“SA students win award for nutritious version of Nutella” popped up on my newsfeed recently. A nutritious version of Nutella? Made with fermented beans and sweet potato? I have to taste this, I thought.
Nicholas Grobbelaar‚ Megan Kleyn‚ Shannon Howell, Cenette Bezuidenhout, Taryn Harding and Carin-Marie Engelbrecht at the IUFoST World Congress of Food Science and Technology in Dublin, Ireland
The award-winning S’coolBeans spread was developed by six Food Science students from the University of Stellenbosch, just down the road from where I live. News of the product spread, well, faster than Nutella but they kindly found the time to talk in between radio interviews and meetings to map the future of their nutritious brainchild. I considered taking crackers to the tasting but they arrived with a loaf of white and a little jar of S’coolBeans in hand. » Read the rest of this entry «