Nestlé has acquired the rights to a novel fortification technology that will help to fight with the world’s most widespread nutritional deficiencies such as iron.
This novel fortification technology known as Ferri Pro was developed by researchers at the Riddet Institute Centre of Research Excellence (CoRE). By using this technology Nestlé will be able to address nutritional iron deficiency through its products. This technology will not affect the taste of food and beverages. It is expected that world’s largest food and beverage company may soon release several new fortified products.
Harjinder Singh, director of the Riddet Institute who led the research team at Massey said, “We developed the technology to help to address the world’s most important nutritional deficiency, as over 1.6 billion people are suffering from iron deficiency anaemia. However, our goal was to not only address iron deficiency, but to address it without impacting product quality.”
Women and children are particularly at high risk for iron deficiency, as per the records of World Health Organization (WHO). Iron deficiency if not treated for a long time may pose some serious health risks. The acquisition of this Massey technology will enable it to continue its efforts in reaching millions of children and families worldwide.
Petra Klassen Wigger, head of nutrition, health and wellness for Nestlé Research said, “At Nestlé we believe that we have a key role to play in support of global efforts to tackle the global burden of micronutrient deficiencies. Through this collaboration with Massey University, we will have access to an innovative technology that enables us to effectively fortify our foods and beverages without compromising the quality and taste.”