This world first innovation has been developed to overcome the well-known limitations of using fresh avocado in food production and food service environments.
Developed using the patented Natavo™ process, the enzyme responsible for browning avocado is naturally deactivated, allowing the fruit to remain fresh, green and visually appealing for up to 10 days after thawing, without additives or preservatives, and without affecting the taste or texture.
Produced in BRC-certified facilities in Mexico and South Africa, Natavo Avocado is designed specifically for high-volume food production environments and particularly for those where the rapid browning and inconsistency of avocado has previously been commercially challenging.
Today, Natavo Avocado supply customers in over 15 countries and have been recognised by The World Food Awards and SIAL (Salon International de l’Alimentation) as a breakthrough in food innovation.
Ross Harris, Director at Naturo Technologies told That's Food and Drink: “Avocado is hugely popular with consumers but notoriously difficult for food businesses to manage consistently at scale.
"Natavo Avocado removes that unpredictability and allows manufacturers and foodservice operators to use avocado reliably whilst also maintaining quality and visual appeal.”
UK visitors to IFE will have the opportunity to discuss the operational benefits of integrating Natavo Avocado into their businesses with the team behind the innovation, and their UK distributor partners, Food Team International.
Mark Roscoe, Managing Director at Food Team International commented: “We’re incredibly proud to be partnering with Natavo Avocado to deliver this world first solution for one of the industry’s most persistent challenges. Natavo Avocado isn’t just another innovation; it’s a much-needed leap forward for sustainability, consistency, and profitability in food service and food manufacturing businesses."