Could Saltbush Be the Next Superfood in Your Pasta and Noodles?
Could Saltbush Be the Next Superfood in Your Pasta and Noodles?
Could Saltbush Be the Next Superfood in Your Pasta and Noodles?
Researchers at RMIT University are exploring Old Man Saltbush as a new, sustainable food source. This drought-resistant shrub, once used mainly as livestock feed, could soon appear in everyday meals. Early studies show it boosts protein and fibre levels when added to common foods like pasta and noodles.
Old Man Saltbush (Atriplex nummularia) thrives in dry conditions, making it a reliable crop for challenging climates. Traditionally fed to animals, its nutritional profile has now caught the attention of food scientists. The plant contains high levels of protein, with an amino acid balance comparable to soy, pea, and rice proteins.
Tests revealed that mixing saltbush powder into wheat flour noodles doubled their protein content. Dietary fibre increased eightfold, addressing a common shortfall in wheat-based diets. The shrub also supplies essential minerals—calcium, iron, phosphorus, zinc, and sodium—alongside lysine and tryptophan, two amino acids wheat lacks.
Beyond nutrition, saltbush powder improves food texture. Its higher fat content compared to standard plant flours enhances mouthfeel in processed products. A single serving of saltbush-enriched pasta can provide nearly half an adult's daily protein needs.
The project emphasises collaboration with farmers and food producers. Sustainable cultivation and processing are key to scaling up production. Future research will assess long-term effects on gut health, taste preferences, and consumer willingness to adopt saltbush-based foods.
Saltbush offers a promising alternative to traditional plant proteins, combining drought resistance with strong nutritional benefits. Its use in pasta, noodles, and other staples could improve diets while supporting sustainable agriculture. Further studies will determine its broader impact on health and food markets.
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