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Nestle acquires world first FERRI PRO technology

FoodHQ Partner the Riddet Institute has successfully developed and commercialised a novel protein-iron technology (FERRI PRO) that can be used in processed food to increase iron absorption.

Over 1.6 billion people worldwide suffer from iron deficiency anaemia. Nestlé has purchased the technology to fortify foods with FERRI PRO and enhance the health and well-being of millions of people.

Petra Klassen Wigger, Head of Nutrition, Health and Wellness at Nestlé says the multinational has a key role to play in support of global efforts to tackle micronutrient deficiencies.

“Through this collaboration, we will have access to an innovative technology that enables us to effectively fortify our foods and beverages without compromising the quality and taste.”

The Riddet Institute is New Zealand’s Centre of Research Excellence focused on fundamental research and postgraduate education in nutrition and food science and technology, and is hosted by Massey University.

Nestle-visit-2019-004.jpg

Nestle acquires world first FERRI PRO technology

FoodHQ Partner the Riddet Institute has successfully developed and commercialised a novel protein-iron technology (FERRI PRO) that can be used in processed food to increase iron absorption.

Over 1.6 billion people worldwide suffer from iron deficiency anaemia. Nestlé has purchased the technology to fortify foods with FERRI PRO and enhance the health and well-being of millions of people.

Petra Klassen Wigger, Head of Nutrition, Health and Wellness at Nestlé says the multinational has a key role to play in support of global efforts to tackle micronutrient deficiencies.

“Through this collaboration, we will have access to an innovative technology that enables us to effectively fortify our foods and beverages without compromising the quality and taste.”

The Riddet Institute is New Zealand’s Centre of Research Excellence focused on fundamental research and postgraduate education in nutrition and food science and technology, and is hosted by Massey University.

Nestlé acquires world first FERRI PRO™ technology

Massey University product development laboratory manager Warwick Johnson demonstrates technology with Nestlé Management and Riddet Institute research officer Dr Pranav Singh.

Massey University product development laboratory manager Warwick Johnson demonstrates technology with Nestlé Management and Riddet Institute research officer Dr Pranav Singh.

FoodHQ Partner the Riddet Institute has successfully developed and commercialised a novel protein-iron technology (FERRI PRO™) that can be used in processed food to increase iron absorption.

Over 1.6 billion people worldwide suffer from iron deficiency anaemia. Nestlé has purchased the technology to fortify foods with FERRI PRO™ and enhance the health and well-being of millions of people.

Petra Klassen Wigger, Head of Nutrition, Health and Wellness at Nestlé says the multinational has a key role to play in support of global efforts to tackle micronutrient deficiencies.

“Through this collaboration, we will have access to an innovative technology that enables us to effectively fortify our foods and beverages without compromising the quality and taste.”

The Riddet Institute is New Zealand’s Centre of Research Excellence focused on fundamental research and postgraduate education in nutrition and food science and technology, and is hosted by Massey University.

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What’s NEW?

The latest news, opinions and events from the FoodHQ community.

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