More than half of the world’s countries recognize the benefits of food fortification, a process that adds essential vitamins and minerals to foods.
But while it has gained momentum, Francesco Branca, director for health and development at the World Health Organization, admits that the quality of fortification remains variable and the vulnerable groups — for which these programs have been designed — are not always reached.
Branca explained that food fortification experts also face a challenge to provide healthy food for all by moving away from diets rich in salt and oil, which are used as vehicles for iodine and vitamin A fortification, respectively.
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About the author
Jacques Jimeno
Jacques is a former copy editor at Devex’s news production team. Previously, he worked with the Philippine Department of Tourism and the World Wide Fund for Nature.
