DOCSLIB.ORG

Micronutrient Fortification of Foods Current Practices, Research, and Opportunities

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Micronutrient Fortification of Foods Current Practices, Research, and Opportunities Micronutrient Fortification of Foods Current practices, research, and opportunities The Micronutrient Initiative International ARCHlyu •• Agricultural Centre 104386 Micronutrient Fortification of Foods Current practices, research, and opportunities 1DRC - L.ib. Mahshid LatH M.G. Venkatesh Mannar Richard J.H.M. Merx Petra Naber-van den Heuvel © 1996 The Micronutrient Initiative (MI), do International Development Research Centre (IDRC)/InternationalAgriculture Centre (IAC) Ml: P.O. Box 8500, 250 Albert Street, Ottawa, Ontario, CanadaKI G 3119 Tel: 613 236 6163; Fax: 613 236 9579; Telex: 053-3753 JAC: P.O. Box 88, LawickseAllee 11,6700 AB Wageningen,The Netherlands Tel: 31 317490355; Fax: 31 317418552 ISBN: 0-660-16230-X The viewsexpressed in this publication are those ofthe authors and do not necessarilyrepresent those of the International Agricultural Centre or the Micronutrient Initiative or the sponsoring organizations.Mention of a proprietary name does not necessarilyconstitute endorsementof the product and is given only for information. CONTENTS PREFACE vii 1. INTRODUCTION 1 THE PROBLEMOF MICRONUTRIENTMALNUTRITION: MAGNITUDE, CONSEQUENCES,AND CAUSES 1 ELIMINATION OF MICRONUTRIENTMALNUTRITION: AN OPPORTUNITYTO IMPROVE LIVES 2 GENERAL FEATURES OF INTERVENTIONSAND THEIR APPLICATION 3 REFERENCES 5 2. DEVELOPING A FOOD FORTIFICATION PROGRAM 7 RATIONALE AND OBJECTIVES 7 ROLE OF THE FOOD INDUSTRY IN FORTIFICATIONPROGRAMS 8 REFERENCES 10 3. FOOD VEHICLES AND FORTIFICANTS 11 SELECTIONOF FOOD VEHICLES 11 SELEcTION OF FORTIFICANTS 11 SOURCES OF FORTIFICANTS 11 STABILITY AND INTERACTIONSIN THE DIET 13 COST OF FOOD FORTIFICATION 14 BIOAVAILABILITYAND BIOCONVERSION OF MICRONUTRIENTS 1 5 LEVEL OF FORTIFICATION 1 6 TOXICITY CONSIDERATIONS 1 7 SINGLE FORTIFICATION 18 MULTIPEE FORTIFICATION 20 REFERENCES 22 4. FOOD FORTIFICATIONTECHNIQUES 25 FORTIFICATIONPROCEDURES 25 POINTOF FORTIFICATION 27 PACKAGING 27 REFERENCES 30 MicronutrientFortification of Foods iii 5. QUALITY ASSURANCE AND CONTROL 31 REQUIREMENT FOR QUALITY ASSURANCE(QA) 31 ESTABLISHINGA SUCCESSFULQA PROGRAM 31 DEVELOPMENT AND IMPLEMENTATIONOF QA/QC SYSTEMS 32 QUALITY MANAGEMENT SYSTEM 32 PRODUCT QUALITY MONITORING 33 MoNITORINGBY GOVERNMENT AND BY CONSUMERS 34 DETERMINATION OF LEVEL OF FOR11FICATION 34 REFERENCES 35 6. LEGISLATION AND REGULATIONS FOR FOOD FOR11FICATION 37 REFERENCES 38 7 REVIEW OF RESEARCHAND CURRENT PRACTICESIN MICRONUTRIENT FORTIFICATION 39 SINGLE FORTIFICATIONWITH IODINE 39 SALT 39 WATER 41 OTHER VEHICLES 42 SINGLE FORTIFICATIONWITH IRON 43 WHEATFLOUR AND BREAD 43 MILK AND MILKPOWDER 46 INFANT FOODS/FORMULAS 47 BISCUITS 50 RICE FLOUR 52 SALT 52 FISH SAUCE(NAMPLA) 54 CURRY POWDER(MASALA) 56 OTHER VEHIClES 57 SINGLE FORTIFICATIONW1H VITAMIN A 58 FATS AND OIlS 58 SUGAR 60 MILKAND MILK POWDER 63 RICE (ULTRA RICE) 65 TEA 66 MONOSODIUM GWTAMATE (MSG) 69 OTHERVEHICLES 72 REFERENCES 74 iv Mkronutrient Fortification of Foods 8. OPPORTUNITIES FOR MULTIPLE FORTIFICATION 81 DOUBLE FORTIFICATIONWITH IODINE AND IRON 81 SALT 81 FISH SAUCE 82 DOUBLE FORTIFICATION WITH IRON AND VITAMIN A 82 RICE 82 SUGAR 86 BLENDED/FORMULATEDFOODS 86 MAIZE 88 WEANING RUSK 89 OTHERVEHICLES, e.g., MONOSODIUM GLUTAMATE 90 MULTIPLE FORTIFICATION WITH IODINE, IRON, AND VITAMIN A 90 CEREAL-BASEDFLOUR 90 INFANT FOODS/FORMULAS 90 PROCESSEDBEVERAGES 92 FORTIFICATIONOF FOOD AID 92 REFERENCES 94 9. IMPLEMENTATION ISSUES AND RESEARCHNEEDS 97 IMPLEMENTATIONISSUES 97 RESEARCHNEEDS 97 RECOMMENDATIONS 98 APPENDICES 100 1. POTASSIUM IODATEPRODUCERS AND QUALITY SPECIFICATION 100 2. A. COMMERCIALLYAVAILABLE IRON COMPOUNDS AND THEIR RELATIVECOSTS 101 B. RELATIVECOSTS OF COMMONLY USED IRON SOURCES 102 3. COMMERCIALLYAVAILABLE VITAMIN A AND CAROTENOIDSIN FOOD FORTIFICATION 103 A. VITAMIN