Institute of Food Technologists Student Association and Tate & Lyle Invite Student Finalists to IFT17 for Developing Solutions for Developing Countries Competition

CHICAGO – Malnutrition and food security are global challenges, with developing nations and future generations bearing the weight of finding the solutions. These challenges require creativity, optimistic problem solving, and the courage to bring forth new ideas. The Institute of Food Technologists Student Association (IFTSA) and Tate & Lyle host the Developing Solutions for Developing Countries Competition annually to encourage students to face these global challenges head-on and lead the way in finding a solution for the future. Six student teams from around the world are honored this year as finalists and winning teams will be announced at IFT17 in Las Vegas, NV. 

Each year, a new theme is chosen that focuses on a specific food and nutrition challenge in the developing world. This year, students were challenged to develop a food product aimed at improving the quality of life in a developing country while using one or more byproducts of groundnut processing. 

The six finalist teams include: 

International: 

Universidad de Costa Rica with Güiní – “Güirila” (sweet tortilla) multifunctional dry mix

Wageningen University with PeRoti – a premix product to make roti, a staple food in India. The increased protein content in the PeRoti is achieved by replacing around 30% of the flour by peanut press cake flour.

Bogor Agricultural University with P-Noodl – a nutritious dried noodle from peanut by-products and corn to fight the double burden of malnutrition in Southeast Asia

Bogor Agricultural University with Chinut – high carbohydrate and protein chin-chin for Nigerian children

United States/Canada:

University of Wisconsin – Madison with Nutles – instant noodles made with peanut meal

California Polytechnic State University – San Luis Obispo with Pikin Mix – fortified dry mix for children in Nigeria

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About IFT
Founded in 1939, the Institute of Food Technologists is committed to advancing the science of food. Our non-profit scientific society—more than 17,000 members from more than 95 countries—brings together food scientists, technologists and related professionals from academia, government and industry. For more information, please visit ift.org.


About Tate & Lyle
Tate & Lyle is a global provider of ingredients and solutions to the food, beverage and other industries, with operations in over 30 locations worldwide.

Tate & Lyle operates through two global divisions, Specialty Food Ingredients and Bulk Ingredients, supported by our Innovation and Commercial Development and Global Operations groups. The Group's strategy is to become a leading global provider of Specialty Food Ingredients through a disciplined focus on growth, and by driving Bulk Ingredients for sustained cash generation to fuel this growth.

Specialty Food Ingredients consists of three platforms: Texturants, which includes specialty starches and stabilisers; Sweeteners, which comprises nutritive sweeteners and our range of no-calorie sweeteners including SPLENDA® Sucralose; and our Health and Wellness portfolio which includes speciality fibres and our salt-reduction offering. Additionally, our Food Systems business provides a wide variety of blended ingredient solutions.

Tate & Lyle Bulk Ingredients includes bulk sweeteners, industrial starches and fermentation products (primarily acidulants). Corn co-products from both divisions are primarily sold as animal feed.

Tate & Lyle is listed on the London Stock Exchange under the symbol TATE.L. American Depositary Receipts trade under TATYY. In the year to 31 March 2016, Tate & Lyle sales totalled £2.4 billion. For more information, please visit http://www.tateandlyle.com

SPLENDA® is a trademark of Heartland Consumer Products LLC.