The levels of iodine provided by fortified breads is not enough to provide for the requirements of pregnant women and their developing babies, according to new research which recommends the additional use of supplements.
Dairy, bakery and beverages account for 72.9 percent of functional foods in the world’s biggest markets with energy/mood enhancement, gut health and heart health the dominant claims, according to a Leatherhead Food International report.
Two Belgium companies – one a bran technology specialist, the other an ingredients supplier in the bakery and confectionery area – have linked to develop bread and pastry products with digestive health benefits.
The board of the UK's Food Standards Agency yesterday gave the
go-ahead for the recommendation on mandatory folic acid
fortification be made to health ministers, but it remains unclear
whether the nutrient will be added to flour...