They developed a process of drying the protein-and-fibre-rich vegetable without destroying any of its nutrients. Every two tablespoons of powder contains about one serve of broccoli. It is made from whole broccoli, and produced using a combination of selected pre-treatment and drying processes to retain the natural colour, flavour and nutrient composition of fresh broccoli. Hort Innovation chief executive John Lloyd is pushing the powder for use in more than just our morning brew: smoothies, soups, baking. “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,” Lloyd said.
Hort’s research and development general manager David Moore said talks were under way with a farmer to commercialise the powder so it can be sold in shops and cafes. Commonfolk Coffee, a cafe in the Melbourne suburb of Mornington, has been experimenting with mixing the powder into espressos, lattes and flat white. Reactions from curious customers have been mixed, says cafe owner. „It tasted like liquid broccoli,” some of them appreciated. And it’s good to health.
This story will be possibly updated