A USED IN FOOD FORTIFICATION 103 B. SOME APPLICATIONSOF CAROTENOIDSAS VITAMIN A PRECURSORS 104 4. COMPOSITION OF SOME FORTIFICATIONPREMIXES PRODUCEDBY DIFFERENT MANUFACFURERS 105 5. ACRONYMS AND ABBREVIATIONS 106 MicronutrientFortification of Foods v PREFACE — Deficiencies in three micronutrients— iodine, iron, and vitamin A are widespreadaffecting more than a third ofthe world'spopulation. Individuals and families suffer seriousconsequences including learning disabili- ties, impaired workcapacity, illness, and death.They could waste as much as 5°Io ofgross domestic product (GDP). Addressingthem comprehensively, using an array of low-costsolutions, could cost less than 0.3°Io of GDP. In the words of the World Bank in its recentpublication "Enriching lives"". No other technologyoffers as largean opportunity to improve lives . atsuch low cost and in such a short time Many national governments atthe World Summit for Childrenset the target to eliminate deficiencies in micronutrientsin populationsthroughout the world by the year 2000. The basicobjective of all national micronutrientprograms is to ensurethat needed micronutrientsare available and consumed in adequate amountsby vulnerablepopulations. Strategies should be appropriateto the needand should use existing delivery systems and availabletechnologies where they servethat need. A combinationof interventions involving the promotion ofbreastfeeding, dietary modification(e.g., improving food availability and increasing food consumption), food fortification,and supplementationmay needto be emphasized and implemented. The fortification of commonly eaten foods with micronutrientsis one ofthe main strategiesthat can be used to improve micronutrientstatus. Fortificationshould be viewed as partof a rangeof measures that influence the quality offood including improvedagricultural practices, improvedfood processing and storage,and improved consumereducation to adopt good food preparationpractices. Today,in deveJoped countries where there is a high dependence on processed foodsand industriesare stream- lined and automated,food fortification has played a major role in the health ofthese populationsover the last 40 years, and several nutritional deficiencies have been eliminated. In the developingcountries too, fortification is increasinglyrecognized as a measure to improve the micronutrientstatus of large populations.When fortification is imposed on existing food patterns, itmay not necessitate changes in the customary dietof the population and will not call for individual compliance. Thus, fortification can oftenbe implementedand sus- tained over a long period. It can, therefore, be the most cost-effective means of overcomingmicronutrient malnutrition. The food industry is playing an increasinglycritical and complexrole throughout the world. In the developed countries,changes in living and marketplacepatterns have stimulatedchanges in food industry practices, resulting in a diversity offood-processing technologies and ever-changingnumbers and types offoods on the market shelves. As the food industry is increasinglydriven by market forces into the global marketplace it is faced with a significantly differentscenario. In marked contrast to the developed world, most developing countriesare grappling with fundamental issues of providing adequate food suppliesto feed their expanding populations. Simple nutritional and technologicalsolutions to the problemsof micronutrient malnutrition exist but are often complicated by economic, social, and political factors.Intervention strategies must take thesefactors into account. This is the challenge, as well as the opportunity,for the food industry to play a key role in improving the physical,social, and economic well-being of billions ofpeople. This manual has beenprepared to facilitateand encourage large-scale implementationof fortification programs in countries where micronutrientmalnutrition is prevalent. It respondsto a long-feltneed for a