Future protein

White flesh fish a sustainable option to strengthen Australia’s aquaculture production

You can walk into any local supermarket and buy Australian produced Atlantic salmon. But why is this not the case for white flesh fish?

The 3D printing of foods – from concept to reality

3D printing is opening up a whole world of new food product opportunities.

Australian roadmap to serve up future protein

A new CSIRO report shows how Australia can capture an extra $13 billion by producing the world’s future protein.

What’s brewing? Precision food proteins from fermentation

Precision fermentation has emerged as one of the frontrunners for additional sources of protein that could underpin the growth of a sustainable bioeconomy in Australia. We explain current trends and future research priorities.

Precision fermentation: scaling the next manufacturing revolution

Australia could be a leading supplier of sustainably manufactured products across a range of industries by expanding its local precision fermentation capabilities.

Seeking First Nations’ input into the future of edible insects in Australia

New collaborations and First Nations co-developed initiatives can unlock the potential of the edible insect industry in Australia.

Cracking lupin wide open: from test sausages to protein ingredient

Harnessing the power of protein from lupin has been a decades-long process, but it’s finally seeing the light.

Food trends of the future

In 20 years, will we swap beef for crickets, 3-D print food, or grow our leafy greens on vertical farms in our cities? And what will changes in our diet mean for Australia’s agrifood sector?

The quest for a new everyday supermarket fish

To meet growing consumer demand, CSIRO researchers are on the hunt for healthy and affordable protein sources from white flesh fish.