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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.

Milk Fortification

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

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. 

Rice Fortification

Rice is the seed of the different grass species and as 

Sugar Fortification

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

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.

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.