Article courtesy of Moreton Daily
Moreton Bay frozen fruit producer My Berries has teamed with Arnott’s to create one of the biscuit giant’s four new flavours in its crafted collection of Tim Tams.
The Caboolture-based Agribusiness, My Berries, have supplied raspberries that have found their way into the Moreton Bay Raspberry and Dark Choc Tim Tams, which are due for release on January 11.
My Berries also partnered with Arnott’s last year, with the release of the Sunshine Coast Strawberries and Cream flavour.
Owned by second-generation berry grower Stuart McGruddy and wife Allison, My Berries was born from a desire to reduce food waste and sources its fruit from family farms in Moreton Bay and the Granite Belt, as well as other Australian suppliers.
Allison and Stuart wanted to find innovative ways to manage berries considered the wrong size, shape or colour for mainstream supermarkets, establishing My Berries in 2013 to freeze surplus berries.
Stuart says Moreton Bay is one of the largest raspberry farming regions in Australia and its perfect climate means that raspberries are grown all year round.
“As part of this commitment, My Berries actively work with growers in the area to develop and promote raspberries,” Stuart says.
The collaboration with Arnott’s has given My Berries another opportunity to take their support of locally grown berries from Moreton Bay to a wider audience.
“My dad and elder brother Richard brought the first raspberry plant over from the USA and created a farm that grows the most delicious raspberries in the country.
“I’m so proud to be able to continue what they started and to develop new and exciting ways to share our berries with our fellow Aussies.”
All fruit is ethically grown, picked and frozen at its peak nutritional goodness and taste.
The home grown frozen range includes raspberries, strawberries, blueberries, blackcurrants, mixed berries and mangoes that are all hand prepared by a dedicated local team who pride themselves on their work.
The launch of the new Tim Tams follows Stuart being awarded a Churchill Fellowship last year.
Stuart aims to use his award to expand his knowledge and understanding of the process of freezing whole soft berry fruits.
Once COVID-19 travel restriction ease, he plans to travel to Serbia, France, the USA and Chile to research and investigate technologies used in freezing whole soft berry fruits and, in doing so, also plans to address the number of imported fruits dominating the Australian market.
“I’m thrilled to be given the opportunity to speak with growers and manufacturers overseas - to better understand business relationships, logistics and the equipment used to acquire and process quality frozen fruit,” Stuart says.