Future of Food Fortification: 2020

Kishore Shintre
Piramal Healthcare Limited, India
24.02.2010

Executive Summary
1. Micronutrients
2. Food Fortification
3. Current staus of Food Fortification
4. Future of Food Fortification
5 Summary
5.
S

Micronutrients
Nutrition : Science of Food and its
relationship to Health
Nutrients : Food components having specific
metabolic activity in human body
Essential nutrients can not be synthesized in
the body but derived from external sources
lik ffood
like
d
Micronutrients are vitamins, minerals, trace
elements required in small quantity for
growth, maintenance and activity
Macronutrients are
proteins, carbohydrates,fats which source of
energy

Vitamins :Physiological
significance
Vitamin A : maintains healthy vision,
mucous membranes

Vitamin D :maintains bones & teeth

Vitamin E : biological antioxidant
Vitamin K : prevents Bleeding
diathesis,improves clotting

Vitamins :Physiological
significance
Vitamin
Vitamin B1 :maintains nervous system
Vitamin B2 : energy generation
generation,nerve
nerve
development

Vitamin B3 : enzymes for metabolic activity

Vitamin B5 :coenzyme for energy
metabolism,also for healthy hair, skin

Vitamins :Physiological
significance
Vitamin B6 : protein & carbohydrate
metabolism
t b li

Vitamin B9 : prevents Neural Tube

defects,
anemia

Vitamin B12 :prevents Megaloblastic anemia

Vitamin C : builds immune system, body resistance

Vitamins : RDAs for

normal healthy humans

Fat Soluble Vitamins:

Vitamin A : 900 mcg or 3000 (IU)
Vitamin D : 10 mcg or 400 IU
Vitamin E : 15 mg or 15 IU
Vitamin K : 120 mcg
Water soluble vitamins:
Vitamin B1 :1.2 mg
g
Vitamin B2 : 1.3 mg
Vitamin B3 : 16.0 mg
Vit
Vitamin
i B5 :5.0
5 0 mg
Vitamin B6 : 1.3 mg
Vitamin B9 : 400 mcg
Vitamin B12 :2.4 mcg
Vitamin C : 90.0 mg

Minerals : Physiological
significance

Calcium : bone and teeth Protector

Phosphorus : works with Calcium
Magnesium : Maintains bones
bones, relaxes muscles
Potassium : Maintains body fluid levels, eletrolyte
Sodium: balances ions in body fluids
Chloride :cellular pump functions, for producing stomach HCl
Iron : Production of hemoglobin, transports oxygen in blood
Zinc :Strengthens immune system
Selenium : powerful antioxidant
Copper : transports oxygen
Chromium:effects on insulin
Iodine : maintains thyroid function
Manganese : healthy joints

Minerals : RDAs
Macro Minerals

Trace Elements

Iron : 18 mg
Zinc : 15 mg
Selenium :50 mcg
Copper :900 mcg
Ch
Chromium:
i
50 mcg
Iodine : 150 mcg
Manganese:2 3 mcg
Manganese:2.3

Calcium : 1000 mg
Phosphorus : 700 mg
Magnesium : 420 mg
Potassium :4700 mg
S di
Sodium:
1500 mg
Chloride :2300 mg

Micronutrient Deficiencies
Marginal deficiency is a state of gradual vitamin depletion in
which there is evidence of personal lack of well being
associated with impairment of certain chemical reactions in
the body.
The reactions impaired are those that depend on sufficient
amounts of vitamins.
The Preliminary stage. Body stores of a micronutrient are
gradually depleted.
The Physiological stage.
stage These changes are ones that you
might not associate with nutrient deficiencies for example,
loss of appetite, depression, irritability, anxiety, insomnia, or
sleepiness.
The Clinical stage. Something is obviously seriously wrong
and if left untreated the person progresses to the life
threatening stage

Micronutrient Deficiencies
Deficiency diseases in humans are directly or indirectly caused
b a llack
by
k off essential
ti l nutrients
t i t iin th
the diet.
di t Deficiency
D fi i
diseases
di
are commonly associated with chronic malnutrition
World Health Organization (WHO)has cited malnutrition as
gravestt single
i l th
threatt tto worlds
ld public
bli health
h lth
Malnutrition is the biggest contributor to child mortality in the
world, about 2.2 million children die of malnutrition
Malnutrition also increases risk of infections, retarded growth
Major Micronutrient Deficiencies
Vitamin A causes xerophthalmia
p
or night-blindness,
g
,
Iron deficiency Anemia is a major public health issue,
Iodine deficiency leads to goitre/thyroid dysfunction

Strategies of tackling
Hidden Hunger

History of Food Fortification

Iodised Salt was used in the United States before
World War II
Niacin has been added to bread in the USA since
1938
Vitamin D was added to margarine in Denmark in
early 50s
Vitamin A & D were added to Vanaspati
(hydrogenated Vegetable Oil) in india since 1954 as
per mandate
Folic acid was added to bread for preventing neural
tube defects in infants in 60s

