Over the last decade, avocado production has grown steadily on a global scale; however, consumption has not increased at the same pace. The result: recurrent tensions between supply and demand, price-pressured sales, and an increasing dependence on promotions. "If we want the sector to generate value again, we must stop thinking of avocados as an 'end product' and start treating them as a versatile ingredient for innovative and convenient products with clearly-defined uses," says Enrique García, of Avolution Lab.
"The reality is that there are more hectares planted, more suppliers, and longer commercial periods. Consumption capacity, on the other hand, is growing more slowly. Retailers have done their part with ripening at destination, packs, and own brands, but a significant part of the production is not easily sold, and the sector remains too exposed to oscillations in fresh production prices."
"Avolution Lab is a leader in the development of new products with avocados as the main ingredient. This approach is opening up the range of possibilities, with uses that go beyond guacamole production and allow the creation of entirely new categories. There are many possibilities, from culinary bases and ready-to-drink beverages to functional spreads and foodservice solutions, bringing all the benefits of avocados to consumers in original, innovative, and consumer-friendly ways."
© Avolution Lab
After the development of the Avoblend and Avo Oleo projects, Avolution Lab's new AvoFrozen project will offer consumers frozen product versions of hamburgers, nuggets, fingers or popcorn with avocado as the main ingredient, "thus turning well-known products into a healthier option and helping improve the sector's sustainability by allowing the use of avocados of undesired sizes or rejected for aesthetic reasons, as we usually do in all our projects."
"Adhering to the Avolution Lab philosophy of working and collaborating with the best, we are very pleased to have sealed this agreement with Proton Europe," says Enrique. "Our common goal is to position Proton as the most suitable freezing technology for avocados worldwide, guaranteeing flavor, texture, and nutritional value in innovative and easy-to-eat formats."
Proton's magnetic freezing system, a Japanese technology that has been successfully implemented for more than 20 years, is opening up the possibility of including avocado in new product designs without the risk of macrocrystals damaging its structure. This means keeping its sensory and nutritional attributes intact, helping drive the development of a new global category of top-quality frozen avocado.
For more information:
Avolution Lab
Tel.: +34 639 88 35 71
[email protected]
https://avolutionlab.com/
Proton Europe
Tel.: +34 627 92 51 03
[email protected]
https://proton-europe.com/