Preservation comes from the process, not from additives. Each product is built with the right balance of sugar, acid and, where relevant, vinegar, which together create conditions in which spoilage organisms simply can't grow. We then hot-fill or water-bath pasteurise every jar and bottle, which sterilises the contents and pulls a vacuum seal as it cools.
It's the same principle behind every jar of preserves your grandmother made, run to a modern food-safety specification with recorded temperatures, times and pH. Unopened and stored in the cupboard, it's stable to its best before date.
Both, and the distinction matters more than most labels let on. 'Made in Australia' only requires the last processing step to happen here, and says nothing about where the ingredients came from. Our lychees are grown on our own orchard near Rockhampton, and most of the range is made here too. Our produce is Australian Grown and Made.
On the lychee chutney, 4,825 g of every 4,875 g in the pot is Australian. The rest is pectin, citric acid and a few spices (cardamom, pepper, coriander seed, chilli) that aren't grown here at commercial scale.
Our pantry range is fruit, sugar, vinegar and spices. There's no dairy, no egg, no nuts and no animal-derived ingredient anywhere in it.
One thing people ask about specifically is sugar. In some countries cane sugar is filtered through bone char, which is why some vegans avoid it. Australian sugar isn't. The industry moved to a coal-derived activated carbon around 1990.
Our pantry products contain no gluten ingredients. They are, however, made on equipment that has also been used for products containing gluten.
Rather than imply something we haven't tested for, we'd rather tell you what's in the jar, which is on every label, and let you decide. The four ingredients worth checking are spices, xanthan gum, citric acid and ascorbic acid.
Only a few, and we write them in plain English rather than hiding them behind numbers: Food Acid (Citric Acid), Gelling Agent (Citrus Pectin), Thickener (Xanthan Gum), Antioxidant (Ascorbic Acid).
Each is doing a job you'd want done. Citric acid balances flavour and holds the pH where the product is safe without preservatives. Citrus pectin sets jam. Xanthan gum is a fraction of a percent in the sweet sauce and sweet chilli so they don't separate. Ascorbic acid is vitamin C, protecting colour.
In anything we make ourselves there are no artificial colours, artificial flavours or preservatives. The exception is our balsamic, made for us under contract, which carries a caramel colour the way commercial balsamics normally do. We'd rather say so than let you find it on the label.
Preservation comes from the process, not from additives. Each product is built with the right balance of sugar, acid and, where relevant, vinegar, which together create conditions in which spoilage organisms simply can't grow. We then hot-fill or water-bath pasteurise every jar and bottle, which sterilises the contents and pulls a vacuum seal as it cools.
It's the same principle behind every jar of preserves your grandmother made, run to a modern food-safety specification with recorded temperatures, times and pH. Unopened and stored in the cupboard, it's stable to its best before date.
Our pantry range is fruit, sugar, vinegar and spices. There's no dairy, no egg, no nuts and no animal-derived ingredient anywhere in it.
One thing people ask about specifically is sugar. In some countries cane sugar is filtered through bone char, which is why some vegans avoid it. Australian sugar isn't. The industry moved to a coal-derived activated carbon around 1990.
Only a few, and we write them in plain English rather than hiding them behind numbers: Food Acid (Citric Acid), Gelling Agent (Citrus Pectin), Thickener (Xanthan Gum), Antioxidant (Ascorbic Acid).
Each is doing a job you'd want done. Citric acid balances flavour and holds the pH where the product is safe without preservatives. Citrus pectin sets jam. Xanthan gum is a fraction of a percent in the sweet sauce and sweet chilli so they don't separate. Ascorbic acid is vitamin C, protecting colour.
In anything we make ourselves there are no artificial colours, artificial flavours or preservatives. The exception is our balsamic, made for us under contract, which carries a caramel colour the way commercial balsamics normally do. We'd rather say so than let you find it on the label.
Both, and the distinction matters more than most labels let on. 'Made in Australia' only requires the last processing step to happen here, and says nothing about where the ingredients came from. Our lychees are grown on our own orchard near Rockhampton, and most of the range is made here too. Our produce is Australian Grown and Made.
On the lychee chutney, 4,825 g of every 4,875 g in the pot is Australian. The rest is pectin, citric acid and a few spices (cardamom, pepper, coriander seed, chilli) that aren't grown here at commercial scale.
Our pantry products contain no gluten ingredients. They are, however, made on equipment that has also been used for products containing gluten.
Rather than imply something we haven't tested for, we'd rather tell you what's in the jar, which is on every label, and let you decide. The four ingredients worth checking are spices, xanthan gum, citric acid and ascorbic acid.
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