History of Food Fortification

Over the last 3 decades fortification of foods has
b
become
a public
bl h
health
l h measure ffor preventing
deficiencies of Vitamin A, Iron, Folic acid and
Iodine.
The vehicles of fortification have been:
Vitamin A : edible oil/fat, milk,sugar, rice
Iron & Folic acid : wheat flour
flour, maize flour
Iodine : Table salt
Functional foods,, healthfoods,, designer
g
foods or
techno-foods manufactured by MNCs became a
major succcess for fotification

Myths of Food Fortification

Food Fortification costs are very high
Food Fortification changes colour, flavour, texture
of foods
Food Fortification needs expensive equipments
Food Fortification may increase risk of toxicity or
overdosing of vitamins
Food
F d Fortification
F tifi ti
is
i nott a long
l
term
t
strategy
t t
for
f
delivering the nutrients
Food Fortification requires
q
specialised
p
trained
manpower
Food Fortification is a commercial gimmick for food
industry

Selection of Vehicles for Food Fortification

1. Commonly consumed by the target population
2. Having Constant consumption pattern with a low risk of
excess consumption
3 Having Good stability during storage
3.
4. Relatively low in cost
5. Having Centrally processed with minimal stratification of the
fortificant
6. Not having interactions between the fortificant and the
carrier food
7. Contained in most meals, with the availability unrelated to
socio-economic status and linked to energy intake

Technologies for Food Fortification

1. It requires uniform mixing of micronutrients into
tthe
e food
ood p
product
oduct be
being
gp
processed
ocessed whether
et e its
ts a
dry powder mixing, oily product blending or
water-miscible liquid blending
2 Dosing equipment like dosing meters are required
2.
to be installed for online continuous production
plants
3 Measured quantity of fortificant can be added to
3.
batches of food product during processing
4. In case of spray drying process food fortificants
can be added to the slurry before spray drying
5. For Fortification of items like sugar and rice
special
spe
a technologies
e
o og es have
a e been
bee developed
de e oped

Premixes for Food Fortification

1. Micronutrient Premixes are prepared by addition of one or
more physiologically active nutrients together in a base of
inert carrier blended thoroughly in a blender/mixer to
achieve uniform particle distribution.
2. Premixes are either in dry powder, oily liquid or water
miscible liquid forms
3. Vitamins, minerals, trace elements are used in preparing
premixes blended with an inert carrier like starch, dextrose
4. Fat soluble vitamins like A, D, E and K are made into water
dispersible powder forms by emulsification therefore all
these vitamins are safely added into dry powder premixes in
a stabilised form.
5. Procurement of premixes offer several advantages to food
manufacturers

Advantages of Premixes for Food Fortification

1. R & D Manager : development of premix formula, its overages
for process losses are already calculated, samples are given for
testing in the lab and also on plant scale. Avoids errors in addition
2. Production Manager : Only one item on inventory instead of
storing
t i
single
i l ingredients,
i
di t dispensing
di
i
th
them ffor each
h batch,
b t h
ensuring uniform mixing of all ingredients with food product
3 Purchase Manager : Only single item to be sourced
3.
sourced, negotiated,
negotiated
ordered, custom cleared and stocked
4. Quality Control Manager : Gets COA of premix from the
manufacturer which guarantees the ingredients quantities added
Saves analytical costs of single ingredients

Staple Food Fortification

1. Edible Flour (Wheat flour,Maize Flour)
2 Edible
2.
Edibl Oil
Oils ((vegetable
t bl oils,
il margarine,
i
vanaspati)
3 Sugar
3.
S
(bl
(blending
di
sugar with
ith Vit
Vitamin
i A)
4. Rice (extruded rice flour reconstituted )
5 Salt
5.
S l ((table
bl salt
l with
i h Iodine)
I di )
6. Milk (liquid milk, milk powder, flavoured
milk)
ilk)

Vitamin Forms for food Fortification

Vitamin Forms for food Fortification

Vitamin Forms for food Fortification

Vitamin Forms for food Fortification

Current status of Food Fortification

Processed foods
Fruit Juices,
Juices Nectars:Vitamin A
A, C,
C E and B Complex
Powder Soft Drink Conc.: Vitamins A,D3,E, C
Noodles, pasta, extruded snacks : B Comp with Vit C
Biscuits, Breads, confectionery :B Comp with Vit C
Jams,
Jams Jellies,
Jellies Seasonings : Vitamins A
A, D3,
D3 E,
E C
Milk products like yogurts, flavoured milk, ice cream:
Vitamins A,D3, B Complex

