Avocados are a mainstay part of many diets and recipes but are also resource-intensive grow, which is the inspiration for the 'Ecovado' avocado alternative. The item features an avocado-like appearance that can be cut open to reveal a similarly textured flesh inside. This can be used in virtually all recipes where avocado is called for, but is made with a blend of broad beans, hazelnut, apple and rapeseed oil to give it the flavor and texture of the real thing.
The 'Ecovado' avocado alternative has been created by Arina Shokouhi, a graduate student at Central Saint Martins in London, with the help of a food scientist from the University of Nottingham’s Food Innovation Centre. The product is packaged in a biodegradable and compostable packaging, which is made with wax and food coloring.
What's Driving This Trend
- Sustainable Food Alternatives
- Disruptive innovation opportunity: Develop plant-based alternatives that mimic the taste, texture and nutritional value of traditionally resource-intensive foods.
- Biodegradable Packaging
- Disruptive innovation opportunity: Create eco-friendly packaging solutions that reduce waste and environmental impact.
- Food Science Innovation
- Disruptive innovation opportunity: Use science and technology to improve food sustainability, combat climate change and reduce food waste.
Who This Affects Most
- Food Manufacturing
- Disruptive innovation opportunity: Implement sustainable production practices and develop new, eco-friendly products to meet changing consumer demands.
- Packaging Manufacturing
- Disruptive innovation opportunity: Invest in research and development to create biodegradable and compostable packaging materials that align with consumer demand for sustainability.
- Food Science and Technology
- Disruptive innovation opportunity: Continue to innovate and develop plant-based and alternative food products that are environmentally sustainable and commercially viable.
