Fortification and salt reduction innovations in bouillon

Background

Micronutrient deficiencies are responsible for a wide range of physiological impairments, leading to reduced resistance to infections, metabolic disorders, and delayed development. The public health implications of micronutrient malnutrition are huge and are especially significant when it comes to designing strategies for the prevention and control of diseases such as diet-related chronic diseases. While micronutrient deficiencies are certainly more severe among developing countries, they do represent a public health problem also in some industrialised countries.

In this context, stock cubes ‘bouillon’ have been identified as a food vehicle that can be fortified with micronutrients to help populations suffering from malnutrition in West and Central Africa countries, where they are highly consumed. Besides improved bioavailability, the technological solutions used to achieve multi-fortified bouillon cubes must also evaluated based on the potential impact on sensory profile and micronutrients stability during storage.

Aim

In this Bill and Melinda Gates Foundation funded project we will identify and test innovative micronutrient technologies to help develop a multi-fortified bouillon formulation with reduced salt levels, for measurable health effects. We will evaluate available and emerging fortification technologies and ingredients with the goal to improve micronutrient stability and reduce potential negative impacts on the taste of the bouillon cubes. Salt reduction technologies based on flavour profiling will be developed that could have potential applications also for other food systems. Working together across national research organisations, universities and industries, we aim to help reducing the malnutrition in developing countries – one  cube at a time.