Building Healthy Bodies With BeNu Biscuits

In Ethiopia, where child undernutrition remains a significant concern, BeNu Foods is working to change that—one biscuit at a time. Founded in 2018 by food scientist and nutritionist Betelhem Lakew and entrepreneur Amen Temesgen, the startup creates nutritious biscuits from 100% Ethiopian-sourced crops. Using locally grown soybeans, chickpeas, oats, and peanuts, BeNu’s biscuits are designed to boost protein and calorie intake for undernourished children.

Food security in Ethiopia is continually under threat from climate extremes, such as droughts and floods, which severely disrupt agriculture. Children here are especially vulnerable, with low dietary diversity and over 50% of deaths among infants and children linked to malnutrition (Sahiledengle et al. 2022).

The long-term effects of child malnutrition on health, learning ability, and productivity are well known. Although government efforts over the past two decades have led to nutritional improvements, the need for sustainable solutions remains urgent. BeNu’s approach addresses both the immediate and structural aspects of the issue.

BeNu’s biscuits are available in single-serve packs (four biscuits), family packs (12 biscuits), and bulk. The company markets them to parents, caregivers, schools, and health organizations and distributes them through local retail shops and at health-related events. Production follows Good Manufacturing Practices and uses equipment that includes a standing mixer, a biscuit cutting machine, industrial ovens, and a packaging machine. The company produces up to 1,500 biscuits in a day, depending on demand, while averaging nearly 17,000 a month.

By sourcing raw materials from East Africa’s largest open-air market and hiring from the surrounding community, BeNu not only improves nutrition but also boosts household income and the local economy. Ultimately, this can help families become less dependent on external food aid.

Early formulation challenges included achieving the desired protein content (equivalent to that of two eggs) without adding whey protein, which can impact flavor at high usage levels, and reducing the product’s chewiness. Current product optimization efforts focus on improving color, shape, and overall consistency.

Challenges with sourcing are ongoing. Many smallholder farmers are unable to supply in bulk, and ingredient availability is often affected by seasonal variability and extreme weather. As BeNu looks into additional supplier partnerships, the company is also considering investing in storage infrastructure to help stabilize its raw material supply.

The company is making a tangible impact. In the village of Melka Oba, where 150 to 200 children consume BeNu biscuits daily, school attendance has increased by 50%, and academic test scores have improved. A small informal study also found correlations between regular biscuit consumption and reductions in underweight and stunting, based on measurements of weight, height, head circumference, and hand size.

Looking ahead, BeNu plans to expand its product line to reach broader demographics, including adults—and in particular, pregnant women—by incorporating orange-fleshed sweet potato, which is high in beta-carotene, and protein-rich quinoa and amaranth. The company also aims to scale its operations through improved machinery and facility expansion to serve more schools and regions. Additionally, a one-for-one model is in development, ensuring that for every biscuit sold, another is donated to a child in need.

With its locally rooted, nutrition-focused approach, BeNu Foods is creating more than just biscuits—it’s baking a path toward a healthier, more resilient future for Ethiopian children and their communities.ft