Video – Students develop vegan, gluten-free mud cake mix

[Picture of a mud cake.]

Text in the video: A group of Food Technology students at Lund University noticed there were no vegan, gluten-free cake mixes on the Swedish market.

Jitesh Jayakumar, student, Food Technology:

– We have developed a vegan mud cake. It is vegan and gluten-free. So it serves people with gluten intolerance.

[A hand is measuring up ingredients into a bowl standing on a laboratory mill.]

Text in the video: The students were faced with the challenge to: 1. Replace both eggs and wheat flour.

[A bag is held under a laboratory mill and something falls into the bag, the content is not visible.]

Text in the video: 2. Create a dry mix that only required added oil and water.

[The content in the bag is poured into a bowl.]

Text in the video: 3. Source affordable ingredients suitable for large-scale production.

[Mud cake batter is poured into a baking tin.]

Text in the video: The end product was also slightly lower in sugar and higher in protein. The secret?

[Picture of chickpeas.]

Text in the video: They used almond and chickpea flour.

[Flour in a bowl.]

Text in the video: And the fibre-rich psyllium husk

[A pair of hands in gloves picks the baking tin out of an oven. A slice of cake is cut from the finished mud cake.]

Text in the video: The verdict? “Just as good as regular mud cake” according to a tasting panel

[Picture of several different smaller bowls with different ingredients and a big empty bowl to mix the ingredients in.]

Text in the video: Oh, and here’s the recipe:

[The different ingredients are poured into the bowl.]

Text: Chickpea flour. Sugar. Cocoa. Almond flour. Vanilla. Salt. Psyllium husk.

[A student lifts the bowl from a table and carries it over to a mixer where water and oil are added to the bowl.]

Text in the video: Add oil and water

[LU logo]

Video – Students create gluten-free banana flour

[Bananas falling down over the screen.]

Text in the video: World production of bananas is over 100 million tonnes annually, Source FAOSTAT 2013. A significant amount of the bananas is wasted and doesn’t even reach the consumers,

Nathalie Knopp, student, Food Technology, Lund University:

– The task of the project was to develop a product that was based on bananas, and then we brainstormed and then we came up with the idea of making it into flour.

[Two other students cutting bananas, with peel, into slices.]

– First, we cut the bananas.

[Hands putting pieces of bananas into an oven.]

– Then we boiled them for a little bit.

[Picture of dried banana slices on a piece of paper.]

– Then we dried them.

[Banana slices are mixed in a mixer.]

– Then we mixed them up a bit to make them smaller, to fit into the mill.

[The mixed banana slices are poured into the milling machine.]

– Then we milled them into the flour.

[A bag of flour is removed from the laboratory mill and poured into another container.]

– We wanted to reduce the food waste that came from bananas so we decided to use the peel as well, which makes the most of the waste.

[Picture of sliced bananas with the peel on. ]

– The advantage of the flour is that it is gluten-free.

[Banana flour is poured into a bowl.]

– It contains dietary fibre which is good for your gut health and because it’s sweet you don’t need to add extra sugar when you bake with it. Or you can lower the amount of sugar.

[Cocoa is poured into the bowl.]

– We can see lots of different applications and potentials on the market. You can use it for instance in pancakes or in other types of cakes where you want a little bit of sweetness from the banana, and a little bit of banana taste.

[A finished mud cake is decorated.]

[LU logo]