Research is addressing the technical challenges of fortifying bouillon with multiple micronutrients

Commercially available bouillon cubes are typically fortified with iodine and some manufacturers have added other nutrients, such as iron or vitamin A, on a voluntary basis. However there is limited previous experience with multiple micronutrient fortification of bouillon. This addition poses technical challenges because bouillon is consumed in small quantities, meaning that greater amounts of nutrients per gram are required to deliver the intended dose of micronutrients, compared to other fortified foods such as cereal flours.

Together with members of the bouillon consortium, we developed a multiple micronutrient-fortified bouillon formulation for research use. Two variations of this formulation (with different micronutrient concentrations) were tested among women and their households in northern Ghana. Both formulations were well-liked by participants and deemed acceptable for future research on the nutritional impacts of multiple micronutrient-fortified bouillon.