comprehensive documentationof technologiesand opportunities for fortification. Giventhat technologiesare in different stages of developmentand application,an attemptis also madeto review critically the status ofthese technologies and identify the steps involved in refining themfor large-scale application.In addition, the manual appraisestheir technologicalfeasibility, practicability, cost effectiveness, and consumeracceptability. An annotatedbibliography on food fortification,containing more than 500 references with abstracts, including the references mentioned in this manual,will be publishedas a companionvolume. It is hopedthat this manual will be a useful reference for national micronutrientprogram managersand food MicronutrientFortification of Foods vii industry managersto plan and expandfood fortification as a long-termand sustainablesolution to the global problem ofmicronutrient malnutrition. This documentis a productof a unique collaboration between the InternationalAgricultural Centre (IAC) in the Netherlandsand the MicronutrientInitiative (Ml) in Canada. It has also evolved out of experience gained in organizingthe short-termtraining course in food fortification at the IAC. The authorsare gratefulto Ms i. Cervinskas (Ml), and Ms F. de Boer(IAC) for overall technical review of the document. Specific chapters have also benefited greatlyfrom critical reviews and inputs fromexperts in nutrition and from the food industry, especially Dr DavidYeung (Heinz Canada), Dr George Purvis, Dr Haile Mehansho(Proctor a Gamble), and DrFrits van der Haar and Dr Robin Houston (Programme AgainstMicronutrient Malnutrition (PAMM), Emory University). Ms M. de Kort (IAC) provided technical assistance to review projectexperiences in micronutrients.Special thanks are also dueto Ms KatherineKealey for editing and productioncoordination
Load more

Recommended publications
  • A Knowledge-To-Action Approach to Food Fortification: Guiding Principles for the Design of Fortification Programs As a Means Of
    Vol.4, No.10, 904-909 (2012) Health http://dx.doi.org/10.4236/health.2012.410138 A knowledge-to-action approach to food fortification: Guiding principles for the design of fortification programs as a means of effectively addressing micronutrient malnutrition Laura A. Rowe*, David M. Dodson Project Healthy Children, Cambridge, USA; *Corresponding Author: [email protected] Received 28 August 2012; revised 26 September 2012; accepted 5 October 2012 ABSTRACT clear and concise messages or frameworks that allow for scaling-up in changing, challenging, and dynamic envi- The gap that exists between research and the ronments [8]. dissemination and implementation of research This paper seeks to add to the already existing litera- findings has been well established. Food forti- ture on how to implement national food fortification pro- fication, one of the most cost-effective means of grams in a way that addresses the “knowing-doing” gap addressing micronutrient malnutrition, is no ex- by offering a streamlined model that facilitates moving ception. With decades of implementation experi- from evidence to application. Based on Project Healthy ence, there is need to strengthen mechanisms Children’s (PHC) experience assisting governments in that effectively broadcast proven strategies to the design and implementation of national food fortifica- promote the successful implementation of forti- tion programs in Rwanda and Malawi, in this paper we 1) fication programs in changing, challenging, and describe how nationwide, mandatory food fortification dynamic environments. This requires clear chan- programs, often missing from national agendas, are dis- nels of communication, well-defined in-country tinct in how they address the problem of malnutrition; leadership, and a streamlined and focused ap- and 2) document four core, arguably intangible and often proach that can be adapted to country-specific overlooked, principles needed to solidify engagement, contexts.
