18 Jun 2020 --- Nestlé Research has developed an iron compound that is five times more absorbable in certain situations, compared to traditional stable iron forms, without compromising food quality. In collaboration with Chalmers University of Technology and ETH Zurich, the food giant has shown that the compound – which contains iron uptake inhibitor phytate and the iron uptake enhancing corn protein hydrolysate – can be used to effectively fortify bouillon to address deficiency in low-income countries.
