It’s with the famous Alcobaça apples that we make the base of our natural juices – except for the orange juice. During the production process of these juices, there’s a portion of the apples that isn’t used. Or rather, it wasn’t. Now, from this waste, it is possible to produce a surprising flour with sustainable principles.

The circular economy continues to bear fruit. In this case, one fruit gave us (another) idea for the circular economy: the apple. If there’s one thing a bakery can never be without, it’s flour, but flour doesn’t have to come solely from cereals. Allow us to explain. To produce each 3 litres of our natural juices, 5 kilos of Alcobaça apples are needed, and from those 5 kilos, about 1.5 kg are potential waste – or, from a circular economy perspective, waste with potential. Through a dehydration process, these 1.5 kg of apple waste are transformed into 300 grams of apple flour.

So, instead of waste, we now have a new resource on our hands. Apple flour is used by the pastry chefs in our factory in Marvila to make delicious biscuits and cakes, such as apple shortbread and apple tart. Besides being a flour that helps us combat food waste, contributing to a more sustainable planet, its 40% fibre content makes it very rich nutritionally. Among other benefits, apple flour helps regulate intestinal flora and promotes a feeling of satiety. It might come from the same juice, but it’s definitely not cut from the same cloth.