Innovative and appealing new products that are highly nutritious – like purple sweet corn – can be differentiated in the marketplace and are visually attractive and flavoursome.

Although not yet commercialised, an ongoing cross-industry research project ‘Naturally Nutritious’ endeavours to develop purple sweet corn into a supermarket product.

In this video and article, The University of Queensland’s Dr Tim O’Hare says a major thrust of the project was to investigate if we could increase the nutrient content of a range of products, so that you could get more ‘bang for your buck’, or ‘more nutrition per serve’.

The Naturally Nutritious (HN15001) project is funded by Hort Innovation and the Queensland Government via the Department of Agriculture and Fisheries.