Bankable Techno-Economic Feasibility Report (TEFR) on Micronutrient Fortified Energy Dense Food

Micronutrient deficiencies are a worldwide issue that affects millions of people. The undernourished, pregnant and lactating women, and young children are the most vulnerable. The World Health Organization (WHO) estimates that more than two billion people worldwide are deficient in micronutrients. These deficiencies have serious health and well-being consequences, including impaired cognitive development, decreased immune function, and an increased risk of mortality. One of the most effective ways to address this issue is to incorporate micronutrient-fortified foods into the diet.

Energy-dense foods provide a lot of energy and are especially important for people who need a lot of energy, like athletes and manual labourers. Energy-dense foods, on the other hand, are frequently high in unhealthy fats and sugars, increasing the risk of obesity and other chronic diseases. We can provide a healthy alternative for people who need a lot of energy by fortifying energy-dense foods with essential micronutrients.

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We will examine the feasibility of producing and marketing micronutrient-fortified energy-dense foods in this Bankable Techno-Economic Feasibility Report (TEFR).

Market Research

The global market for fortified foods is rapidly expanding, owing to increased awareness of the benefits of fortified foods, particularly in developing countries where micronutrient deficiencies are common. The global fortified food market is expected to reach $275.4 billion by 2025, with a compound annual growth rate (CAGR) of 7.9% from 2019 to 2025, according to Grand View Research.

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The market for energy-dense foods is also expanding, particularly in developed countries where hectic lifestyles have created a demand for quick and easy meals. The negative health consequences of these foods, on the other hand, have increased demand for healthier alternatives.

When these two trends are combined, there is a growing demand for micronutrient-fortified energy-dense foods. Individuals with high energy requirements will find these products to be a convenient and healthy option. The market for such products is expected to expand in the coming years, particularly in developing countries where micronutrient deficiencies are common.

Production Methodology

Three major processes are involved in the production of micronutrient-fortified energy-dense foods: mixing, extrusion, and fortification.

Mixing: Mixing entails combining the ingredients in the proper proportions. The main ingredients are usually grains like wheat, maize, or rice, which provide energy density. Fats, sugars, and flavorings’ may also be present.

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Extrusion: The combined ingredients are then fed into an extruder, which uses heat and pressure to shape the desired shape. The extruder also aids in the cooking and texture of the ingredients.

Fortification: The essential micronutrients are then added as the final step. The extruded product is fortified by adding a micronutrient premix containing the necessary vitamins and minerals. Depending on the product and the desired level of fortification, the micronutrient premix can be added at various stages of the manufacturing process.

Quality Control: Producing micronutrient-fortified energy-dense foods requires strict quality control. The quality control process entails inspecting the product at each stage of manufacture to ensure that it meets the required standards.

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Quality of Raw Materials: The first step is to ensure that the raw materials used in the manufacturing process meet the quality standards required. This includes testing for contaminants like heavy metals and ensuring that the grains are of good quality.

Quality of the Manufacturing Process: The following step is to ensure that the manufacturing process is consistent and meets the necessary standards. This includes inspecting the extrusion process to ensure that the product is properly cooked and has the desired texture.

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