The Food Innovation Laboratory at the University of the Free State (UFS) has introduced a new line of affordable, protein-rich soy-based dairy alternatives in a significant step to tackle food insecurity in South Africa.
This initiative is part of a community project 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.
The project, in collaboration with the UFS Food Innovation Laboratory, aims to produce a range of affordable, high-protein snacks and dairy alternatives using soybeans.
Professor Johan van Niekerk, vice-dean of agriculture at UFS, and Dr Brandon van Rooyen from the department of sustainable food systems and development conceived the vision for the Food Innovation Lab. Dr van Rooyen, leveraging his expertise in product development and commercialisation, leads the project’s efforts to create these innovative products.
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The lab has developed various high-protein plant-based products since its inception in early 2023, including soy sausages and mince. They’ve also introduced healthy snack options like roasted soy nuts, a high-protein alternative to peanuts.
“This year (2024), we took the project one step further,” says Van Rooyen. “During a community engagement project at the Best is Good Enough Academy school in the Vaal, we noticed a need for soymilk-derived products. The communities were actively seeking new and exciting products made from the inexpensive soymilk they could easily produce.”
“We have successfully developed low-cost, commercially viable, high-protein flavoured soymilk drinks in a variety of exciting flavours: strawberry, banana, and vanilla. Additionally, we developed a range of yogurt from soymilk, featuring flavours such as berry and banana, which contain real fruit,” Van Rooyen adds.
The process of extracting soymilk from soybeans produces a fibrous by-product called okara, which is typically discarded. However, it’s rich in protein and other nutrients. “We utilised this by-product to form dough for making ‘vetkoek’ and a variety of savoury biscuits,” explains Van Rooyen.
He works alongside a team of three others to develop these products: Dr Dolapo Adelabu, research fellow; Khezwo Nematshema, MSc student and researcher; and Vuyelwa Nkoi, PhD student and researcher.
Health benefits of soybeans
Van Rooyen highlights the nutritional benefits of soybeans used to produce soymilk, noting that they are naturally cholesterol-free and high in protein. “Soy protein is particularly beneficial as it contains all essential amino acids necessary for human growth and development, which are often not available from other plant sources in the same quantities,” he says.
He further explains that essential amino acids are the building blocks for muscles and body development.
“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 – characterised 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.”
Cost-effectiveness
According to Van Rooyen, few products offer similar nutritional and protein benefits at such a low cost.
“One kilogram of dried soybeans can conservatively produce 2 to 3 litres of soy milk. 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.”
Funded by UFS and the Oil & Protein Seeds Development Trust (OPDT), the project also aims to promote small, medium, and micro-sized enterprises in low-income communities.
By training and educating communities on the benefits of soy as a food source and how to process it into income-generating products, the project not only uplifts communities financially but also provides access to affordable and nutritious food choices.
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