Food Fortification in a Globalized World

Food Fortification in a Globalized World outlines experiences over the past 50 years-and future potential-for the application of food fortification across a variety of foods in the industrialized and developing world. The book captures recent science and applications trends in fortification, including emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, policy and regulation. The book proposes a balanced and effective food fortification strategy for nations to adopt. In covering the most technical scientific details in an approachable style, this work is accessible to a range of practitioners in industry, government, NGOs, academia and research.

Food fortification has become an increasingly significant strategy to address gaps in micronutrient intakes in populations with measurable impact in both industrialized and developing countries. While the positive impacts are well recognized there are new concerns in some countries that excessive fortification of foods, outdated nutritional labeling rules and misleading marketing tactics used by food manufacturers may result in young children consuming harmful amounts of some vitamins and minerals.

• Presents the latest science on fortification for the prevention of micronutrient deficiencies
• Includes emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, regulations, practices and policies from around the world
• Summarizes evidence of application of food fortification and measured impact on public health
• Discusses how public policy impacts fortification of foods and nutritional deficiencies
• Considers the complex economics of and market for fortified foods

Contenu

Section 1 - Need and Approach 1. Food Fortification: Past Experience, Current Status, And Potential for Globalization 2. Prevalence, Causes and Consequences of Micronutrient Deficiencies. The Gap Between Need and Action 3. Developing National Strategies to Prevent and Control Micronutrient Deficiency: The Role of Food Fortification Section 2 - Recommendations and Guidance 4. Using Dietary Reference Values to Define Fortification Levels for National Programs Section 3 - Delivery Methods 5. National Mandated Food Fortification Programs 6. Market Driven Fortification 7. Biofortification: An Agricultural Tool to Access Mineral and Vitamin Deficiencies Section 4 - Technical and Business Considerations 8. Grain Fortification Processes, Technologies and Implementation Criteria 9. Financing and Sustainability of Food Fortification 10. Creating Consumer Demand and Driving Appropriate Utilization of Fortified Foods 11. The Importance of Public Private Collaboration in Food Fortification Programs

Section 5 - Fortification Vehicles 12. Wheat and Maize Flour Fortification 13. Rice Fortification 14. Salt Fortification 15. Fortification of Condiments and Sauces 16. Fortification of Bouillon Cubes 17. Fornication of Fats and Cooking Oils 18. Fortification of Milk and Dairy Products 19. Fortification of Breakfast Cereals Section 6 - Nutrient Wise Review of Evidence and Safety of Fortification 20. Efficacy and Safety of Iron Fortification 21. Efficacy and Safety of Zinc Fortification 22. Efficacy and Safety of Iodine Fortification 23. Global Status and Efficacy of Folic Acid Fortification 24. Safety of Folic Acid Fortification 25. Efficacy and Safety of Vitamin a Fortification 26. Efficacy and Safety of Vitamin B12 Fortification 27. Efficacy and Safety of Calcium and Vitamin D Fortification Section 7 - Program Performance Measurement and Improvement 28. Program Performance Overview and Synthesis of Information for Food Fortification 29. Regulatory Monitoring of Mandatory Fortification Programs 30. Consumption Monitoring: Coverage, Provision and Utilization 31. Economics of Food Fortification 32. Impact Evaluation of Food Fortification Programs: Review of Methodological Approaches and Methods to Strengthen Them Section 8 - National Program Case Studies and Lessons Learned 33. National Program Case Studies and Lessons Learned: South Africa 34. Food Fortification in Senegal: A Case Study and Lessons Learned 35. Equity of Impact on Anemia and Iron Status of The Food Fortification Program of Costa Rica 36. Food Fortification in Canada 37. National Program Case Studies and Lessons Learned: Bangladesh Section 9 - Business Case Studies 38. Business Considerations for Food Fortification: Cargill India Experience with Oil Fortification 39. Nestle Fortification of Bouillon Cubes in Central and West Africa Section 10 - Future Trends and Strategies 40. Future Trends and Strategies