The recent acquisition of a stake in food development company Food Genie by South African business group RWH Holdings, means the latter can now apply more widely its revolutionary internationally patented food process and technology, Dynamic Cellular Disruption® (DCD®) to help in ‘providing creative solutions that could seriously contribute to promoting food security’. This is according to group MD Roy Henderson.
By taking any natural food source material, processing it without harmful heat or chemicals and increasing the yield, the patented technology, not only derives more out of the initial material because the whole plant is used in most case, but also exponentially increases the nutritional values of the resulting emulsions and powders. This occurs because all the plant actives are released, thereby providing more food, says Henderson.
Further, owing to the nature of the technology and processes that Food Genie now enjoys with its access to DCD®, the cost of manufacturing is also considerably reduced. By creating truly nutritious ingredients that can be used in a variety of products, the development company is looking to a future when people can even become healthier, and as a result, help relieve the strain on healthcare resources.
Responding to the current consumer demand for ‘Banting’, ‘Paleo’ and ‘green faces’ eating plans, some of the first products developed include:
- a range of nut and seed butters, milks and flours (such as almond, macadamia, peanut)
- low-carb, high fat, muffin, bread, wraps and pizza bases in pre-mixes
- low-carb, high fat pure chocolate muffin and cake mixes
- gluten free, low-carb pastas
In addition to dry goods, Food Genie is a specialist in manufacturing a range of whole fruit and whole vegetable emulsions. For example, with a butternut (one of the most difficult vegetables to process), everything is used – skin, pips and all – to provide a resultant emulsion that is smooth, nutrient-dense and easily assimilated into existing processing requirements such as for baby foods. The process increases the volumetric yield by an average of 30 per cent.
These emulsions can also be dried into powders, using another unique process, for incorporation into many different food applications. The unique drying process that Food Genie also uses, follows the same principles of DCD® and does not de-nature the base material at all. Henderson adds: ‘Basically, DCD® enhances the entire food processing value chain, retains all the integrity of the food.’
