, meeting the growing consumer demand for eco-friendly products.
3. Supplement Industry - Disruptive innovation potential for supplement brands to shift towards sustainable ingredient sourcing and contribute to environmental impact reduction.