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20 February 2019 | #FindFolicAcid No Encontró Mucho Ácido Fólico
20 February 2019 | #FindFolicAcid Didn't Find Much Folic Acid
20 December 2018 | FFI receives $100,000 from Open Philanthropy Project
29 June 2018 | Review finds fortification documents often lack key elements
17 April 2018 | Laura Rowe Joins FFI as Deputy Director
21 March 2018 | 2017 Annual Report
24 October 2017 | Victor Temple, Professor of Biochemistry in Papua New Guinea #FFI15
24 October 2017 | Terry Wefwafwa, retired from civil service in Kenya #FFI15
24 October 2017 | Shamil Tazhibayev, UNICEF Consultant, Republic of Kazakhstan #FFI15
24 October 2017 | Do Hong Phuong, Nutrition Policy Specialist at UNICEF, Viet Nam #FFI15
24 October 2017 | Deena Alasfoor, Expert, Public Health, Ministry of Health, Oman #FFI15
14 August 2017 | Interview with Kenyan mother of young adult with spina bifida
06 June 2017 | Fortification for the Poorest of the Urban Poor
02 April 2017 | 2016 Year in Review
03 March 2017 | World Birth Defect Day 2017
16 December 2016 | Feasibility and Potential for Rice Fortification in Africa
17 November 2016 | 20 Years Later: The Legacy of an Oman Workshop
14 April 2016 | US Allows Corn Masa Flour to be Fortified with Folic Acid
23 March 2016 | 2015 Year in Review
04 February 2016 | Viet Nam Passes Food Fortification Decree
07 July 2015 | Study Links Flour Fortification to Reduced Anemia Prevalence
18 March 2015 | 2014 Year in Review
26 February 2015 | Solomon Islands Begins Work Toward Wheat Flour and Rice Fortification
02 September 2014 | Fortification Projects Receive Highest Performance Ranking
24 October 2012 | Partners Celebrate 10 Years of Flour Fortification Progress
21 August 2012 | "Smarter Futures" Partnership Scaling Up Efforts in Africa
Instant noodles made with iron-fortified flour have similar organoleptic properties to nonfortified noodles. This study estimates that instant noodles made with non-fortified flour and flour fortified with electrolytic iron, ferrous fumarate, and encapsulated ferrous fumarate have shelf lives of at least 12 months when stored at 30°C or less. The iron fortificant sodium iron EDTA, which was added in greater concentrations than recommended for wheat flour fortification in this study, had the greatest impact on appearance and flavor of the four fortificants tested.
17 December 2014 | Monitoring of Flour Fortification: The Case of Chile
Responding to reports of micronutrient deficiency in adult males due to high alcohol intake, Chile began mandatory fortification of flour in 1951. The country had a long history of government monitoring of the flour milling industry; inspection and quality assurance of the flour fortification program was integrated into this overall system. It is carried out in a systematic way with a planned budget, and results are reported annually. Most importantly, the results found by the monitoring system have led to institutional and legislative improvements in the flour fortification program.
17 December 2014 | Monitoring of Flour Fortification: The Case of Indonesia
Key industry and government components for a successful flour fortification program in Indonesia are largely in place. The flour milling industry is comprised of large modern mills with the capacity to integrate fortification technology efficiently and effectively. Government agencies responsible for external monitoring are considered to have sufficient professional expertise, technical capacity and financial resources. This case study reviews Indonesia¿s internal and external monitoring processes to explore whether there is sufficient verification that the flour fortification program is operating as designed and optimized for public health impact.
17 December 2014 | Monitoring of Flour Fortification: The Case of South Africa
South Africa¿s fortification program provides a solid legislative foundation for what appeared to be a strong food control system. However, the system appears not to have taken into account the true technical and administrative burden of food fortification monitoring. Therefore, fortification monitoring was not adequately prioritized and resourced to provide adequate oversight and enforcement. Currently, an ongoing process of communication between all stakeholders is exploring ways and means to address these challenges, reform the regulations and strengthen the monitoring system in order to optimize and sustain the national fortification program in South Africa.
Emory University graduate student Adeniyi Kayode Busari reviewed food fortification practices in Nigeria in partial fulfillment for his master's degree in public health. His conclusion is that program challenges need to be addressed to enhance fortification's benefits and reduce micronutrient deficiencies in the country.
01 October 2011 | Acceptability of Fortified Asian Foods
To determine consumer acceptability of foods made with fortified wheat flour, a series of tests was conducted on 15 different kinds of noodles and breads commonly eaten in Asia. The foods were fortified with at least iron, folic acid, and vitamin B12 at levels recommended by the World Health Organization.
In 1996 countries began adding folic acid to flour to prevent neural tube defects such as spina bifida. This has proven to be a reliable way to reduce the prevalence of these devastating birth defects.
06 May 2011 | Lessons Learned in Ireland and New Zealand
Roadblocks to Progress: A Look at Why Ireland and New Zealand Halted Mandatory Flour Fortification with Folic Acid