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

(Chalmers University of Technology) 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 that a brand-new iron compound, containing the iron uptake inhibitor phytate and the iron uptake enhancing corn protein hydrolysate, meets the criteria.