Cathedral Cove Naturals and Pic’s have launched a fruity collaboration to combat food waste. Images supplied.
In a bid to combat food waste two much loved local companies, Cathedral Cove Naturals and Pic’s Peanut Butter, have collaborated on a new product that makes the best of a less than ideal situation. Pic’s made the tough decision to bid farewell to its popular Boysenberry Jelly late last year as a result of its local Nelson berry processors closing down. A delicious load of 405 kilos of ripe boysenberries was left behind, so a plan was hatched with Cathedral Cove Naturals to save the berries by creating a super limited edition Coconut Yoghurt infused with Pic’s Boysenberry Jelly.
“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,” says Chief Peanut Butter Maker Pic Picot.
“We were stoked to help our pals at Pic’s save the leftover boysenberries,” says Cathedral Cove Naturals product developer Aaron Montier. “I’m a Pic’s fanatic myself and 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 from coconut milk, probiotic cultures, Pic’s Boysenberry Jelly and more berry puree to dial up the deliciousness. It’s available on supermarket shelves from April 11th in a limited release.
“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,” says Pic Picot.
Cathedral Cove Naturals Coconut Yoghurt with Pic’s Boysenberry Jelly 500g, is available for $9 RRP from supermarkets nationwide.