dsm-firmenich has debuted its dry vitamin A palmitate NI, which aims to combat nutrient deficiency.
The novel form of dry vitamin A is designed to be incorporated into flour, and is a clean-label and stable solution.
The solution is best suited for wheat flour fortification, which accounts for approximately 20% of the calories consumed worldwide.1
According to dsm-firmenich, vitamin A is the most unstable of its kind, which can make it difficult to preserve when added to foods that are kept in storage.
As the process of making flour is often harsh, grains tend to become stripped of their naturally-occurring vitamins and minerals, highlighting the necessity of product fortification.
dsm-firmenich's dry vitamin A endeavours to address these challenges, as it has been designed to withstand food processing while maintaining its nutritional value.
The product is stabilised with all-rac-alpha tocopherol and sodium ascorbate, and has a small particle size — meaning it can be easily distributed through flour.
dsm believes that the product could assist in the fight against malnutrition globally.
Vitamin A deficiency is currently one of the three most prevalent and important nutritional deficiencies worldwide, according to the World Health Organization (WHO).
Yannick Foing, Vice President of Nutrition Improvement at dsm-firmenich, stated: "The result of our efforts during the last two and a half years is a stable, clean-label solution optimised for flour fortification, with a particle size tailored for integration into existing food production processes."
"This innovation not only meets industry and regulatory standards, but also advances our mission to reduce the nutrient gap for 800 million people by 2030, representing a significant step towards achieving UN Sustainable Development Goal 2 – Zero Hunger, by improving access to nutritious food globally.”
