Innovative Food Products

Every year, final-year BSc Food Science students at Stellenbosch University undertake a unique and challenging project as part of the New Product Development (NPD) module. This module tasks students with creating innovative food products that address specific consumer or market needs. The products developed aim to be commercially viable, meeting both technical and marketing criteria while being rooted in scientific principles.

Students are provided with a theme each year that aligns with current market trends and consumer demands. These themes guide the creation of novel food products that are potentially scientifically validated and commercially viable. The projects encompass all aspects of product development, including ingredient selection, processing methods, packaging design, and market positioning. The outcome is a variety of novel food products that are not only creatively designed but also scientifically validated for potential commercialization.

Annual themes and innovations

Theme: Fighting Hunger

The goal was to develop a product that is high in protein, high in fibre, and low in sodium. The product created was a nutritious, well-balanced option designed to address dietary needs and combat hunger.

• A chocolate spread made from red speckled beans and sweet potato ‑ SU-Case-2015-0058.

Theme: Local is Lekker

This theme aimed to address challenges in South Africa by utilizing regional and sustainable sources to develop innovative food products:

• Lactose-free amasi-based ice cream which is a creamy dessert alternative for those with lactose intolerance, is made from traditional amasi ‑ SU-Case-2018-0032.
• Nutritious canned bean balls in a convenient and ready-to-eat meal ‑ SU-Case-2018-0036.
• Breakfast cereal from barley and wheat which is a wholesome cereal combining local grains for a nutritious start to the day ‑ SU-Case-2018-0037.
• Chakalaka sandwich slice which is unique sandwich filling inspired by the popular South African dish, chakalaka ‑ SU-Case-2018-0038.
• Bobotie-flavoured sorghum and alfalfa snack ‑ SU-Case-2018-0039. 

Theme: Protein Goes "Wild"

The focus was on developing products with alternative protein sources:

• Sweet cookie spread with black soldier fly larvae which is a caramel-coloured spread that incorporates alternative protein from black soldier fly larvae ‑ SU-Case-2019-0035.
• Soup concentrate base with red kidney beans & pea protein ‑ SU-Case-2019-0037.
• A dairy-free white kidney bean-based alternative to traditional custard SU-Case-2019-0038.
• Legume based, lactose free diary alternative snack ‑ SU-Case-2019-0039.
• A savory spread made from fava beans and yeast ‑ SU-Case-2019-0041.
• Dairy-free cream cheese made from hemp and pea protein, offering a dairy-free alternative to traditional cream cheese ‑ SU-Case-2019-0042.
• Tortilla-style chips with mushroom and legume base flavored with subtle garlic and rosemary for a savory snack ‑ SU-Case-2019-0044.

Theme: Sustainable and Affordable Nutrition for the South African Consumer

This theme focused on sustainability and affordability in nutrition:

• A nutritious beverage combining lentils, maize, and sweet potatoes ‑ SU-Case-2020-0038.
• A dairy-free milk powder made from white kidney beans ‑ SU-Case-2020-0041.
• A plant-based alternative to chicken strips, served in a chakalaka-flavored sauce ‑ SU-Case-2020-0042.
• A sustainable substitute for traditional minced meat, made from mango kernel flour ‑ SU-Case-2020-0043.

Theme: Geriatric Foods

This theme focused on the ageing population (60+ age group):

• Sago-like ready-to-eat snack made from fermented maize meal and skewed peaches ‑ SU-Case-2021-0044.
• Beetroot-based vegan cracker ‑ SU-Case-2021-0045.
• Coffee beverage from gelled filter coffee concentrate ‑ SU-Case-2021-0047.
• Nutritious chocolate snack with a texture like that of a brownie or fudge ‑ SU-Case-2021-0048.
• Dark chocolate covered bon-bons with a vegetable-based interior ‑ SU-Case-2021-0049.

Theme: Pantry Party – “Innovate to Innovate”

This theme emphasized transforming pantry staples into new products:

• Pulled oyster mushroom product in Asian-inspired sauce ‑ SU-Case-2023-0032.
• Dehydrated hummus-like product ‑ SU-Case-2023-0033.

• Cereal from juice pomace ‑ SU-Case-2023-0029.

  Theme: Spaza Shops

•  Cheese-like, cheese-flavoured spread made from vegetable off-cuts, which can also serve as a dip and sauce ‑ SU-Case-2024-0031.
• Flavorful noodle dish crafted from vegetable off-cuts and paired with a sachet of Durban curry seasoning ‑ SU-Case-2024-0033. 

These themes reflect a commitment to addressing various consumer needs and market trends, driving innovation and sustainability in the food science industry.4

The benefits of the products provide businesses with a unique opportunity to tap into fresh ideas and cutting-edge developments in the food science sector.

Businesses can benefit from exposure to new and innovative product concepts with the potential for early partnerships or licensing of promising products.

The applications of these projects are broad, spanning various sectors within the food industry, such as functional foods, health and wellness products, and innovative culinary creations.

Each project is designed to address real-world challenges and opportunities, making them highly relevant to current market trends.

This is an excellent opportunity for businesses to engage with emerging and innovative food concepts. 

Stellenbosch University invites interested parties to explore potential collaborations and help bring these student innovations to market. Furthermore, it is seeking collaborations with food industry partners interested in development/commercial partnerships to further refine and commercialize student-developed products.