Prevalence of stunting is a widespread problem across Africa among children under five years of age resulting in lifelong, and often irrevocable, cognitive and developmental impairments. This happens when women of childbearing age and families consume inadequate amounts of nutrient-rich foods or lack access to quality protein diets.
The UC Davis Innovation Institute for Food and Health (IIFH) and the BioInnovation Institute (BII), a Novo Nordisk Foundation initiative, have kicked-off a new collaborative project titled Amplified African Foods (AAF). The partnership is aimed at addressing the chronic undernutrition issue that contributes to stunting in Africa by enhancing the digestibility of proteins in the foods and meals deeply rooted in their local culture.
AAF, based on the scientific discoveries of Justin Siegel, professor of chemistry, biochemistry & molecular medicine and faculty director of the IIFH, is one of three projects to enter the Bio Studio program at BII that is specifically designed to support projects from universities and hospitals across the globe.
The Bio Studio program runs for a maximum of three years and AAF will receive an in-kind grant of up to 1 million euros per year.
Developing data-driven precision nutrition platform
According to studies, while stunting prevalence in the United States hovers around 3%, it averages 30% across Africa, underscoring a vast unmet need for effective nutritional interventions.
That is why a wide array of scientists working at Siegel’s lab are developing enzymes that can enhance the digestibility of protein in all foods. They are developing a first-in-class and data-driven precision nutrition platform that could reduce stunting and its associated long-term detriments. By leveraging transformative technologies, including food-omics and artificial intelligence, the AAF project aims to amplify protein bioavailability and accessibility, which may allow people to access the full health benefits of proteins without compromising their cultural and personal connections to food.
The goal is to launch a company in collaboration with the BII to deliver precision nutrition throughout Africa. The company plans to work with existing food supply chains to enhance the nutritional value of culturally favored meals.
“By launching this company through the BioInnovation Institute, we are applying this cutting-edge science to support better nutrition in Africa—working alongside local teams to ensure traditions, regulations, and networks are deeply integrated, and that the foods they love become even better for them,” said Siegel, who is also the principal investigator of AAF. “This project exemplifies the power of international collaboration, bridging scientific discovery with real-world impact, and making the food we love healthier for all people and the planet.”
Nutritional intervention product pipeline
The AAF initiative has four specific goals over the next three years. It aims to develop a set of shelf-stable Minimal Viable Products (MVP) that are technology-enabled and clinically validated, as well as compile an in-depth, molecularly defined database of the regional ingredient supply chain and culturally preferred meals throughput sub-Saharan Africa. The initiative also plans to enhance the regional supply chain and manufacturing capabilities to enable a viable cost model. Finally, the team will develop a technology and product development pipeline to fuel the platform and enable the creation of new products for different populations throughout the continent.
Fostering impact through partnerships
Jan Dideriksen has been hired as an Entrepreneur in Residence. He brings years of experience from being a CEO in a food-tech startup and working in prominent positions for large pharmaceutical companies such as Novo Nordisk and Xellia Pharmaceuticals. Dideriksen thinks there is a significant societal benefit in improving the diets of young children and mothers of childbearing age in emerging markets.
“As Entrepreneur in Residence, I look to create a company that uses cutting-edge science from Justin Siegel’s lab to impact those in need, while generating value for investors,” said Dideriksen. “The aim is to create an ongoing concern that elevates the nutritional supply chain to new heights, with a strong presence in East Africa and beyond.”
Recent studies show that food research and development may be one the most impactful of the United Nations Sustainable Development Goals, from a benefit cost perspective, Dideriksen further added.
One of the collaborators also include Harold Schmitz, senior scholar at the UC Davis Graduate School of Management and an advisor to the Novo Nordisk Foundation’s Center for Bio Sustainability and BII.
About IIFH
UC Davis-based IIFH fosters impactful partnerships with food companies, investors and researchers to drive interdisciplinary solutions in food and planetary health.
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