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Ghanaian indigenous food products face the threat of extinction as the younger generation is increasingly turning towards exotic, often junk foods.
According to food scientists at Kwame Nkrumah University Science Technology, these exotic junk foods contribute to the alarming surge in cardiovascular and lifestyle diseases.
The scientists insist that innovations in preparation and presentation of local diets will make indigenous food more appealing, particularly to the youth, who are allured by high sugar, fat, and salt food alternatives.
Pro-Vice Chancellor of KNUST, Professor David Asamoah
The Kwame Nkrumah University of Science and Technology (KNUST) has successfully hosted the annual Food Festival, an event aimed at promoting Ghana's diverse food heritage, culture, and innovation in food product development.
The 2025 edition was themed “Innovation and Technological Advancement in Mindful Bites: Nourishing the Body and Mind”.
The event underscored the importance of healthy eating habits and the leverage of technology and innovation to ensure healthy foods.
Food scientist and engineer, Professor Felix Nyarko Engmann, explained that research has underscored the urgency of the junk food crisis, admonishing the relevance of innovation to curtailing the looming problem.
Food scientist and engineer, Professor Felix Nyarko Engmann
“It is quite critical. Research has shown that we are having a lot of overweight and obesity: increase in type 2 diabetes, and other cardiovascular diseases from junk foods and lack of exercise.
“This year's focus is on innovative products, highlighting some companies who are doing very well in this area, and using our underutilized commodities. With continued innovation, Ghana’s food processing industry is poised for significant growth and sustainability in the future,” he said.
Professor Engmann further urged the government and the private sector to increase funding for research and development in food technology to enhance food processing in Ghana.
“There’s great opportunity for entrepreneurs into the food business, in popularizing these indigenous food, which are healthy in nature. We have to invest and train people in catering, as well as food science and technology to have produced, preserved, improved, or innovative products.
“Restaurants take it and put it on their menu. We encourage that they place it on their menu, let it look attractive, and that would be increased, especially, to prevent possible extinction of our indigenous foods,” he said.
The event brought together students, food industry players, and researchers to explore advancements in food technology.
Such festivals provide a platform to showcase new and innovative food products developed by students and businesses.
The Pro-Vice Chancellor of KNUST, Professor David Asamoah, also stressed the importance of mindful and innovative food practices in fostering a healthier and more sustainable future.
Pro-Vice Chancellor of KNUST, Professor David Asamoah
“Food innovation is not just about new products but about fostering a deeper connection between what we eat and how it impacts our lives,” he stated.
Head of the Department of Food Science and Technology, Prof Faustina Wireko Manu, emphasized the need to educate the public on the science underpinning food preparation, nutrition, and food safety.
Head of the Department of Food Science and Technology, Prof Faustina Wireko Manu
“Every bite taken is an opportunity to fuel oneself with goodness, balance, and intention. It then becomes incumbent on us, with the foresight to engage the public in this direction towards safety and sustainability,” she said.

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