Food fortification is the addition of vitamins and minerals to food or condiments to increase the nutritional value of the food supply. This can be achieved at large scale via fortification of staple foods or condiments, or targeted to specific populations such as pregnant women and young children, for example via products designed for “home-fortification” of home-prepared foods at the time of consumption. Researchers of the Institute for Global Nutrition continue to strengthen the evidence on the impact of fortified foods.
CoMIT
The Condiment Micronutrient Innovation Trial (CoMIT) project is testing the impact of fortified bouillon use, compared to that of control bouillon, on micronutrient status among women and young children in northern Ghana in a randomized, controlled trial.
Trials of Micronutrient Fortified Salt
Multiple micronutrient fortified salt trials were conducted among women in Ethiopia and India to determine the impact of adding additional micronutrients to iodized salt.
SQ-LNS
The International Lipid-Based Nutrient Supplements (iLiNS) Project (2008 to the present) is a research collaboration that grew out of a shared commitment to accelerate progress in preventing malnutrition, supported in part by a grant from the Bill & Melinda Gates Foundation to the University of California, Davis.