Future protein
![Bag with lupin beans](https://i0.wp.com/ecos.csiro.au/wp-content/uploads/2021/04/iStock-469910082-Lupins-scaled.jpg?resize=385%2C256&ssl=1)
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.
![Robot hand decorating sweet cupcake with fresh cherry](https://i0.wp.com/ecos.csiro.au/wp-content/uploads/2021/02/robotic-hand.jpg?resize=385%2C256&ssl=1)
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?
![Fisherman with a pompano fish.](https://i0.wp.com/ecos.csiro.au/wp-content/uploads/2021/02/pompano-catch.jpg?resize=385%2C256&ssl=1)
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.
![A selection of food](https://i0.wp.com/ecos.csiro.au/wp-content/uploads/2020/11/v2food-Spread-scaled.jpg?resize=385%2C256&ssl=1)
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.