Low-fat avocado launches in Spain

From a staple breakfast food to a creamier smoothie, the avocado has featured in a variety of food and drinks over the last few years. Many have attributed this to the millennial generation’s desire for healthier lifestyles, as avocados are a good source of monounsaturated fat, which has been linked to lowering cholesterol and reducing the risk of cardiovascular issues.

However, Eurobanan’s brand Isla Bonita has announced Avocado Light, featuring 30% less fat than regular avocados on the market. An average avocado contains around 20 g of fat and 330 calories. While some would argue reducing the fat levels may negate the health benefits of the fruit, Ramón Rey, director of the International and Marketing area of Isla Bonita, reassures that it maintains the same nutritional value with a lower calorie count.

Maintaining the high levels of monounsaturated fat with a lower caloric value aims to encourage more consumers to reap the benefits of the fruit.

“Many customers and consumers who are passionate about this fruit have regretted not being able to incorporate it more often into their diet. Others directly pass up on their nutritional advantages because these don’t compensate for their high caloric value,” he explained.

Isla Bonita analysed 32 different varieties of avocados from six countries in order to find the ‘light’ avocados. Rey suggested that avocados differ in race, variety and climatic conditions, meaning that only a few qualified as low-calorie fruits. The ones they found to contain less fat were grown in tropical areas in Central and South America, close to Ecuador.

In Spain, the most common avocado to be sold commercially is the Hass, which, compared to other varieties such as the Bacon, has a low fat content. In order to confirm their fruit has less fat than the Hass, Rey stated they put particular emphasis on rigorous testing methods from both his team and independent laboratories.

Rey described the light avocados as having a “mild flavour and a juicier and lighter pulp” that can be used in cold soups, cocktails and smoothies. It is also said to oxidise more slowly in high-temperature kitchens, meaning it takes a longer period of time before going brown and becoming inedible.

“So now, avocado can also be drunk. It is time to rediscover this fruit and experience the many alternatives it offers throughout the day,” said Rey.

Launching later this month, stores and retail chains in Spain such as El Corte Inglés, Hipercor and Supercor will sell the product almost all year round. With a focus on providing healthy products for customers, such as exotic fruits, Isla Bonita’s Avocado Light provides versatility for customers in terms of availability, shelf life and recipe options.