The Australian government science agency CSIRO, in conjunction with agriculture group Hort Innovation, has developed a way of turning broccoli deemed too imperfect to be sold whole into a powder, which can then be used in a variety of drinks and baked goods – including coffee.
Two tablespoons of the powder contains about five servings of vegetables and is high in fibre, vitamins B6 and E, as well as manganese.
A café in Melbourne then turned it up a notch by introducing the powder into its coffees. Common Folk Coffee Company created a broccolatte with the powder, to mixed results from patrons.
The powder is produced using a combination of selected pre-treatment and drying processes to retain the natural colour, flavour and nutrient composition of fresh broccoli.
John Lloyd, chief executive of Hort Innovation, said: “Research shows the average Australian is still not eating the recommended daily intake of vegetables a day, and options such as broccoli powder will help address this.”
The powder comes on the back of CSIRO reearch last year, revealing that four out of five adults in Australia weren’t eating enough fruit and vegetables. The broccoli powder aims to reduce vegetable waste and help increase intake of greens.