This springs from our deep desire for helping to Advance the Science of Food & Food Innovations focussed on turning African traditional Indigenous Knowledge (IK) on food preparation, ingredients, skills, and methods into modern food innovations for the global healthy food market.
 
We provide an opportunity to practice and improve access to new markets & trades, while developing hands-on knowledge and experience in importance of sustainability and use of innovative novel ingredients, ethical food manufacturing, food as natural resource, food and agricultural, Food Waste, Food Loss, Food waste management, QMS, Controls, food packaging for safety and for logistics, warehousing and accreditation, post-harvest handling , exports and imports and international business.
 
Enthusiastic small food artisan and food entrepreneurs are taught to use tasty natural foods (with potential commercialisation) using natural and novel ingredients and methods of preserving the natural taste of foods using African Indigenous Knowledge, cooking skills and methods.
 
We believe that Sourcing and supplying of quality natural ingredients, and preparation and consumption of nutritious and natural foods will encourage local chefs, food science labs, food processors, restaurants and street food vendors to develop healthier food options, to promote their marketing and consumption.
 
BRING A NEW FOOD OR BEVERAGE PRODUCT TO THE MARKET
SUMMARY:
We can help you develop new and existing formulations and/or reformulations, line extensions, and help make cost improvements to produce your desired product. 
Together we can turn your innovative ideas into winning products using our product development kitchen, science lab and sensory evaluation facility.
PRODUCT DEVELOPMENT SERVICE
Our product development team will help you bring your ideas to an early prototype by transforming your concept into a product. We will experiment with the protocept to ensure technical feasibility and, where possible, regulatory compliance in order to develop a recipe for the prototype.
Options include:
culinary ideation and protocepting
product development and/or reformulation
technical feasibility assessment
ingredients assessments and selection
prototyping
NUTRITIONAL ANALYSIS SERVICE
Our lab scientists will confirm the basic nutritional information of your product and will provide you with labelling advice.
This nutritional information includes:
Moisture
Protein
Fat
carbohydrates (by difference)
Energy
Fibre
Minerals
SENSORY EVALUATION SERVICE
We will be able to evaluate the organoleptic features (taste, smell, appearance and texture) of your product and will help you make decisions on its design, optimisation, reformulation, production and quality assurance.
Descriptive sensory profiling: quantitative/qualitative evaluation of product characteristics
Consumer choice drivers: product characteristics that affect consumer liking of the product within its category
shelf-life sensory profiling: Sensory changes in product over time (production-consumption-production-storage-reheating-consumption)
Competitive benchmarking on organoleptic features.
PRODUCT TEXTURE AND STRURTURE ANALYSIS
These tests focus on specific characteristics of your new products, namely texture and structure which may play a key role in both the design and production process.
A range of microscopic and rheological techniques will offer you an insight into the changes that may occur in your product at different stages during production and storage.
Options include:
Rheological testing of product flow characteristics, deformation, viscosity, shear-stability and elasticity.
A texture analyser which mechanically tests and measures your products' physical properties such as firmness, fracturability, adhesiveness, spread ability, etc.