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.

Source: horticulture.com.au


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