The AMIS Market Database provides quick access to the latest supply and demand information of wheat, maize, rice and soybeans, and allows users to compare AMIS numbers...
NUTRIFOODS seeks solutions on how to increase the use of Climate Smart Food Crops (CSFC) in baked products to provide nutritionally-rich food that meets consumer needs while favouring local economies. In Africa, rural communities traditionally prepare meals from locally grown crops like cassava, sorghum and pulses. However, with fast population growth, massive urbanization, and increasing disposable incomes, consumption of wheat breads is increasing rapidly and displacing traditional meals. The bread products available to consumers, though tasty, are not nutritionally balanced.
A major economic and food security problem resulting from this transition is that Africa now imports nearly 60% of its wheat requirements. Hence, the baking industry in Africa requires functional, nutritious flour from locally available crops to replace wheat in breads. Conversely, in Europe, increased prevalence of coeliac disease, gluten-sensitivity and irritable bowel syndrome have created a growing demand for high quality gluten-free products. However, many current gluten-free products are low in dietary fiber, protein, micronutrients and phytochemicals and high in starches, sugars, fats and food additives.
NUTRIFOODS will address the technological and human skills issues to enable the successful manufacture and uptake of nutritious, wheat-reduced and gluten-free breads in Africa and Europe.
The Global Forum on Food Security and Nutrition “FSN Forum” is an online platform for multi-stakeholder dialogue on food security and nutrition facilitated by FAO’s Agricultural Development Economics...
This project aims to contribute to addressing malnutrition in general through developing sustainable insect-based value chains for improved food and nutrition security in Kenya and Uganda. Insects...
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