Food Based and Chemical Based Value Addition in Pizza - an Evaluation

Abstract

Iron deficiency and resultant anaemia are widely prevalent and recognized public health problems in India. Effective nutrition interventions are available to prevent micronutrient deficiency and their consequences. Food fortification is a major cost effective and sustainable solution. It plays a major role in improving the diet and meeting the micronutrient needs of the population. Indian eating habits have undergone a remarkable change in the last decade. Teenagers and young professionals who form a sizeable chunk of the population prefer to choose fast foods due to convenience and easy availability. In this scenario there is an urgent need to enhance the micro-nutritional quality of these foods, which are otherwise rich in fat and carbohydrates. Fortification and enrichment of bakery products is an emerging area of interest for the industry.