A new initiative from Swisse Wellness, the Fight Food Waste Cooperative Research Centre (CRC) and Swinburne University of Technology will see waste from the Australian wine industry be upcycled into nutraceutical ingredients. For those unfamiliar with the terminology, nutraceutical depicts any substance that is a food or part of a food, which provides medical or health benefits, including the prevention and treatment of disease
This collaboration will see an ultra-premium grapeseed extract to come out of the grape seeds left over from wine production. In addition, the nutraceutical ingredient will be fully traceable, delivering high-value opportunities for the participants in this eco-conscious project.
Nick Mann, CEO of vitamin and supplement brand Swisse Wellness, shares in an interview: "To make a considered shift to sourcing our ingredients through a process which is aligned with our organisational sustainability principles and thereby having a positive impact on the environment, is a step in the right direction for Swisse and the supplement industry."
Image Credit: Wine Titles