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.

Owens Wiwa of the Clinton Health Access Initiative in the U.S. will determine whether providing free vouchers for mothers to receive a nutrient-dense food can help infants with moderate acute malnutrition in Nigeria. By linking the vouchers to attendance at immunization clinics, they also hope to boost immunization coverage. Malnutrition is a major public health concern in Nigeria, where almost one third of children are underweight, and ten percent are wasted. However, improving nutrition in poor and rural households is difficult because of a lack of education and limited access to nutritional foods. They will pilot test their approach in a randomized controlled trial at two locations by training healthcare workers at immunization centers to council mothers on feeding practices and to monitor infant growth to identify malnutrition. The mothers of malnourished infants between six and 23 months old will be provided with vouchers to receive three months’ worth of an existing fortified food, which will be provided at a local health facility. They will evaluate the effect of their approach on the infants’ nutritional status and immunization coverage.

Tsegaye Nega of Carleton College in the U.S. will develop methods to produce and distribute affordable nutritional food supplements made from excess, dried spent grains from the brewery process. Beer production has grown recently in Ethiopia, and a by-product, brewer's spent grain, is rich in fiber and protein and can be easily added to bread to boost its nutritional content. They will perform a pilot study in Addis Ababa and Dukem, Ethiopia, where they will partner with a major brewing company to access the starting materials, and determine the standards needed for this human-grade food and the production and distribution setups required. They will also further develop nutritional product marketing and testing. Their approach is a low-cost, sustainable solution to combat malnutrition in Ethiopia.