The avocado is one of the most charismatic fruits on the face of the earth. Especially in recent years due to the rise of certain recipes fitness and other food fads followed by healthy eating sycophants on social networks like Instagram.
However, the avocado always hides a dark problem: oxidizes at the speed of light. This is due to enzymatic browning, a natural process of deterioration where certain enzymes called “polyphenol oxidases” intervene in the color change of the aforementioned avocado, accelerating the chemical reactions that take place.
In practically the blink of an eye we can see how this food turns black without being able to remedy it. Or maybe there is a way to avoid this unpleasant inconvenience? This is what four students of the Master in Food Development and Innovation from the University of Barcelonawho have produced the “Guacate” project under the slogan Keep only the Good.
Its objective? Offer a ready-to-eat product that maintains all the benefits of avocado and also contributes to avoid food waste of this fruit in homes. We have interviewed the authors of the project Daniel Castro, Jorge Carlos González, Raquel Clapés and Ventura Bea, who have told us more about everything that this new innovation project can offer.
Question: How did the Guacate project come about? Who would think?
Answer: The project is the result of the Master’s Thesis that we were studying. After numerous sessions of brainstorming and plant several of them on paper, the definitive one arose unexpectedly. One night, when a member of the group went to make dinner and found a “pocho” avocado in his fridge, he saw it clearly. It would be great to have a product that is as good as avocado but more convenient: without skin or pit, easy to cut, use and store in the fridge for more days without losing its appearance and freshness. This nocturnal revelation is what kicks off our “Guacate” project.
Q: Exactly what does “Guacate” consist of? How is avocado treated to make it last longer?
A: It is a product made with the intention of dealing with the problems that we had encountered during its use as consumers. The most frequent problem is the great waste that exists around this fruit due to oxidation. On the other hand, “Guacate” also aims to be a more convenient option following current consumer trends, where cooking time is limited. Always maintaining a nutritional profile as similar as possible to fresh avocado so as not to be rejected by the consumer. In addition, all ingredients follow a policy cleanlabel.
Our method to make it last longer over time is “top secret”. We can only say that we managed to inactivate the polyphenol oxidase enzyme, extending the shelf life of the avocado up to a week. This was a headache, since it was not easy to combine this variable with a good texture and flavor.
Q: The shape of the cut is striking, is it due to greater practicality when it comes to packaging the food?
A: Not at all. In fact, this characteristic shape greatly complicates the production process on the line and entails higher costs. We were clear that our product had to compete on the shelf with a tough nut to crack like fresh avocado, now so fashionable. For this reason, it was a rather “marketinian” decision. On a visual level, we wanted to make it striking, different from what we can see in the supermarket, without losing the concept of easy use.
It seemed easy, but we got into a lot of trouble. We had to design a new 3D container! No company we contacted assured us that it was possible to make any sample samples. The mold consists of two pieces, a lid and a body in the shape of half an avocado, in such a way that the user uncovers the container with the lid on the countertop and it is used directly to cut the food itself in situ and thus add it directly. to your favorite dishes, sticking to the portion to be eaten and putting it back in the fridge.
Q: What have been the biggest obstacles you have faced in developing the product?
A: The biggest obstacle has undoubtedly been the avocado. No more no less. Our formulation teacher left us cold with the phrase: “Guys, do you know what your problem is? The avocado”. And he was absolutely right, we couldn’t find the right texture and a reliable organoleptic profile for the avocado.
However, over three months of trials and headaches — and with the limited resources at our disposal, like our own student-flat kitchen — we made it through, receiving congratulations months later from many of our mentors, which makes us proud.
Q: This project was born as part of your Master studies. Do you intend to market it in the future? Are things coming?
A: Today we are immersed in different projects, but who knows? It is such a complete project that, if we consider it seriously, we could open our own company tomorrow.
We have agreements with suppliers, plant designs, machinery, packaging, labels and a marketing plan, as well as contacts for distribution in Catalonia and through interested franchises. We are open to the possibility of receiving investments and offers.