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Breakthrough technology stops browning of avocadoes

Naruto All Natural Technologies says it has developed a natural processing technology which stops browning of freshly cut avocado and prolongs shelf life.

The Australian invention not only stops the browning of cut (or pulped) avocado fruit for a minimum of 10 days when refrigerated (even after packaging is opened), but does so using a natural process which preserves the nutritional properties and taste of the avocado without chemicals, additives, preservatives or processing aids.

The secret of Naturo’s ‘Natavo Zero’ technology, lies in the company’s ability to switch off the enzyme responsible for the fruit’s browning via pressure fluctuations generated by steam.

An important advantage of the process is the elimination of potential pathogens beyond the limits set by the strictest international safety codes. This ensures that all treated products are completely safe for the consumer.

G. L-R, Naturo directors Frank Schreiber and Jeff Hastings in Australia with their ATM

The technology is capable of processing any cut of avocado or avocado pulp at the rate of about 4,000 avocado fruits per hour providing cost-effective, energy efficient and reliable processing via a machine the company has fondly named the ‘Avocado Time Machine’ (ATM).  Each machine is designed and manufactured by Naturo to the customer’s specific requirements and can be shipped anywhere in the world.

“By understanding the avocado’s lifecycle and the complex correlation of enzymes involved in the browning process, we have made it possible for the world to enjoy 100% natural, ready-to-eat avocado slices, dices, chunks or pulped products while retaining the flavor and fresh taste of avocado, without browning,” said Naturo Director, Jeff Hastings (picture right).

Fellow Director Frank Schreiber (pictured left) said that the arrival of the technology would open up new markets and new opportunities for fresh and frozen avocado products.

“Although there is a range of avocado products currently on the market, nearly all of them contain additives such as antioxidants, acids and preservatives which not only alter the taste of the fruit but do very little to stop the browning once the packaging is opened.”

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