This summer, Mrinali Kumar’s cauliflower ice cream Kinda, produced from vegetables destined to be discarded, will go on sale in New Zealand. Kumar is a finalist in the Momentum Student Entrepreneur category of the KiwiNet Research Commercialisation Awards. She is turning the cauliflowers that would go to waste into ice cream. This ice cream has passed the taste and texture test during blind tasting.
Currently, strawberry ripple, chocolate ripple and mint chocolate biscuit are the first three flavors on line, but there are more to come.
Kumar: "We've worked really hard to make sure it's got the same creaminess, the same stability, the same texture as the standard dairy ice cream."
The ice cream is not low sugar or low fat but was intended to be "an indulgence" for those with food allergies or people wanting to make a sustainable choice.
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