    [Show full text]
  • Fortified Food and Supplements: Approaches for Long-Term Care Residents
    ASK AN EXPERT DAVID PAPAZIAN/SHUTTERSTOCK.COM Fortified Food and Supplements: Approaches for Long-Term Care Residents By Julie Cavaliere, “To cure sometimes, to relieve often, to comfort always”. Ba.Sc., RD, Manager of –Hippocrates Dietary, Nutrition and ood and dining are key components of quality of life and Environmental Operations quality of care for residents in long-term care homes. for Sienna Senior Living The prevalence of protein energy under-nutrition for residents ranges from 23 per cent to 85 per cent, making malnutrition one of the most serious problems facing health professionals in long-term care. Malnutrition is associated with poor outcomes and is an indicator of risk for increased mortality. It has been found that most residents with evi- dence of malnutrition were on restricted diets that might discourage nutrient intake.1 Researchers, Nutrition Managers, and Registered Dietitians alike have been looking at ways and methods to fortify foods without increasing the volume of food consumed. What exactly is a fortified food? Health Canada defines food fortification as “a process by which vitamins, mineral nutrients and amino acids are added to foods to provide consumers with sufficient but not excessive amounts of certain nutrients in their diet.”2 There is both mandatory and voluntary fortification of foods at present. Mandatory fortification includes addition of vitamin A and D to milk, CANADIAN SOCIETY OF NUTRITION MANAGEMENT NEWS – WINTER 2018 11 for example. Meal replacements or nutritional supplements of a known food, cost, acceptance, not a normalized way of for the purposes of this article can be defined “a formulated eating, and no connection to the past.
    [Show full text]
  • Guidelines on Food Fortification with Micronutrients
    GUIDELINES ON FOOD FORTIFICATION FORTIFICATION FOOD ON GUIDELINES Interest in micronutrient malnutrition has increased greatly over the last few MICRONUTRIENTS WITH years. One of the main reasons is the realization that micronutrient malnutrition contributes substantially to the global burden of disease. Furthermore, although micronutrient malnutrition is more frequent and severe in the developing world and among disadvantaged populations, it also represents a public health problem in some industrialized countries. Measures to correct micronutrient deficiencies aim at ensuring consumption of a balanced diet that is adequate in every nutrient. Unfortunately, this is far from being achieved everywhere since it requires universal access to adequate food and appropriate dietary habits. Food fortification has the dual advantage of being able to deliver nutrients to large segments of the population without requiring radical changes in food consumption patterns. Drawing on several recent high quality publications and programme experience on the subject, information on food fortification has been critically analysed and then translated into scientifically sound guidelines for application in the field. The main purpose of these guidelines is to assist countries in the design and implementation of appropriate food fortification programmes. They are intended to be a resource for governments and agencies that are currently implementing or considering food fortification, and a source of information for scientists, technologists and the food industry. The guidelines are written from a nutrition and public health perspective, to provide practical guidance on how food fortification should be implemented, monitored and evaluated. They are primarily intended for nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry.
