Notarising Neglected Foods

Innovation using indigenous food and knowledge

How do you spot opportunities for food innovation? How do you know if your idea is good? How do you get other people behind your idea? These are some of the questions that were answered in the food innovation webinar on 18 November 2021.

SANBio in collaboration with the Global Foodnet hosted a webinar aimed at innovators, researchers, community organisations, start-ups, and small and medium-sized businesses who use neglected food and indigenous knowledge. Local innovators shared their knowledge and experiences in food innovation, getting it from idea to start-up.

Keynote speaker, Kgaladi Thema-Sethoga, shared her journey from a food science student to a thriving bioscience entrepreneur. In her address, she answered one of the questions posed for the webinar breakroom – spotting opportunities for food innovation. As the owner of an indigenous tea range, Kgaladi saw an opportunity to expand when the COVID-19 pandemic emerged. She introduced eucalyptus as part of her range, a plant well-known for its medicinal properties.

Our esteemed indigenous food advocates Dr. Ereck Chakauya and Professor David Katerere moderated the first of the series of events to be held this month.