Could This Drought-Proof Shrub Revolutionize Our Future Food Supply?

Researchers at RMIT University are exploring Old Man Saltbush as a sustainable and highly nutritious food source. This drought-resistant native shrub, once used mainly as livestock fodder, is now being tested for human consumption. Early findings suggest it could transform food production in harsh climates while boosting nutrition.

Old Man Saltbush has long thrived in dry conditions, making it a resilient crop for challenging environments. Traditionally fed to animals, it is now under study for its potential in human diets. Tests show its protein quality matches or even surpasses that of soy, pea, and rice proteins.

When added to wheat flour noodles, Old Man Saltbush powder doubled the protein content and increased dietary fibre eightfold. A single serving of saltbush-enriched pasta provides nearly half the daily protein an adult needs. The plant is also packed with essential minerals, including calcium, iron, phosphorus, zinc, and sodium.

Researchers have successfully enriched bread, biscuits, noodles, and even beef patties with saltbush powder. These products showed higher protein and mineral levels while improving taste and texture. A 2022 Australian study (Tschirner et al.) confirmed these benefits, noting better aroma and mouthfeel in saltbush-infused foods.

Beyond protein, Old Man Saltbush addresses gaps in wheat-based diets by supplying critical amino acids like lysine and tryptophan. Future work will examine its long-term effects on gut health and overall nutrition. Consumer trials will also test whether people accept and enjoy saltbush-based products.

Scientists stress that collaboration with farmers and food producers is key. Sustainable cultivation and processing methods will determine how widely this crop can be adopted.

Old Man Saltbush offers a promising solution for climate-resilient food production. Its high protein, mineral content, and versatility in cooking could make it a valuable addition to global diets. Further research and industry partnerships will shape its role in future food systems.