Kiwi Patisserie Chef Develops World’s First Upcycled Kumara Gelato

A Kiwi patisserie engineer has developed the world's first gelato made from upcycled toka toka (gold) kumara as part of an initiative to reduce food waste.

Hannah Clarke, a patisserie engineer from award winning, Island Gelato Co, has achieved a remarkable culinary milestone by developing the first-ever gelato created from upcycled toka toka (gold) kumara. This innovation forms part of a broader effort to combat food waste by showcasing the potential of utilising imperfect fruits and vegetables in artisan food products.

Source: Island Gelato - Kumara Brulee

Whilst not 100% animal free the product is a step closer to meeting the growing 'consciousness needs' of an ever demanding market, thus worthy of reporting.

Startling statistics reveal a staggering 122,000 tonnes of fresh produce face rejection annually due to imperfections, either ending up as compost or in landfills. In response to this issue, Clarke and her team at Island Gelato Co have been exploring ways to repurpose these rejected ingredients and make them accessible to consumers at a more affordable cost.

While the concept of premium foods derived from produce destined for landfill might seem unconventional, the benefits are undeniable.

'By incorporating imperfect ingredients we can reduce production costs by up to 70%, ultimately stabilising prices for consumers. This approach not only combats food waste but also promotes economic sustainability in the food industry', says Hannah Clarke.

Clarke's journey to create the gold kumara brûlée gelato involved extensive trials to ensure the feasibility of using a root vegetable in gelato production. Recent New Zealand weather events have caused a surge in kumara prices, making this upcycled creation even more significant. The gelato boasts a distinctive caramelised flavour, with the high carbohydrate content of the kumara imparting a custard-like consistency to the frozen dessert.

This kumara gelato joins another upcycled all plant-based cauliflower icecream made by EatKinda. See their latest flavour recently introduced into Hell Kitchen Pizza outlets, New Zealand wide.

Island Gelato Co's commitment to reducing food waste extends beyond kumara. Clarke has ventured into creating gelato flavours using various other imperfect fruits and vegetables, including avocados, bananas, grapefruit, rhubarb, blueberries, strawberries, and other fruit that might otherwise go to waste.

Source: Island Gelato - Kumara Brulee

Their success in crafting award-winning flavours using aesthetically substandard ingredients underscores the potential for reducing food waste and offering consumers a diverse array of gelato options.

Island Gelato offers a comprehensive range of dairy-free gelato and icecream. and recently 'scoop' the pool in the 2023 New Zealand Dairy-Free Gelato Awards. (see below)

The new Kumara Gelato is available now at all the company's five Auckland stores.

INFRUIT DAIRY-FREE AWARDS

Gold Medals

Little ‘Lato, Mango Lassi Vegan Gelato

Little ‘Lato, Raspberry Lamington Vegan Gelato

Island Gelato Co, Feijoa & Coconut

Silver Medals

Float & Flow, Coconut Chocolate

Island Gelato Co, Black Forest

Island Gelato Co, Coconut Latte

Island Gelato Co, Strawberry Cashew Cheesecake

Little ‘Lato, Coconut Lemon & Almond Vegan Gelato