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... food fortification is one way to reduce african malnutrition levels, says nerad the au’s 10-year-old new partnership for africa's development (nepad) said at a recent meeting in addis ababa, ethiopia, that local networks needed to be better utilised to deliver more potent nutritional interventions ... “if africa does not invest in food and nutrition security, the consequences will be big,” said boitshepo bibi giyose, senior advisor for food and nutrition security at the nepad agency ... the call came ahead of the africa food and nutrition security day on october 30th, and emphasised four kinds of interventions: dietary diversity homegrown school feeding maternal nutrition child nutrition and food fortification “…the time is ripe for scaling up proven interventions,” nepad said ... “therefore, one of the main goals and objectives of africa food and nutrition security day is to ensure that information and knowledge is transmitted and communicated to all the different levels of consumers - policy makers, programme implementers and all the vulnerable households ... ” “the opportunity for intra-african trade of agriculture food commodities that are of high value and nutritionally sound is immense

... it is hoped vitamin a-fortified vegetable oil will reach 80 per cent of the indonesian population the alliance includes the indonesian nutrition foundation for food fortification development (kfi), vegetable oil producers and the vice ministers for agriculture, industry, trade and education and the vice minister of the national planning agency ... ” "gain congratulates the minister of health, dr endang rahayu sedyaningsih and professor soekirman, the leading expert in nutrition and food fortification in indonesia, for launching this program that will make an important contribution to the health of the indonesians," said marc van ameringen, executive director of gain

... the continued development of nano-structured iron compounds may allow for innovative fortification of wheat and rice-based foods, suggests new research from switzerland ... by using a flame aerosol technology researchers from the swiss federal institute of technology (eth) in zurich report that the resulting nano-structures show high iron solubility and low reactivity in foods, making them promising for food fortification applications ... the study, published in the journal of food science suggests that nano-structured iron with magnesium or calcium offer stable, highly bioavailable iron enrichment for foods ... “the nano-structured iron-containing compounds presented here may prove useful for iron fortification of certain foods; they are highly soluble in dilute acid and likely to be well absorbed in the gut but cause less severe colour changes than iron sulphate when added to difficult-to-fortify foods,” stated the researchers, led by dr florentine hilty of the swiss federal institute of technology (eth) in zurich ... “like elemental iron compounds, the nano-structured compounds investigated here are generally more stable in food matrices than water-soluble iron compounds ... hilty and colleagues noted that food fortification can be an effective and sustainable strategy to reduce iron deficiency, but stated that selecting of iron fortificants remains a challenge ... the fortification of foods with iron poses several challenges, depending on the types of iron used

... leading food firms have teamed up with multi-disciplinary researchers in the uk on a range of new projects designed to uncover links between diet and health ... 8m) in funds, the projects aim to improve the health profile of food products available to the uk public by finding new ways either to reduce undesirable ingredients or to fortify products with bioactive ingredients ... according to nestle’s dr mark fowler, projects in this initiative represent “world-class pre-competitive research that has the potential to underpin innovation in the food industry” ... innovation in health the nine new projects being undertaken are: can bioactive compounds from the diet prevent the onset or slow the progression of osteoarthritis? mining diversity in cereal (wheat) fibre to improve the nutritional quality of bread reducing saturated fatty acids in the food chain through alteration of milk fat composition dietary polyphenols as modulators of redox signalling pathways to reduce chronic inflammation in the elderly establishing the cardiovascular bioactivity of food-based phytochemicals ergocalciferol (d2) vs ... cholecalciferol (d3) food fortification: comparative efficiency in raising 25ohd status & mechanisms of action (d2-d3 study) conditioning the gut with functional foods unravelling the mechanisms of vascular protection by omega-3 pufas to optimise and support their use as bioactives by the food industry enhancing the consumer perception of reduced fat foods through interfacial design and rheological behaviour

... food scientist vanessa teter, of food-enhancement technology company watson inc, has published a review of the latest trends in food fortification for natural products insider ... the review named the top three vitamins and minerals for food fortification as calcium, vitamin a and vitamin d ... this trend has been supported by new technologies assisting in undetectable fortification, improved flavour and product appearance

