New ways of fortifying staple foods could save lives. Here’s how

The idea behind food fortification seems simple enough: Boost the levels of micronutrients in popular, everyday foods to help surmount nutrient deficiencies that put people’s health at risk.

It’s as straightforward as putting iodine in salt, a century-old intervention to improve thyroid function. But ensuring fortified foods reach the people who need them is a complex process that involves getting a variety of players on board.

“The government is key, the private sector is key, civil society, research and academia, professional associations, they are all important,” Augustine Okoruwa, a regional program manager in charge of food fortification with the international nonprofit Helen Keller Intl explained to Devex.