What do you think about Avofresh?
Posted by kathryn in Labels & advertising
I read about this product last week, have been thinking about it ever since and am intrigued to know, what do you think about Avofresh?
Avofresh is avocado in a tube. There’s a choice of Smooth, Firm or Chunky and there are three flavours – Original, Seasoned and Spicy. Each tube contains the equivalent of two avocadoes.
The avocadoes are grown in Australia and the unopened product stays fresh for four weeks.
They’re not completely additive free. Along with the avocado, Avofresh contains lemon juice concentrate, to prevent it from browning. The ‘firm’ version contains a thickener (401), while the ‘Soft’ and ‘Chunky’ versions contain vegetable gum (425).
I must admit when I first saw the report on Avofresh I thought “oh please, you’ve got to be kidding”. I thought it was another instance of a perfectly good fresh ingredient being turned into something which masqueraded as fresh while actually being full of unnecessary salt and sugar.
However the report I read stated they are using smaller and second grade avocadoes in Avofresh. Fruit that would otherwise not be sold as it was too small or the “wrong” shape for sale. Which is not only creating a more profitable industry for Australian growers, it’s also using up a fresh ingredient which would otherwise be unnecessarily dumped.
I’m conflicted, so I’m interested to know what you think – would you buy Avofresh?
01 February, 2012
Comments
I can’t see myself buying Avofresh – fresh avocados have pretty convenient packaging (skin) already! But I’m definitely heartened to read that this product keeps the additives to a minimum and is making use of fruit that would otherwise be wasted.
Actually the one time I can imagine trying this would be as a last-minute dip when the fresh avos are too firm.
Intriguing! Your second paragraph has a typo – the third variety is ‘chunky’, not ‘crunchy’ ;-)
I think it’s a good, convenient product, and preferable to the nasty ‘avocado dips’ that supermarkets sell. Personally I don’t think I’d buy it unless the shop was out of good quality avocados.
I use Avocados as a butter substitute too so Out of season I might be tempted. Only the soft though as I do not like additives.
Cheers
I nearly bought some the other day! I’m always throwing out half-avocadoes because I forget about them and they go all mouldy. I suppose I could end up throwing out half tubes of that stuff too though. I would buy it if I needed an avocado that day and the shop didn’t have any ripe ones.
I have to say that I cannot be won over by anything in a packet over the real thing. It may sound naive but I just cannot get my head around using a product like this over simply cutting an avocado in half. And if avocadoes are out of season, I don’t eat them, I eat something else that is instead.
Kath – thank you! “Crunchy” would be a really odd variety wouldn’t it! I’ve fixed that up now.
Not a chance! The packaging on its own is enough to rule it out for me. I’m not purist, but I do think avoiding too much packaging is worth doing, and putting something that comes in a skin into plastic seems extreme to me. And avocados have oil – I’d be worried about BPAs. I take the point about smaller and second grade avos, but if marketing was geared towards promoting fresh foods, all fresh food prices would go up, which is a good thing for farmers, and there’d be a market for cheaper smaller and second grade products. And besides, everything in its season!
Wow – I haven’t seen this yet.
I doubt that I’d try it though – I’m such a sceptic.
I tried this stuff, and it tasted do horrible I had to throw it out! It doesn’t taste even remotely like avocado, it’s got a real plastic’y taste about it. Not a fan
I understand your conflict.
The horticulture industry promote the importance on “innovation” and “convenience” to increase consumption (sales) of fresh fruit and vege.
I do fear, however, that we’re going down the path of the U.K. where everything is packaged in plastic. Environment loses.
Smaller sized avocados are great if you just need a little or cooking for one. It’s just the stupidmarket thing of wanting a particular size. That’s why there’s so much food waste.
Someone did say on Twitter they had the misfortune of tasting one. It was a fail.
I love nature and want my food close as possible to the original source. As for the pre-flavoured ones… blergh!
Not I!
