Curtin alumni create avocado ice-cream

Curtin alumni create avocado ice-cream



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Gelavo is the vegan, lactose-free and environmentally-friendly ice-cream created by Curtin alumni Anthea Rodoreda and Andrew Tilly. The frozen dessert uses low-grade avocados, and contains many of the nutrients needed for a healthy diet.
Anthea and Andrew completed the Curtin Accelerate program in 2017, which helped launch Gelavo from an idea into a product.
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