    [Show full text]
  • South African Food-Based Dietary Guidelines
    ISSN 1607-0658 Food-Based Dietary Guidelines for South Africa S Afr J Clin Nutr 2013;26(3)(Supplement):S1-S164 FBDG-SA 2013 www.sajcn.co.za Developed and sponsored by: Distribution of launch issue sponsored by ISSN 1607-0658 Food-Based Dietary Guidelines for South Africa S Afr J Clin Nutr 2013;26(3)(Supplement):S1-S164 FBDG-SA 2013 www.sajcn.co.za Table of contents Cited as: Vorster HH, Badham JB, Venter CS. An 9. “Drink lots of clean, safe water”: a food-based introduction to the revised food-based dietary guidelines dietary guideline for South Africa Van Graan AE, Bopape M, Phooko D, for South Africa. S Afr J Clin Nutr 2013;26(3):S1-S164 Bourne L, Wright HH ................................................................. S77 Guest Editorial 10. The importance of the quality or type of fat in the diet: a food-based dietary guideline for South Africa • Revised food-based dietary guidelines for South Africa: Smuts CM, Wolmarans P.......................................................... S87 challenges pertaining to their testing, implementation and evaluation 11. Sugar and health: a food-based dietary guideline Vorster HH .................................................................................... S3 for South Africa Temple NJ, Steyn NP .............................................................. S100 Food-Based Dietary Guidelines for South Africa 12. “Use salt and foods high in salt sparingly”: a food-based dietary guideline for South Africa 1. An introduction to the revised food-based dietary Wentzel-Viljoen E, Steyn K, Ketterer E, Charlton KE ............ S105 guidelines for South Africa Vorster HH, Badham JB, Venter CS ........................................... S5 13. “If you drink alcohol, drink sensibly.” Is this 2. “Enjoy a variety of foods”: a food-based dietary guideline still appropriate? guideline for South Africa Jacobs L, Steyn NP................................................................
    [Show full text]
  • Darlington Scheduled Monuments Audit
    DARLINGTON BOROUGH COUNCIL SCHEDULED MONUMENTS AUDIT 2009 DARLINGTON BOROUGH COUNCIL SCHEDULED MONUMENTS AUDIT 2009 CONTENTS 1 ........................................................................ Sockburn Church (All Saints’) 2 ........................................................................ Medieval moated manorial site of Low Dinsdale at the Manor House 3 ........................................................................ Tower Hill motte castle, 370m NE of Dinsdale Spa 4 ........................................................................ Deserted medieval village of West Hartburn, 100m north-east of Foster House 5 ........................................................................ Ketton Bridge 6 ........................................................................ Shrunken medieval village at Sadberge 7 ........................................................................ Motte and bailey castle, 400m south east of Bishopton 8 ........................................................................ Anglo-Saxon Cross in St. John the Baptist Churchyard 9 ........................................................................ Skerne Bridge 10 ...................................................................... Coniscliffe Road Water Works (Tees Cottage Pumping Station) 11 ...................................................................... Shackleton Beacon Hill earthworks 12 ...................................................................... Deserted medieval village of Coatham Mundeville 13 .....................................................................
    [Show full text]
  • The Halifax Citadel
    THE HALIFAX CITADEL National Historic Park Halifax, Nova Scotia Issued under the authority of the Honourable Arthur Laing, P.C., M.P., B.S.A., Minister of Northern Affairs and National Resources HALIFAX CITADEL NOVA SCOTIA THE HALIFAX CITADEL Halifax, Nova Scotia Halifax was founded in 1749 to provide a base for the British Navy and Army and a springboard for attack on the French at Louisbourg and Quebec, because the final contest between France and England for possession of the North American continent was clearly approaching. Citadel Hill was always the innermost keep and chief land defence of the Halifax Fortress. Four forts were built, at different periods, on its summit. The first was part of a wooden palisade around the young settlement, designed to protect the settlers from Indians. The second was built at the time of the American Revolution and was intended as a stronghold and base against the rebels. The third was built while Napoleon Bonaparte was trying to conquer the world, and this one was later repaired for the War of 1812 with the United States. Because of the latter war, Britain knew she must have a permanent fortress here as Atlantic base in time of peril, and so the fourth, the present one, was constructed. Not one of these forts was ever called upon to resist invasion. No shot was ever fired against them in anger. However, it is safe to say that they had served their purpose merely by existing. The First Citadel When the Honourable Edward Cornwallis arrived at Chebucto Harbour on June 21, 1749, accompanied by more than 2,500 settlers, one of his first thoughts was to secure the settlement from attacks by marauding Indians, ever ready to molest the British during periods of nominal peace between England and France.
