Innovative food and drinks for Africa
Jackfruit cider, energy-boosting chewing gum and soy-based ice cream and yoghurt were among the latest inventions unveiled by some of South Africa's aspiring food technologists yesterday, 17 October 2013.
Eight groups of second-year food technology students at the Durban University of Technology came up with innovative ideas for new food products, complete with nutritional information on their packaging, at the university's annual food product launch yesterday.
Each group had to show how it developed the product, which included costing, packaging, shelflife determination, mass-energy balance, consumer testing and product labelling.
The overall prize went to the creators of Yogidelasoy, a yoghurt made from milk extracted from a soy bean imported from China.
"It's a delicious stimulating snack for those on the go and could cost as little as R11 if it ever makes it to the shops," student Ayanda Mchunu said.
Targeting the health-conscious and lactose-intolerant market, Sice-Cream, a soy-based ice cream, won the best science/technology prize.
The best innovative product prize went to T-Iced, a formulated ice tea made from the leaves of the acetosella plant. Though its aroma did not match the sweet smooth taste of the strong alcohol and jackfruit blend, Fruity Jack was a hit at the launch.
"We have to improve on the smell of the drink if we want to offer it to the public," student Amanda Naidoo said.
The creators of Multi-Life instant porridge said they found value in an under-utilised crop.
"People don't see the value in amadumbe but we have created a product from it, which has a low gylcaemic index and has the potential to increase economic growth in low-income communities. This is possibly because this crop is mostly grown in rural areas," Siyanda Mthembu said.
Senior lecturer Dr Oluwatosin Ijabadeniyi said the university would help the most promising products launched yesterday to make it onto the shelves.
Source: The Times
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