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For Robert Watkins, the idea to produce the world’s first green banana flour occurred when he accidentally drove over a hand of green Lady Finger bananas on his farm in Tropical North Queensland. The crushed green bananas resembled the appearance and texture of flour which instigated the idea for Natural Evolution Foods first product, Green Banana Flour. The demand for green banana flour forced Robert to refine production processes and after six months, he had designed the world’s first banana peeling machine which increased output to 300 kilograms per week. In August 2014, Natural Evolution Foods secured a grant to build the world’s first and only pharmaceutical grade banana flour factory which increased output allowing Robert and Krista to keep up with demand, expand their product range and enter overseas markets.

Almost any vegetable can be fermented aside from vegetable high in chlorophyll, like kale or spinach. Salt and water is all you need for lacto-fermentation, with sea salt being the best option. You can also use a vegetable starter culture for a faster fermentation, but it isn’t essential. The fermentation time will depend on numerous factors, including temperature, the quantity of salt and the nature of the vegetable.

Adversity can often be a catalyst for positive change. For Talia and Luke Borda, founders of That Red House, a second cancer diagnosis prompted a sustainable and organic change that led to a new business distributing a natural laundry product which changed their lives and many others around the world

Heart-warming beauty lies in businesses built from humble beginnings and handmade products crafted with care. Natalie Lane who has turned her passion project into a thriving business from a corner block in Brisbane has never looked back