Develop nutritious and affordable food solutions based on locally produced ingredients for low income consumers.
Incorporate a stress-tolerant crop, in this case quinoa, into the product.
Meet fortification goals set by GAIN - for example, the amount of protein in the biscuit should provide a minimum of 10% of the energy.
One of the key considerations of the Sustainable Food Platform is to introduce local producers to stress-tolerant crops with a high nutritional value. This project focuses on the addition of quinoa into a biscuit product.
Quinoa is drought resistant and can adapt to various agro-ecological zones. Our project partner, DanChurchAid, has been working with the Ethiopian Agricultural Research Institute (EIAR) on quinoa growing trials that have achieved promising results.
The Sustainable Food Platform is one of the partnerships that has received start-up funding from P4G – Partnerships for Green Growth and the Global Goals 2030. It is working across nine corporations and organizations to tackle global food challenges with a focus on creating sustainable, affordable and nutritious food alternatives in developing countries.
P4G is a global initiative with the ambition of becoming the world’s leading forum for the development of public-private partnerships delivering on the Paris Climate Agreement and the Sustainable Development Goals. P4G brings companies, governments and civil society organizations together in innovative partnerships to promote solutions that help address the key needs of five key areas: food and agriculture, water, energy, smart cities and circular economy.
The FoodLab delivered final recipes which consists of quinoa, whey and other dairy ingredients from Arla Foods Ingredients and enzymes from Novozymes. The final recipes have been improved both sensorially and instrumentally (e.g. taste, texture, and nutritional quality) and meet the nutrition requirement from GAIN, except for a limitation on added sugars.
