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Henrik Bagewitz
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Innovation in broth form paves the way for the food of the future
An everyday food like bouillon can help improve public health in countries where many people lack access to a nutritious diet. This is the conclusion of a recent international research project that has developed a fortified bouillon cube – designed to deliver essential vitamins and minerals despite harsh storage conditions.
With a third of the world's population undernourished, new ways to deliver essential nutrients are needed. This was the starting point for the Bill & Melinda Gates Foundation's 2019 Bouillon Cube Fortification Project.
The aim: to reduce malnutrition in West Africa – a region where anaemia and stunting are major health problems.
The project has attracted attention beyond the scientific community – not least when Bill Gates appeared on CBS's The Late Show to sample one of the bouillon cubes developed by RISE and the Australian research organisation CSIRO.
"Bouillon is a good product to fortify because it is consumed daily by most people in the region. It is an inexpensive product that reaches even the poorest part of the population, and it is a very common ingredient in cooking," says Tim Nielsen, Project Manager at RISE.
Nutrient analysis during storage
In this project, RISE and CSIRO worked with several major international food companies to develop and test fortification solutions for broth powders. In this case, three vitamins (A, B9 and B12) and three minerals (iron, zinc and iodine) were added.
A particular challenge was storage. RISE tested whether the nutrients in the broth would be preserved during long-term storage in the harsh conditions of West Africa, with temperatures between 30 and 40 degrees and a relative humidity of 70 per cent.
"We carried out analyses of the different nutrients to ensure that they were not degraded. We also carried out colour measurements and sensory analysis of the taste, appearance and texture of the product," says Tim Nielsen.
He concludes that the project has produced very good results that can be used as a guide for both international and local broth producers to produce fortified products.
The world's population is growing, and finding cost-effective, climate-friendly and nutritious food for everyone is a growing challenge.
Benefits for other food development programmes
Henrik Bagewitz, Marketing Manager at RISE, believes that the project demonstrates the power of being able to apply current research results for practical benefit in innovation work.
"Expertise in product development, sensory science and nutrition can now be used as a basis for developing other types of functional foods.
"The insights and results can create value for more people. "We empower food companies and other stakeholders who want to develop food products with societal benefits and a clear purpose to improve people's lives. The world's population is growing and finding cost-effective, climate-friendly and nutritious food for everyone is a growing challenge," he says.
"The experience we have gained in fortifying food without compromising taste or shelf-life will be useful in many areas in the future – not only to help low-income countries," says Bagewitz.
Bouillon can provide valuable help
The 'hidden hunger' caused by micronutrient deficiencies disproportionately affects children and women.
Bouillon is an ideal product to fortify with vitamins and minerals because it is a food that is used in most West African kitchens, regardless of the family's economic status, education or location.
Fortifying broth can ensure that nutrients reach vulnerable populations who do not have access to a varied diet.
In Nigeria alone, fortified broth is estimated to prevent 16.6 million cases of anaemia and 11,000 deaths each year.