... relying on voluntary fortification of grain products with folic acid is not sufficient to ensure adequate intakes and relieve the burden of birth defects, says an eminent british professor ... on monday we published a comment, “folic acid: old women and children first!” which supported the argument that mandatory fortification was unnecessary given current voluntary initiatives by manufacturers ... sir nicholas told nutraingredients: “the commentary entitled ‘folic acid: old women and children first!’ dated 24th august 2009 proposed relying on voluntary fortification and consumer knowledge to ensure that people get enough folic acid in their daily diet ... voluntary food fortification programs are just that – voluntary ... they can begin or end at the food manufacturers’ discretion and often sections of the community that are most in need are not protected ... the best way to achieve safe folic acid levels is a well-planned, efficiently monitored mandatory fortification program ... if voluntary fortification is acceptable, there is no reason not to support mandatory fortification ... the argument favouring voluntary fortification is that consumers will make good choices regarding folic acid ... voluntary fortification with folic acid can improve a population’s folate status, but most voluntary programs do not reach all the population ... safety net mandatory fortification provides a population safety net ... the level of fortification proposed is generally low but could prevent about a quarter of pregnancies with spina bifida and ancephaly ... as i shared during a presentation with the food standards agency in uppsala, sweden, in january 2009, the possibility of harm is small and remote and insufficient to stop fortification ... most modern mills are already equipped to handle fortification, and if the country requires flour fortification, the ongoing cost of buying folic acid for fortification is shared equally by everyone in the industry

... denmark has backed a swedish scheme that sees voluntary vitamin d milk fortification up to 10 per cent of recommended daily intakes (rdis) ... danish representatives presented the pro-fortification findings of a danish national food institute (dnfi) working group to the july meeting of the european commission standing committee on the food chain and animal health (scfcah) and vowed to conduct further research into the area ... at the meeting, denmark questioned whether derogation from voluntary fortification minimums was appropriate in the light of the dnfi urging higher levels of vitamin d consumption in denmark to combat low sunlight levels and therefore lower in vivo production of the vitamin ... some member states supported the motion and further discussions were to take place at an expert working group to tackle the relevant issues, such as nutrition labelling, food fortification and nutrition and health claims

... health canada is considering granting food makers discretionary powers to fortify “junk foods” to improve their nutritional profile and the diets of canadians ... amendments to canadian food and drugs regulations were set for publication in march, but were postponed when canadian health minister, leona aglukark, said the mooted rule change required further review ... canada mandates fortification of some foods such as vitamin d in milk and folic acid in flour, but the amendment would be the first time companies could fortify and market the presence of healthy ingredients in fundamentally unhealthy foods ... a recent article in the canadian medical association journal noted that aglukark had pulled the amendment for fear of being seen as “the fortified junk food queen," as one health canada spokesperson referred to her ... proponents argue people are going to eat junk foods anyway, so those food may as well have their nutrient profiles improved with vitamins, minerals and other nutrients ... encouraging food companies to do so would also provide food manufacturer momentum for healthier foods ... cmaj said the issue had polarized health canada with some philosophically opposed to the idea while others took the view that existing regulations placed unfair restrictions on the food industry ... dietitic opposition the cmaj article noted there is little momentum for junk food fortification within the nutrition community and that dietitians of canada (doc) opposed leaving such fortification in the hands of the food industry ... "there is a potential – if high-fat, high-energy foods are fortified with vitamins (or) minerals at the discretion of the industry – for canadians to choose these foods in place of healthier whole food options, which may add to the obesity problem in canada,” said lynda corby, a registered dietitian and public affairs director at doc

... sea changes technical advances mean omega-3s can be incorporated into most food groups with marginal formulation issues ... for a mainstream food industry in the midst of a health and wellness sea change, it would appear the perfect ingredient, and many have taken it onboard ... high profile products from major food companies such as unilever and muller have been canned ... thought products contained ineffectual dose levels omega-3 math getting your omega-3 dose from food is not as simple as it sounds ... the idea being consumers can gain efficacious daily doses of omega-3s from multiple food sources as well as any oily fish they may eat or omega-3 supplements they may take let the consumers do the math ... perhaps a juncture has been reached where functional foods companies need to rethink their approach to omega-3 food fortification along with the manner in which these foods are communicated

... industry examples the president of dupont's health and nutrition arm said at the meeting there were four mega trends unfolding around the world that will affect food supply and nutrition ... he called them: population growth; increased food production; the drive for renewable fuels and materials; and the nutritional compositional of food ... he said: "with the world population expected to increase by 40 percent by 2050 - and much of that occurring in developing countries - a different food delivery model must be developed ... "nutrition is a key area for the food industry, as it affects the entire spectrum of human health ... "healthy and safe food provides sustainable development and helps to reduce disease ... dutch chemical group dsm announced in march last year a global partnership with the united nations' world food programme (wfp) that aims to improve and increase nutritious food for people in poor countries and during humanitarian crises ... the firm said it would help the wfp in three ways: by providing expertise and knowledge in micronutrients; providing products, such as vitamins and minerals for food fortification; and financial assistance