OzHarvest and Kakadu Kitchen Debut a Discarded Fruit Wine
References: ozharvest.org & delicious.au
OzHarvest, an Australian food charity brand, has partnered with Kakadu Kitchen to release the 'Conscious Drink,' a new non-alcoholic wine made from discarded blueberries. During the sorting process, berries that don’t meet strict quality standards—those lacking vibrant color, showing defects, or even slightly broken—are set aside by the cooperative’s high-tech automated system for disposal. Rather than letting these imperfect berries go to waste, OzHarvest has been snap-freezing around 10 tonnes of these B-grade blueberries, aiming to create this delectable and environmentally responsible product.
OzHarvest has also recently released a 'Life Changing Lemonade' with Waste Transition Focus (WTF) to provide meals to consumers in need.
The Kakadu Kitchen x OzHarvest 'Conscious Drink' is priced at $30 and is available for pre-order on the Harvest Bites website.
Image Credit: OzHarvest, Kakadu Kitchen
OzHarvest has also recently released a 'Life Changing Lemonade' with Waste Transition Focus (WTF) to provide meals to consumers in need.
The Kakadu Kitchen x OzHarvest 'Conscious Drink' is priced at $30 and is available for pre-order on the Harvest Bites website.
Image Credit: OzHarvest, Kakadu Kitchen
Trend Themes
1. Sustainable Repurposing - Creating value from food waste by turning discarded produce into marketable products like alcohol-free wines and beverages.
2. Alcohol-free Movement - Expanding the range of non-alcoholic beverages with innovative flavors and sustainable ingredients appeals to health-conscious consumers.
3. Tech-driven Quality Control - Leveraging high-tech automated systems for sorting produce ensures that even imperfect ingredients find novel uses in new products.
Industry Implications
1. Food and Beverage - Opportunity for businesses to innovate by creating sustainable drink options that repurpose waste, catering to eco-conscious consumers.
2. Technology - Technological advancements in automated sorting facilitate better resource management and efficient use of imperfect produce.
3. Non-alcoholic Beverages - The growing segment of alcohol-free products opens up new avenues for creative, health-focused, and sustainable beverage solutions.
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