Spiralz Fermented Foods | Celebrating Australian Food and Agribusiness Innovations 2021
Prior to establishing Spiralz Fermented Foods, founder Michelle Amor had a keen interest in health and in providing nutritious food for her family. When faced with a chronic condition diagnosis, Michelle chose to take a holistic approach, focusing on the link between gut microbiome and health. With fermented foods recognised for beneficial high probiotic content, Michelle was soon making sauerkraut in her home kitchen, quickly realising the product’s broader appeal. Before long, the business outgrew its home-based environment and moved into commercial premises.
What began in a home kitchen is now a fully fledged business offering a range of clean, raw, vegan fermented foods and tonics that are gluten- and dairy-free. Produced in a purpose-built raw food commercial kitchen and ferment room, Spiralz products contain only organic vegetables, herbs and spices.
Through its relationship with the CCFA cluster, Spiralz Fermented Foods was selected to take part in the Seeds of Change accelerator program designed to help early-stage Australian food- focused companies fast-track growth and build a healthier and more sustainable future, receiving financial assistance and a tailored mentoring program.
Michelle has been busy through 2020, using the time to focus on new product development, leading to 11 new flavours of water kefir and two new sauerkraut products. When the pandemic increased online sales, she concentrated on social media marketing and finding a suitable packaging solution to minimise waste.
Contrary to expectations, the pandemic also saw sales at farmers’ markets boom, with shoppers keen to get out of the house during lockdown and markets being deemed an essential service. Combined with appointment of a new distributor to focus on the foodservice market, an increase in direct wholesale customers and an initial foray into export markets, Spiralz is poised to build on success and achieve further growth.