Ground-breaking iron supplement launched

2 May 2022 – Riddet Institute technology has led to a new, affordable dairy-based drink, launched in Pakistan by Nestlé this week.

BUNYAD IRON+ is a new product using a unique and proprietary iron source based on FERRI-PROTM, a technology originally developed by the Riddet Institute, at Massey University.  BUNYAD IRON+ is fortified with this new source of iron that is more suitable for dairy products, as well as three times more absorbed in the body when compared to existing available sources.

Many people around the world suffer from micronutrient deficiencies, particularly children and pregnant women. In Pakistan one out of two children are deficient in iron.

Heike Steiling, Head of Nestlé’s R&D center for dairy in Konolfingen, Switzerland, says after acquiring the technology, Nestlé continued to collaborate closely with Massey University to bring this new source of iron to market.

“Using our R&D expertise in dairy products, we further optimised and improved the taste, stability, cost, as well as other key parameters. We are excited to see this new technology being applied for the development of affordable nutrition solutions.”

The Riddet Institute also relished the opportunity to work with Nestlé to co-develop the FERRI-PROTM technology.

“It is so fulfilling to see its application in helping address iron deficiency in vulnerable populations across the globe,” says Harjinder Singh, Director of the Riddet Institute and Distinguished Professor at Massey University.

 

 

 

 

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