Chalmers University of Technology
Iron fortification of bouillon or stock shows potential for tackling iron deficiency
Iron fortification of bouillon or seasoning offers good potential for tackling iron deficiency, reaching large populations in Africa for example. Consumption of bouillon has been estimated at between 1.9 grams a day in Cameroon, to 8.6 grams a day in urban Senegal, for example.
Iron deficiency claims thousands of lives around the world every year. This piece discusses the work of researchers from the Chalmers University of Technology in Sweden, ETH Zurich and Nestlé Research to fortify food that could help improve nutrition and make a difference.