India generates ~10 million tonnes of citrus waste a year. We ferment peels into enzymes that digest grease at a molecular level. Here's the science, simply.
Nature already knows how to break things down. Fermentation is one of its oldest tools, and it's the heart of every NoN bottle.
We take fruit peels, citrus, green apple, and ferment them into fruit enzymes. These enzymes break down dirt, grease and odour at a molecular level, rather than simply masking them with fragrance.
The feedstock matters. India generates roughly 10 million tonnes of citrus waste every year, most of it around 90% water. Turning that waste into high-performance chemistry is a small piece of a circular economy.
Our moat is stability: a fermented fruit-peel enzyme base that stays active above pH 8 and above 45°C, which solves the performance gap that holds many 'natural' cleaners back.
Nature or Nothing.
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