Abstract
There is a need to re-develop African traditional foods through innovation, research and development, and institute food safety risk assessment and science-based safety standards and quality assurance. Development of starter cultures for controlled fermentations; development and enforcement of standards and regulations for food packaging materials; use of extrusion cooking and other appropriate technologies are among the innovations needed to re-develop African traditional foods for industrial production, improved quality and safety.
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Aworh, O.C. Re-developing African traditional foods for industrial production, improved quality and safety. npj Sci Food (2026). https://doi.org/10.1038/s41538-026-00788-6
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DOI: https://doi.org/10.1038/s41538-026-00788-6
