![]() This traceability is valuable for food safety records and for consumers who are increasingly demanding to know where their food and beverages have come from. ![]() The relationship with T&G Global enables them to trace all their apples back to the orchard they came from. They source their apples from T&G, licensing the JazzTM and EnvyTM trade marks for those varieties. and in 2018, the “Best Non-Alcoholic Beverage” at the NZ Food Awards.Īsked how production and success has come so quickly and Sally mentions the importance of good strategic partnerships and “good people”. In 2019 the JazzTM varietal was awarded the Black Box NZ Gold Medal. Source : Nielsen Scantrack | Total Chilled Fruit Juice | Total Hero Supermarket Chain | Period: MAT to vs YA In the last 12 months the company has seen its apple varieties drive growth in chilled apple juice sales by +40% in a leading domestic supermarket chain. The end product is sold at a competitive price point, on par with market leaders. Onsite lab tests check for temperature, brix, pH, and vitamin C content. Cold filling means that less plastic is needed in the bottle, reducing plastic use, and it’s recyclable. The bottle is formed on site through a blow moulding process. The apples are cold- pressed, the juice is flash pasteurised, rapidly cooled and bottled using an aseptic process. There is no added sugar, water or preservatives. Each apple juice has a ’sweet-o-meter’ to help consumers choose a variety that works for them – from tart to sweet. This produces a clean, unique flavour profile. Sally explains many juice companies press fruit multiple times but The Apple Press presses the fruit only once, “like a good olive oil or wine”. The apples are handpicked from local Hawke's Bay orchards and cool-stored immediately to protect their fresh flavour. They’ve also a number of blends where specific apple varieties are paired with other fruits including Hawke’s Bay Pear, New Zealand Feijoa, and Valenica orange and “wellness” ingredients such as Canterbury Beetroot, Apple Cider Vinegar, Hawke’s Bay Blueberry and Lime, Ginger & Manuka Honey. The Apple Press has a number of single variety apple juices including JazzTM, EnvyTM, Braeburn, Pink Lady® and Royal Gala. Presently they’re exporting to Australia, Japan and Singapore and are also working on entry to other key Asian markets. With capacity still available the team are now working to build sales and exports. ![]() That was shortly followed by the production and launch of The Apple Press into the New Zealand market. Thirteen months after breaking ground on a site in Whakatu, the plant was in production, bottling milk products for Fonterra. Having still to sell a single bottle of juice and with a bold vision in hand, they went looking for strategic partners.įonterra Brands NZ came onboard, keen to utilise the intended facility for bottling of their Primo and Mammoth milk products. A high capacity plant and a multi-million dollar build utilising world leading Krones equipment from Germany was decided upon. Research quickly showed that the smallest plant they could build would produce thousands of bottles an hour. Unable to find a plant that could reproduce the conditions they needed while providing capacity for high export numbers and supermarket chain supply they thought, ‘let’s build our own factory’. They needed a plant with the right technology that could process and bottle the juice to give people the experience of drinking a freshly picked apple. Then the hard work of finding a facility to commercially manufacture the product began. Working at the FoodBowl they produced a trial run of 3225 bottles of single pressed apple juice, and knew they were onto a winner. After scoping various options Ross and Sally hit upon the idea of a premium beverage, an apple juice produced from single varieties of Hawke’s Bay apples like a fine wine or olive oil. Ross had a few decades of apple growing under his belt and was keen to find a use for the “ugly” fruit, apples that were handpicked and had all the great taste of the local produce but were deemed too unattractive for export. It all started with a cup of coffee between Sally Gallagher, then with the Food Innovation Network and Ross Beaton, a Hawke’s Bay apple man who was exploring value added propositions for ‘ugly fruit’ from local Hawke’s Bay orchards. Within 6 years The Apple Press has created a premium range of single variety apple juices from ‘ugly fruit’ that was going to waste, and they’ve built a state of the art bottling plant with the capacity to bottle up to 50 million bottles a year.
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