|Type of Project||Development and innovation oriented (research) project|
|Keyword||Nutritious value chain; Climate Smart Food Crops; Cassava; Sorghum; Finger millet; cowpeas; amaranth; gluten-free bread|
|Location||Uganda; South Africa; Kenya; Finland; Netherlands|
|Main Funder||ERA-Net Cofund (LEAP-Agri)|
|Co Funder||Directorate-General for Research and Innovation (DG RTD) (H2020)|
|Documents||LEAP-Agri Projects information booklet|
NUTRIFOODS : Innovative approaches to value addition and commercialization of climate smart crops for enhanced food security and nutrition in Africa and beyond
NUTRIFOODS seeks solutions on how to increase the use of Climate Smart Food Crops (CSFC) in baked products to provide nutritionally-rich food that meets consumer needs while favouring local economies. In Africa, rural communities traditionally prepare meals from locally grown crops like cassava, sorghum and pulses. However, with fast population growth, massive urbanization, and increasing disposable incomes, consumption of wheat breads is increasing rapidly and displacing traditional meals. The bread products available to consumers, though tasty, are not nutritionally balanced. A major economic and food security problem resulting from this transition is that Africa now imports nearly 60% of its wheat requirements. Hence, the baking industry in Africa requires functional, nutritious flour from locally available crops to replace wheat in breads. Conversely, in Europe, increased prevalence of coeliac disease, glutensensitivity and irritable bowel syndrome have created a growing demand for high quality gluten-free products. However, many current gluten-free products are low in dietary fiber, protein, micronutrients and phytochemicals and high in starches, sugars, fats and food additives NUTRIFOODS will address the technological and human skills issues to enable the successful manufacture and uptake of nutritious, wheat-reduced and gluten-free breads in Africa and Europe.
NUTRIFOODS aims to enhance food and nutrition security and improve livelihoods of stakeholders in the CSFC value chain.
- Increased acceptance of gluten-free and wheat reduced breads from CSFC
- Commercial production of functional bread ingredients from CSFC