About Us

Thank you for your interest in fortification. The Food Fortification Initiative (FFI), formerly the Flour Fortification Initiative, is an international partnership working to improve health through fortification of industrially milled grain products. We specialize in wheat flour, maize flour, and rice.

The support we provide through multi-sector collaborations includes:

We primarily support national stakeholders in the public, private and civic sectors. Key leaders are government officials, industry managers, civic sector organizers, and staff of non-governmental organizations.

The nutrients most commonly used in post-harvest grain fortification are iron and folic acid, a B vitamin. Other nutrients that can be added are zinc, vitamin A, vitamin D, and other B vitamins such as niacin, thiamine, riboflavin and B 12. Learn about the nutritional benefits under Why Fortify?

An Executive Management Team representing global leaders in the public, private, and civic sectors provides strategic direction to FFI. Our Global Secretariat has a small staff at Emory University adjacent to the U.S. Centers for Disease Control and Prevention in Atlanta, Georgia, USA. Individual staff members are based in Canada, India, The Netherlands, Thailand, Uganda, and Viet Nam.

By The Numbers

A 2015 study found that 35,500 birth defects of the brain and spine were prevented in one year due to flour being fortified with folic acid - that's an average of 97 healthier babies every day!

Currently 87 countries require fortification of wheat flour, maize products, and/or rice.

Of those:

  • 67 countries mandate wheat flour fortification.

  • 14 countries mandate wheat and maize flour fortification

  • 3 countries mandate wheat flour and rice fortification

  • 2 countries mandate wheat flour, maize flour, and rice fortification.

  • 1 country mandates rice fortification

  • 8 countries fortify at least half their industrially milled wheat flour and/or maize flour through voluntary efforts.

  • 34.1% of industrially milled wheat flour, 57.0% of industrially milled maize flour, and 0.7% of industrially milled rice is fortified with at least iron or folic acid globally