Stay Informed

Sign up to receive fortification news, and we will send you an email with links to quarterly online newsletters and periodic news stories. All we need is your name and e-mail address. Recent news pieces are below. 

FFI News

FFI Newsletter December 2017

12 December 2017 | Nicolas Tsikhlakis,CEO and Partner at the Modern Flour Mills and Macaroni Factories, Jordan #FFI15

05 December 2017 | Wilma Freire, Research Professor at Universidad San Francisco de Quito in Ecuador #FFI15

05 December 2017 | Pawan Agarwal, Chief Executive Officer, Food Safety and Standards Authority of India (FSSAI) #FFI5

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 | Sue Horton, Professor, and CIGI Chair in Global Health Economics in Canada #FFI15

24 October 2017 | Shamil Tazhibayev, UNICEF Consultant, Republic of Kazakhstan #FFI15

24 October 2017 | Greg Harvey, Chief Executive Officer of Interflour Group based in Singapore #FFI15

24 October 2017 | Godfrey Oakley, Director, Center for Spina Bifida Prevention at Emory University #FFI15

FFI Newsletter June 2017

Annual Estimate Shows Increase in Fortified Wheat Flour

FFI Newsletter December 2016

FFI Newsletter September 2016

FFI Newsletter June 2016

FFI Newsletter March 2016

FFI Newsletter December 2015

FFI Newsletter September 2015

FFI Newsletter June 2015

FFI Newsletter March 2015

FFI Newsletter December 2014

FFI Newsletter September 2014

FFI Newsletter June 2014

FFI Newsletter March 2014

Periodic Update December 2013

Periodic Update September 2013

Periodic Update June 2013

FFI Newsletter March 2013

Periodic Update December 2012

Periodic Update September 2012

Periodic Update July 2012

Periodic Update: FFI Newsletter March 2012

FFI Newsletter December 2017

24 October 2017 | Eduarda Mungoi, Food Scientist and Food Safety Expert in Mozambique #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

24 October 2017 | Ayoub Al-Jawaldeh, Regional Adviser in Nutrition, World Health Organizatio, Regional Office for Eastern Mediterranean Region #FFI15

24 October 2017 | Agron Gashi, Health and Nutrition Officer, Head of Health and Nutrition Section at UNICEF Kosovo Office #FFI15

24 October 2017 | Abbubakar Bakhresa, Executive Director of Bakhresa & Co Ltd in Tanzania #FFI15

14 August 2017 | Interview with Kenyan mother of young adult with spina bifida

FFI Newsletter June 2017

06 June 2017 | Fortification for the Poorest of the Urban Poor

02 April 2017 | 2016 Year in Review

Annual Estimate Shows Increase in Fortified Wheat Flour

03 March 2017 | World Birth Defect Day 2017

16 December 2016 | Feasibility and Potential for Rice Fortification in Africa

FFI Newsletter December 2016

17 November 2016 | 20 Years Later: The Legacy of an Oman Workshop

FFI Newsletter September 2016

15 July 2016 | Flour Fortification Resulted in 35,500 Healthier Babies Last Year

FFI Newsletter June 2016

11 May 2016 | Researcher reflects on fortification progress 25 years after landmark study

14 April 2016 | US Allows Corn Masa Flour to be Fortified with Folic Acid

FFI Newsletter March 2016

23 March 2016 | 2015 Year in Review

02 March 2016 | Lesson From US Experience: Success Requires Collaboration and Networking

04 February 2016 | Viet Nam Passes Food Fortification Decree

FFI Newsletter December 2015

04 October 2015 | Systematic Review Yields Recommendations for Flour Fortification Programs

FFI Newsletter September 2015

07 July 2015 | Study Links Flour Fortification to Reduced Anemia Prevalence

FFI Newsletter June 2015

18 March 2015 | 2014 Year in Review

FFI Newsletter March 2015

26 February 2015 | Solomon Islands Begins Work Toward Wheat Flour and Rice Fortification

FFI Newsletter December 2014

FFI Newsletter September 2014

02 September 2014 | Fortification Projects Receive Highest Performance Ranking

FFI Newsletter June 2014

15 May 2014 | Name Change Reflects Potential of Rice Fortification's Health Benefits

FFI Newsletter March 2014

Periodic Update December 2013

Periodic Update September 2013

Periodic Update June 2013

23 April 2013 | Millions of Africans Gain Access to Health Benefits of Fortified Flour

FFI Newsletter March 2013

Periodic Update December 2012

24 October 2012 | Partners Celebrate 10 Years of Flour Fortification Progress

Periodic Update September 2012

21 August 2012 | "Smarter Futures" Partnership Scaling Up Efforts in Africa

Periodic Update July 2012

Periodic Update: FFI Newsletter March 2012

Publications

15 January 2015 | Accelerated Shelf Life Evaluation of Instant Noodles Made with Fortified Flour

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.

30 April 2013 | Two Decades of Food Fortification in Nigeria: Situational Analysis

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.

26 August 2011 | 15 Years of Fortifying with Folic Acid Reduces Birth Defects; Averts Healthcare Expenses

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