Food Fortification provides nutritional benefit without requiring consumers to change eating habits or purchase patterns

1. FOOD FORTIFICATION
Dr. S. K. Goyal
Assistant Professor
(Agricultural Process & Food Engineering)
Deptt. of Farm Engineering
Institute of Agricultural Sciences,
Banaras Hindu University,
Varanasi – 221005 (U.P.), INDIA

2. To be discussed
• Food fortification facts
• Why food fortification
• Hidden hunger (micronutrients deficiencies)
• Why rice fortification
• Rice fortification
• Process of rice fortification
• Scope and opportunities in rice fortification
• Wheat flour fortification
• Indian fortified products
• Micro nutrients used in WFF

3. Food Fortification Facts (FFFs)
• Food Fortification has been used around the world since the
1920s as a safe and effective means of improving public
health.
• It provides nutritional benefit without requiring consumers to
change eating habits or purchase patterns.
• In India, FSSAI has mandated standards of Fortification for
staple products such as salt, wheat flour, rice, milk and oil.
• FSSAI has also created a logo for fortification which will help
consumers identify the fortified food commodities in an easy,
straight forward manner.

4. The Logo
• The square represents completeness.
• The plus sign (+) is about adding extra nutrition and vitamins
to daily meals, to adding more to life.
• And the ring around the letter 'F' illustrates the ring of good
health, protection and an active life.
About The Color
• The Colour Blue symbolizes purity and good health.

5. INDIAN FORTIFICATION LOGO LAUNCH BY FSSAI

6. Definitions
Fortification
• Adding vitamins and minerals to food materials during preparation/
processing
• May include nutrients naturally in the grain or additional nutrients
• Addition may meet or exceed natural levels
• Designed for mass populations
Supplementation
• Nutrients provided in liquid or pill form
• Usually in doses higher than found in fortified food
• Designed for specific target groups (i.e. women or children)

8. Rice
Milk
Sugar
wheat
Oil
Salt

9. WHY FORTIFICATION….?

10. Why Food Fortification?
Fortified foods help to fill in the nutritional
gaps in our diet. They can deliver vitamins and
minerals to large portions of the population
without requiring large changes in our
behaviour or diet.
10

11. HIDDENHUNGER
(MICRONUTRIENTDEFICIENCIES)

16. Problems occur due to micronutrients
deficiencies
• Global burden of Diseases
• Lower productivity
• 1.6 Billion around the World are affected
• 3 million death annually
• Lower & Middle income countries are
most effected
• Birth defects
• Low Economic growth

17. WHYRICEFORTIFICATION….?
• Commonly eaten by Target groups
• Affordable
• Available all year long
• Process is technically feasible and
economical (Extrusion Technology)
• Versatile food processing technology
• Cost effective & Sustainable Solution

20. RICEFORTIFICATION

21. Benefits of Micronutrients
• Vitamin B9 (Folic acid): Reduces Brain & Spine birth
Defects and Improves Child mental Health.
• Vitamin B1 (Thiamin): Prevents Nervous System Disease
• Vitamin B3 (Niacin): Prevents skin disease (Pellagra)
• Vitamin B6 (Pyridoxine): For enzyme reactions involved in
metabolism.
• Iron, B9, Zinc & B12: Prevents Nutrition anemia and
Improves maternal health and cognitive development
• Vitamin A : Good for eye Health, reduces childhood blindness
• Vitamin B9, B6 & B12: Lower Homocysteine levels

