This is the story of the creation of liver-based dietary supplements under the banner of Grassland Nutrition.
Having grown up in Denmark, where the fried liver is regularly on the menu and liver pâté is regarded as a national dish, it didn’t take much imagination to see that Australia had a highly valuable resource, which wasn’t being utilised to its full potential.
How to Preserve the Nutrients
We decided to outsource the different steps of production and first of all, we had to find somebody that could dry the liver to our specifications.
We found that, even at a so-called ‘low drying temperature’, the liver would be pasteurised at a temperature of 82 degrees celsius – for so-called safety.
What about our premium product? Not many vitamins would be left in that process, and we didn’t just want to sell “sawdust”.
We had to find somebody who could ‘freeze dry’ the liver, a process that allows the preservation of all nutrients. Nobody on mainland Australia could do it, only one Freeze Drier in Tasmania had the expertise to do this.