Food fortification can pose a problem to food and beverage makers. This is because sensitive ingredients, such as vitamins, can’t always withstand harsh food and drink manufacturing processes.
But if sensitive ingredients like vitamins – including the Holy Grail, Vitamin D – can be protected right throughout the processing, storage and digestion stages, a wide range of products could be more efficiently fortified.
Herein lies an opportunity for food and drink makers.
Food and beverage opportunity lies in protecting sensitive nutrients
Many in cooler climates suffer from Vitamin D deficiency. The valuable nutrient is produced in the skin when exposed to sunlight, and from there plays an important role in maintaining healthy bones and muscles.
For those with limited access…