Fortification of industrially-milled cereal grains
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| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2019 September |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | By Milan Shah, Henry Simon Milling Wheat flour fortification is a preventive food-based approach to improve micronutrient status of populations overtime that can be integrated with other interventions in the efforts to reduce vitamin and mineral deficiencies when identified as public health problems. Wheat flour fortification programmes could be expected to be most effective in achieving a public health impact if mandated at the national level and can help achieve international public health goals. Decisions about which nutrients to add and the appropriate amounts to add to fortify flour should be based on a series of factors including the nutritional needs and deficiencies of the population; the usual consumption profile of “fortifiable” flour (i.e. the total estimated amount of flour milled by industrial roller mills, produced domestically or imported, which could, in principle, be fortified); sensory and physical effects of micro-ingredients on flour and flour products; fortification of other food varieties; population consumption of vitamin and mineral supplements; and costs. As flour millers we have a responsibility to feed billions of people throughout the world, not only satiate them but also make healthier. Fortified foods have health and nutrition value added so they will significantly increase the competitiveness of the industry…. Read more. |
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