Exploring the connection between protein and sustainability

Tell us about your research

My research specialises in many aspects of meat science. For example, I am furthering techniques such as mid-infrared spectroscopy, which can help us to rapidly assess meat quality in an abattoir setting. The role of natural preservatives and antioxidants in enhancing meat shelf life is not widely understood, so I am looking at the role of compounds derived from Australian Indigenous fruits in lengthening the shelf-life of meat.

I am also interested in exploring how unconventional and exotic meats can contribute to expanding our future food choices. For 14 years, I have studied insect proteins, particularly black soldier fly larvae, which show great potential as a green alternative to traditional meats and as a waste recycler.

What motivated you to join FaBA?

At FaBA, I am leveraging my expertise to improve alternative proteins, reduce food waste and rethink how we can sustainably feed a growing population in the future. This involves ensuring we have foods that are visually appealing and deliver the right taste, texture and structure.

I bring a unique perspective to the table by focusing on how production systems impact quality from the beginning of the food change. While many food scientists focus on post-harvest processing, I believe that ensuring quality starts much earlier in the production process. I’m keen to work with companies across the entire production system, as there are opportunities for product improvement and greater sustainability at every stage.

Alternative proteins are sometimes seen as more sustainable than meat proteins. What is your view?

Plant-based proteins have the potential to be an important part of the equation, but we must remember that sustainability is complex. Meat has an environmental impact, but plant alternatives can also have implications due to land use and emissions. We require a balanced approach.

We should appreciate plant foods for what they are – while some consumers like alternative proteins that mimic meats, there are many consumers who are looking for something different. Plant proteins have been an important part of Eastern cuisines for centuries, celebrated for their own unique qualities. It’s worth taking a moment to recognise and honour this tradition.

Do you think the importance of low-emissions food production is understood by consumers?

Food production efficiency is crucial yet cost savings often don’t reach consumers, which means people don’t always understand the benefit and importance of making improvements.

During the formulation of processed plant-based products, manufacturers can optimise resources and minimise waste. Consumers often don’t realise how much food is wasted in our society, often simply because a food doesn’t ‘look right’ or meet social norms. Wasting food is a first-world problem that we see in richer nations. In the developing world, all parts of animals and plants are used – we can learn from that.

We also must remember that we are lucky to have the abundance of food that we have available to us. Agriculture is on a journey to sustainability, but it’s important that you don’t criticise agriculture with your mouth full – the industry is doing us a great service.

What unique value does FaBA bring to businesses and where do you see FaBA in the evolving landscape of meat and alternative proteins?

FaBA gives companies access to top-tier expertise, cutting-edge facilities and strategic partnerships, helping them scale innovations from lab to factory without heavy upfront investment. Many businesses don’t realise how much value FaBA can bring – we address together the needs of industry with scientific technology. Financing Australian research is challenging, yet we do have solutions – one of the greatest examples of this is our ability to identify better uses for the skins, bones and blood of the foods we already consume.