Bankable Techno-Economic Feasibility Report (TEFR) on Micronutrient Fortified Energy Dense Food
Micronutrient deficiencies are a global problem affecting millions of people. The most vulnerable are the undernourished, pregnant and lactating women, and young children. The World Health Organization (WHO) has estimated that more than two billion people worldwide suffer from micronutrient deficiencies. These deficiencies have severe consequences on health and well-being, including impaired cognitive development, decreased immune function, and increased risk of mortality. One of the effective solutions to address this problem is to introduce micronutrient-fortified foods in the diet.
Energy-dense foods provide high energy and are particularly important for individuals with high energy needs, such as athletes and manual laborers. However, energy-dense foods are often high in unhealthy fats and sugars, leading to an increased risk of obesity and other chronic diseases. By fortifying energy-dense foods with essential micronutrients, we can provide a healthy alternative for individuals who need high energy foods.
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In this Bankable Techno-Economic Feasibility Report (TEFR), we will analyze the feasibility of producing and marketing micronutrient-fortified energy-dense foods.
Market Analysis
The global market for fortified foods is growing rapidly, driven by increased awareness of the benefits of fortified foods, particularly in developing countries where micronutrient deficiencies are widespread. According to a report by Grand View Research, 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.
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The market for energy-dense foods is also growing, particularly in developed countries where busy lifestyles have led to a demand for quick and convenient meals. However, the negative health consequences of these foods have led to increased demand for healthier alternatives.
Combining the two trends, there is a growing demand for micronutrient-fortified energy-dense foods. These products provide a convenient and healthy option for individuals with high energy needs. The market for such products is expected to grow in the coming years, particularly in developing countries where there is a high prevalence of micronutrient deficiencies.
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Production Process
The production of micronutrient-fortified energy-dense foods involves three main processes: mixing, extrusion, and fortification.
Mixing: The mixing process involves combining the ingredients in the correct proportions. The main ingredients are typically grains, such as wheat, corn, or rice, which provide the energy density. Other ingredients may include fats, sugars, and flavorings.
Extrusion: The mixed ingredients are then passed through an extruder, which uses heat and pressure to form the desired shape. The extruder also helps to cook the ingredients and improve their texture.
Fortification: The final step is to add the essential micronutrients. The fortification process involves adding a micronutrient premix, which contains the required vitamins and minerals, to the extruded product. The micronutrient premix can be added at different stages of the production process, depending on the product and the desired level of fortification.
Quality Control: Quality control is a critical aspect of producing micronutrient-fortified energy-dense foods. The quality control process involves monitoring the product at every stage of production to ensure that it meets the required standards.
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Raw Material Quality: The first step is to ensure that the raw materials used in the production process meet the required quality standards. This includes testing for contaminants, such as heavy metals, and ensuring that the grains are of the correct quality.
Production Process Quality: The next step is to ensure that the production process is consistent and meets the required standards. This includes monitoring the extrusion process to ensure that the product is cooked correctly and has the correct texture.
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