Food fortification, or nutrification, is a crucial intervention to decrease malnutrition.
Iron deficiency anaemia is reported as the most prevalent nutritional deficiency and is widespread in the developing countries of Africa, Asia, and South America. In preschool children iron deficiency anaemia is associated with potentially irreversible impairments in cognitive development and, in school-going children, with reduced learning and educational performance, and susceptibility to infections. In adults, anaemia has been implicated in difficulties performing physical work.
Poor dietary intake and limited bioavailability are major contributors to the burden, and populations consuming mainly cereals (maize, wheat, and rice) with an inadequate intake of iron rich foods, in particular meat, legumes, nuts and vegetables are at high risk. Other micronutrient deficiencies, including vitamins A and B12, folate, riboflavin, and copper, also increase the risk of anaemia, and acute or chronic infections like malaria, HIV, cancer and diabetes.
Of the possible interventions (fortification, supplementation, food-based approaches, changing food habits, improving public health, genetically modified foods, nanotechnologies), food fortification and supplementation are the least expensive. The inclusion of more than one micronutrient per food item is desirable and practical, based on the study of the nutrient profile Staple Food Matrix in South Africa. The micronutrients and amounts required depend primarily on the deficiency and the magnitude thereof.
The Thrivosity team, after extensive research of the available data, and supplemented by data from their own studies, has developed Too Yum a ready-mix cereal fortified with scientifically approved minerals and vitamins to control the nutrient deficiencies of malnutrition.
Thrivosity’ s Too Yum is not based on the number of nutrients that a particular food item will ‘accept’, but on the actual needs of the targeted population. Biochemical characteristics of the micronutrient(s) or interactions between them, or with the selected food item, were analysed, including the active form of compounds, pH, interactions, and changes in the organoleptic properties of the final product.
Food fortification is a key element to strengthen public and private partnerships with beneficial multi-sectoral impacts on society. While private sector partners from the food industry are the main actors, governments and civil society also have a role to play, with civil society helping to improve accountability and commitment to standards. Public-private partnerships are important as most food fortification programmes have some link between the public and private sectors, as well as engagement with consumers, civil society, and donors.
