How a drought-resistant shrub could revolutionize plant-based protein in food

A native Australian shrub could soon become a key ingredient in healthier, more sustainable foods. Researchers at RMIT University are studying Old Man Saltbush (Atriplex nummularia) for its high protein content and nutritional benefits. Early tests show that adding its powder to wheat flour noodles doubles protein levels and boosts dietary fibre eightfold.

Old Man Saltbush has long been used as drought-resistant livestock feed. Now, scientists are exploring its potential as a plant-based protein source for human diets. Its protein levels rival established alternatives like soy, pea, and rice, while also providing essential amino acids—lysine and tryptophan—that wheat often lacks.

The shrub's high fat content improves the texture of foods like pasta. A single serving of saltbush-enriched noodles delivers nearly half the daily protein an adult needs. Beyond protein, the plant is packed with minerals such as calcium, iron, and zinc.

The global market for alternative proteins is expanding rapidly, valued at $26.52 billion in 2025. Demand is rising due to sustainability concerns and health trends, with Germany leading in plant-based meat adoption. Future research will assess saltbush's long-term effects on gut health, consumer acceptance, and large-scale production. The team also plans to work with farmers and food producers to refine growing and processing methods.

Saltbush offers a nutrient-dense, drought-tolerant option for plant-based foods. Its ability to enhance protein and fibre in everyday products like pasta could make it a valuable addition to sustainable diets. Further studies will determine how widely it can be adopted by farmers and consumers.