Project for stunting intervension

1. Save our Children
Save our Future

2. 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

3. 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

4. Malnutrition Alarm

6. 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

7. Stunting Prevalence in Egypt
MCHIP Egypt – SMART Project

8. 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

9. 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

10. 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.

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

12. SMART Project- Sesamina
Sesamina composition in Flour Dry yellow lentils Sesame Tahini
Quantity 60 30 10
Protein 6 6.78 2 14.87
Carbohydrates 45.78 18.15 1 64.93
Fat 0.6 0.21 6 6.81
Calories 212.4 102 66 380.4
Potassium 72 229.5 20.5 322
Sodium 3.6 12.3 8.4 24.3
Phosphorus 55.2 99 66.5 220.7
Calcium 10.8 15 34 59.8
Iron 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 6.01
Copper 0.39 0.105 0.08 0.575
Vitamin A 0 4.5 1.1 5.6
Vitamin C 0 0 0 0
Thiamine 0.33 0.123 0.094 0.547
Riboflavin 0.15 0.054 0.026 0.23

13. Competitive advantage
• Knowledge of the problem; dimensions and
Impacts
• Scientific backup for product development
• Business Directed research
• Newness in the country and the region

14. 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

15. 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

16. Experience of Similar actions
Functional 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:

17. 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)

18. 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

19. 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

20. Intellectual Property (IP)
• Patent for the developed recipe to be
requested
• Future IP rights will be shared between MEK
and the project partners
• Conferences !!!

21. 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

22. 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

23. 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

24. 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

25. 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)

26. 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

27. Our Team

28. 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
⦁ ⦁ ⦁ ⦁ ⦁ ⦁ ⦁ ⦁

29. 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

30. 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

32. Questions