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Austchilli Group is currently growing over 10 varieties of chilli in the Bundaberg region, where it operates, and has also launched a new line of HPP (High Pressure Processing) herbs that offer enhanced colour, flavour and texture for use in a number of products including premium dips, cheese, pestos, oils, ice creams and more.

All of the herbs are Australian grown and manufactured with only oil, salt and ascorbic acid, and the range is also produced without the use of thermal processing.

The range currently consists of Basil, Coriander, Chive, Parsley and Mint, and all lines have a nine-month chilled shelf life.

The vertically integrated farming agribusiness makes herb, chilli and vegetable purees for multinational food companies in Australia and worldwide.

Its range includes around 50 purees based on its own crops and those of nearby farming businesses.

Austchilli was founded more than twenty years by David Depaoli and is still family owned today.

The business model involves working closely with its partners to advise, innovate, solve problems and create solutions on anything from dips, marinades, sauces, juices, smoothies, ice creams through to dairy and wraps.

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