I am thinking about iron fortification in rice. After some reading, I find many research are focus on genetic way. By genetically modification of rice, they manage to improve the iron concentration in edible part and increase its bioavailability. But I am concerning the public acceptance to transgene food product and possible long waiting time before commercialization. Thereby, food fortification (addition of minerals to processed food) could be another strategy. Is there anyone familiar with food fortification?
Hello, everybody. I also wanna know on what this area is focusing, the basic goals, rationale, prospects etc. Could anyone offer some introductory references for a beginner?
I update the question. The vehicle is rice, which is one of staple food around the globe. Related research focus on iron fortification in flour. For those rice-based dietary, however, lackness of mineral like iron and zinc is a significant problem.
The company I am working (Buhler) has developed a technology which enriches rice kernels with iron. You can then mix the enriched kernels with normal rice. Look under www.buhlergroup.com for more information.
Dear Arturo, your advice helps a lot. Buhler has an advanced tochnique in food fortification in rice by extrusion. I am finding any aspect to improve in your commercialized reconstituted rice. I don't know the price and public acceptance of the product.
Rice is rich in phytates, an antinutrient that inhibits iron bio absorption. So it indeed is a good vehicle. It is also a good option to consider iron as the fortificant, since a lot of developing countries face the issue of iron deficiency.
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