Grain Fortification Processes, Technologies, and Implementation Criteria

Zimmerman, Sarah; Montgomery, Scott J.

doi:10.1016/b978-0-12-802861-2.00008-0

Cited by 4 publications

(4 citation statements)

References 10 publications

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“…For example, fortifying wheat flour with folic acid has been included in national fortification programs in many countries, especially in industrialized countries Zimmerman & Montgomery, 2018). Adoption of large-scale food fortification programs can improve health and well-being of millions of people around the world .…”

Section: Food Fortification and Functional Foodsmentioning

confidence: 99%

The fourth industrial revolution in the food industry—part II: Emerging food trends

Hassoun¹,

Bekhit

Jambrak

et al. 2022

Critical Reviews in Food Science and Nutrition

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The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends.After reviewing Industry 4.0 technologies (e.g., artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work , this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition towards sustainable food development and innovative green strategies are expected in the future.

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Section: Food Fortification and Functional Foodsmentioning

confidence: 99%

The fourth industrial revolution in the food industry—part II: Emerging food trends

Hassoun¹,

Bekhit

Jambrak

et al. 2022

Critical Reviews in Food Science and Nutrition

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show abstract

“…Wheat and maize millers use similar processes with similar equipment ( 54 ). Both wheat and maize flours have been fortified for several decades and thus the fortification process for both flours is well established and relatively straightforward, because both the food vehicle and micronutrient premix are in powder form.…”

Section: Fortification Technologies and Relevant Iron Fortification mentioning

confidence: 99%

“…Both wheat and maize flours have been fortified for several decades and thus the fortification process for both flours is well established and relatively straightforward, because both the food vehicle and micronutrient premix are in powder form. During the fortification process, a micronutrient premix is precisely added via a feeder directly onto the milled flour on a moving conveyer and then mixed for homogeneity ( 54 ). The selection of sufficiently bioavailable iron compounds that cause no sensory changes, however, needed considerable development.…”

Section: Fortification Technologies and Relevant Iron Fortification mentioning

confidence: 99%

Iron Fortification Practices and Implications for Iron Addition to Salt

Hurrell

2021

The Journal of Nutrition

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This introductory article provides an in-depth technical background for iron fortification, and thus introduces a series of articles in this supplement designed to present the current evidence on the fortification of salt with both iodine and iron, that is, double-fortified salt (DFS). This article reviews our current knowledge of the causes and consequences of iron deficiency and anemia and then, with the aim of assisting the comparison between DFS and other common iron-fortified staple foods, discusses the factors influencing the efficacy of iron-fortified foods. This includes the dietary and physiological factors influencing iron absorption; the choice of an iron compound and the fortification technology that will ensure the necessary iron absorption with no sensory changes; encapsulation of iron fortification compounds to prevent unacceptable sensory changes; the addition of iron absorption enhancers; the estimation of the iron fortification level for each vehicle based on iron requirements and consumption patterns; and the iron status biomarkers that are needed to demonstrate improved iron status in populations regularly consuming the iron-fortified food. The supplement is designed to provide a summary of evidence to date that can help advise policy makers considering DFS as an intervention to address the difficult public health issue of iron deficiency anemia, while at the same time using DFS to target iodine deficiency.

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“…An industrial wheat mill is defined as one with a capacity ≥20 MT/d. A standard industrial mill today, however, would process between 150 and 600 MT wheat/d ( 68 ). On the other hand, only 36% of maize is milled industrially with most being milled in small nonindustrial mills (<20 MT/d) ( 66 ).…”

Section: Consumption Patterns and Industrial Landscapes For Differentmentioning

confidence: 99%

The Potential of Iodine and Iron Double-Fortified Salt Compared with Iron-Fortified Staple Foods to Increase Population Iron Status

Hurrell

2021

The Journal of Nutrition

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The potential of double-fortified salt (DFS) to improve population iron status is compared with the potential of iron-fortified wheat flour, maize flour, rice grains, and milk products. The potential for a positive impact on iron status is based on reported efficacy studies, consumption patterns, the extent of industrialization, and whether there are remaining technical issues with the fortification technologies. Efficacy studies with DFS, and with iron-fortified wheat flour, maize flour, and rice, have all reported good potential to improve population iron status. Iron-fortified milk powder has shown good impact in young children. When these foods are industrially fortified in modern, automated facilities, with high-level quality control and assurance practices, high-quality raw materials, and a wide population coverage, all vehicles have good potential to improve iron status. Relative to other fortification vehicles, fortification practices with wheat flour are the most advanced and iron-fortified wheat flour has the highest potential for impact in the short- to medium-term in countries where wheat flour is consumed as a staple. Liquid milk has the least potential, mainly because an acceptable iron fortification technology has not yet been developed. Maize is still predominantly milled in small-scale local mills and, although the extruded rice premix technology holds great promise, it is still under development. Salt has a proven record as an excellent vehicle for iodine fortification and has demonstrated good potential for iron fortification. However, technical issues remain with DFS and further studies are needed to better understand and avoid color formation and iron-catalyzed iodine losses in both high- and low-quality salts under different storage conditions. There is currently a risk that the introduction of DFS may jeopardize the success of existing salt iodization programs because the addition of iron may increase iodine losses and cause unacceptable color formation.

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Grain Fortification Processes, Technologies, and Implementation Criteria

Cited by 4 publications

References 10 publications

The fourth industrial revolution in the food industry—part II: Emerging food trends

The fourth industrial revolution in the food industry—part II: Emerging food trends

Iron Fortification Practices and Implications for Iron Addition to Salt

The Potential of Iodine and Iron Double-Fortified Salt Compared with Iron-Fortified Staple Foods to Increase Population Iron Status

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