Global
Food Fortification

Food Fortification Applications

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.

Staple foods fortified with quality nutrients are affordable and accessible for all income groups

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.

  • Condiment
  • Flour fortification
  • Milk fortification
  • Oil fortification
  • Ready-To-Use Therapeutic Food
  • Rice fortification
  • Sugar fortification 
 

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. 

Flour Fortification

Flour is a powder made by grinding uncooked cereal grains or other seeds or roots.

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Milk Fortification

Milk is produced by various mammals (e.g. from cow, goat, sheep, buffalo, camel) and contains many nutrients including protein and lactose.

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Oil Fortification

Cooking oil is plant, animal, or synthetic fat used in cooking, food preparation and flavoring and is therefore more accurately termed edible oil. 

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Rice Fortification

Rice is the seed of the different grass species and as 

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Sugar Fortification

Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food.

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Why fortification?

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.

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Eight Good Reasons for Fortifying Staple Foods

  1. The fortification of staple foods is a very effective and low-cost method of combating or even eliminating the globally prevalent deficiency of micronutrients. The market-based approach makes the program robust, sustainable, and scalable.
  2. The existing nutritional habits of the target groups can be retained.
  3. The addition of essential nutrients to foods is an established approach. The necessary technologies are available and can be implemented worldwide.
  4. The programs strengthen the local food industry instead of relying on food imports to improve nutrition.
  5. The many benefits in the fields of education, productivity and health are offset by only marginal costs – making food fortification one of the best investments in human development.
  6. Multi-sector, local alliances of authorities, industry, international organizations and the civil society enhance the acceptance and awareness of the programs.
  7. The participation of local industry in improving the nutrition of lower-income target groups creates and deepens awareness of entrepreneurial accountability on the local scale.
  8. The right to sustainable nutrition is a human right and the basis for implementing the UN Sustainable Development Goals.

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. 

Contact

In our projects we are working with private and public sector partners, NGOs and academia. If you would like to work together with BASF’s Food Fortification Initiative on a project, we would be happy to hear from you.

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