The Food Innovation Laboratory, a project of South Africa’s University of the Free State (UFS), has developed a new line of affordable, protein-rich, soy-based dairy alternatives: strawberry, banana, and vanilla-flavored milk drinks and berry and banana yogurts featuring natural fruit.
Additionally, the team has utilized okara, a soybean byproduct, to create dough for a typical fried bread called vetkoek as well as savory biscuits.
The UFS Food Innovation Laboratory project launched to develop a range of “economically feasible” high-protein snacks and dairy alternatives using soybeans. Its goal is to enhance the country’s food security by offering low-income communities high-protein options to address undernutrition issues.
“These products will be crucial in addressing the nutritional needs of the communities”
Project leader Dr. Brandon Van Rooyen, an expert in product development and commercialization, argues that few sources offer similar nutritional and protein benefits at such a low cost. He highlights soybeans as a unique source of cholesterol-free and high-protein, containing all essential amino acids — the building blocks necessary for human growth and development. Meanwhile, one kilogram of soybeans can produce two to three liters of soy milk at a cost significantly lower than animal products, making them an economically advantageous alternative.
“In low-income communities, there is often a clear lack of protein due to limited access and high costs. These products will be crucial in addressing the nutritional needs of the communities. Additionally, over-nutrition — characterized by the consumption of high-energy, low-nutrient foods — is prevalent, leading to health issues such as high blood pressure and insulin resistance, even in young children. These products will directly combat this national crisis in South Africa,” Dr Van Rooyen told Martinette Brits from UFS.
A need for soy-based products
Since its launch in 2023, the lab has developed various high-protein soy-based products, including sausages, mince, and roasted soya nuts, as an alternative to peanuts.
The initiative is part of a community project that empowers people through education and training. It is led by Wilna Oldewage-Theron, a nutrition professor at Texas Tech University (USA) and a research fellow at the UFS Department of Sustainable Food Systems and Development.
Funded by UFS and the Oil & Protein Seeds Development Trust (OPDT), the community project aims to uplift communities financially and nutritionally by providing access to affordable, nutritious food choices. The project supports small, medium, and micro-sized enterprises by raising awareness of the benefits of soy and training communities in soy processing to generate income.
“This year (2024), we took the project one step further. During one of our community engagement projects at the ‘Best is Good Enough Academy’ school in the Vaal, we noticed a need to develop soymilk-derived products. The communities were actively seeking new and exciting products made from the inexpensive soymilk they could easily produce,” says Dr. Van Rooyen.
Plant-based foods for all
According to ProVeg South Africa, the plant-based market is growing fast. Businesses offer everything from plant-based meat and dairy to snacks and desserts to cater to the growing demand for healthier and sustainable options with a lower environmental footprint than animal products.
For example, plant-based meat has expanded so significantly that meat companies have attempted to prohibit the use of terms like “burger” or “sausage” on labels and remove such items from supermarket shelves. However, the Johannesburg High Court overturned the planned seizure this April.
Looking at the expansion beyond retail, plant-based foods have seen a 16.67% increase in restaurant and fast-food menus, as the rise in vegan, vegetarian, and flexitarian consumers make up 10-12% of the South African consumer base, according to a recent ProVeg study on food service.
Still, despite the ethical and sustainability benefits of plant-based foods, they continue to be more expensive than animal products. Plant-based foods, particularly those made from locally grown ingredients like soybeans, can be a cost-effective option to improve consumer accessibility.
“The cost of 1 kilogram of soybeans (depending on the market price) is typically less than R10, making it a clear financial advantage over animal meats, dairy and eggs,” added Dr Van Rooyen.
