Born in Canada's scenic Okanagan wine rich region, Winecrush has been focused on doing great things with wine derivates since 2016.
Founder of Winecrush, Bill Broddy, was inspired by the grape eating habits of North America's healthiest bear, a famous resident of the Okanagan valley. Bill's "Aha moment" occurred when saw the bear and her cubs congregating around discarded grape pomace while he was on a bike ride between wineries.
Bill was reminded of the obvious - even after pressing during wine making, grapes are still exceptionally rich in phenolic compounds, fiber, antioxidant properties due to anthocyanins, hydroxybenzoic acid, hydroxycinnamic acid, contained in the grape skins and seeds.
After years of working with traditional methods for valorizing wine making output, Bill decided there had to be a better way. Working with some of the leading wine scientists in Canada, Winecrush is pioneering a new, proprietary process for transforming winery derivative into valuable nutrition.
Winecrush's mission is to turn high quality, rich wine derivative material into healthy, nutritional food with alchemic powers.
Our location in one of Canada's rich wine production regions is our strategic advantage enabling us access to the freshest and highest quality product available.
"Grape pomace is known to contain grape-seed oil, dietary fibre, protein and tartaric acid, which has antioxidant and preservative qualities."
The Winecrush process enables wineries to lower the carbon footprint by avoiding the methane emissions from derivatives sent to the landfill.
We are pleased to be a part of Clean Technology Initiative 2020.