Food reformulation is the process of altering the processing or composition of a food or beverage product, to improve its nutritional profile or to

SDG Target 12.3 on Food Loss and Waste: 2021 Progress Report is the sixth in an annual series of publications providing an assessment of the world’

In 2019, GAIN published

Priobiotics have become one of the most popular nutritional supplements in recent years. This mini review paper shows that this is in part caused b

In 2018, FReSH hosted Science to Solutions Dialogues (SSD) between

IGD and FIA conducted this study to explore the consumer attitudes towards healthier product reformulation, the progress within the industry and th

Sight and Life, DSM, and John Hopkin’s Bloomberg School of Public Health have come together to publish lessons from a four decade partnership.

Chapter 6 of this report from PATH and MQSUN+ focuses on the role that businesses play in

For anyone interested in the cost-benefit of food fortification as a public health intervention.

Address by Nigeria’s Scaling Up Nutrition Focal point at Nigeria’s Future Fortified event in 2016.

This article has a useful summary of challenges along the food value chain that prevent compliance with national standards.

The Access to Nutrition Index is published by the Access to Nutrition Initiative (ATNI)

The Global Fortification Data Exchange (GFDx) is an online analysis and visualisation tool that aims to help policy makers and experts understand d

This document responds to challenges in public private engagement and looks at ways to improve regulation and monitoring.

This paper looks at three pillars through which the private sector may directly or indir

The global food fortification ingredients market was valued at US$ 30.50 Bn in 2016, and is expected to reach US$ 100.84 Bn by 2025.

"An innovation evolution is needed to maximize the future impact of food fortification," says Dipika Matthias, Senior Program Manager at the Gates