As the world celebrates World Food Day on 16 October 2013, second-year Food Technology students at the Durban University of Technology will present their new and inventive food products at the University’s Hotel School, Ritson Campus.

Nine products will be on display during the much anticipated annual Food Product Launch 2014 which kicks off at 10am on Thursday, 16 October 2013.

This year’s products are:

• Coconut SoyDream, a vegan ice-cream bar that has the many nutritious benefits of coconut and soy milk combined.
• True Fibre, a porridge that is high in fiber, carbohydrates and proteins. The main ingredients are banana, amadumbe, maize and raisins.
• Fi-pro, a biscuit manufactured majorly from underutilised crops, millet flour and sweet potatoes, with hemp seeds being the source of protein. The biscuit is also a source of Vitamin A obtained from the skin of sweet potatoe.
• Chill Out, a beverage containing gamma aminobutyric acid which is known to relieve stress, lower blood pressure and improve mood. The beverage is made from beetroot and blackberries which are high in antioxidants and vitamins.
• Falvoursom, a meat flavored salad dressing with a creamy texture which adds a meaty taste to boring salads.
• TAY’S Nutrishake, a uniquely formulated, highly nutritious, ready to drink bubbly shake. The shake is made primarily from quality whey and soy protein sources, is high in protein and is water-based which makes it affordable.
• AmaCaro Soup-up, a quick, convenient, healthful and economical food product made from two underutilised crops: orange flesh sweet potatoe and amadumbe. The soup provides nourishment and energy for all age groups and it comes in various traditional South African flavours.
• KiRooi, a uniquely formulated fermented beverage (cider) containing 7 percent alcohol. It is a delicious, all natural blend of kiwi fruit which has double the amount of vitamin C compared to an orange, and Rooibos tea, which is an excellent source of antioxidants.
• Super Spread, a seed spread made from bambara seeds (Vigna subterranean), sunflower seeds, sesame seeds and pumpkin seeds which tastes like peanut butter, looks like peanut butter, smells like peanut butter but this is a healthy alternative for those allergic to peanuts.

The launch affords students the opportunity to showcase their skills for developing new food products as part of their studies to the food industry, public as well as their lectures. This event is the highlight in the Food Technology Department’s academic calendar.

Students started working on their products as early as June (2014), said Dr Oluwatosin Ijabadeniyi, Senior Lecturer at the Department of Biotechnology and Food Technology. With adequate support, some of the products could be up-scaled to low-cost start ups. “It’s a good opportunity for the students, and the University, to show their creativity and innovation to the food industry representatives and society at large,” said Dr Ijabadeniyi.

The Food Product Launch is held to showcase the Food Technology Undergraduate students’ ability to develop and analyse new products. These products are judged on nutrition; packaging as well as taste and appearance. The launch is supported by South African Association for Food Science and Technology (SAAFoST), Tongaat Hulett Starch, Pakco and Imana Foods.

Awards are presented in the following categories:
Best Science/Technology, Best Innovation/Marketable Product, Best Audio Visual/Oral, Best Display and Sensory Product as well as Best Overall Grand Prize. Winners in each category will receive R1000 while the Best Overall Grand Prize winners will walk away with R4000.

Theuns du Toit from Kerry Food Ingredients, will be the guest speaker at the event. Dr Ijabadeniyi believes that the launch will benefit students in a positive way through the development of important skills such as critical thinking, teamwork and creativity.

The event will take place as follows:

Date: Thursday, 16 October 2014
Time: 10am
Venue: DUT Hotel School, Ritson Campus

– Sinegugu Ndlovu

Pictured: Sice-Cream, a non diary soy based low fat ice cream which was a contender in last year’s annual Food Product Launch.