Consumption of instant noodles is increasing in Asia. Fortifying wheat flour with vitamins and minerals may improve nutrient intake in Asia.
Vitamin D, naturally produced from exposure to the sun, is gaining prominence due to its benefits and the increasing health concern regarding deficiencies in the vitamin. Besides seeking the sun, consumers can also supplement the lack of vitamin d in their diets through supplements and fortified foods. By Ho Pei Ying
Fortifying foods is not a new trend, but it is a move that manufacturers are commonly adopting now, whether to address deficiencies in vitamins and minerals for consumers, or to enhance the appeal of their products with these added health benefits. But what exactly is fortification, why do we need to fortify foods, and what can be said of the future for fortification? Lee Wei Xuan, research analyst, Euromonitor International, tells APFI more. By Michelle Cheong
Frutarom’s NutraT is a line of ready-to-use soluble powder formulas that dissolve easily in water, soft drinks and dairy products. Once dissolved, beverages stay clear, without turbidity, and deliver a fresh flavour.
These antioxidants offer water and soft drink manufacturers the ability to fortify their products with natural extracts that are typically not water-soluble, such as those from olives, artichokes, or citrus, enabling manufacturers to develop functional products with new flavours.
The antioxidants are produced using sustainable sources, heat stable up to 70 deg C, and both Kosher and Halal certified.
To increase its popularity even further, manufacturers are fortifying the noodles and improving packaging.
Despite strategies employed to tackle micronutrient malnutrition, limited progress has been achieved in developing countries. Evidence shows that the most cost effective approaches to address symptoms of micronutrient malnutrition are targeted supplementation and/or fortification. By Cristiana Berti and Cornelius M Smuts, North West University, and Mieke Faber, South African Medical Research Council
‘Discretionary fortification’ refers to the addition of vitamins and minerals to foods at the discretion of manufacturers for marketing purposes, but not as part of a planned public health intervention. As it turns out, regulating the process has been a challenge and consumers are often left to determine the benefits on their own. By Tarasuk Valerie, University of Toronto
A survey commissioned to study Americans’ awareness of and attitudes toward functional foods provides insights to how consumers perceive these products. By Sarah Romotsky, associate director of health and wellness, International Food Information Council
Food fortification can value add products and give producers a competitive edge, but the process is often complicated and challenging. Staple food fortification on the other hand, is simple, safe and affordable. In addition, it can contribute to the health of the society without changing the people’s diet. By Yannick Foing, manager, nutrition improvement program, DSM nutritional products Asia Pacific