Why make rice more nutritious?
The fortification of staple foods such as wheat, oil and rice, is a well-established, trusted and proven method of addressing micronutrient deficiencies on a large scale, in a cost-effective way and with good consumer and beneficiary acceptance.
Rice is eaten by over half of the global population, making it the world’s number one staple food. It is consumed in many low and middle-income countries, where deficiencies in essential vitamins and minerals, also called micronutrients, are known to be high.
Rice is a good source of energy and a natural source of vitamins and minerals, but neither milled white nor brown rice provide a significant quantity of micronutrients compared to the daily recommended intakes. In addition, the milling process removes both the fat and nutrient-rich bran layers, which produces the commonly consumed and starch-rich white rice.
Making rice more nutritious by fortifying it post-harvest with essential vitamins and minerals is a promising intervention for the many rice-eating countries facing micronutrient deficiencies and could be a game changer for malnutrition.
Field Visit to Fortified Kernels Production Plant
DSM, in conjunction with the GAIN Second Global Summit on Food Fortification, is pleased to invite you on a field trip to Thai Instant Products (TIP), DSM’s partner in rice fortification production in Asia.
See firsthand DSM’s hot extrusion fortification technology for rice fortification, the most globally-used, robust and cost-effective method of adding vitamins and minerals to rice, allowing also for other nutrients to be included, such as fibers or amino acids, to enhance the overall nutritional value of the product, without impacting its taste.
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