Do you consume the recommended serving of vegetables every day? Last year, the Centers for Disease Control and Prevention (CDC) published a study finding only one in 10 adults eat enough vegetables or fruit. Scientists in Australia — a country where the average person also isn’t getting the recommended daily veggie intake — came up with a possible solution: broccoli powder. A Melbourne-area cafe, Commonfolk Coffee, recently tested it out with a latte.

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Australian science agency Commonwealth Scientific and Industrial Research Organization (CSIRO) and Hort Innovation developed broccoli powder that provides one serving of broccoli in two tablespoons. They created it using what CSIRO called imperfect-looking broccoli — produce that otherwise might have been trashed.

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The Melbourne cafe’s broccoli lattes received mixed reviews — in a Ten News Melbourne video, one person said it wasn’t bad; another person said they liked it but described the taste as “milky broccoli.” But there are other uses for the powder for those who can’t stomach a broccoli latte, like in soups, smoothies or baked goods, according to Hort Innovation CEO John Lloyd.

“With a rising trend in healthy eating across the board, Australian growers are always looking at ways to diversify their products and cut waste while meeting consumer demand,” Lloyd said in a statement. “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.”

Whole broccoli goes into the 100 percent broccoli powder, which is made through pre-treatment and drying processes. The final product keeps the nutrient composition, color and flavor of fresh broccoli, according to CSIRO. Lead researcher Mary Ann Augustin said broccoli’s high fiber and protein content, as well as bioactive phytochemicals, means the vegetable is an ideal candidate to turn into powder.

John Said, managing director of leading broccoli producer Fresh Select, seems to be on board, describing the project as “the emerging new food trend.” He said farmers in Australia “will have access to an alternative market whilst improving farm yields and sustainability.”


Image via CSIRO