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.

The future of protein

A growing population, resource constraints and the ‘flexitarian’ movement mean we need value-added premium protein sources to complement animal-derived protein production.