NUTRIFOODS : Innovative approaches to value addition and commercialization of climate smart crops for enhanced food security and nutrition in Africa and beyond

Project identifier 68-NUTRIFOODS
Project Status ongoing
Start date 2018-09-01
End date 2021-08-31
Roadmap Theme
  • Agriculture and food systems for nutrition: Consumer behaviour and education
  • Expansion and improvement of agricultural markets and trade: Global value chains and markets
  • Agriculture and food systems for nutrition: PPP on improved nutritional quality
  • Type of Project Development and innovation oriented (research) project
    Programme LEAP-Agri
    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)
    Coordinator Makerere University
  • Wageningen University
  • Kenya Industrial Research & Development Institute (KIRDI)
  • Technical Research Center (VTT)
  • University of Pretoria
  • University of Venda
  • Nutreal Ltd
  • Bake Five BV
  • Documents LEAP-Agri Projects information booklet



    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.  

    Main objectives:

    NUTRIFOODS aims to enhance food and nutrition security and improve livelihoods of stakeholders in the CSFC value chain.

    Expected outcomes:
    • Increased acceptance of gluten-free and wheat reduced breads from CSFC
    • Commercial production of functional bread ingredients from CSFC