Nestlé develops 5× more absorbable iron
18 Jun 2020 --- Nestlé Research has developed an iron compound that is five times more absorbable in certain situations, compared to traditional stable iron forms, without compromising food quality. In collaboration with Chalmers University of Technology and ETH Zurich, the food giant has shown that the compound – which contains iron uptake inhibitor phytate and the iron uptake enhancing corn protein hydrolysate – can be used to effectively fortify bouillon to address deficiency in low-income countries.
“Our research is still ongoing and we look at many aspects, including bioavailability, stability, taste, color and texture. Additionally, new solutions need to be affordable. The technology is still in the research and development phase so we are unable to provide further details on the timeline. The compound as well as its underlying technology is proprietary to Nestlé. However, we are still in the research and development phase so we are unable to comment on future applications,” a Nestlé spokesperson tells NutritionInsight.
Ann-Sofie Sandberg, Professor of Food Science at Chalmers University of Technology, adds that it is a challenge for the food industry to make plant foods with a high bioavailability of iron, which is important with the on-going protein shift.
Nestlé’s compound is bound to amino acids, which makes it more absorbable than stable iron compounds, such as ferric pyrophosphate. Traditionally, the forms of iron that were most absorbable are chemically reactive, meaning it affects the color and taste of the food. This also contributes to food perishing and being destroyed. However, fortifying foods such as bouillon or stock is a cost-effective way to prevent iron deficiency, especially in low-income countries.
Iron fortification of bouillon offers good potential for tackling iron deficiency. (Source: Yen Strandqvist/Chalmers University of Technology)“Unless side effects which we have not yet foreseen arise, we are hopeful that food fortified with this new ferric phytate compound could be of great interest in helping to reduce human suffering worldwide. However, further research is needed here,” notes Sandberg.
Undergoing extensive testing
Nestlé first tested the compound’s stability and effect on taste, color and odor. Then, the Chalmers researchers, including Sandberg, examined the iron uptake in human intestinal cells exposed to the bouillon fortified with different variants of the monoferric phytate compound.
To take fortification to the next level, Nestlé then prepared variants where the amino acids were replaced by the hydrolyzed protein of corn and soy. The advantage of these proteins is that they cost less to produce. In addition, corn protein is not associated with allergies, so it is particularly suitable for use in food.
“When we compared the rate of iron uptake with the new compound against that of ferrous sulfate, we could see that the intestinal cells exposed to all the different varieties of fortified bouillon had a good iron uptake. Ferrous sulfate is very readily absorbed, but is unsuitable in food because of its high reactivity,” says Nathalie Scheers, Associate Professor of Molecular Metal Nutrition, who has led the development of the cell model for studying iron uptake.
Meanwhile, a human study from Nestlé and ETH Zurich showed that the iron absorption from the fortified bouillon with the hydrolyzed corn protein compound was twice the rate compared to ferric pyrophosphate, which is often used today for iron fortification of foods outside Europe. When the new compound was tested in foods containing iron absorption inhibitors, such as corn porridge, the absorption was five times as high compared to ferric pyrophosphate.
Severe iron deficiency can lead to premature birth and increased risk of illness and mortality for mother and child.Addressing plant-based side effects
Nearly a quarter of the global population suffers from iron deficiency, which is mainly prevalent in women of childbearing age, young children and adolescents. Severe iron deficiency can lead to premature birth, increased risk of illness and mortality for mother and child, as well as impaired development of brain function in children.
According to the researchers, the situation is most serious in low-income countries where the diet is mainly plant-based. Cereals and legumes are rich in iron, but the iron is not available for absorption by the body. This is mainly because these foods also contain phytate, which inhibits iron absorption by forming insoluble compounds with iron in the gut.
“Our efforts have been focused on adding essential micronutrients to products that are widely used in the local cuisine in such countries. One example is the fortified Maggi bouillon cubes in Central West Africa. Of 185 billion servings fortified with iron, vitamin A, zinc or iodine (or a combination) globally, 114 billion servings were provided in Central and West Africa alone,” says the Nestlé spokesperson.
Plant-based diets are also on the rise in many high-income countries, which is creating new nutritional needs. According to Innova Market Insights, there has been a 23 percent average annual growth of F&B launches tracked with vegan claims globally between 2015 and 2019. Notably, 23 percent of global consumers say that vegan alternative food launches are healthiest.
Accordingly, Nestlé is fortifying its plant-based products with relevant micronutrients where possible. For example the Ninho Forti+ beverage is a plant-based alternative to milk thatis fortified with several micronutrients including iron, details the spokesperson.
Sandberg further details that iron bioavailability in plant-based foods can be improved with the use of food processing techniques. These include fermentation, malting, hydrothermal treatment. Enzymes can also be added to degrade inhibitors and increase enhancers, while meals can be combined with ascorbic acid-containing foods.
In April, industry welcomed new guidelines from the World Health Organization to detect iron deficiency and overload to prevent severe consequences, such as anemia and poor cognitive development in children. In the preceding month, the UN’s Food and Agriculture Organization had highlighted that biofortification can also address iron deficiency.
By Katherine Durrell