23. RICE
FORTIFICATION
PROCESS

24. FORTIFIED KERNEL AND FORTIFIED RICE

25. FORTIFIED KERNEL AND FORTIFIED RICE
FORTIFIEDKERNEL FORTIFIEDRICE

26. Process Flow Chart

27. PROCESSFLOWCHART

28. FORTIFIEDRICE

29. Advantages of extrusion process

30. Rice Fortification
Process Plants

31. MULTI- LAYER DRYERS
Steam Dryer
Electrical Dryer
Diesel / Gas Dryer
Microwave Oven

32. EXTRUDERS
DOUBLE SCREW EXTRUDER
SINGLE SCREW EXTRUDER

33. Mixer → Screw Conveyor → Extruder → Sifter
CoolingConveyor Dryer Air Conveyor
RICE FORTIFICATION PROCESS LINE

34. SCOPE & OPPORTUNITIES
OF RICE FORTIFICATION

36. INDIAN SCENARIO
• Successfully Installed Pilot scale rice Fortification units in 5
states
• Govt of Indian Planning to Introduce rice fortification in about
130 districts by early next year
• There are tremendous opportunities for FRK for both social
safety network (S.S.N) and open market in INDIA
• S.S.N : ICDS (Integrated Child Devel. Sch.), MDM (Mid day
Meal, 30,000 MT FRK required per year),PDS (Public
distribution system) around 35.5 MT of Rice is being supplied
through this system per year.
• It is estimated about 4,00,000 MT of FRK Required for S.S.N
• Open Market: 60 Million MT per year (So there is a Scope of
6,00,000 MT of Fortified rice kernel.

38. FORTIFICATIONLOGOSOFDIFFERENTCOUNTRIES

39. INDIAN FORTIFIEDPRODUCTS

40. INDIAN FORTIFIEDPRODUCTS

41. INDIAN FORTIFIEDPRODUCTS

42. INDIAN FORTIFIEDPRODUCTS

43. INDIAN FORTIFIEDPRODUCTS

44. Wheat Flour Fortification
44

45. Why Wheat Flour Fortify?
• Health and Economic Benefits
• Prevent iron deficiency, neural tube birth defects, and
other health concerns
• Improve the national economy by increasing productivity
and decreasing healthcare expenditures
FFI photo

46. Overview: Wheat’s Natural Iron
• Bran contains 55% of wheat’s
natural iron
• Germ contains 5% of wheat’s
natural iron
The bran and germ are primarily
used for animal feed.
Percentages calculated from USDA Nutritional Database
Image courtesy of the Wheat Foods Council
Bran
Germ
Endosperm

47. Wheat’s Mineral Loss in Milling
Mineral loss at 75-80% extraction

48. Overview: Wheat’s Natural Vitamins
Bran
Germ
Endosperm
Vitamin
Found in
Bran (%)
Found in
Germ (%)
Folic Acid (B9) 33 12
Niacin (B3) 86 2
Thiamine (B1) 33 64
Riboflavin (B2) 42 26
Pyridoxine (B6) 73 21
Pantothenic Acid (B5) 50 7
Percentages calculated from USDA Nutritional Database
Image courtesy of the Wheat Foods Council

49. Wheat’s Vitamin Loss in Milling
Vitamin loss at 75-80% extraction

50. Overview: Fortification Process
Powdered vitamins and minerals are added to flour during
the milling process using equipment called feeders.
A large mill may use a “feeder bank”
such as this set of four. One feeder is
for fortification and three are for other
flour improvers.
Photo courtesy of Research Products Company
Smaller mills may use a
single feeder for
fortification.
Photo copyright: David Snyder / CDC
Foundation

51. Impact on Health: Iron
Burden of Deficiency
• Reduced productivity
• Iron deficiency anemia
• Undeveloped mental
capacity
• Maternal mortality
• Pre-term births
Health Benefits
• Increased productivity
• Fully developed mental
skills
• Improved maternal and
child health
“Iron deficiency affects more people than any other condition, constituting a
public health condition of epidemic proportions.”
-World Health Organization
http://www.who.int/nutrition/topics/ida/en/

52. Each year of flour
fortification is
associated with a
2.4% decrease in
anemia.
Barkley, J., Wheeler, K., and Pachón, H. Anaemia prevalence may be reduced among countries that fortify
flour. British Journal of Nutrition, 2015. 114, pp 265-273. doi:10.1017/S0007114515001646.
2.4%
• Year 1
2.4%
• Year 2
2.4%
• Year 3,
etc.

53. Results of Insufficient Folic Acid
(vitamin B9)
• Children born with neural tube
birth defects (NTDs) such as
spina bifida
• Permanently disabling or fatal
• More than 300,000 NTDs
occur every year globally*
* Global Report on Birth Defects, March of Dimes Birth Defects Foundation, 2006
Photo from the International Federation for Spina Bifida and
Hydrocephalus

