Health concerns have driven a surge in mineral-fortified products in the food, beverage, and supplement sectors. Osteoporosis and anemia, major global health issues, can be mitigated through mineral fortification with essential ions like calcium, magnesium, iron, and zinc. As populations age, addressing mineral deficiencies becomes crucial. It’s important for these consumers to have a source for these minerals in foods and drinks they can access easily and enjoy regularly.
Fortification allows food manufacturers to create and market differentiated and nutritionally enhanced products. FSL, in partnership with Sudeep Group, facilitates the incorporation of essential minerals, making it easy to add calcium, iron, magnesium, sodium, zinc or potassium electrolytes for added value and market appeal.
Key Considerations in Mineral Fortification:
- Bioavailability: Ensuring that minerals are easily absorbed by the body.
- Dosage: Finding the optimal amount for health benefits without adverse effects.
- Anion Choice: Selecting the appropriate anion for stability and effectiveness.
- Food Interaction: Understanding how minerals interact with other food components.
Historical and Current Trends:
The practice of enriching foods with minerals has a long history. In the 1990s, mandatory fortification of wheat flour was introduced in many Middle Eastern and North African countries, with Oman becoming the first to fortify wheat flour with folic acid in 1996. Since the early 2000s, countries across sub-Saharan Africa, Asia, and the Pacific have fortified staple foods and condiments, responding to increasing demand.
