Biofortification is a cost-effective way to deliver micronutrients, and HarvestPlus, a program to develop and deliver biofortified nutritious crops, aims to reach one billion people worldwide by 2030.
There are approximately 795 million people suffering from malnutrition globally. How can governments and the food industry help relieve this issue in a sustainable yet affordable way? Yannick Foing from DSM’s nutrition improvement program Asia-Pacific discusses possible solutions.
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
Food fortification is a proven way to deliver vitamins and minerals where regular diets fall short. In Asia, diets are changing to include more processed foods. Producers of not only traditional staples like rice and vegetable oil, but also instant noodles and condiments can help fill the dietary gap through fortification. By Rebecca Spohrer, Global Alliance for Improved Nutrition (GAIN), London
Great progress has been made over the past decade with respect to the application of biotechnology to generate nutritionally improved food crops. Biofortified staple crops harbouring essential micronutrients to benefit the world’s poor are under development as well as new varieties of crops which have the ability to combat chronic disease. By Kathleen L Hefferon, University of Toronto
Maternal undernutrition has been described as one of the most neglected aspects of nutrition in public health globally. Rectifying this issue will ensure better health and development for both mothers and their offspring. By Ian Darnton-Hill, University of Sydney, and Uzonna C Mkparu, Columbia University Medical Centre