    [Show full text]
  • CHAINING the HUDSON the Fight for the River in the American Revolution
    CHAINING THE HUDSON The fight for the river in the American Revolution COLN DI Chaining the Hudson Relic of the Great Chain, 1863. Look back into History & you 11 find the Newe improvers in the art of War has allways had the advantage of their Enemys. —Captain Daniel Joy to the Pennsylvania Committee of Safety, January 16, 1776 Preserve the Materials necessary to a particular and clear History of the American Revolution. They will yield uncommon Entertainment to the inquisitive and curious, and at the same time afford the most useful! and important Lessons not only to our own posterity, but to all succeeding Generations. Governor John Hancock to the Massachusetts House of Representatives, September 28, 1781. Chaining the Hudson The Fight for the River in the American Revolution LINCOLN DIAMANT Fordham University Press New York Copyright © 2004 Fordham University Press All rights reserved. No part of this publication may be reproduced, stored ii retrieval system, or transmitted in any form or by any means—electronic, mechanical, photocopy, recording, or any other—except for brief quotation: printed reviews, without the prior permission of the publisher. ISBN 0-8232-2339-6 Library of Congress Cataloging-in-Publication Data Diamant, Lincoln. Chaining the Hudson : the fight for the river in the American Revolution / Lincoln Diamant.—Fordham University Press ed. p. cm. Originally published: New York : Carol Pub. Group, 1994. Includes bibliographical references and index. ISBN 0-8232-2339-6 (pbk.) 1. New York (State)—History—Revolution, 1775-1783—Campaigns. 2. United States—History—Revolution, 1775-1783—Campaigns. 3. Hudson River Valley (N.Y.
    [Show full text]
  • The Unfinished Agenda for Food Fortification in Low-And Middle
    nutrients Review The Unfinished Agenda for Food Fortification in Low- and Middle-Income Countries: Quantifying Progress, Gaps and Potential Opportunities Penjani Mkambula 1,*, Mduduzi N. N. Mbuya 1,* , Laura A. Rowe 2 , Mawuli Sablah 3, Valerie M. Friesen 1 , Manpreet Chadha 4, Akoto K. Osei 5, Corinne Ringholz 6, Florencia C. Vasta 1 and Jonathan Gorstein 7 1 Global Alliance for Improved Nutrition, Rue de Varembé 7, 1202 Geneva, Switzerland; [email protected] (V.M.F.); [email protected] (F.C.V.) 2 Food Fortification Initiative, 1518 Clifton Road, Atlanta, GA 30322, USA; laura.rowe@ffinetwork.org 3 UNICEF, 3 UN Plaza, New York, NY 10017, USA; [email protected] 4 Nutrition International 180 Elgin St., Suite 1000, Ottawa, ON K2P 2K3, Canada; [email protected] 5 Helen Keller International, Regional Office for Africa, Dakar BP 29.898, Senegal; [email protected] 6 World Food Programme, Via Cesare Giulio Viola, 68, 00148 Rome, Italy; [email protected] 7 Iodine Global Network, Seattle, WA 98107, USA; [email protected] * Correspondence: [email protected] (P.M.); [email protected] Received: 31 December 2019; Accepted: 27 January 2020; Published: 29 January 2020 Abstract: Large-scale food fortification (LSFF) is a cost-effective intervention that is widely implemented, but there is scope to further increase its potential. Toidentify gaps and opportunities, we first accessed the Global Fortification Data Exchange (GFDx) to identify countries that could benefit from new fortification programs. Second, we aggregated Fortification Assessment Coverage Toolkit (FACT) survey data from 16 countries to ascertain LSFF coverage and gaps therein. Third, we extended our narrative review to assess current innovations.
