A new initiative by Swisse Wellness, the Fight Food Waste Cooperative Research Centre (CRC) and Swinburne University of Technology is turning wine industry by-products into nutraceuticals.
As part of its sustainability commitment, Swisse is transforming grape marc (skins and seeds) into health products.
Nick Mann, the Swisse CEO said that this project will enable Swisse to source premium Australian grape seed extract from the 2020 vintage to go into local and export markets across Asia.
“We are really excited that this ultra-premium grapeseed extract will come from the grape seeds leftover from wine production in the growing regions of Yarra Valley and the Mornington and Bellarine Peninsulas,” he said.
“Creating a new ultra-premium tier in the market, using locally grown and processed ingredients will help further grow the category, whilst also benefiting the environment. This is a highly sought-after ingredient in the Australian nutraceutical industry with health benefits including collagen formation, skin health, and antioxidant activity.”
Project Leader Professor Enzo Palombo at Swinburne University is aiming to utilise 250 tonnes of Victorian grape marc from this vintage in the production of grape seed extract for Swisse.
“We’ve done laboratory validation, technical feasibility and yield optimisation, therefore the next stage of commercialisation is establishing a pilot plant capable of producing the required quantity and purity of grape seed extract for Swisse, he said.
“Together with our industry collaborators, Viridi Innovation and Austeng, we will work towards producing fully traceable Australian grape seed extract for Swisse this season to go into their premium product.”
CEO of the Fight Food Waste CRC Dr Steven Lapidge said: “Through investing in research and development we will deliver new high-value commercial opportunities for the participants of this project while at the same time fighting food waste in Australia.”
It’s been a month of innovation for the wine industry, with the news
the Australian Wine Research Institute (AWRI), in partnership with the University of South Australia, has created ground-breaking nano-engineering to quickly and efficiently remove white wine haze.