FLOUR POWER: Africa’s ancient grains find new favour with gluten-free foodies

Africa's ancient grains are gaining renewed attention among health-conscious consumers seeking gluten-free alternatives, sparking a wave of innovation in the region's food industry. As demand for gluten-free products rises globally, African countries are leveraging their indigenous crops, such as cassava, millet, sorghum, and teff, to create premium food items for both local and international markets. This shift marks a departure from the dominance of wheat in African bakeries, offering new economic opportunities for entrepreneurs, researchers, and manufacturers. In Nairobi, the Kirsten Bakery exemplifies this transformation, featuring an array of breads, cakes, and pastries made from naturally gluten-free ingredients. These include cassava, millet, and sorghum, which are becoming increasingly popular due to rising awareness about gluten sensitivity and celiac disease. According to Nairobi nutritionist Judith Moraa, many people choose gluten-free foods not just for medical reasons but also due to allergies and sensitivities. She emphasized that while there is no medical need to avoid gluten for those who can tolerate it, naturally gluten-free crops provide essential nutrients, including high levels of dietary fiber that support digestive health. The global gluten-free bakery products market is expanding rapidly, with its value reaching approximately $2.6 billion last year and expected to grow to around $7.38 billion by 2034, according to Fortune Business Insights. While Europe and North America currently lead this market, African businesses are beginning to position themselves as key players by utilizing indigenous crops. These crops not only offer nutritional benefits but also reduce reliance on imported wheat, thereby strengthening local agricultural supply chains. Additionally, many of these crops are more resilient to drought and climate change, aligning well with regional efforts to enhance food security. At the University of Pretoria, food science PhD researcher Daddy Kgonothi is working on a patent-pending modified marama bean protein concentrate designed to improve the quality and affordability of gluten-free baked products. Marama beans, native to southern Africa, are known for their drought resistance and high nutritional content. Kgonothi explained that his research aims to address one of the major challenges in gluten-free baking: replicating the texture and structure that gluten provides in conventional bread. His invention is currently in the prototype phase, with a patent application submitted. He hopes it will eventually reach stakeholders within the fast-moving consumer goods industry, helping to bring down the cost of gluten-free products. In addition to marama beans, other initiatives are underway to repurpose food that might otherwise be discarded. In South Africa, researchers are exploring methods to convert cosmetically rejected potatoes into premium gluten-free foods. Each year, about 140,000 tonnes of potatoes worth roughly R759 million are rejected from the formal market due to not meeting aesthetic standards, even though they are still safe for consumption. Potatoes South Africa reports that these rejected potatoes represent a significant loss of potential resources. Researchers are investigating ways to transform them into edible products, potentially opening up new markets and reducing food waste. This movement reflects a broader trend across Africa, where traditional crops are being reimagined through modern technology and innovative approaches. By tapping into the growing demand for gluten-free options, African nations are not only addressing health concerns but also fostering sustainable agriculture practices. As more consumers become aware of the benefits of these indigenous crops, the potential for economic growth and improved food security continues to expand. The work of researchers like Kgonothi highlights the importance of scientific innovation in transforming local resources into viable commercial products. Their efforts are crucial in ensuring that African countries can compete effectively in the global market while promoting self-sufficiency and resilience against environmental challenges. With ongoing advancements and increasing consumer interest, the future looks promising for Africa's ancient grains as they gain traction in the global gluten-free food landscape.