Two local businesses have joined forces in a bid to combat food waste in Aotearoa, collaborating on a new, limited-edition product that has saved leftover fruit destined for the landfill, which is now sitting pretty on supermarket shelves.
Food waste presents a significant issue here in Aotearoa. Each year, 157,398 tonnes of food go to landfill - around the size of a large house. Bread is one of the primary victims of the pantry - around 15,000 tonnes of the much-loved carb end up in landfill each year, with Kiwis forgetting to store it in the fridge or freezer.
In a bid to do their bit for the planet, Pic's Peanut Butter and Cathedral Cove Naturals have now partnered up to create the brand-new Coconut Yoghurt infused with Pic's Boysenberry Jelly, a passion project the teams say was driven by a desire to do what's right by the planet - and helped along by some old-fashioned Kiwi ingenuity.
In late 2021, Nelson-based Pic's made the tough decision to bid farewell to its Boysenberry Jelly when its local berry processors shut up shop for good, leaving behind a bundle of ripe boysenberries.
After hearing of Pic's conundrum, the plant-based pros at Cathedral Cove Naturals pounced at the opportunity, hatching a plan to save the ill-fated fruit. The two teamed up and infused Cathedral Cove's signature coconut yoghurt with boysenberry jelly, creating a fruity concoction that blends the best of two local brands.
"We were sad to see our Boysenberry Jelly go and it wasn't in our nature to dump the leftover berries, so we're jazzed Cathedral Cove has helped us find a use for them that will delight customers," said peanut butter baron and Pic's chief PB maker, Pic Picot.
The collaboration has saved around 405kgs of boysenberries - an amount "equal to a grand piano or horse," Picot added.
Launched 20 years ago at a macadamia orchard in Hahei, Cathedral Cove Naturals was, like Pic's Peanut Butter, founded on the principles of eating better and connecting with the natural environment.
"We were stoked to help our pals at Pic's save the leftover boysenberries," said Cathedral Cove Naturals product developer, Aaron Montier.
"I've always loved their passion for whole foods. They simply squash some quality nuts, throw in a bit of salt and there you go. No added weird stuff. We feel the same at Cathedral Cove Naturals about just using coconut, cultures, and real fruit.
"With the best of our two products combined, we've created a creamy, fruity, plant-based boysenberry yoghurt. We know our customers will go nuts for it."
The limited-edition yoghurt is concocted with coconut milk, probiotic cultures and Pic's Boysenberry Jelly, with an extra dash of berry puree to dial up the deliciousness.
"We figure if you need a science degree to work out what's in the product, why would you put it in your body?" Montier added.
On supermarket shelves from April 11, Picot said the product is here for a good time, not a long time.
"This is the very last chance to get a taste of Pic's Boysenberry Jelly. There's a limited number of jars around the country and once it's gone, the party's over," he said.
While the yoghurt can make a great snack on its own, Picot recommended pairing it with peanut butter or almond butter and a handful of fresh fruit for a tasty breakfast bowl. You could even sprinkle some granola or muesli on top for an added crunch.
