Innovative Process Could Reduce Food Waste
Researchers at RMIT University in Melbourne have developed a method using ultrasound technology to extract protein from discarded cauliflower leaves. This process provides a potential new use for vegetable waste and reduces waste while offering an alternative protein source.
Professor Asgar Farahnaky from RMIT’s School of Science led the research, demonstrating that high-power ultrasound increases dry matter yield and enhances protein recovery from cauliflower leaves. This innovative method could help food manufacturers turn waste into valuable protein ingredients.
Cauliflower leaves, often discarded during processing, were sourced from a commercial farm in western Melbourne for this study. These leaves contain protein and dietary fibre. The resulting leaf protein concentrate shows potential for use in food and animal feed applications.
Farahnaky explained, “Ultrasound uses high-frequency sound waves to disrupt plant cell walls and help release protein from the leaves.” He added, “There is growing interest in alternative protein sources, and using existing waste streams could be a practical way to meet that demand without requiring additional production.”
Future Applications and Research
The initial results are promising, but further work is required to test the process at a pilot scale, assess energy efficiency, and evaluate sensory acceptability of the protein in food products. PhD candidate Kinjal Furia, the study’s lead author, emphasised the importance of adding value to food waste streams to mitigate environmental impacts.
Local producers such as Harvest Moon, which provided the cauliflower leaves, and The Leaf Protein Co., which contributed in-kind resources, were crucial. Organisations interested in collaborating with RMIT on similar projects are encouraged to reach out.
The study, titled ‘Sustainable leaf protein concentrate from cauliflower leaves via ultrasonication-assisted extraction and sieve filtration,’ is published in the journal Food and Bioprocess Technology. The DOI for the study is 10.1007/s11947-026-04225-0.
Last updated: 29 June 2026, 11:49 am
