Vegetable ice cream made from vegetable powder made from food waste. It is the latest innovation in the technology industry in cooking with a sustainable approach. There have been great alternatives to 100% vegetable ice cream on the market for a long time, but what Nutri-V Company has presented is novel, as it proposes a more sustainable solution: recycling food waste to make vegetable powder Do and with this ingredient, make good quality vegetable ice cream.
As we said, there are many companies that make vegetable-based, dairy-free ice cream, and even a few others like New Zealand’s EatKinda sell a significant percentage of cauliflower ice cream (even chocolate), almost 15%. But the formula presented by this Australian company Nutri-V at the Fresh Food Conference in the city of Adelaide goes a step further.
We’re talking about making ice cream based on a completely new ingredient, a vegetable powder that collects “green” food waste (they use carrots, pumpkin, cauliflower, spinach, beetroot and broccoli). Of course, it is not about reusing what we leave on the plate when we eat, but for not having a “salable” image in the traditional market, for being “ugly”, for flaws, for vegetables It’s about taking advantage of those discarded pieces. ,
It’s a way to fight food waste while still producing healthier ice cream, because according to ABC, which echoed Nutri-V’s innovation, “one scoop of ice cream can have the same nutritional value as a cooked broccoli dinner.” Is.”
The above means of communication reproduce the words of the executive director of the company that presented this innovation against food waste. Raquel Said points out that 20% of all fresh produce in Australia is thrown away. Internationally, the data is worse: The FAO (Food and Agriculture Organization of the United Nations) estimates that a third of food for human consumption is lost in the consumption chain, which includes products of animal origin.
What Nutri-V has achieved, with the help of the Hort Innovation Research Center, has been able to manufacture this vegetable powder with which to produce ice cream in flavors ranging from pumpkin to ginger through cauliflower and classics such as vanilla. Could ABC, in its report on these Australian ice creams, states, “Each scoop of ice cream has half the amount of vegetables and has the same nutritional value as cooked vegetables.” “They’re just presented as ice cream to be enjoyed, so I think it’s the best innovation,” Raquel said during the presentation.
The Australian company’s idea is to use its vegetable powder to enrich other basic products like flour. And vegetable powder can be added with a spoon to any recipe, even smoothies. And it is that they aim to encourage the consumption of vegetables among the population in such alternative ways, in addition to reducing food waste.
