Save our Children

Save our Future

Applicant

National Research Centre (Academia)

PI Name: Dr. Nayra Mehanna

Title: Prof. Dr. Functional Food

Partner

Health Tech for Integrated Health Solutions (Industry)

Dr. Amr M. Helal (Ph.D. Pharmacy)

Title: CEO

Combating Stunting in Pre-school Children of Qalyubia

Development and Evaluation of local Probiotic Fortifies Recipe for Malnutrition

Stunting Intervention Food Technology

Production of balanced diet for pre- school children

on Industrial scale with

• Use of probiotics

• Local ingredients

• Fulfilling about 30 % of RDA

• Competitive prices, attractive pack, palatable taste

This might be the first intervention recipe for stunting problem in Egypt (2-3 years)

targeting stunting at pre-school children

Malnutrition Alarm

Percentage of stunted under-fives children (2008 – 2013)Source: UNICEF/WHO/World Bank Joint Child Malnutrition Estimates, 2014

Egypt is among the 36 high-burden countries Stunting affects approx. 1/3 of under-fives in the developing world

Malnutrition contributes to 1/2 of all deaths in children under 5

Stunting Prevalence in EgyptMCHIP Egypt – SMART Project

Our Project’s Proposed Solution

• Development of Innovative recipe(s) to combat stunting (age segment 2-3 years)

• Registration at the Ministry of Health

• Production at pilot scale (35,000 recipes)

• Application to 100 children for 350 days

• Post project, industrial production, national and regional product (s) marketing

Market Segment & Size

• Market Segment: Children below 4 years (11% UN data2015, approximately 9.5 M )

• Total market in the range of 2.3 Million

• Targeted market (25% within 3 years) 500,000 children

Market Opportunity and Competition

• Governmental projects for school nutrition program > LE 500 Million

• Governmental Projects for pre-school stunt fight program !!

• Recipes registered for stunt fight in Egypt ?

• Gov., NGO, UN, WHO and others support infant and children nutrition BUT not stunting intervention program.

Using positive deviance to identify nutritious recipes for complementary feeding and to reduce stunting in rural Egypt

SMART Project- Sesamina

Sesamina composition in Flour Dry yellow lentils Sesame Tahini

Quantity 60 30 10

Protein 6 6.78 2 14.87Carbohydrates 45.78 18.15 1 64.93Fat 0.6 0.21 6 6.81

Calories 212.4 102 66 380.4Potassium 72 229.5 20.5 322

Sodium 3.6 12.3 8.4 24.3Phosphorus 55.2 99 66.5 220.7

Calcium 10.8 15 34 59.8Iron 0.51 2.04 0.61 3.16

Magnesium 13.2 24.6 4.4 42.2

Water 7.08 3.45 0.3 10.83

Fiber 0.24 0.63 0.4 1.27

Zinc 4.5 0.96 0.55 6.01Copper 0.39 0.105 0.08 0.575

Vitamin A 0 4.5 1.1 5.6Vitamin C 0 0 0 0

Thiamine 0.33 0.123 0.094 0.547Riboflavin 0.15 0.054 0.026 0.23

Competitive advantage

• Knowledge of the problem; dimensions and Impacts

• Scientific backup for product development

• Business Directed research

• Newness in the country and the region

Project Partners

• Knowledge partners

- Faculty of Pharmacy Cairo University

- National Nutrition Institute of Egypt

• Industrial Partners

- Univert for Food Industries

- FP- Food GMbH (Germany)

• Business Developer Partner

- Health Tech for Integrated Health solutions

The Market – Validation

• Data for similar products registration;

National Nutrition Institute of Egypt

• Data for expected cost of recipe

National Research Centre

Univert for food industries

• Preliminary Recipe pricing

Comparative analysis for baby food for

the same age segment

Experience of Similar actionsFunctional foods

• Use of functional dairy products and beverages to reduce risk of some chronic diseases and special cases.

• Using of some probiotic bacterial strains and their metabolic products as anti-carcinogenic agents.

