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.
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.
The Lead's coverage of the World Aquaculture Conference Adelaide: