Vitaminized Flour

Flour Fortification: Protection against Deficiency Diseases

More and more countries are now including flour fortification with vitamins and minerals in their preventive health care programmes.

If you would like to offer your customers vitaminized flour, we will help you with the practical aspects – with tailor-made premixes, expert advice and technical equipment such as metering devices.

Leo Schulte-Vennbur, Muehlenchemie

We provide a whole package of measures to ensure that flour fortification can be integrated simply and efficiently into the routine of the mills. And the transfer of knowledge through seminars and workshops plays an important role too, alongside technical and technological support

Leo Schulte-Vennbur, Product Manager Food Aid and Fortification
Mother and baby

Nutritional deficits: the youngest are hardest hit

A permanent undersupply of vitamins and minerals can be very dangerous to the health and healthy development of children.  Millions of people around the globe are at risk of such micronutrient deficiencies and especially children and women are affected by „hidden hunger“. Fortified flour can help to tackle this problem: Bakery products and other foods containing added vitamins, minerals and trace elements, such as pasta, help meet those people‘s nutritional needs and to avoid malnutrition.



Flour and micronutrients

A perfect duo: flour and micronutrients

Wheat and maize are an important constituent of the diet in many parts of the world – that is why strategic flour fortification is seen as an effective way of improving people’s health status around the globe. Fortification with micronutrients during flour production is therefore a very effective way of supplying large sections of the population with iron, zinc, folic acid, vitamin B12 or vitamin A, for example.

Some 90 states have already established regulations in the field of the fortification of wheat flour and other kinds of flour as part of their public health policy. Mühlenchemie’s micronutrient premixes are part of this success story. We produce high-quality fortification compounds, which we continue to develop further at our Stern-Technology Center, and for many years, we have been active in an international network providing technical support and sharing knowledge on the safe and cost-effective implementation of fortification programmes.

Does your business produce flour and are you interested in helpful information on all important topics concerning flour improvement and flour fortification? Our practical reference book „Future of flour“ is an important part of our commitment concerning the dissemination of specialist information on adding nutrients to flour. In our compendium, our Head of Research and Development has brought togetherdozens of specialists to write about all relevant topics such as raw materials and grain-growing, milling, quality management, flour fortification, different types of ready-mixed flours and many more.



Sustainable flour fortification strategies

Various organizations have taken up the task to implement sustainable flour fortification strategies. One of the most prominent players in the campaign against nutrition-related deficiencies is the Food Fortification Initiative (FFI). FFI has set itself the task of advocating for the benefits of food fortification and providing technical assistance for planning and implementation of effective fortification programmes, as well as supporting countries in tracking their progress.. Mühlenchemie cooperates with FFI and other organizations working on food fortification like GAIN and the World Food Programme within the Smarter Futures partnership.

Scott Montgomery, FFI

Mühlenchemie is a reliable and committed partner of the FFI. Together we pursue the vision of an adequate basic supply of vitamins and minerals. In particular, this commitment benefits babies, children and young people, pregnant women and nursing mothers, and also elderly people who have especially high micronutrient requirements.

Scott J. Montgomery, Director Food Fortification Initiative
Undersupply of micronutrients
Annette Bueter, Muehlenchemie

An undersupply of micronutrients can have disastrous effects on health. Typical consequences are retarded growth and development, damage to the nervous system, impaired physical and mental capabilities and increased susceptibility to infection. So by fortifying their flours, millers make an invaluable contribution to maintaining the health of the population.

Annette Büter, Technical Applications Manager Flour Fortification
Flour Fortification Africa
Tom Runge, Muehlenchemie

Flour fortification will continue to gain significance in the next few years. This development is very apparent in the African continent, for example. More and more African states are seeking to ensure an adequate supply of micronutrients to their population for both medical and economic reasons.

Tom Runge, Area Sales Manager

A world without malnutrition …

… to make this vision reality, we pull together with many other firms and organizations. Our most important partners include:


Food Fortification Initiative (FFI)


GIZ: Affordable Nutritious Foods for Women (ANF4W) partnership




BASF Nutrition


Nouryon Micronutrients

SUN Business Network

SUN Business Network

Social Sharing