Vegetable ice cream, featuring pumpkin and cauliflower combats waste

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.


Publication date:

Receive the daily newsletter in your email for free | Click here

Other news in this sector:

Sign up for our daily Newsletter and stay up to date with all the latest news!

Subscribe I am already a subscriber

You are using software which is blocking our advertisements (adblocker).

As we provide the news for free, we are relying on revenues from our banners. So please disable your adblocker and reload the page to continue using this site.

Click here for a guide on disabling your adblocker.