• Production of Novel Functional Food Containing Probiotic

• An application on the using Dietary adjuncts cultures in some dairy and food products

• Production of Dietary adjuncts from wastes of food industry

• Rice Bran Nutraceuticals

Projects:

Project Current Status

• Successful production of probiotics at NRC

• Building on SMART project outputs (Project Team members)

• Identification of the stunting problem in the governorate of Qaliobia (selected site)

• Identification of the basic recipe requirements

• Personnel training for nutritional surveying and clinical evaluation (through SMART)

Recipe Formulae • The function recipe will be designed so that each

100gm contains (approximately)

• Calories 656 kcal, Protein 25.45g

• Carbohydrate 108.5g, fat 13.35g,

• potassium 543.3mg, sodium 43.3mg, phosphorus 390mg, calcium 111mg,

iron 5.47mg, magnesium 71.8mg,

zinc 10.2 mg, fiber 2.25g,

vitamin A 9.7

and probiotic bacteria not less than 107 cells/gm

Pre- market requirements(2 years plan)

• Successful formulation of the recipe at the industrial scale

• Successful implementation of the recipe for 100 children over 365 days

• Successful clinical monitoring for the pilot trial of stunting intervention

• Registration of the successful recipe at Ministry of Health

Intellectual Property (IP)

• Patent for the developed recipe to be requested

• Future IP rights will be shared between MEK and the project partners

• Conferences !!!

Revenue Model

• Revenues Generation

Sharing profit from future sales

• Who will Pay for your Solution?

Project business partner Health Tech

• Expected customers

1st year 50 K 2nd Year 150 K 3rd year 300 K

• What is your Pricing Model?

Planned retail price per one recipe is to be affordable for

low income families

Milestones

• Formulation, chemical and sensory evaluation of the

of the recipe (s) at the lab scale.

• Recipe registration at the Ministry of Health

• Recipe production at the pilot industrial scale

• Nutritional surveying and application for 100

children for 350 days.

• Clinical evaluation within 1 year of application

• Seminars and workshops for stunting problem,

impacts and suggested solutions

Sustainability Pre- requisites

• Successful implementation of the recipe and

reporting the positive impact against stunting.

• Successful production of the recipe at the

industrial scale at palatable taste, attractive pack

and competitive price

• Registration of the recipe at the Ministry of

Health.

• MOU signing between MEK, NRC and HT

Market Sustainability

• Market Stability:

The stunting problem is very huge and spread allover Egypt

• Market Expansion:

The stunting problem is more intense in surrounding African Countries. This allows for direct marketing or through Donations

Sustainability Breakthrough

• National attention for stunting problem and its sever impacts on the national economy and Nation’s Future

• Enrollment of pre-school feeding program (2-5 years)

Risks and Contingency Plans

Risk Explanation Risk level Contingency

Technical Improper preparation of the recipe.

Improper implantation of the recipe

Low risk as the NRC is specialized in this field since decades and has already running unit for supplement production.

Members of the team were previously involved in Smart project handling ages of 6-24 months

Training of technical staff at the production unit.

Training and information sessions to mothers at Qalyubia

Social Mothers are reluctant to give their children food they are not aware of

Medium Cooperation with Mother and child focal points for the introduction and follow up

Political The Government do not support the program after completion

Low or zero Conferences and media dissemination of the problem seriousness and solution through this project

Our Team

Project Team Tasks

Activities / Quarters

⦁ Year I ⦁ Year II

1st 2nd 3rd 4th 5th 6th 7th 8th

Activity WP # 1: Recipe Production

⦁ ⦁ ⦁ ⦁ ⦁ ⦁ ⦁ ⦁

Activity WP# 2: Recipe Analysis

⦁ ⦁ ⦁ ⦁ ⦁ ⦁ ⦁ ⦁

Activity WP # 3: Nutritional Surveying

⦁ ⦁ ⦁ ⦁ ⦁ ⦁ ⦁ ⦁

Activity WP# 4: Implementation Stage

⦁ ⦁ ⦁ ⦁ ⦁ ⦁ ⦁ ⦁

Activity WP # 5: Clinical Evaluation

⦁ ⦁ ⦁ ⦁ ⦁ ⦁ ⦁ ⦁

Activity WP # 6: Business Management and Visibility

⦁ ⦁ ⦁ ⦁ ⦁ ⦁ ⦁ ⦁

Knowledge Team Names Affiliation/ Position WP

Prof. Nayra Shaker Mehanna PI NRC WP

Prof. Ola Heikal Co PI NRC WP 2

Prof. Wafaa Kandeil Professor NRC WP 4&5

Prof. Ahmed Saeid Professor NRC WP 1&4

Dr. Mohamed Tawfik Assistant Professor NRC WP 1&4

Dr. Gulsen Saleh HT Study design and nutritional

evaluation

WP 3

Dr. Mervat Fouad HT Nutritional evaluation WP 3

Prof. Dr. Meselhy Ragab

Meselhy

HT consultant WP 2

Industrial and Business Development Team

Names Affliation/ Position WP

Dr. Amr Helal HT CEO WP 6

Mrs. Sahar Mourad HT Grants Advisor & Reporting WP 6

Dr. Salma Amr Abdalla HT MD. WP 6

Questions