Micronutrient Premix
Wheat Flour Fortification
Food Research Lab engages in developing Ready-to-Use Therapeutic Food (RUTF) for the management of severe
A Key to Addressing Hidden Hunger
Wheat is the most produced and most consumed cereal grain in the world, making it the backbone of many diets among various populations. Unfortunately, during the milling process, a large amount of essential nutrients, which are contained mostly in the bran and germ layers of the wheat grain, is lost. These nutrients include a number of vitamins (i.e., B1 [thiamine] B2 [riboflavin] B6 [pyridoxine] niacin, and E) and also several minerals (i.e., iron and zinc). Nutritional losses are even greater for flours that contain a lower extraction rate and hence, fortification represents a viable method to bring back much-needed nutrients.
Fortification: Rebuilding Nutritional Integrity
Food Research Lab manufactures its flour fortification premixes to create flour that restores these essential nutrients. Fortification reduces nutrient loss during processing, and improves nutritional intakes, which will help improve population and public health by increasing nutrient utilization at the individual level and decrease micronutrient deficiency at the population level. This is important to address deficiency issues of iron, and B-vitamins, such as anemia and cognitive deficits.
Innovative Premix Solutions by FRL
FRL’s specialized micronutrient premixes contain a carefully formulated blend of nutrients, cofactors, and protective agents in the appropriate quantities for easy incorporation into the milling process, while saving time and effort. Key benefits of our premixes are as follows:
We have submitted our professionally formulated products to improve the stability of nutrients in flour for retention of activity during storage, distribution, and cooking.
Our premixes save you in operating costs because they are designed so production is simplified, and waste is reduced while also providing valued, high-quality fortified flour.
Our products allow smooth process improvements related to fortification of wheat flour without changing the taste, texture, and appearance of unfortified flour, allowing for greater consumer acceptability and market viability.
Driving Public Health Impact
Wheat flour fortification is an internationally recognized intervention for curtailing hidden hunger as it provides a sustainable solution to the challenge of malnutrition. We utilize Research and Development, and the latest available technologies to deliver premixes tailored to the various population groups that meet the global standard set by WHO and Codex Alimentarius. These premixes supply fortified wheat flour to manage caloric intake and dramatically reduce nutrient deficiency, which improves health outcomes and promotes economic development
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Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.