A Monash University expert is available to comment on initiatives that support Australia’s pulse industry growth, following a recent joint-announcement by the Grains Research and Development Corporation (GRDC) and the Allan Labor Government to collaborate on a major plant protein research project.
Associate Professor Sushil Dhital, Bioresource Processing Research Institute of Australia (BioPRIA), Chemical & Biological Engineering
Contact: +61 422 421 143 or sushil.dhital@monash.edu
Associate Professor Sushil Dhital’s research focuses on enhancing plant-based foods by studying how plant carbohydrates interact with proteins and fibres to improve texture, digestibility, and nutrient availability.
His recent projects include:
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the creation of lupin-oat yoghurt to create a innovative dairy-free alternative with better taste and texture, helping to meet consumer demand for sustainable, nutritious options in the plant-protein market.
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plant-based meat alternatives using high-moisture extrusion technology, which creates products with a meat-like texture and flavour.
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sustainable food production by utilising plant ingredients effectively and meeting the growing consumer demand for meat substitutes.
The following can be attributed to Associate Professor Dhital:
“The GRDC's support for pulse development is commendable, especially as the plant-protein market is projected to grow significantly. Advances in protein extraction are shifting toward dry fractionation, with two plants now operational in Australia, enhancing protein recovery and functionality.
“However, pulses are primarily grown in Australia for other purposes, leading to a lack of focus on sensory attributes like flavour and phenolic profiles. The ‘beany’ flavour and off-tastes from phenolic and fatty acid interactions are challenges that need addressing. Current initiatives should aim for pulse varieties optimised for protein extraction.
“Moreover, the government should emphasise sustainable protein processing, especially given the financial struggles of Australian Plant Proteins. Without valorizing byproducts like starch and fibre, and improving factors such as flavour and protein quality, the potential of Australian pulses as plant protein sources cannot be fully realised. A coordinated effort among GRDC, growers, and manufacturers is crucial.”
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