Nutrition and food safety

Switch unhealthy school snacks for CSIR veggie drink

CSIR food scientists have called on the government to provide South African learners with healthier food options in light of reports of malnourishment and snack-related poisonings near schools. The CSIR has collaborated with government entities, researchers and communities to formulate and test a healthy alternative that could help address this problem: a nutritional drink made from indigenous vegetables, which are pre-cooked and dried into a ready-to-mix powder. Read more.

Developing new processed products from orange-fleshed sweet potato

The CSIR and the Agricultural Research Council are collaborating to develop new processed products and enterprises based on orange-fleshed sweet potatoes. These sweet potatoes are a natural source of provitamin A carotenoids and their consumption helps reduce malnutrition associated with Vitamin A deficiency, which is prevalent in sub-Saharan Africa. By developing new processed products, nutritious foodstuffs with a longer shelf life can be produced, thereby minimising food spoilage and waste when production surpasses the demand for fresh produce. Read more.

Boreholes and basins to banish bakery bacteria

The CSIR is supporting two rural bakeries in Limpopo to obtain food safety compliance and certification from local municipal authorities and the Department of Health. These two small, medium and micro enterprises (SMMEs), located in the Sekhukhune District Municipality, faced challenges in meeting food safety regulations. Leveraging its extensive expertise in food safety and regulatory compliance, the CSIR assisted them with support from the Nozala Trust, which funded the initiative. Read more.