I’m totally with Lisa Woodrow and Anna @ the shady pine. Both have said everything I was thinking! :-)
Have been hating on it for a while! What could be easier than prepping fresh avo? I thought adding plastic and preservatives is the ultimate symbol of our distance from eating good food. But what you’ve written is interesting, Kathryn! So I will continue to eat my avo fresh, but maybe cut the hate :p
My reasons for not purchasing it are:
an avocado’s own skin is far superior to plastic packaging (for taste, health and impact on the environment);
I deliberately choose small/cocktail avocado, so I can use one all up and not have leftover/to waste any;
we are so fortunate to have avocado available nearly all year round, so why would we need a ‘preserved’ version?
I was also not particularly keen on the product until I read a different article, which had the same information. While it has additives, I’d definitely consider the product now, especially since I love having avocado as a spread for sandwiches or with vegemite on toast!
Of course, I’d pick the fresh fruit when it’s in season and the avocados are ripe!
I saw these in the supermarket the other day and wondered why they keep taking natural, fresh things and unnecessarily putting them in packages?! Like tubes of herbs, tubes of garlic…these things really aren’t that hard to chop up yourself. Though I am heartened by your point that they use 2nd grade or smaller avocadoes, I really don’t think people need more ways to get out of eating unpackaged, fresh food.
I am in the UK where I don’t think we have this product but my thoughts about it are applicable to all those “convenient” versions of fresh food such as ready chopped vegetables etc. I wonder how nutritious is a product that has been processed and then stored, in this case for up to four weeks.
When studying Food Science at university many years ago I remember measuring the decrease in vitamin levels after preparation of vegetables. The rapid fall in vitamin levels is something I have always remembered and prepare all my fruit and vegetables just before eating.
I wondered about your thoughts on the nutritional value of this product? The minerals and protein might be still there but what about the vitamins?
It seems to me that the healthiest way to store a nutritious avocado would be in its own protective skin – if Avofresh makes it to the UK I don’t think I’ll be buying it.Out of season? yes! In seasons? No.
It is convenient I think. I admitted I use the chopped herb tubes occasionally (lemongrass). Some days I do not bother to mess with grating and finely chopped stuff you see?
One of my favourite stalls at the vic market regularly has small avocados, which I’m sure other stalls scorn to sell. But they’re very handy to eat on toast for one person or added to a salad for two people. I just can’t see the attraction of the packaged version.
I can’t say that I’d ever buy this product. The “real thing” is so readily available and keeps well in the fridge. Between spreading as a butter substitute and adding to salads, a fresh avocado doesn’t stay in the fridge too long in our house! and fresh is best.
I’ve started using AvoFresh for school lunches – I’ve had enough of black & bruised avos from the supermarket! At least there’s some predictablity with this product.
Hmm, personally I wouldn’t. I agree with the packaging and nutritional concerns that have been made. It doesn’t really fit with my local/seasonal preferences either. I would rather generate demand for those small/second grade avos at the greengrocers, and encourage others to do the same.
I think these guys might be better off marketing to cafes and food businesses, where they can come up with low-waste options (eg. using large reusable containers). If they supplied cafes and bars during summer the avocado would also be fresher.
Thanks everyone for your comments, they’ve been really interesting for me to read.
After thinking about it further I realised two things. Firstly, personally I wouldn’t use it. If I can’t get a good in-season, locally grown avocado then I can do without. Yes there are sometimes bruised bits, but I’m happy to cut these out – for me it’s part of the deal with fresh produce.
However I wouldn’t recommend against anyone else using it. If this makes it more likely you’ll eat avocado, then I’m happy with that.
And while I think there is a big problem with our food system and it’s ridiculous that small and less than perfect produce is wasted, that’s a long term shift in attitudes towards food by both retailers and consumers.
Nutritionally I suspect Avofresh still comes out well. I haven’t seen analysis of this, so I can’t be sure, but I think the preserving technique would maintain the mono-unsaturated fats and fibre, as well as the fat soluble vitamins and antioxidants like carotenods and vitamin E. The water soluble vitamins, like the Bs and C, may suffer, but you’d need an analysis to confirm this.
Love it, its a good backup for when avocados are more expensive or the store only has unripe avocados and you want to use ripe ones that same day.
I bought this because I was sick of always getting “bad” avocados but just tried it and it doesn’t even taste like avocado, can only taste the lemon juice. The consistency is a bit off putting also, like a paste. Think I’ll go back to trying to find a good one amongst all the crap around.
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