Company adding vegetables to ice cream

Vegetable ice cream could one day be on the market after it was developed by a vegetable waste company.

The divisive gelato comes in cauliflower and vanilla bean as well as pumpkin gingerbread flavours, and was created by Nutri-V and Hort Connections, which both work on food innovation.

The “bespoke” flavours were created for Hort Connections annual conference and it was one of the more popular offerings on show due to its uniqueness.

Not only were the ice creams promised to be delicious, but just one scoop contains half a serve of vegetables with the same nutritional content.

The products are a potential way to avoid food waste according to Nutri-V’s chief executive Raquel Said, with two to three vegetables planted on farms ending up in the bin.

“Part of growing veggies can involve ending up with tonnes that do not meet retail specification or there is an oversupply or excess stalks and leaves, yet it is all still perfectly nutritious,” she said.

“We upcycle that waste into a sustainable yet delicious solution. This ice cream features vegetables reimagined. It is the future of helping Australians top up their veggie consumption while supporting farmers to reduce waste.”

The company made the treat by incorporating the vegetable powder it developed with Hort Innovation into the ice cream.

Nutri-V currently sells the vegetable powder for consumers to put into their own recipes and have used it to create vegetable puffs similar to chips.

They do not sell the ice cream commercially, however did not close off the door to doing so in the future.

Hort Innovation’s chief executive Brett Fifield said his company was working toward “innovative” methods to get consumers to eat more fruits and vegetables.

“Research shows that 96 per cent of the population do not eat the recommended amount of vegetables each day – which is five to six serves,” Mr Fifield said. “Ice cream is a popular dessert, why not get a health boost through it.”

“Less than one per cent of hard vegetables, such as pumpkin and cauliflower, are consumed as desserts – maybe this is an untapped market.”