The demand for quality, fresh, and healthy food is increasing every year. In order to meet this demand, researchers are working on developing new food fortifying agent mappings. There are many fortifying agents available in the market that can be used to improve the nutritional value of a food product. However, the existing mappings are not always reliable. For example, some mappings only list soluble fiber as a food fortifier while others list a variety of fiber types. Thus, it is hard to determine which fiber is most beneficial.
Free Radicals are another important issue. The presence of free radicals in the body can result in a number of health problems such as damage to the gums, blood vessels, and the eyes. Therefore, it is essential to develop food fortifying agent mappings that identify the most harmful free radicals first. This article will review the most important new food fortifying agent mapping released in 2016. An essential part of any healthy diet is good, healthy food. Moreover, what we eat traces back to our genetic makeup. What we eat before we sleep, how much we eat, and which food fortifying agents are used are all important factors. What we eat can also be influenced by our environment. For example, the amount of sunlight and air pollution in a particular area can have an effect on our food choices. Thus, new food fortifying agent mappings are crucial in order to help consumers make informed decisions about what they are eating.
What is a Food Fortifying Agent Mapping?
A food fortifying agent mapping is a mapping that identifies which food fortifying agents are most beneficial for a specific population. Fortifying agent mappings are used to make food products more nutritious by linking specific nutrients/facts about specific food items to specific fortifying agents. A well-implemented food fortifying agent mapping can help prevent or manage various health conditions by targeting specific nutrients that are needed but are often over- or under-represented in certain diets.
For example, a mapping that links fiber to vitamin B-12 would help manufacturers produce products that provide this nutrient. A mapping that links magnesium to proper heart rhythm would help manufacturers produce products that improve cardiovascular disease. A mapping that links zinc to strong immune function is also helpful because it can indicate which individuals should consume enriched grains and beans as part of a healthy diet.
Food Fortifying Agent Mapping in Depth
The most common food fortifying agent mappings are the Irradiation/Nutritional Maximum Difference (NMIM) mappings. These mappings account for the total amount of nutrients in food and use the highest quality ingredients to calculate the radiation dose to the body from food. However, the NMIM mapping is only as accurate as the manufacturer’s data. Thus, it is essential to implement a food fortifying agent mapping that better accounts for the various environmental factors that can affect nutrient content.
More on Food Fortifying Agent Mapping
In order to increase the accuracy of the NMIM mapping, researchers implemented a variety of accessories, such as the radioactive absorption model, the ozone model, and the solar variation model. Other accessory mappings include the comparison of alternative feed ingredients to account for the effect of other substances found in the diet.
Summing Up
The demand for quality, fresh, and healthy food is increasing every year. In order to meet this demand, researchers are working on developing new food fortifying agent mappings. There are many fortifying agents available in the market that can be used to improve the nutritional value of a food product. However, the existing mappings are not always reliable. For example, some mappings only list soluble fiber as a food fortifier while others list a variety of fiber types. Thus, it is hard to determine which fiber is most beneficial.
New Food Fortifying Agent Mapping Released: US Market to occupy 33% of the global market by 2021
The demand for quality, fresh, and healthy food is increasing every year. In order to meet this demand, researchers are working on developing new food fortifying agent mappings. There are many fortifying agents available in the market that can be used to improve the nutritional value of a food product. However, the existing mappings are not always reliable. For example, some mappings only list soluble fiber as a food fortifier while others list a variety of fiber types. Thus, it is hard to determine which fiber is most beneficial.
