New research from RMIT University suggests an Australian desert plant commonly known as Old Man Saltbush could offer food manufacturers a natural way to boost protein content and reduce added salt in staple foods.
The drought-tolerant shrub, traditionally used as stock fodder and as bush tucker by Indigenous Australians for thousands of years, has now been studied as a potential functional food ingredient, the university said in a news release.
Researchers analysed its physical and chemical properties to assess its nutritional benefits and suitability for food production.
Study first author and RMIT PhD candidate Samiddhi Gunathilake said saltbush protein closely aligns with ideal amino acid requirements for human nutrition.
“It is notably high in protein for a plant-based source, matching or outperforming other sources such as soy, pea protein and rice protein, underscoring its potential as a high-quality plant-derived protein option,” he said.
The research found saltbush is rich in minerals including calcium, iron, phosphorus, zinc, and sodium. While its powder has a higher fat content, this may enhance texture and mouthfeel in some foods, and its natural green hue could add visual appeal.
To test practical applications, the team added saltbush powder to wheat flour noodles. The results showed improved nutritional value and a natural reduction in salt content.
Dr Mahsa Majzoobi, lead of the study, said: “Saltbush powder contained more than double the protein content of wheat pasta and was eight times higher in dietary fibre. One serving of wheat pasta with saltbush powder added provided almost half the recommended daily protein intake for an adult.”
Majzoobi noted that saltbush’s high levels of essential amino acids, particularly lysine, complement wheat-based products, offering a more complete protein profile than traditional flour alone.
“Blending wheat with saltbush powder offers a strategy for developing products with enhanced nutritional and functional qualities,” she said.
The researchers emphasised that further studies are needed to validate gut health benefits, consumer acceptance, large-scale processing performance, and supply-chain consistency.
“The next stage of this research will involve expanding the application of saltbush to other foods such as breads, snacks, and plant-based protein products, as well as conducting larger sensory and consumer studies,” Majzoobi said.
She added that partnerships with growers and industry will be essential to investigate sustainable sourcing, processing optimisation, and scalability.
“Ultimately, our goal is to support the development of Australian-grown, climate-resilient ingredients that contribute to healthier and more sustainable food systems,” she said.
The study, Exploring the Physicochemical Properties of Saltbush (Atriplex nummularia) Powder as a Novel Sustainable Food Ingredient: Impact on Wheat Flour Noodle Quality, was published in Food and Bioprocess Technology and was partly funded by The Enabling Impact Platform for Sustainable Technologies and Systems at RMIT University.
