Navigata Foods Pvt. Ltd. is taking a step towards innovation and sustainability by collaborating with the National Science Foundation (NSF) and Prof. Isuru Wijesekara from the Department of Food Science and Technology, University of Sri Jayewardenepura. This partnership aims to enhance production capabilities while integrating scientific expertise to add value to natural fruit products.
Navigata is dedicated to promoting healthier living and environmental stewardship by:
- Developing a rural community-based supply chain
- Supporting biodiversity through organic farming
- Creating employment opportunities for rural women
- Implementing best manufacturing practices to minimize waste and improve energy efficiency
On April 21, 2025, NSF representatives and Prof. Wijesekara visited Navigata’s manufacturing facility to discuss opportunities for value addition and waste upcycling. As a producer of dehydrated fruit, including bananas and papayas year-round and mangoes and jackfruit seasonally, Navigata is exploring ways to maximize its by-products through R&D and innovation.
Accordingly, the collaboration will enable the following key initiatives:
- Banana peel pulp for cosmetics – transforming food waste into high-quality skincare ingredients
- Dry banana peel powder in baking – investigating its role as a nutritious bakery ingredient
- Papaya peel powder in animal feed – enhancing poultry nutrition with sustainable solutions
- Passion fruit peel powder – standardizing it as a natural pectin source
- Lemon-based product development – expanding possibilities in citrus processing
In addition, NSF experts provided valuable insights on establishing a dedicated food laboratory at Navigata, marking another significant milestone in its journey toward responsible innovation.
Navigata Foods Pvt. Ltd. remains committed to pioneering sustainable food production and strengthening industry-academia collaborations for a greener, more efficient future.