Future Challenges of Food Fortification

1. Create community awareness about benefits of food fortification
on improvement of Productivity and Health in general
2. Private Sector, Governments and International Agencies need
to make commitments for investing in food fortification
3. Ensure increased availability of fortified foods to the vulnerable
groups of populations
4. Governments and International Agencies should encourage
Food processors to take up food fortification of their products
by
y way
y of tax concessions or duty
y rebates
5. Regulatory authorities in geographical regions to recommend
Uniform Food Fortification Guidelines to the group countries
6. Develop Technologies that will produce the Futuristic foods

Future trends of Food Fortification

Home /School Level Food fortification:

Distribution of Micronutrient Sachets to
mothers/teachers
th
/t
h
to
t mix
i the
th premix
i into
i t the
th food
f d
served to children. Latin American countries use 1
gm sachets to deliver 25% daily
g
y requirements
q
to
children
Vitamin A 300 mcg
Sprinkles
Sprinkles,
Vitamin C
30 mg
Chispitas, Chispaz,
Folic Acid 150 mcg
Estrelita, Gulazik
Iron
12.5 mg
Zi
Zinc
5.0
5 0 mg

Community Level Wheat Flour fortification being

done at local hammermills or chakkis to add
premixes in predetermined quantity of flour

Next Decade of Food Fortification:

2010 to 2020
There are various new items which are being
targeted for food Fortification for the future :

Mineral Water : water-soulble vitamins and minerals

Wines & beers : water soluble vitamins B Comp +C
Tea : with Vitamin A
Double fortification of Salt : Iodine plus Iron
Seasonings : vitamins plus Iron
Probiotics : newest fortified foods
Breakfast bars : multivitamins
Soy Sauce & Fish Sauce : Iron EDTA
Liquid Meal replacements : multivitamins
Confectionery & candies :multivitamins
Techno foods with all nutrients packed inside a pack
like paste or powder form to be mixed with food

Technologies of future Food Fortification:

2010 to 2020
Nanotechnology : to produce designer foods
Biotechnology : to produce foods with probiotics
Microencapsulation :controlled release of vitamins & flavours
Colloidal technology : for creating food gels and sols
Techno foods : nutritional paste form, texturised form
Space
p
Food Technologies:
g
for transporting
p
g foods to
spaceships to have longer shelf life of more than 2 years

Technologies of future Food Fortification:

2010 to 2020
Nanotechnology uses techniques, processes and materials at
the supramolecular level, approximately in a range between 1100 nanometres (nm), in order to create new properties and to
stimulate particular desired functionalities.
Food
Food additives such as anti
anti-caking
caking in salt, powders and
coffee creamers;
anti-foaming agents for beer; colour additives for
lemonades;
encapsulated vitamins for dietary supplements;
Micelle systems for low
low-fat
fat foods.
foods
The worldwide market for food using nanotechnology
applications is predicted to surge to US$ 20.4 billion
by 2010 [Kaiser, 2004].

Technologies of future Food Fortification:

2010 to 2020

Because dough is a dispersion of

starch (S1) granules inside a gluten
(S2) network, and
butter is water dispersed in oil (W/O)
dispersed in solid fat (S3), the final
formula for puff pastry becomes
(S /S2)(( /O)/S3)(S /S2) 29
(S1/S2)((W/O)/S3)(S1/S2)729.
http://people.icoserver.com/users/eric/New_Scientist_food_replicator.pdf

Smart Foods Fortification:

2010 to 2020
modified starch (eg instant dessert mix
that uses cold milk)
genetically modified foods
anti-oxidants Tocopherol
p
& Ascorbyl
y
Palmitate
modified enzymes, e.g. chymosin
pre & probiotic yoghurts/drinks
meat analogues,
g
, eg
g textured vegetable
g
protein (TVP), myco-protein and tofu
functional foods, eg cholesterol lowering
spread

New Fortified Foods Ideas

Fortified Cholesterol reducing butter
FortifiedTexturised Veg
Protein

Fortified Meat Analogues

g
Tofu
Fortified Mycoproteins for burger fillets
http://cowbridgehs.lea.valeofglamorgan.sch.uk/learning_resources

New Fortified Food Ideas

Fortified Encapsulated
Jelly beans

Fortified Sports
Energy bars

Fortified Breads using encapsulated

g agents
g
leavening
http://cowbridgehs.lea.valeofglamorgan.sch.uk/learning_resources

Summary of Food Fortification

1. Food Fortification is done with the objective of
improving the nutritional status of populations
2 Keeping nutrient levels adequate to correct or
2.
prevent nutritional deficiencies
3. For increasing nutritional value of processed foods
from commercial point of view
4. It is the safest strategy of providing measured
amount of nutrients in the diet in low concentration
5. Its most cost effective approach to prevent deficiencies
6. It can be implemented through existing distribution
systems
7. It can reach target populations across geographies
8. It does not require change of food habits or practices
9. Latest technologies like Nanotech, Biotech, Spacetech
will be used in the coming decade

THANK YOU