April 04, 2016

04/04/2016: Millers essential to public health success story

https://issuu.com/gfmt/docs/mag1602_w1/48
First published in Milling and Grain, February 2016

Fortifying flour is a great public health success story. Millers add vitamins and minerals to their products, and consumers increase their nutrient intake while eating foods they enjoy. In turn, the population greatly reduces its risk of debilitating anemia from nutritional deficiencies and devastating birth defects from insufficient folic acid.

Success is only achieved if flour fortification is well implemented and monitored. Unfortunately these two criteria are not always met. A study published in 2015 estimated that less than half the samples from 20 national food fortification programs in 12 countries met the country’s fortification standard for the relevant staple food.

Food inspectors are typically in charge of monitoring flour mills, according to Guidelines on Food Fortification with Micronutrients published by the World Health Organisation (WHO) and the Food and Agriculture Organisation of the United Nations. At the same time, flour millers are responsible for quality implementation.

The Food Fortification Initiative (FFI) offers the following suggestions for flour millers to be sure that their products are adequately and consistently fortified.

Read the full article in Milling and Grain HERE.  
 
 

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine GFMT
which is published by Perendale Publishers Limited.


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