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.