NZ pumpkin juice milks it

The company’s pumpkin (Kabocha) milk – or more correctly, juice – scooped awards for the “Best Health and Wellness Drink” and “Best Plant Based Beverage”.

This is the third award for the Kabocha Milk team in 12 months, having also won the “Best Plant Based Beverage” at the World Plant Food Awards held in New York City. 

Fresh Kabocha (also known as pumpkin or squash – not to be confused with ‘Kombucha’) has been eaten by the Japanese, Koreans and Chinese since 1541. It is known for its high Vitamin A and C content, as well as its rich fibre and mineral content.

Kabochamilk was created in collaboration between long-time Hawke’s Bay grower Shane Newman, Japanese NZ celebrity chef Sachie Nomura, as well as entrepreneurs Nick Siu and Terry Daly. The Kabocha Milk Co’s goal is to create a nutritious plant milk that isn’t affected by seasonality and can be consumed any time of the day.

Kabochamilk is a fully certified 100% vegan, plant-based, dairy-free, preservative free and cholesterol free ‘milk’. The product is claimed to be excellent for health, (with around 50% of a person’s Vitamin A needs in one serve) and has a 15-month shelf life. 

Currently, all Kabocha’ Milk’s stock is manufactured and exported to Japan and Korea, which have already sold out of the business’s last shipment.  The company has attracted investment already from an overseas VC Fund, local NZ horticultural industry heavyweights and investors. The business has plans to reach over 5,000 stores across Japan, Korea and China in the next couple of years.

Kabocha Milk chief executive Shane Newman says they are “really chuffed” that an idea created in New Zealand can take on and beat some of the big industry heavyweights in innovation.

“We excited too about expanding our product portfolio soon into new flavours of the Kabochamilk, as well as getting in the race to develop alternative proteins using the amazing health benefits of Kabocha.”

Company founder Sachie Nomura says it is unique in the market in that the business is a true farmer-to-chef-to-bottle experience.

“With borders lifting we love the idea of bringing some of our major customers down to New Zealand to enjoy our warm hospitality, and see exactly where their beautiful ingredients are made from.”