Asian Wheat Flour Products
Asian Wheat Flour Products: Impact of flour fortification on organoleptic properties March 2011 Authors (in alphabetical order): Dorothy Foote Consultant to FFI USA Suwaibah Ghaffar Noodle Technologist, Interflour-UiTM R&D and Commercialisation Center Malaysia Jaanaki Gooneratne, PhD Head, Food Technology Section, Industrial Technology Institute Sri Lanka Huo Junsheng, PhD Professor, Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention China Vikram Kelkar Director – International Business, Hexagon Nutrition India Herni Sutanto Product Development & Quality Control Mgr, PT. Indofood Sukses Makmur – Bogasari Flour Mills Indonesia Peter Tenido Pilmico Foods Philippines Reviewers/Contributors: Karen Codling, Executive Director, East Asia Secretariat for FFI Dr. Subrata Dutta, PhD Coordinator, India Flour Fortification Network Quentin Johnson, FFI Training & Technical Support Group Coordinator Annoek van den Wijngaart, Deputy Executive Director, East Asia Secretariat for FFI 1 Executive Summary In 2009 the World Health Organization (WHO) and partner organizations, including industry experts, published technical guidelines on the fortification of industrially milled wheat and maize flours with iron, zinc, folic acid, vitamin B12, and vitamin A. The Flour Fortification Initiative (FFI) is a network of partners working together to make flour fortification standard milling practice so that people worldwide get the nutrition needed to be smarter, stronger and healthier. FFI builds alliances between governments and international agencies, wheat and flour industries, and consumer and civic organizations. FFI has convened a series of meetings and workshops in Asia to review the content and implications of the 2009 WHO recommendations, and to consider how best to apply them in the national health, industrial, and political environments.
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