A Northern Territory catering business has started producing bread that uses two native ingredients being harvested by Indigenous communities.

The bread rolls contain Kakadu plum from the Top End and a wattle seed found in the central desert regions.

Created by Karen Sheldon Catering, the company has been working with the University of Queensland to prove up claims the bread is ultra-healthy and can last longer in the freezer.

"We've found this wattle seed has a very rich mineral profile when compared to your average white bread roll," development manager Sarah Hickey said.

"It's high in fibre and contains 2.5 times the iron, six times the potassium and 4.5 times the zinc."

Children get involved in sorting Kakadu plums at Wadeye, NT. ( ABC News: Amy Spear )

But according to Ms Hickey, what potentially will make the wattle seed special to the food sector is its ability to be a natural emulsifier.

She said the food industry had long used synthetic emulsifiers to extend the shelf life of products, with E466 found in some breads.

Another common emulsifier in breads is E471, which is derived from plant products but can occasionally derive from animal products.

"There is much more research that needs to be done on this," she said.

"But what we could do with our bread is use the wattle seed as a natural emulsifier, so it removes the need for any artificial or animal-derived elements.

"It would be great for consumers wanting a healthier, vegan-friendly option."

The bread rolls are made using Kakadu plums and a native wattle seed. ( ABC Rural: Matt Brann )

Bread rolls taking off care of Qantas

Karen Sheldon Catering is already supplying 400 rolls a week to the Qantas lounge in Darwin.

Ms Hickey said the company had high hopes for the bread.

"If we can get a big buyer, it would create demand to launch a larger processing and bakery facility," she said.

"Ideally what we'd love to see is a facility in Alice Springs, and we've actually been looking at the local airport for that type of bakery.

"We would want to see lots of Indigenous employment happening and potential apprenticeships and traineeships in baking and hospitality, and also for it to be owned by Indigenous people."

If the bread rolls take off, it would require a boost in wattle seed supply.

Ms Hickey estimates that 250,000 rolls a year would need about 400 kilograms of the native wattle seed, which would mean about 10 per cent of the total wattle seed harvest in Australia would be used by the bread rolls.

For company founder Karen Sheldon, the rolls are the culmination of years spent interested in functional foods.

She said the bread could create some huge business opportunities for the Indigenous communities where the ingredients are sourced.

"I think there's huge potential, and if our hopes and dreams come true, we see this as an amazing bread that will be healthy for Indigenous communities to eat," Ms Sheldon said.

"And huge potential for Indigenous businesses to get involved in the wild-harvesting and more."