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Funding for Deakin research into plant-based protein for healthy ageing
Research news
4 September 2025
Deakin researchers Associate Professor Michael Tieland from the Deakin Institute for Physical Activity and Nutrition and Associate Professor Gie Liem from Deakin Centre for Advanced Food Sciences are leading a major Hort Innovation-backed project worth $1.68 million, designed to accelerate the protein transition towards more vegetable and plant-based sources, supporting healthy ageing in Australians.
The project will combine epidemiology and clinical trials with sensory and consumer research.
Protein needs for healthy ageing
As Australians age, their need for high-quality protein increases to support muscle and bone health. These needs have traditionally been met through animal-based sources, but emerging evidence suggests that when properly balanced, plant-based proteins may be just as effective.
The researchers aim to identify the key barriers and motivators influencing the adoption of vegetable and plant-based protein diets among older adults. The project will promote the integration of plant-based protein sources, including vegetables, as a fundamental component of a healthy ageing diet and will evaluate the efficacy of such dietary patterns in supporting muscle health in later life.
This project will deliver strong foundational evidence to drive the transition towards plant-based protein diets that promote healthy ageing. Achieving this transition requires interdisciplinary research across population, clinical, professional and consumer levels.
Associate Professor Gie Liem and Associate Professor Michael Tieland
In addition to the health benefits, consuming plant-based proteins is more environmentally sustainable than animal-based proteins due to resource use and emissions. Despite this and other projected advantages, older adults often face challenges with food texture, taste and long-held beliefs about ideal protein sources.
To better understand how the full sensory profile plays a role in vegetable/plant-based protein consumption for older adults, the researchers will combine in-depth sensory analysis and a controlled randomised trial. They will then look at how this knowledge can help to increase consumption of vegetables and plant-based protein in older consumers.
We aim to design plant-based diets that reflect consumer preferences and eating behaviours while ensuring they support healthy ageing and environmental sustainability for older Australians.
The project ‘Plant-based protein for sustainability and healthy ageing’ (VG24004) backed by the Hort Innovation R&D Vegetable Levy Fund intends to address existing barriers to increase knowledge, awareness and attitudes towards a sustainable plant-based protein transition and drive vegetable demand.
