Nestlé has acquired the rights to a novel technology that will allow it to combat iron deficiencies worldwide. Ferri Pro, a unique technology developed at the Riddet Institute Centre of Research Excellence at Massey University will enable Nestlé to fight iron deficiency without affecting the taste of food and beverages.
“We developed the technology to help address the world’s most important nutritional deficiency, as over 1.6 billion people are suffering from iron deficiency anaemia. However, our goal was to not only address iron deficiency but address it without impacting product quality,” said Harjinder Singh, director of the Riddet Institute who led the research team at Massey.
Iron deficiency is a worldwide problem and women and children are particularly at risk. Left untreated iron deficiency can have many detrimental effects on physical and mental health. It is estimated that the knock-on effects of vitamin and mineral deficiency cost society $2.1 trillion globally every year.
Nestlé fortifies most of its affordable products with at least one of the ‘big four’—vitamins A and C, iron, and zinc—the most commonly lacking components of people’s diets. Ferri Pro will help Nestlé to continue to develop and expand upon their research into nutrition.
“At Nestlé we believe that we have a key role to play in support of global efforts to tackle the global burden of micronutrient deficiencies. Through this collaboration with Massey University, we will have access to an innovative technology that enables us to effectively fortify our foods and beverages without compromising the quality and taste,” said Petra Klassen Wigger, Head of Nutrition, Health and Wellness for Nestlé Research.
