Appealing to one’s sense of taste, smell and sight was the aim of the second year Food Technology students at DUT’s Annual Food Technology Product Launch held at the University’s Hotel School, Ritson Campus, yesterday (16 October 2014).
The launch showcased nine food products which showcased students’ ability to develop, analyse and present their new and inventive food products as part of their studies.

Historically, people secured food through two methods: agriculture and hunting and gathering. Today, most of the food energy required by the ever increasing population of the world is supplied by the food industry, with food technology scientists forming an integral part of this industry.
Yesterday’s event kicked off with tasting as well as judging of products on display. All nine teams did an excellent job of showcasing their products with colourful display stands.

This year’s products were:
• 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.
• Flavoursom, 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.

After much deliberation, Super Spread won the Best Overall Grand Prize, with Coconut SoyDream coming in at second place and third position going to Tay’s Nutrishake. Flavoursom won Best Display award.

Super Spread team members Anneline Kista, Nashmira Sookoo, Sindiswe Xulu and Sandile Khuzwayo were elated with their win. Speaking on behalf of the winning team, Kista said the group worked really hard with their product. “We did not expect to win, let alone be in the top three but nevertheless we are ecstatic to have won and we are very proud of our product. There were days when we did not think we will get to the end product but we did it. We are keen to make it into a business venture in time to come,” she said.

Biotechnology and Food Technology Head of Department, Prof Kugen Permaul said, “The annual presentation by Food Technology students is a highlight of the academic activities of the Department. It is a culmination of four months of planning and food product development. Students explore the various stages in food product development during this process, starting from idea generation and selection of a viable product to food packaging and possible marketing of the product.”

He added that this year, students were free to select products of their choice and for the first time, projects were influenced by research ideas from the fast-growing Food Technology Research Group.

Dr Oluwatosin Ijabadeniyi, Senior Lecturer at the Department of Biotechnology and Food Technology said the Food Launch was a good opportunity for the students and the University to showcase their creativity and innovation to the food industry representatives and society at large.

-Waheeda Peters

Pictured: The winning team behind Super Spread which was announced as the overall winner at this year’s Annual DUT Food Product Launch. Anneline Kista, Nashmira Sookoo, Sindiswe Xulu and Sandile Khuzwayo were elated about their win.