Special Fortified Nutrition Food

Double Fortified Salt (DFS)

Salt can also be double-fortified with iron and iodine. The iron is microencapsulated with stearine to prevent it from reacting with the iodine in the salt. By providing iron in addition to iodine in the convenient delivery vehicle of salt, it could serve as a sustainable approach to combating both iodine and iron deficiency disorders in areas where both deficiencies are prevalent.

We are manufacturing DFS with the technology collaboration with National Institute of Nutrition, Hyderabad.

Double Fortified Salt is an innovative new fortified food product - delivering small but crucial amounts of iodine and iron to human beings through their diet. Salt has been the vehicle for the world’s most successful food fortification initiative to date - Universal Salt Iodization.

Award-winning research undertaken by the Micronutrient Initiative and the University of Toronto, with financial support from the Canadian International Development Agency and the World Bank, has resulted in the ability to enrich salt with both iodine and iron. The fortification of salt with iodine has been hailed as one of the world’s great public health advancements. Now breakthrough technology that allows salt to be double fortified with iron as well as iodine has created an exciting new opportunity to reach the world with supplemental iron easily and inexpensively, without having to change people’s habits. Billions of people are affected by the hidden hunger of micronutrient deficiencies. Double Fortified Salt presents one of the most cost-effective opportunities to deliver two of the most critical micronutrients for mental capacity, maternal and infant survival and human productivity.

• Iodine

The impact of iodine on intelligence is so significant that in communities where iodine intake is sufficient, average IQ is shown to be about 13 points higher than in iodine deficient communities. In spite of the progress in salt iodization, every year approximately 38 million children are born to iodine deficient mothers. Eighteen million of them are born mentally impaired as a result – making iodine deficiency the world’s leading cause of preventable intellectual disability.

• Iron

Iron is critical for cognitive and motor development in childhood and for physical activity in all humans. In pregnancy, it reduces the risk of premature birth, low birth weight and maternal deaths due to haemorrhage. Iron supplementation for women and children, food fortification and other efforts are increasing iron levels.

Yet iron deficiency anaemia is the most common and wide-spread nutritional disorder in the world. It compromises the productivity of entire nations. Infants with iron-deficiency anaemia score lower on tests for mental and motor ability. And every year, iron deficiency claims the lives of some 115,000 women in childbirth and an estimated 600,000 babies within the first week of life.

Therapeutic Food

Therapeutic foods are foods designed for specific, usually nutritional, therapeutic purposes as a form of dietary supplement. The primary examples of therapeutic foods are used for emergency feeding of malnourished children or to supplement the diets of persons with special nutrition requirements, such as the elderly.

Therapeutic foods are usually made of a mixture of protein, carbohydrate, lipid and vitamins and minerals. Therapeutic foods are usually produced by grinding all ingredients together and mixing them. “The mixing process allows for the protein and carbohydrate components of the food to be embedded in the lipid matrix. The size of the particles in the mixture has to be less than 200 µm for the mixture to maintain its consistency. Using this method, the therapeutic food is produced and packaged without using water, which would eliminate the issue of spoilage.

Some therapeutic foods require the addition of water before administering, while others can be consumed as-is. Therapeutic foods are designed and manufactured to ensure that they are ready to eat straight from the packaging. Those foods resist bacterial contamination and require no cooking. The WHO recommends the use of these formulas, with the gradual introduction of other foods, until the child approaches a normal weight.