Lorraine Weatherspoon of Michigan State University in the U.S. will develop a blended instant bean sauce in an edible pouch that provides a culturally-acceptable iron and folic acid supplement for low-income pregnant women in Uganda. Iron and folic acid are particularly important during pregnancy as they reduce the risk of low birth weight and neural tube defects amongst many other morbidities and mortalities also for the mothers. Supplements provided as tablets are available, but have not been widely accepted. They are developing a more appealing iron and folic acid supplement by combining it with a commonly used product: a bean and silver fish sauce that can be made with local ingredients. They are using dried namulonge beans as they have high yields and a desirable taste, mixed with roasted, milled silver fish and micronutrients, packaged in an edible film to protect the food during storage and transport. The food is cooked in hot water and eaten with traditional foods such as cooking banana or rice. They will assess the nutritional composite of the product and acceptability by the target group. Their product will then be tested in a randomized controlled trial with teenage women at different stages of pregnancy at an antenatal clinic in Kampala to determine its effect on nutrition during pregnancy and the overall health of the mother and child at birth.

Joachim Loo of Nanyang Technical University in Singapore will develop techniques to encapsulate micronutrients such as iron for food fortification using okara, which is a nutritionally-rich pulp that is made as a wasted by-product during the production of soybean products. Micronutrient malnutrition affects two billion people globally. Providing micronutrients in the diet is difficult because they are unstable by themselves, and so need some form of protection, for example by encapsulating them in a stable, digestible material. Okara is produced in large quantities during the production of soybean products like tofu and soya milk, leading to high environmental and economic costs for disposal. They will determine whether okara can be repurposed as an encapsulation material for micronutrients by developing and testing drying and sterilization methods and designing protocols to encapsulate vitamin A and iron. They will then evaluate the ability of the okara microcapsules to release bioactive micronutrients when exposed to artificial gastric and intestinal fluids.

Gloraia Pena of Cooperativa Multiactiva De Madres Del Valle Coomac in Columbia will implement a hybrid value chain business model to leverage collective purchasing power in a community of low-income families in Columbia to reduce the price of nutritious local foods. Current food prices are relatively high for low-income families because they buy in small volumes. They will combine collective purchasing power with a hybrid value chain model, which incorporates the needs and roles of the public and private sectors, to increase access to nutritional foods. They will collect social and economic data from an existing group of 9,000 families in a poor neighbourhood in Columbia to understand how their approach should be implemented. This will include the numbers of participants needed to reduce the cost sufficiently to encourage people to buy the healthier foods and ultimately produce a positive long-term impact.

Amanda Stiles of Ripple Foods, PBC, in the U.S. will produce a low-cost protein isolate upcycled from locally-sourced agricultural by-products that can be used as a nutritious food additive or standalone high-protein broth. Protein malnutrition is a major health concern in southern Asia and sub-Saharan Africa. However, protein is expensive to produce and often has a bad taste. They have developed an automated approach to identify low-cost, efficient methods to isolate plant proteins from agricultural by-products in the U.S. They will apply their approach to by-products from low-resource settings, such as wheat bran, and perform a high-throughput protein isolation screen to identify optimal extraction and purification protocols for yield and purity. The final products will be taste-tested to ensure they have a limited impact on flavor when used as food additives.