Food Fortification Tech
Spray drying vs coacervation for vitamin D stability
Vitamin D fortification can fail long before a consumer opens the package. The nutrient may be present in the formulation, yet lose activity during…
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Food Fortification Tech
Explore peer-reviewed data, policy briefs, and clinical trials categorized by key themes in micronutrient science and public health.
Food Fortification Tech
Vitamin D3 in bread: a baking stability roadmap
A standard wheat bread bake cycle at 200–210 °C for 30 minutes destroys 15% to 20% of the cholecalciferol activity added to the dough. This is not an…
News
DOST-FNRI Unveils Advanced Fortified Food Technologies for Public Health
DOST-FNRI showcased a new product portfolio this week designed for both daily consumption and emergency provisioning, with several entries targeting…
Food Fortification Tech
Vitamin D microcapsules vs oil emulsions in dairy
The difference between a fortified dairy product that carries vitamin D3 reliably and one that loses part of its payload during processing can emerge…
Food Fortification Tech
Vitamin D Milk Fortification: The Stability Roadmap
Vitamin D stability in fortified milk processing is governed less by pasteurization temperature than by distribution, light exposure, packaging, and…