Beulah Pretorius

This study evaluated the protein quality and health and nutrition claim eligibility of plant-based milk alternatives (PBMAs) in South African retail markets against proposed R3337 food-labelling regulations (South Africa's draft front-of-pack warning-label and claims framework) (R337, 2023). Amino acid profiles and draft R3337 amino acid scores (Annexure 4) were determined on 20 PBMA products (soy, almond, oat, rice, coconut) and compared to cow milk (n=13), with draft R3337 claim eligibility assessed product by product for all 20 PBMAs.

This study evaluated the protein quality and health and nutrition claim eligibility of plant-based milk alternatives (PBMAs) in South African retail markets against proposed R3337 food labelling regulations. Amino acid profiling and DIAAS calculations were conducted on 20 PBMA products (soy, almond, oat, rice, coconut) and compared to cow milk (n=13), with draft R3337 nutrient profiling model compliance assessed for unsweetened variants (n=14). Cow milk achieved higher DIAAS values than all PBMAs under both the young child (0.5–3 years) and adult FAO reference patterns; soy most closely approximated cow milk, while remaining categories demonstrated substantial deficits. DIAAS values were notably lower than international benchmarks, most likely reflecting incomplete amino acid recovery during single-timepoint acid hydrolysis; protein claim eligibility could therefore not be formally determined. Of unsweetened PBMAs, 93% met warning-label exemption thresholds, while only soy and almond qualified for calcium claims (43%). Oat, rice, and coconut products carried on-package calcium claims despite insufficient calcium content (45–60 mg/100 ml; 11–15% NRV), representing direct labelling non-compliance. These findings highlight a regulatory gap underscoring the need for minimum compositional requirements, standardised analytical protocols, and stricter claim enforcement within draft R3337.

Soya is an affordable, nutrient-dense plant protein with potential to improve food and nutrition security in South Africa. However, limited evidence exists on how low-income consumers understand and use soya-containing foods. This study assessed knowledge, attitudes and practices (KAP) of soya among low-income adults and identified barriers and opportunities for acceptance and use. Data were collected using a structured questionnaire at public taxi ranks in Gauteng Province with high commuter traffic and accessibility. The sample (n=214) was predominantly unmarried adults, reflecting urban, economically vulnerable populations. Findings showed limited knowledge of soya. Many respondents could not identify foods containing soya or describe its nutritional benefits. Misconceptions about usage, processing and health effects were common. Despite this, attitudes toward affordable protein sources were neutral to positive when products were convenient, palatable and easy to prepare. Consumption varied among respondents but mainly occurred in the form of soya mince. Key barriers included limited exposure to whole soya, unfamiliarity with preparation, negative perceptions of processed foods, and poor understanding of nutrition and affordability. Opportunities include consumer education, labelling, culturally relevant product development, and expanding access to soya foods. Although limited to Gauteng commuters, the study provides insights for product innovation and public health messaging.

Introduction: Diets lack diversity, and the consumption of a few energy-dense cash crops is increasing. Nguni goats are an underutilised, indigenous source of red meat in sub-Saharan Africa. They survive in semi-arid and arid areas with little to no agricultural input. The nutritional contribution of Nguni goat meat is not well researched and documented from a food and nutrition security perspective. Objective: To determine the composition of Nguni goat meat, in comparison with other red meat species in the South African diet, focusing on the fatty acid profile. Method: The nutritional analyses, including the proximate analysis, minerals, and the fatty acid profile of Nguni goat meat from three different regions in South Africa, was performed and compared with other red meat species in the diet. Results: Values reported for moisture (74.2 g/100 g), ash (1.02 g/100 g) and protein (19.5%) are similar to other sources of red meat, with the total fat content (4.4%) being slightly lower. Nguni goat meat is a good source of iron (2.89 mg/100 g) and zinc (4.02 mg/100 g). Furthermore, the values reported for saturated fatty acids (2.55 g/100 g), monounsaturated fatty acids (1.51 g/100 g), polyunsaturated fatty acids (0.36 g/100 g) and cholesterol (5 mg/100 g) content of indigenous goat meat were lower than other red meat species. However, the percentage of saturated fatty acids (57.7%) and monounsaturated fatty acids (34.2%) to total fat is similar to other red meat sources but higher for polyunsaturated fatty acids (8.14%). Stearic acid (C18:0) (1.10 g/100 g) is the most prevalent saturated fatty acid, elaidic acid (C18:1t9) (0.11 g/100 g) is the most prevalent monounsaturated fatty acid and linoleic acid (C18:22 n6) (0.23 g/100 g) is the most prevalent polyunsaturated fatty acid. The omega-3 fatty acids and omega-6 fatty acids content is 0.07% and 0.25%, respectively. The majority of the PUFA’s is linoleic acid (C18:22 n6) and is similar to values reported for beef. Conclusions: Goat meat is a nutritious underutilised indigenous, food source that can contribute toward increasing dietary diversity, thereby improving nutrition and food security in sub-Saharan Africa.

The National School Nutrition Programme (NSNP) in South Africa provides thousands of needy children with school meals on school days. One, and in some cases 2, of these meals per week are soya based. A review of the NSNP revealed that many children do not eat on those days because they find the soya mince meal unappetising. As the meal served within the NSNP may be the only meal these learners receive during a day, it is essential to ensure learners’ willingness to consume the meal, and, therefore, that the meal is made appetising and nutritious. During visits to 3 schools in the Tshwane district, interviews were conducted with school meal handlers. Information gathered from these sessions was used to develop 4 new recipes that fall within the guidelines and budget of the NSNP. The final recipes were beef bolognaise soya mince, chicken curry soya mince, chilli con carne soya mince and one-pot soya mince biryani. To evaluate the acceptability of these newly developed recipes, a sensory panel of 100 university students that formed part of the NSNP during their schooling years was assembled. The sensory evaluation was done by comparing the existing soya mince meal with the 4 new soya mince recipes. One of the new soya mince meals was found to be the preferred dish and was rated significantly higher in acceptability than the original soya mince meal.