NATIVE EXTRACTS
BY THE AUSTRALIAN
SUPERFOOD CO
www.foodtechnology.co.nz 69
The classification is part of the grocer’s
business-wide sustainability push.
Initiatives like this hold important
significance for food and drink brands
that will be held ever more accountable
for their environmental impact.
Meanwhile, future packaging standards
could demand total transparency when
it comes to ingredient sourcing in
pollution-heavy locales. Products and
ingredients that combat the effects of
pollution hold major mileage for food
and drink brands while tapping into the
lucrative global wellness movement.
Early innovations are just starting to
reach consumers, leaving space for
brands to claim this fertile ground.
Launched in China and supplied
by New Zealand nutraceutical
business Anagenix, a new juice
called BerryQi claims to protect lungs
from the damaging effects of pollution.
The beverage contains a newly
developed ingredient derived from
New Zealand boysenberries that has
been scientifically proven to reduce
symptoms of airway inflammation
— dubbed by lab Food & Plant
Research as a new ‘superfood’.
Other ingredients showing positive antipollution
credentials include broccoli
sprout extract. A study by scientists
at the University of California proved
that drinking the extract in juice for
four consecutive days could blunt the
inflammation that occurs inside an
individual’s nose after exposure to diesel
exhaust pollution. Along these lines,
UK start-up Areea has produced a drink
containing an enzyme extracted from
broccoli that helps the body rid itself of
benzene — a toxic particle that’s proven
to be carcinogenic and is inhaled via
exhaust fumes.
Alaska-based scientist and olfactory
evolution expert Kara Hoover suggests
there could be other side effects to
pollution. She believes it dulls the finer
nuances of smell and, in turn, taste -
leaving consumers reaching for richertasting
foods as a way to counterbalance
these effects. She asserts that
compromised smell can lead to obesity
since individuals seek foods with salty
and fatty overtones.
More and more we see consumers
demanding that brands take a stand and
shape cultural discourse, particularly
around provocative subjects like food
provenance and waste. As cleaner
eating becomes expectation and
consumers become more interested
in adopting eating habits that shield
against the effects of pollution, food
brands globally have an opportunity to
meet these demands with products that
are rich in antioxidants. Calling these
benefit claims out on packaging and
marketing communications will be key.
Although the pollution opportunity
seems most prevalent right now in
cities like Beijing, relevance extends
much further afield. Cities including
New York and London have battled
against poor air quality for a number
of years — the latter having exceeded
its legal smog limit for 2018 in January
alone, according to Accuweather.
Pollution is a global issue — it affects
every single one of us. But with this
comes opportunity to restore, replenish
and protect from within — and
empathetic brands will do well to
embed this thinking into their product
development.
Mandy Saven is the head of food,
beverage and hospitality at Stylus.
She is a trends consultant specialising
in food culture and consumption,
flavour innovation, product
development and technology.
A unique range of native Australian extracts are now
available to retailers, distributors, manufacturers,
and food and drink service, including Kakadu Plum,
Davidson Plum, Riberry, Finger Lime, Wattleseed,
Lemon Myrtle, Aniseed Myrtle and Strawberry Gum.
The extracts - super-concentrated, 100% natural and
versatile - gives manufacturers the ability to capture
the flavour of native Australian plants used by first
peoples for millennia. Australian Superfood founder and
dietitian Hayley Blieden says the range will transform
products like chutney, pasta sauces, cake mixtures,
icings, coffee, cocktails and sparkling waters. “The
Australian Superfood Co celebrates native Australian
Superfoods - some of the most nutrient dense foods on
the planet,” she says. “We aim to share these ancient
superfoods with the world through our unique range of
dietitian created products, which are gluten free, dairy
free, vegan and 100% natural. We also aim to promote
prosperity and wellbeing in Indigenous communities.
The Australian Superfood Co works closely with a
remote aboriginal community in the Northern Territory
to increase employment in their community and to
provide funding for improved living conditions among
their youth. In fact, we’ve created more than 300 jobs
harvesting fruits in this community.”
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