Fortification of staple foods with essential vitamins and micronutrients is an important way to improve micronutrient deficiencies in developing countries, where malnutrition is considered a severe public health problem. BASF manufactures micronutrients for the fortification of staple foods, which meet exceptional requirements in stability and efficacy even under extreme climatic conditions.
Technically, most foods and beverages are fortifiable as many solutions for various foods thanks to formulation of ingredients exist. However, the reach into all income groups is provided by the fortification of affordable staple foods. These staple foods are locally part of everyone’s diet, so no behavioral changes are required to access improved nutrition. Hence, affordable foods that are widely used become accessible, and therefore aim to achieve adequate nutrition for all populations.
Advising food companies on the possibilities of fortifying their food and how to produce at scale is part of our commitment as partner of fortification programs.
Food fortification is the practice of deliberately increasing the content of an essential micronutrient in a food, so as to improve the nutrition quality of the food supply and achieve a public health benefit.
Staple food producers add selected essential micronutrients such as vitamin A, iron, iodine or zinc to foods regularly consumed by a large proportion of low-income population groups. These foods commonly include edible oil, cereal flour, sugar, salt, and condiments. Food fortification is an effective and sustainable solution to improve population health status.
Many condiments, spices and seasonings are added to food to enrich the diet, add flavor and taste variation. Therefore, in many Asian, Latin American and African countries condiments are consumed frequently and consistently across all population groups. Hence, condiments are not only of culinary importance but also constitute a reach into all population groups as they are added to affordable staple food. The fortification of condiments and seasonings is therefore of growing importance for public health.
Basically any homemade food can be fortified by adding condiments and seasoning. The suitability of these condiments and seasonings as safe and efficacious vehicles for additional vitamins and minerals requires a clear understanding of several aspects from production, consumption, trade as well as acceptability in the population.
BASF has very robust and affordable products and technologies for condiment fortification and offers more information and technical guidance on how to fortify your condiment or seasoning.
Please contact us for more information on your condiment and seasoning fortification project.
More specific forms of fortification aim to target specific populations in emergencies with therapeutic foods, such as highly dense calorie, protein and micronutrient bars for treating acute malnutrition.
Ready-to-Use Therapeutic Foods (RUTF) are designed to be used for the rehabilitation of severely malnourished populations. They provides appropriate energy, protein, fat, vitamins and minerals to treat the nutritional profile of malnourished children from six to fifty-nine months.
RUTF may be the sole source of food, except for water and/or breast milk, and are used in any cultural setting for the treatment of severe acute malnutrition. It is essential that they require hardly any preparation and are bioavailable and efficient. Hence, RUTF have a specific quality requirement and need to provide a diverse and functioning nutritional profile. BASF provides RUTF that are formulated with nutrients which guarantee the biological absorption of these nutrients.
Please contact us for more information on your Ready-To-Use Therapeutic Food project.