Saltbush Superfood Could Revolutionize Australia's Pasta and Bread

Researchers at RMIT University have discovered a novel method to enhance the nutritional content of everyday foods like bread and pasta. By incorporating powdered Old Man Saltbush, they aim to reduce sodium levels while increasing protein and essential nutrients. This native Australian plant, previously used primarily as animal feed, could soon be found in supermarkets in human food products.

Old Man Saltbush (Atriplex nummularia) is a hardy shrub that thrives in dry conditions. Traditionally fed to livestock, it is now being tested as a human food ingredient due to its rich nutritional profile. The plant contains high levels of protein, comparable to soy, pea, and rice proteins, as well as essential minerals like calcium, iron, and zinc.

Pilot studies at RMIT have shown promising results. When combined into wheat flour, saltbush powder doubled the protein content in noodles and increased dietary fibre eightfold. A single serving of saltbush-enriched pasta provides nearly half the recommended daily protein for an adult. The powder also improves texture, thanks to its higher fat content, and compensates for deficiencies in wheat-based diets by supplying lysine and tryptophan—two amino acids often lacking in staple foods.

Beyond nutrition, the research team is exploring how saltbush could support a sustainable, local supply chain. The plant's drought resistance makes it ideal for Australian farming, potentially reducing reliance on imported ingredients. Future studies will examine its long-term effects on gut health, overall nutrition, and whether consumers will embrace saltbush-based products.

The findings suggest saltbush could become a valuable addition to processed foods, offering a low-sodium, high-protein alternative. If adopted widely, it may also strengthen regional food production while cutting environmental costs. Further trials will determine its practical use in large-scale manufacturing and public acceptance.