Bouillon fortified with a new iron compound could help reduce iron deficiency

Published date 2020-06-17 07:34
Iron fortification of food is a cost-effective method of preventing iron deficiency. But finding iron compounds that are easily absorbed by the intestine without compromising food quality is a major challenge. Now, studies from Chalmers University of Technology, ETH Zurich and Nestlé show a brand-new iron compound, that could meet the criteria.

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