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Kakadu Plum extract extends fresh shelf life of prawns and seafood

Primary Industries

A NEW seafood product that uses an extract of the native Kakadu Plum to maintain the freshness and colouring of cooked prawns during storage has been unveiled at the World Aquaculture Conference in Adelaide, South Australia.

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The product has been developed by the Seafood Cooperative Research Centre who are hoping to attract interest from food manufacturing companies to commercialise the extract.

A commercial trial involving 110 tonnes of farmed prawns was undertaken with three companies, all giving positive feedback and confirming it did not produce any flavour or odour changes.

Kakadu Plum is an approved natural food ingredient with antioxidant and antibacterial properties, harvested commercially by indigenous communities in Northern Australia.

 World Aquaculture Conference Adelaide:

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This is a Creative Commons story from The Lead South Australia, a news service providing stories about innovation in South Australia. Please feel free to use the story in any form of media. The story sources are linked in with the copy and all contacts are willing to talk further about the story.

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