Food & Beverage Reporter August 2018

BRIEFS
The science of SMART food
Healthy foods can be expensive
and time consuming to prepare
but one food scientist
at University of Pretoria (UP)
is hoping to change that.
With sub-Saharan
Africa’s social and
economic burden
of malnutrition,
food security and
obesity in mind,
Prof Naushad
Emmambux
(pictured here)
is working on
technology to
develop foods that
are nutritious and
affordable, while
keeping the food costeffective
to produce by
small and medium enterprises.
Mauritian-born Emmambux is using
innovative technologies in food chemistry
to produce food that is SMART – Safe,
Marketable, Affordable, Ready-to-eat
and Trendsetting. He’s also researching
how SMART food production can
combat diet-related noncommunicable
diseases,
which include diabetes
and cardiovascular
disease.
The scientist
is focusing on
indigenous African
ingredients because
they are highly
nutritious, affordable
and resilient as he
believes consumers
have gravitated
towards foods that are
convenient and energy
dense, but low in nutrition.
Incorporating foods like
cowpea, sorghum and Bambara
groundnuts into the SMART approach to
food science, Emmambux is developing
foods that are healthier and tastier. He’s
also tackling malnutrition in babies and
children, as well as high fat content that
contributes towards obesity.
Using food chemistry and
nanotechnology, Emmambux has
developed fat replacers that successfully
reduce fat while maintaining texture and
taste. He’s also used a modified starch
that mimics fat to develop mayonnaise,
with only 20% fat, as well as a fat-reduced
cheese.
To date, Emmambux and his
research team have developed a range
of SMART foods which include sorghum
porridge with a high antioxidant content,
gluten-free pasta from a maize-cowpea
combination, double-cream yogurt with
half the fat, and nutrient-rich baby foods.
Most of this research is sponsored
by the Department of Science and
Technology/National Research
Foundation Centre of Excellence (CoE) in
Food Security.
www.foodsecurity.ac.za
www.up.ac.za
IBA 2018 - IT’S ALMOST FULL
It’s all systems go for iba, Europe’s
premier bakery, confectionary and
snack show which takes place at the
Fairground in Munich from 15-20
September.
The giant show covers 12 halls
packed with the latest innovations and
products. Expect virtual bakery tours,
a focus on the to-go market and an
expert forum to discuss pressing issues
like novel food regulation (think insect
flours), the changing eating habits of
consumers, the use of digital technology
and demand for sustainable packaging.
"The interest shown by national
and international companies is huge.
Apart from a few remaining spaces,
iba is already fully booked," says Dieter
Dohr, CEO and President GHM, the
fair organisers.
More than 1 335
exhibitors from over
50 countries will cover
the entire spectrum of
baking. "As the leading
trade fair, iba has an
eye on all
the trends in
the industry
worldwide,
as well as
the relevant
requirements
for bakers and
confectioners,
restaurateurs
and industry
decisionmakers,"
says Dohr.
"At iba 2018,
innovations and
concepts will play
a central role for
all sized companies in
the areas of manufacturing processes,
the out-of-house market, energy
efficiency, automation, hygiene,
digitisation at the point of sale and in
production, shop fitting, packaging
and logistics."
Other highlights will be “iba.TO
GO!” – snack and beverage
concepts in a central area, and the new
“iba.OPERATE” – packaging solutions in
one hall. A multimedia experience will be
premiering too. With the help of virtual
reality glasses and 360-degree videos,
visitors will be able to see right into
renowned master bakeries from around
the world.
www.marktplatz.iba.de
18 AUGUST 2018 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za