Category: Food Fortifications

The use of DFS in developing countries would not only help in improving the general population’s diet, but would also help reduce the health problems and health costs related to iodine and iron deficiencies. DFS would be a benefitting component to the search for a solution to treat anaemia and iodine deficiency disorders at a […]

There is 10-15% loss of the micronutrients at boiling or frying temperature; and necessary overages are built into the pre-mix to take care of micronutrient losses during storage, processing and cooking.

“Food fortification is a part of the package of interventions to address micronutrient deficiencies. The public health benefits of food fortification include:

There are not so many different grades of vitamins that exists in the commercial world. The vitamins which comply with pharmacopoeia standards like IP, BP, USP and FCC monographs are only used in the fortification. Specifications are available in Indian Pharmacopoeia, British Pharmacopoeia, United States Pharmacopoeia, European Pharmacopoeia and Food and Chemical Codex monographs. These […]

(i) Quantity of rice to be fortified (ii) Feasibility of installation (iii) The blending unit should ensure that the FRKs are not broken in the process Cost

A typical low cost 150 kgs per hour twin screw extruder with all ancillary equipment costs 35 – 40 lakhs INR upwards. A good quality extrusion line may cost up to 13.5 crore INR. Utility costs like puried water plant, steam generator, air compressor and packaging lines are not included here.

The cost of fortification is determined by a multitude of context specic variables such as the structure and capacity of the rice industry, the complexity of the supply chain, the policy and regulatory environment and the scale of the relevant programme. The retail price increase for fortified rice ranges from an additional 1% to 10%. […]

There are more than 17 scientic publications in over 25 countries including India demonstrating that consumption of extruded fortified rice is safe and effective in women and children and can signicantly address hemoglobin status, iron-deciency anemia, iron deciency (i.e., ferritin levels), and improve status of other critical micronutrients including vitamin A, zinc, folic acid, vitamin […]

There are five countries in the world where rice is mandated to be fortified by law- these are Costa Rica, Nicaragua, Panama, Papua New Guinea and the Philippines. Costa Rica is the country in the world with the most successful rice fortification programme. In addition to these countries, rice is also fortified voluntarily in Brazil, […]

Fortified rice could be delivered through the social safety nets of the Government namely the Targeted Public Distribution System, the Mid-day meal scheme as well as the Integrated Child Development Services (ICDS) scheme as well as through open market channels.

Usually, vitamin A and D are added into milk for fortification.

The daily requirement of iodine for an adult is 150 micrograms per day. Pregnant women and lactating mothers however, need more iodine (250 micrograms per day). The total iodine requirement for a person living up to 70 years of life would add up to less than a teaspoonful. However, as there is no storage organ […]

Anaemia (iron-deficiency) and iodine deficiency are most often found in infants and young children under the age of 5, in adolescents between 11-19 years and in women of childbearing age, predominantly in populations of developing countries. If consumed on a regular/daily basis, these people would greatly benefit from salt that is fortified with both iodine […]

No. Contrary to popular belief, sea salt does not contain adequate iodine. Consuming sea salt gives us less than 5 micrograms of iodine per day. We require a total of 150 micrograms of iodine per day. Therefore, we need to consume iodine through alternative means such as iodised salt or double fortified salt.

Salt is an ideal vehicle for adding iron and iodine because it is a staple food that is consumed by everyone in consistent quantities on a daily basis. It is an essential part of preparing and cooking food and is universally consumed. The added iodine and iron do not affect the appearance, smell or taste […]