    [Show full text]
  • Isurium Brigantum
    Isurium Brigantum an archaeological survey of Roman Aldborough The authors and publisher wish to thank the following individuals and organisations for their help with this Isurium Brigantum publication: Historic England an archaeological survey of Roman Aldborough Society of Antiquaries of London Thriplow Charitable Trust Faculty of Classics and the McDonald Institute for Archaeological Research, University of Cambridge Chris and Jan Martins Rose Ferraby and Martin Millett with contributions by Jason Lucas, James Lyall, Jess Ogden, Dominic Powlesland, Lieven Verdonck and Lacey Wallace Research Report of the Society of Antiquaries of London No. 81 For RWS Norfolk ‒ RF Contents First published 2020 by The Society of Antiquaries of London Burlington House List of figures vii Piccadilly Preface x London W1J 0BE Acknowledgements xi Summary xii www.sal.org.uk Résumé xiii © The Society of Antiquaries of London 2020 Zusammenfassung xiv Notes on referencing and archives xv ISBN: 978 0 8543 1301 3 British Cataloguing in Publication Data A CIP catalogue record for this book is available from the British Library. Chapter 1 Introduction 1 1.1 Background to this study 1 Library of Congress Cataloguing in Publication Data 1.2 Geographical setting 2 A CIP catalogue record for this book is available from the 1.3 Historical background 2 Library of Congress, Washington DC 1.4 Previous inferences on urban origins 6 The moral rights of Rose Ferraby, Martin Millett, Jason Lucas, 1.5 Textual evidence 7 James Lyall, Jess Ogden, Dominic Powlesland, Lieven 1.6 History of the town 7 Verdonck and Lacey Wallace to be identified as the authors of 1.7 Previous archaeological work 8 this work has been asserted by them in accordance with the Copyright, Designs and Patents Act 1988.
    [Show full text]
  • CN FC Breaded Chicken Ring Nuggets Code: 40346 Case Pack: 12.36# Net Weight: 12.36 Storage: Frozen
    www.schoollunchsolutions.com Quality at the Best Price CN FC Breaded Chicken Ring Nuggets Code: 40346 Case Pack: 12.36# Net Weight: 12.36 Storage: Frozen Servings per Case: 56 Product Description: Breaded fully cooked CN Labeled chicken breast “Rings” produced from young broilers. No added soy products. Unique “Ring Shaped” breast nugget to be batter breaded with enriched wheat flour. Same great chicken product, unique, fun design. Serving Suggestions: 5 Rings is the suggested serving. Nutrition Facts Preparation Instructions: Serving Size 5 pc Serving Per Container: 56 Conventional Oven: 10-14 minutes at 350 degrees. Amount Per Serving Convection Oven: 6-8 minutes at 350 degrees. Calories 221 Calories from Fat 117 % Daily Value* Total Fat 13g 20% Ingredients: Saturated Fat 3g 15 % Trans Fat 0g Chicken Breast with Rib Meat, Water, Dried Whole Egg Solids, Salt, Sodium Phosphates. Cholesterol 94mg 31 % Battered With: Water, Enriched Flour, (Wheat Flour, Niacin, Reduced Iron, Thiamine Sodium 495 21 % Mononitrate, Riboflavin, Folic Acid), Salt, Spices, Leavening (Sodium Bicarbonate, Sodium Total Carbohydrate 10g 3% Aluminum Phosphate). Breaded and Predusted With: Enriched Wheat Flour (Flour, Niacin, Dietary Fiber 0g 0 % Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Dried Whey, Dextrose, Sugars 0g Spice, Soybean Oil, Paprika and Turmeric Extracts, Breading set in Vegetable Oil. Protein 16g Vitamin A 2% Vitamin C 0% Calcium 2% Iron 6% * Percent Daily Values are based on a 2,000 calorie diet. Child Nutrition Information: 5 CN Nuggets at 0.659 ounces each provides 2 ounces meat/ meat Allergens: Egg, Milk and Wheat alternative and 0.75 bread serving.
