Micronutrient Fortification in Foods and Soy Milk, a Plant-based Milk Substitute as a Candidate Vehicle

Abstract

Background: Food fortification is an effective intervention strategy to combat micronutrient malnutrition, hidden hunger, and for improvement of public health and nutritional status. Choice of a cost-effective, widely consumed, compatible, and stable candidate vehicle is essential for successful fortification. Objective: This comprehensive review discusses the aspects of food fortification along with the suitability of soy milk, a plant-based milk substitute, as a candidate vehicle for fortification. Methods: Literature mining was done in food research journals, Pubmed, Scopus to collect adopted fortification strategies and preferred vehicles for fortification. Results: Soy milk is a popular health beverage, globally consumed and preferred amongst lactovegetarians, and especially those with bovine milk allergy and lactose intolerance. This plantbased milk alternative is enriched in polyunsaturated fatty acids, phytoestrogens, and isoflavones along with different macro- and micronutrients. As a candidate vehicle, soy milk offers the advantage of incorporating a wide range of fortificants, is widely consumed, stable, and is compatible with fortificants. Conclusion: Successful implementation of the fortification strategy and its global scale-up need to overcome different scientific and technological hurdles, socio-economic, ethical, and political barriers, as well as legislative issues. Public-private, multi-stake holder and global partnerships, boosting of small-scale food industries, and developing tie-ups with large scale industries, as well as promoting public awareness regarding the need for fortification are other necessary requisites.