Native foods are far from a culinary trend, with a new report this week underscoring a need to protect Traditional Knowledge in an industry grounded in more than 60,000 years of history.

The Nuffield report by Marlon Motlop, a proud Larrakia/Gulumeorrgin, Kungarrakany Erub/Darnley man, shines a spotlight on Native ingredients including Kakadu plum, Warrigal greens and Rock fuchsia.

The report - An Age-Old Beginning: Understanding, sharing, and celebrating Australian Native Foods and their cultural significance and unique benefits - calls for stronger First Nations leadership in what is a fast-expanding sector.

A former Port Adelaide footballer, Mr Motlop has undertaken an in-depth exploration of how Native foods connect people, culture and country.

His report outlined practical measures to ensure the cultural practices and knowledge systems underpinning these foods were respected and safeguarded.

Through his Nuffield scholarship, supported by Woolworths and Nuffield Australia, Mr Motlop visited Aboriginal Land Councils and Corporations across northern Australia.

He also travelled to North and South America, Europe, Singapore and New Zealand, engaging with Indigenous farmers and food business owners to better understand global supply chains and markets.

Mr Motlop, who owns Australian native foods business Native Kitchen Australia, said Native Foods carried significance well beyond their use in cooking.

"In the report and through my Nuffield travels, I explore how understanding, sharing and celebrating Native Foods can be a powerful conversation starter for topics, including reconciliation," he said.

"The role Australian Native Foods play from a cultural perspective is a pillar in the lore of our Aboriginal and Torres Strait Islander people."

His research found the Australian Native Foods industry was experiencing rapid growth, driven by increasing interest in distinctive flavours and health benefits.

However, Mr Motlop argued First Nations knowledge and cultural protocols must remain central to how these foods were grown, marketed and shared.

"Major challenges remain for Indigenous-led Native Food businesses, including risks of cultural exploitation, barriers to market access, and the need for stronger protection of Indigenous Cultural Intellectual Property," he said.

"We're talking about the protection of Aboriginal and Torres Strait Islander peoples' rights to their cultural heritage, including knowledge, stories and creations."

The report made a series of recommendations aimed at addressing these challenges and supporting ethical, sustainable growth across the sector. These include:

- Strengthening intellectual property and Traditional Knowledge protection

- Building consumer trust through authentic branding

- Increasing investment in research and development

- Securing sustainable supply chains through capability and capacity building for First Nations agribusiness

- Boosting capital investment in First Nations agriculture businesses

- Ensuring a majority share of First Nations-owned bush food businesses

- Establishing culturally safe Indigenous governance structures within the Native Foods sector

"This report is about more than food - it's about respect, opportunity, and working together for a better future," Mr Motlop said.

The full report is available online.