Naturo develops original and healthy food technologies and products for businesses in the food sector, focusing on Natural ways to extend shelf life and enhance nutritional value. We work together with farmers, processors, research organisations and the industry as a whole to solve existing problems and create innovative new food technologies to deliver practical and commercial solutions.
Natavo Zero ™ Products
What could be better than a frozen avocado product that looks and tastes just like fresh avocado, has nothing added to it, has a 10 day shelf life after its packaging is opened and an inbuilt food safety step, meaning you and your consumers can feel secure that the product is always safe to eat.
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Natavo Zero ™ Technology
Anyone working with avocados gets frustrated by how quickly they go brown. Naturo wanted to solve this problem and have worked hard to develop a world-first ‘All Natural’ technology which addresses the issue of avocado browning and is setting a new standard for the food industry.
We all want the best when it comes to our food and at Naturo we want to do our part in achieving this goal,
which is why the essence of our food technology innovation is build around these 6 core values.
Food should natural and full of vitamins, minerals and nutrients.
We want great tasting healthy food to be available all year round.
Food should not have any chemicals, additives or preservatives added.
35% of the food produced on our planet is wasted. This is not acceptable.
We want our food to be safe to eat, at Naturo food safety is paramount.
Feed The World
We want everyone around the world to have access to nutritious food.
FROM OUR BLOG
Like what you see?
“When my company was approached to try this new avocado product that was not only a world first but a 100% natural product that would see avocado last in my fridge for more than ten days, without oxidizing, I was curious! More then 12 days later and still green in the opened packet, I was astonished!
Over my cooking career I have never seen anything like this! I now have re think the way I can use an avocado. This saves not only on time and waste but enables me to be able to use the product throughout the year with the same results! I don’t have to worry whether the fruit is bruised, over-ripe or the typical ‘hard as a rock’ (under-ripe), I use what I need and when I need it.
With a taste of raw avocado, this sets a perfect base for me to enhance the flavour, not just with the usual salt, pepper and lemon juice but also chocolate, coconut and raspberry to name a few.
I believe any business in the food industry that’s works regularly with avocado (and knows how inconsistent it can be) would benefit from this amazing discovery.”
Daniel Penfold, Executive Chef
Penfolds Catering www.penfoldscatering.com.au