Food fortification is one of the least expensive and most effective nutrition interventions to tackle hidden hunger on a huge scale. There is a long history of over almost 100 years in high-income countries, where specific deficiency diseases such as rickets and pellagra were eliminated halfway through the last century. The iodization of salt, starting in Switzerland in 1922 and introduced to the USA soon after, has been one of the great public health success stories of the world. The Summit aimed to develop a vision and strategy for fortification that would contribute to the Sustainable Development Goals, and beyond.
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