    [Show full text]
  • Beverage Fortification
    June 2013 US$39.00 SPECIAL REPORT Beverage Fortification: Enhancing Nutritional Quality & Consumer Appeal Years ago, fortification was implemented in staple items such as flour and milk as an effective strategy to help stave off widespread disease resulting from malnourishment. With today's increasingly savvy consumers looking to glean nutritional benefits in everything from tea and juice to bottled water, beverage fortification has taken on a whole new life. by Cathianne Leonardi and Frank Del Corso Beverage Fortification: Enhancing Nutritional Quality & Consumer Appeal According to the World Health Organization (WHO), food fortification is the practice of deliberately increasing content of an essential micronutrient in a food, so as to improve the nutritional quality of the food supply and provide a public health benefit with minimal risk to health. Historically, foods have been fortified to prevent diseases. More recently in the United States and other developed countries, fortification of foods and beverages has shifted to deliver benefits making the user feel, perform or even look better. This report examines the changing market of fortification in the United States—from one where the main driver is preventing diseases in the masses, to one where the driver is adding function for a niche market. Strategies are also explored for beverage scientists to create great-tasting drinks to meet the demands of this new market. Introduction and History of Fortification by Cathianne Leonardi umans traditionally fortify their bodies with nutrients found in food. We demonstrate increased understanding of nature by modifying H our food supply in favor of desired qualities. Activities including seed selection, propagation and invention of species by artificial selection and hybridization have long been established as beneficial in yielding increasing food supplies required to nourish a boundless growth in population.
    [Show full text]
  • Enriched Flour
    PAPRIKA OLEORESIN FOR COLOR, SOY LECITHIN. Ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), VEGETABLE OIL (SOYBEAN AND PALM OIL WITH TBHQ FOR FRESHNESS), CHEESE MADE WITH SKIM MILK (SKIM MILK, WHEY PROTEIN, CHEESE CULTURES, SALT, ENZYMES, ANNATTO EXTRACT FOR COLOR), CONTAINS TWO PERCENT OR LESS OF SALT, PAPRIKA, YEAST, INGREDIENTS CRUST: WHOLE GRAIN OATS, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 [THIAMIN MONONITRATE], VITAMIN B2 [RIBOFLAVIN], FOLIC ACID), WHOLE WHEAT FLOUR, SOYBEAN AND/OR CANOLA OIL, SOLUBLE CORN FIBER, SUGAR, DEXTROSE, FRUCTOSE, CALCIUM CARBONATE, WHEY, WHEAT BRAN, SALT, CELLULOSE, POTASSIUM BICARBONATE, NATURAL AND ARTIFICIAL FLAVOR, CINNAMON, MONO- AND DIGLYCERIDES, SOY LECITHIN, WHEAT GLUTEN, NIACINAMIDE, VITAMIN A PALMITATE, CARRAGEENAN, ZINC OXIDE, REDUCED IRON, GUAR GUM, VITAMIN B6 (PYRIDOXINE HYDROCHLORIDE), VITAMIN B1 (THIAMIN HYDROCHLORIDE), VITAMIN B2 (RIBOFLAVIN), FILLING: INVERT SUGAR, CORN SYRUP, APPLE PUREE CONCENTRATE, GLYCERIN, SUGAR, MODIFIED CORN STARCH, SODIUM ALGINATE, MALIC ACID, METHYLCELLULOSE, DICALCIUM PHOSPHATE, CINNAMON, CITRIC ACID, CARAMEL COLOR. CONTAINS WHEAT, MILK AND SOY INGREDIENTS CRUST: WHOLE GRAIN OATS, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 [THIAMIN MONONITRATE], VITAMIN B2 [RIBOFLAVIN], FOLIC ACID), WHOLE WHEAT FLOUR, SOYBEAN AND/OR CANOLA OIL, SOLUBLE CORN FIBER, SUGAR, DEXTROSE, FRUCTOSE, CALCIUM CARBONATE, WHEY, WHEAT BRAN, SALT, CELLULOSE, POTASSIUM
    [Show full text]