Food innovation lab unveils range of affordable soy-based dairy products to fight malnutrition in South Africa – vegconomist

The Food Innovation Laboratory, a project of the University of the Free State (UFS) of South Africa, has developed a new range of affordable, protein-rich soy-based dairy alternatives: flavored milk drinks with strawberry, banana and vanilla and berry and banana yogurts containing natural fruits.

Additionally, the team used okara, a soy byproduct, to create dough for a typical fried bread called vetkoek as well as savory biscuits.

The UFS Food Innovation Laboratory project was launched to develop a range of “economically feasible” soy-based high-protein snacks and dairy alternatives. Its goal is to improve the country’s food security by providing low-income communities with high-protein options to combat malnutrition.

Project leader Dr Brandon Van Rooyen, an expert in product development and commercialisation, says few sources offer similar nutritional and protein benefits at such a low cost. He points out that soy is a unique source of cholesterol-free, high-protein protein, containing all the essential amino acids, the building blocks needed for human growth and development. At the same time, one kilo of soy can produce two to three litres of soy milk at a significantly lower cost than animal products, making it an economically advantageous alternative.

“In low-income communities, there is often a distinct lack of protein due to limited access and high costs. These products will be essential to meet the nutritional needs of communities. Additionally, overeating, characterized by the consumption of high-energy, low-nutrient foods, is widespread, leading to health problems such as high blood pressure and insulin resistance, even among young people. children. These products will directly address this national crisis in South Africa,” Dr Van Rooyen told UFS’s Martinette Brits.

A need for soy products

Since its launch in 2023, the lab has developed various protein-rich soy products, including sausages, ground meat and roasted soy nuts, as an alternative to peanuts.

The initiative is part of a community project that empowers people through education and training. It is led by Wilna Oldewage-Theron, professor of nutrition at Texas Tech University (USA) and researcher at the UFS Department of Sustainable Food Systems and Development.

Funded by UFS and the Oil & Protein Seeds Development Trust (OPDT), the community project aims to improve the finances and nutrition of communities by providing access to affordable and nutritious food choices. The project supports small, medium and micro enterprises by educating communities on the benefits of soybeans and training communities on soybean processing to generate income.

“This year (2024) we took the project even further. During one of our community engagement projects at the Best is Good Enough Academy in the Vaal, we noticed the need to develop soymilk-derived products. Communities were actively looking for new and interesting products made from the inexpensive soymilk that they could easily produce,” says Dr Van Rooyen.

Plant-based foods for everyone

According to ProVeg South Africa, the plant-based market is growing rapidly, with companies offering everything from plant-based meat and dairy to snacks and desserts, to meet the growing demand for healthier, more sustainable options with a smaller environmental footprint than animal-based products.

For example, plant-based meat has grown so rapidly that meat companies have attempted to ban the use of terms like “burger” or “sausage” on labels and remove these products from supermarket shelves. However, the Johannesburg High Court quashed the planned seizure last April.

When considering expansion beyond retail, plant-based foods saw a 16.67% increase on restaurant and fast food menus, as the increase in Vegan, vegetarian and flexitarian consumers represent 10-12% of the South African consumer base, according to a recent ProVeg restaurant study.

Yet despite the ethical and sustainable benefits of plant-based foods, they remain more expensive than animal-based products. Plant-based foods, especially those made from locally grown ingredients like soy, can be a cost-effective option to improve consumer accessibility.

“The cost of a kilogram of soya (based on market price) is typically less than R10, giving it a clear cost advantage over animal meats, dairy and eggs,” added Dr Van Rooyen.