Butternut based instant noodle with a smoked vegetable sauce

A non-deep fried noodle containing butternut, wheat flour and vital wheat gluten,with a smoked veg sauce. No added MSG, sugar, reduced salt.

Photo of Paula Smit
0 2

Written by

I confirm that I am fully aware of the eligibility criteria, and based on its description, I am eligible to apply to the CSV Prize 2017.

  • Yes, I'm eligible

Preferred language

  • English

Organization name

University of Stellenbosch, Food Science Department

Year founded


Initiative stage

  • Start-Up (a pilot that has just started operating)

Number of beneficiaries impacted so far

  • 1 - 10

Organization type

  • Social enterprise

Secondary Focus Area

  • Rural development

Headquarters location: Country

  • South Africa

Headquarters location: City

Western Cape, Stellenbosch, Food Science Department

Location(s) of impact

South Africa: Stellenbosch

Problem: What problem is this initiative trying to address?

We targeted food waste in SA, as we're faced with an ever growing population, but in contrast we're wasting an incredible amount of food. Secondly, we focused on unhealthy diets of teenagers specifically students. They tend to eat too little vegetables and too much refined carbohydrates. Consumption of the instant noodle created a good platform to target both these problems.

Solution Summary: What is the proposed solution? What do you see as its most promising aspects for creating shared value?

We used 6 vegetable waste streams to create our product, NUDELS. With the word, "NUDE" emphasizing the importance of a clean label (our product contains no added MSG, refined sugar or colourants and contains a substantial less amount of salt than competitive brands. We don't deep fry the product in oil, but air fry the noodle). The noodle contains 43% butternut off cuts and 90% of the sauce consists of a real vegetable reduction made from multiple vegetable off cuts. By collecting veg off cuts from farms, we managed to create a microbiological safe food product which competes strongly with lead brands in the market, as shown by our consumer analysis.

Impact: What is the impact of the work to date? Specify both the social and the environmental impact of your work

Environmentally- reducing food waste in our near vicinity by using food waste which would have been wasted due to imperfect appearances. Utilizing waste reduced the carbon foot print. Socially- creating more food as we're faced with an ever growing population. Also, if NUDELS would be commercialized, this would create job opportunities.

Financial sustainability plan: How is this initiative financially supported? How will you ensure its financial sustainability long-term?

1. Thus far, the product has not been commercialized. A group of 7 students developed the product with a minimum budget from the University and contributed from our own money for research, for instance to collect data from a focus group study.

Unique value proposition: What makes your initiative innovative? How does your project differ from other organizations working in the same field?

Our noodle is not deep fried in oil and is considered clean label, making it stand out from the traditional instant noodles on the shelves full of additives (preservatives, colourants, flavourants and an excess amount of salt). Yeast extract is used as natural salt replacer and smoking mushrooms with oak chips creates a umami, beef flavour without any animal originated ingredients in the stock. The sauce is slightly thickened, rather than a dried powder like other commercial brands.

Founding story: Share a story about the "Aha!" moment that sparked the beginning of this initiative.

Our honors New Product Development project and love for food! Also, the unhealthy life styles of the majority of students seen on campus consuming too many instant noodles. Vegetables were being wasted and we saw potential.

Where did you hear about the Nestlé Creating Shared Value Prize?

  • Upon recommendation from others


Join the conversation: