Researchers at the University of Life Sciences in Poznań have developed a new method for making ice cream from beetroot that is too unsightly for stores. These ice creams not only reduce food waste but also retain the valuable vitamins, antioxidants, and fiber found in beetroot. The initiative addresses the common problem of beetroot spoilage due to its high water content, leading to significant pre-consumer waste.
A Sustainable Approach to Frozen Treats
Prof. Joanna Kobus-Cisowska from the Department of Gastronomy and Functional Foods explains that the new freezing technology uses a non-toxic, potassium salt-based coolant. This innovative process allows for the use of entire beetroots, including their skins, in the production of ice cream. This not only saves resources but also introduces beetroot in a new, sweet form, expanding its culinary possibilities beyond traditional dishes.
The technology could also support local businesses by preventing up to 15% of beetroot production from going to waste. By integrating this technology, local producers can mitigate losses and add value to their products, potentially increasing their market reach with a novel, health-conscious dessert.