In 2014, nei formed a strategic partnership with the Nelson Mandela African Institution of Science and Technology (NM-AIST) to advance research in natural flavour production and product diversification.

Vanilla Extract Flavour Development

• Explore ways to enhance the quality and consistency of vanilla extracts using locally sourced raw materials to help align nei products with international standards – including those set by the U.S. FDA, EFSA, and JECFA
• Carry out analytical research to ensure compliance with global benchmarks and improve the flavour profile of nei’s natural extracts

Product Diversification

• Anticipate potential supply constraints in vanilla production by developing extraction techniques for alternative raw materials including cocoa powder, husk, banana, and orange peel – leveraging compounds rich in lipids and sugars
• Broaden NEI’s product portfolio while maintaining high sustainability and quality standards

Support for Industry Standards

• Establish standards for natural flavours and achieve certifications from local and international bodies such as the Tanzania Bureau of Standards (TBS) and the Tanzania Food and Drugs Authority (TFDA)
• NM-AIST has supported nei in attaining these certifications by advising on process improvements, operational layouts, and compliance with food safety regulations

“This collaboration underscores our commitment to innovation, quality enhancement, and sustainability in the vanilla and natural flavours industry. Our jointly published research findings help promote the value of natural flavours and educate consumers on their benefits. The collaboration enhances the technical capacity of local stakeholders, fostering a more robust and sustainable flavour production industry in Tanzania and beyond.”