54. Impact of Fortifying with Folic Acid
• Reduce risk of NTDs 31% to 78%
• Healthcare savings from averted
surgeries and therapy
• Annual net savings:
o 2.3 million international dollars in
Chile
o 40.6 million rand in South Africa
o 603 million US dollars in the United
States
Risk reduction from Blencowe, H: Folic acid to reduce neonatal mortality form neural tube disorders. International Journal of Epidemiology. April
2010 (suppl_1):i110-i121
Cost benefit data from:
Llanos, A., et. al., Cost-effectiveness of a Folic Acid Fortification Program in Chile. Health Policy 83 2007:295-303.
Sayed, A., et.al., Decline in the Prevalence of Neural Tube Defects Following Folic Acid Fortifcation and Its Cost-Benefit in South Africa. Birth
Defects Research 82 2008:211-216.
Grosse, S., et. al., Retrospective Assessment of Cost Savings From Prevention. American Journal of Preventive Medicine , 2016
Photo from istock

55. Minerals and Vitamins
Used in Flour Fortification
Minerals Vitamins
• Iron
• Zinc
• Folic Acid (B9)
• Thiamine (B1)
• Riboflavin (B2)
• Niacin (B3)
• B12
• Vitamin A
• Vitamin D

56. Types of Iron Used In Fortification
Elemental Iron
(reduced iron or electrolytic iron)
Ferrous Sulfate
Ferrous Fumarate
Sodium Iron EDTA (NaFeEDTA)
Ethylenediamine tetraacetic acid
4 types of iron recommended by the WHO for wheat flour fortification

57. Factors for Choosing Iron Compound
• Bioavailability (absorption)
o Water soluble compounds have the highest relative bioavailability
because they are very soluble in gastric juices.
o The size, shape and surface area of the iron particle affects
bioavailability, as does composition of food made with fortified
flour.
• Sensory changes
o High levels of some iron compounds could cause coloration or
rancidity of the flour.
• Cost:
o Highly bioavailable forms of iron are more expensive, but less is
needed per metric ton of flour for fortification to have a health
impact.
• Magnets:
o Iron salts (ferrous sulfate, ferrous fumarate and iron EDTA) will not
be attracted to magnets that may be used in milling process

58. Other Minerals in Flour Fortification
Zinc
• Zinc oxide is most
commonly used
• Inexpensive
• No sensory concerns
• Use higher levels in high-
extraction flours due to
higher phytic acid content
Calcium
• Calcium sulfate and
calcium carbonate are
both used
• No sensory concerns
• Not included in premix
with other nutrients
because levels are far
higher than other nutrient
additions
• Not usually included in
fortification standards

59. B Vitamins in Flour Fortification
Folic Acid (B9)
• Folic acid is preferred
source
• No sensory concerns
• Relatively stable with
some loss from exposure
to light and food
preparation
• More bioavailable than
B9 in natural food
sources
Thiamine (B1)
• Thiamine mononitrate is
preferred source
• No sensory concerns
• Susceptible to losses
from exposure to light
and heat and alkaline
conditions (pH over 7)

60. B Vitamins in Flour Fortification
Riboflavin (B2)
• Orange crystalline
powder
• Use only food grade
material exceeding 97%
purity
• Unstable in light
Niacin (B3)
• Commonly used source:
nicotinic acid (commonly
just called niacin) and
nicotinamide.
• No sensory concerns
• Nicotinic acid can cause
reddening in the skin on
exposure
• Both niacin compounds
are very stable in heat
and light

61. B Vitamins in Flour Fortification
Pyrodoxine (B6)
• Pyrodoxine
hydrochloride is
preferred source
• No sensory
concerns
• Stable to heat, but
sensitive to UV
light.
Cobalamin (B12)
• Cyanocobalamin is common
source
• No sensory concerns
• Relatively stable in heat, but
unstable in alkali and strong
acidic environments
• Difficult and expensive to test
for the small amounts used in
fortification
• More bioavailable than B12 in
natural food sources

62. Other Vitamins in Flour Fortification
Vitamin A
• Retinyl acetate and retinyl palmitate are recommended.
• Beta-carotene’s yellow color makes it undesirable for
flour.
• Available in encapsulated forms that do not cause
sensory concerns
• Significant losses can occur on storage if the
encapsulation and antioxidant protection system is poor.
A standard stability test at 45°C on the raw material
should show losses no greater than 20% after 21 days.
• Countries often fortify edible oil or sugar rather than flour
with vitamin A.

63. Other Vitamins in Flour Fortification
Vitamin D
• Form used in fortification: D3 Cholecalciferol
• Countries often fortify dairy products with vitamin D in
combination with vitamin A
• Currently only a few countries fortify flour with vitamin D