CANBERRA－Green coffee could be the way of future after Australian scientists discovered that "broccoli lattes" are a healthy alternative to regular, flat white coffees.

Researchers at the Commonwealth Scientific and Industrial Research Organisation have developed a powdered broccoli product which can be used in coffee, smoothies, soups and baking to get essential nutrients into Australian diets.

"Green, nutrient-rich coffees may be on the horizon after researchers have developed a powder made from imperfect-looking broccoli that would have previously been wasted," the organization said in a recent statement.

A Victorian cafe became the first to experiment brewing a broccoli latte recently .... with mixed reviews.

The CSIRO partnered with research and development corporation, Hort Innovation, to create the product.

The healthy powder, made from imperfect-looking broccoli that would have previously been wasted, packs a healthy punch with Hort Innovation chief executive John Lloyd claiming, "Australian diets are still poor".

"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 says.

"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."

The 100-percent broccoli powder is made from whole broccoli and produced using a combination of selected pretreatment and drying processes to retain the natural color, flavor and nutrient composition.

Lead CSIRO researcher Mary Ann Augustin says the broccoli is high in protein, fiber and health-promoting bioactive phytochemicals, making it an ideal candidate for powder development.

"The powders are an option for farmers who want to produce value-added vegetable ingredients for the lucrative functional food markets," says Augustin.

The broccoli powder and associated snacks are being developed as part of a larger research and development project that aims to reduce vegetable waste by creating healthy food products from "ugly" produce.