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Turn Waste from the Wine Industry into Nutritional Products

by Ernest Harry
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Swisse Wellness, the Fight Food Waste Cooperative Research Centre (CRC) and Swinburne University of Technology are implementing a new project that will convert excess fruits and vegetables streams into nutraceutical ingredients in Australia.


Urrbrae, Australia (Merxwire) – Swisse, the Fight Food Waste CRC and Swinburne University of Technology are implementing a new project to upcycle the clean and green by-products of the Australian wine industry. It will convert surplus fruits and vegetables streams, such as grape marc (skins and seeds) from the wine industry, into tomorrow’s nutraceutical ingredients., assist in energy regeneration and environmental greening.

Swisse CEO Nick Mann said that the project is to improve the process to obtain ultra-premium grapeseed extract from the grape seeds left over from the wine production process in the Yarra Valley, Mornington and Bellarine Peninsula growing regions. The use of locally produced and processed ingredients to create new ultra-premium products on the market will help to further expand the category and also benefit the environment.

“Our Swisse team sources the most nutrient-rich ingredients available world-wide, such as blood oranges from the foot of Mt Etna in Sicily and cranberries from Cape Cod, and we have an unwavering commitment to quality, safety and effectiveness.”

Swinburne University is the research partner for this project, with Project Leader Professor Enzo Palombo aiming to utilise 250 tonnes of Victorian grape marc from this vintage in the production of grape seed extract for Swisse.

“We’ve done laboratory validation, technical feasibility and yield optimisation, therefore the next stage of commercialisation is establishing a pilot plant capable of producing the required quantity and purity of grape seed extract for Swisse, he said.

“Together with our industry collaborators, Viridi Innovation and Austeng, we will work towards producing fully traceable Australian grape seed extract for Swisse this season to go into their premium product.”

CEO of the Fight Food Waste CRC Dr Steven Lapidge said that this project has always been the “low-hanging fruit” of industry waste transformation, pun intended, however it is not a simple project and it will only be delivered through collaboration.

“Through investing in research and development we will deliver new high-value commercial opportunities for the participants of this project while at the same time fighting food waste in Australia.”

About Fight Food Waste Cooperative Research Centre (CRC)

The Fight Food Waste Cooperative Research Centre was launched in July 2018, and brings together industry, research and the community to capitalise on Australia’s food waste opportunities. Winning this fight will save Australia $20 billion per annum in food waste. Through its three research and development programs, the Fight Food Waste CRC will REDUCE food waste across the supply chain, TRANSFORM unavoidable waste into innovative products, and ENGAGE with industry and consumers to deliver behavioural change. The Centre is co-funded by the Australian Government’s Department of Industry, Science, Energy & Resources CRC Program that supports industry-led collaborations between industry,researchers and the community.

SOURCE Fight Food Waste Cooperative Research Centre

More information please visit: www.fightfoodwastecrc.com.au

Media Contact Information:

Company Name: Fight Food Waste Cooperative Research Centre
Email: enquiries@fightfoodwastecrc.com.au
Country: Australia
Website: www.fightfoodwastecrc.com.au

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