Bringing back native ingredients

University of Queensland researcher Jess Cartwright said her research highlights the importance of reintegrating native ingredients back into Australian diets. 

“Our food system was originally built off Indigenous Australian bushfood, but colonisation, urbanisation and globalisation now mean we have a diet far removed from these traditional foods,” she said.

“We wanted to create a drink that not only addresses nutrition-related chronic disease rates but also empowers communities to build enterprise from native ingredients and strengthen connection to Country.”

Ms Thompson said for the communities of northern Australia where Kakadu plum is found, it’s also a matter of pride to share this fruit.

“Hopefully it will inspire the youth in those communities to want to learn more about the development of food and food products in modern Australia, using native ingredients,” she said.

As the product makes its way to market, Ms Thompson said the vision is while the beverage can be sold worldwide, the formulation can go back to Indigenous communities for very low or no cost.