Fortified Blended Food (FBF) production

Various food processing techniques and additives have the potential to enhance the nutrient bioavailability, nutrient density, food safety, storage stability, palatability, and convenience of fortified blended foods suitable for weaning mixtures or to promote nutrition among older children, pregnant and lactating women. Some of these require simple equipment, others require more sophisticated machines and skills available in a small or medium-scale food factory.

FBF (e.g. CSB, WSB, etc.) is a mixture of 75-80% cereals with 20-25% soybean (or other pulses). The mix is processed to improve the digestibility, safety, and to decrease cooking time of the finished product. The product is then grinded into flour. Mineral and vitamins are added to the flour. The product is then packed in plastic bag.

FBF can be prepared according to local habits (e.g. in Laos it is steamed, in Sri Lanka it is used as a porridge, in Nepal CSB is roasted, and in Cambodia it is fried). The formula is bland, therefore the beneficiaries can add according to their preferences sweet, or salty ingredients, such as vegetables, fish, meat, etc.

WFP uses FBF for programmes having nutritional objectives, such as reduce the prevalence of malnutrition, which includes micronutrient deficiencies.

In May 2004, two policy papers ( Food for Nutrition: Mainstreaming Nutrition at WFP & Micronutrient Fortification: WFP experiences and ways forward ) stressed the importance to pay careful attention to micronutrients in ration planning; to procure fortified foods on an increasingly large scale; to promote and use locally-produced and fortified commodities and to advocate for fortification at national and international policy making levels (See under nutrition section).

The food needs to be safe; well packaged; easy to transport and store; versatile; making the targeting easy; practical, easy to prepare, enabling fuel saving; culturally acceptable; legally authorized and nutritious. FBF are produced according to international quality standards (i.e. Codex Alimentarius), and respect national regulations.

FBF is a nutritionally balanced food (i.e. contains Protein, Fat, Energy in appropriate quantities). When used for Mother and Child Health programme, the FBF should be energy dense (i.e. should contain a high level of kcal per volume of preparation). FBF is fortified with minerals and vitamins, which will contribute to alleviate micronutrient deficiencies such as IDA, and VAD. FBF is a processed food which enables to increase nutrient bio-availability and the food digestibility.