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Provenance and Uniqueness in the Emerging Botanical and Natural Food Industries—Definition, Issues and Tools

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Abstract

The emerging botanical and native food industries have enormous potential for the development and delivery of authentic, delicious and unique foods and ingredients. The definition of provenance (e.g. authenticity, geographical origin) is of primary importance for these emerging food industries to gain access into different local and international markets. For example, the production of native food ingredients in Australia is based on the knowledge of the native flora (more than 25,0000 native species), local traditions and uses that might provide with new opportunities for the development and selection of new alternative ingredients and products. Overall, the utilization of these unique food ingredients is contributing with the development of new, attractive, delicious, healthy and nutritious foods. However, one important aspect of their utilization is the one associated with their provenance. Therefore, the definition, evaluation and understanding of provenance will provide with several economic advantages to the custodians and producers of this type of natural and plant ingredients.

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Funding

This work was supported by the Cooperative Research Centre for Developing Northern Australia (CRCNA) project—Improving the efficiency of Kakadu plum value chains to grow a robust and sustainable industry [grant number AT.2.1718031] and the Australian Research Council (ARC) Industrial Transformation Training Centre (ITTC) for Uniquely Australian Foods [Grant number: IC180100045].

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  1. ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Kessels Rd, Coopers Plains, QLD, QLD 4108, Australia

    Heather Smyth, Yasmina Sultanbawa & Daniel Cozzolino

  2. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, QLD, QLD 4072, Australia

    Heather Smyth, Yasmina Sultanbawa & Daniel Cozzolino

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Smyth, H., Sultanbawa, Y. & Cozzolino, D. Provenance and Uniqueness in the Emerging Botanical and Natural Food Industries—Definition, Issues and Tools. Food Anal. Methods 14, 2511–2523 (2021). https://doi.org/10.1007/s12161-021-02079-0

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