Projects: Native fruits

From Kakadu plum, Davidson plum and riberry to lemon aspen and finger limes, Australian native fruits are as diverse as they are flavoursome. Some fruits are consumed as whole fruit when ripe, however, their potent flavour and compositional profile makes them ideal natural flavouring or colouring agents in food products. Like all native foods, native fruits also boast promising phytonutrient profiles, setting them apart as some of the most nutritious foods on the plant.

• 

  Development of a sustainable business model for the Kakadu plum

  • Dr Allison Fish

  Identification of a sustainable business model for development of the Kakadu plum sector and subsequent market value identification of prototype products. The target will be to work with partner organisations and community members to design..

  Read more
• 

  Establishing a value proposition for the burdekin plum

  • Prof Yasmina Sultanbawa
  • Gengning Chen
  • A/Prof Daniel Cozzolino
  • Gayathri Rajagopal
  • Dr Sandra Olarte Mantilla
  • Dr Michael Netzel
  • Dr Kamalesh Adhikari

  Overview Native fruits green plum and burdekin plum will be assessed for their chemical composition, nutritional quality and sensory properties. The project will target the functional food industry by developing market specific products with a..

  Read more