From traditional knowledge to market: A pathway for ethical commercialisation of Indigenous food products

Societal Impact Statement Global legal frameworks seek to ensure that benefits arising from the use of biological resources are shared fairly, yet their practical application—particularly where plant materials and Indigenous knowledge are involved—remains challenging. This article presents a case study modelling a pathway for ethical research and commercialisation of Indigenous food products, demonstrating how scientific, legal and cultural frameworks can be aligned to support Indigenous self‐determination, public health, food system sustainability and access and benefit sharing. The findings offer practical insights to inform future policy and law reform related to Indigenous rights, responsible use of plant resources and resilient food systems. Summary International environmental laws established the Access and Benefit Sharing (ABS) system, aiming to promote sustainable biodiversity use and ensure research benefits are shared fairly and equitably. However, many scientists face serious challenges navigating these laws, such as the Nagoya Protocol. This is particularly important to note given the growing global emphasis on health and sustainability—priority areas driving significant research and commercialisation activity. Consideration of ABS frameworks is essential to enable ethical innovation, support Indigenous participation and ultimately ensure progress towards the United Nations Sustainable Development Goals (SDGs). Here, we demonstrate how researchers can effectively comply with principles of the Nagoya Protocol based on our experience with the Indigenous‐led development and commercialisation of a new beverage. The project targeted sugar consumption from sweet drinks by developing a beverage with native food plants that was designed to be a healthier choice for consumers. We present the sensory and nutritional analysis of the beverage, demonstrating its potential as a healthier alternative to conventional soft drinks (SDG3) and showing that consumers are receptive to products featuring Indigenous ingredients, noteworthy from a food system sustainability perspective (SDG12). The project's success is encapsulated by four key findings: (1) establishment of collaborative research centres with Indigenous governance, (2) consideration of the cultural significance of biological resources, (3) involvement of Indigenous stakeholders at each juncture and (4) ensured Indigenous ownership of the commercialisation process. Our case study offers a reimagination of how research and commercialisation of Indigenous food products can occur, aligning with SDG3 and 12.