Nestlé acquires technology to fight iron deficiency
Ferri Pro was developed by researchers at the Riddet Institute Centre of Research Excellence (CoRE), Massey University to address nutritional iron deficiency without adversely affecting the taste of food and beverages.
“We developed the technology to help to 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 to address it without impacting product quality,” said Harjinder Singh, director of the Institute and distinguished professor.
According to the World Health Organization, women and children are particularly at risk for iron deficiency, and if left untreated it can cause serious mental and physical harm. Nestlé said the acquisition of Ferri Pro will enable it to continue to make progress towards its efforts to reach millions of children and families.
“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 at Nestlé Research.