Noting the innovation came as part of a solution to help avoid vegetable waste, she said, “We upcycle that waste into a sustainable yet delicious solution. This icecream features vegetables reimagined. It is the future of helping Australians top up their vege consumption while supporting farmers to reduce waste.”
While the icecream has not yet been developed to be sold commercially, the company sells the vegetable powder the prototype was created with, allowing curious icecream lovers to create their own at-home recipe.
Elsewhere, chief executive Brett Fifield of Hort Innovation told news.com.au the company would continue to work on “innovative” methods in hopes of encouraging 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,” Fifield said. “Icecream is a popular dessert, why not get a health boost through it.”
“Less than 1 per cent of hard vegetables, such as pumpkin and cauliflower, are consumed as desserts — maybe this is an untapped market.”
