Ice cream featuring pumpkin and cauliflower was served to more than 3000 people at the nation’s annual Hort Connections event in Adelaide. The two gelato flavors - cauliflower-vanilla bean and pumpkin-ginger bread - are harmonious savory-meets-sweet flavor combinations.
The offering was developed through not-for-profit Research and Development Corporation Hort Innovation, in partnership with a grower-owned vegetable waste company Nutri-V. The pumpkin and cauliflower that would be otherwise lost to the supply chain are transformed into a nutritious powder that can be added to a range of meals and drinks, and even ice cream.
The ice cream builds on previous work undertaken between Hort Innovation, Nutri V and CSIRO, Australia’s national science agency, that developed the innovative vegetable powders.
Source: horticulture.com.au