Global food fortifying market
Food manufacturers have been practicing food fortification, which involves adding micronutrients like vitamins and minerals to foods and condiments, for almost a century. Companies are adding vitamin and mineral premixes to their food formulations as the current consumer population grows more aware of the advantages of nutrient-dense global food.
According to data from the WHO on mortality, an estimated 0.8 million fatalities worldwide (1.5% of the total) are attributed to iron deficiency each year, making it comparable to vitamin A deficiency in terms of the number of deaths it results in. The market for fortified foods will continue to have new opportunities thanks to the availability of a wide range of goods and advancements in global food products.
In 2019, BASF acquired the biotechnology firm Isobionics, which services the global market for natural flavors and fragrances (F&F), and also entered the market for natural F&F ingredients through a partnership with the biotechnology research firm Conagen.
Nestle acquired the Ferri Pro food fortification method in 2019 to support the fight against iron deficiency. 2018 saw Nestle India improve the addition of micronutrients to popular products like Milo and Maggi.
Under the brand names So Delicious Wondermilk, Silk NextMilk, and Alpro Not Milk, Danone SA intends to provide innovative plant-based milk and dairy-like technology in 2021.
Additionally, market expansion has been promoted by government agencies' assistance. For instance, the World Health Organization and the Food and Agricultural Organization (FAO) have both identified global food fortification as one of the key tactics for reducing pervasive malnourishment, particularly in developing countries.
Between 2021 and 2031, the market is expected to expand at a CAGR of 6.3%, according to FMI.
Vitamin B fortification of flour, cereal, and bread can successfully treat vitamin B nutritional deficiencies, and vitamin D-fortified milk helps reduce the prevalence of rickets in young children. Innovative approaches are being tested by product designers in the fortified food sector to reduce Vitamin D breakdown from refrigeration and UV light.
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