FIGURE 2.

Two potential product and distribution pathways for double-fortified salt (DFS). When evaluating opportunity for a new food vehicle or the addition of a new nutrient to an existing food vehicle, research can be necessary to consider any potential for nutrient interactions, nutrient losses, or sensory changes (e.g., changes in color, taste, smell) at various points in a product’s pathway. Using DFS as an example (depending on the iron formulation or compound used), these could occur at production or processing steps (in orange) or storage and transportation (in blue). Whether these changes significantly affect the product from an iodine retention or consumer acceptance standpoint are realized at the consumption stage (in green). b-b, business-to-business.