Increasing the Fe Bioavailability in Nutritional Hot Beverages

Request Number REQ9331168
Due Date February 1, 2017
Request for Proposal Details
Additional Points of Contact
RFP Title
Increasing the Fe Bioavailability in Nutritional Hot Beverages
RFP Description

NineSigma, representing a global nutritional and healthcare producer invites proposals for technologies, ingredients and packaging solutions which can increase the iron (Fe) bioavailability of their dairy and cereals based nutritional beverages.


Iron is an essential nutrient for development and cell growth in the immune and neural systems (WHO). Nutritional health drinks are a major source of the recommended daily amounts (RDAs) of important minerals and ions, helping consumer to reach the daily allowance of minerals, like iron. Not all iron salts are fully bioavailable, and some chemical moieties in dairy and or cereal based products can influence iron availability like polyphenols, phytates and other bivalent micronutrients such as calcium.


However, whilst Fe sulphate form at the recommend amounts, as recommended by WHO, ferrous sulphate impacts stability and the organo-leptics characteristics of the beverage.


Therefore the current challenge is looking to increase the bioavailability of Fe in nutritional drinks by either exploiting new ingredients which might be different forms of Fe (i.e fumarate) or a food compatible encapsulation system Other potential approaches could look to promote the Fe adsorption or reduce the adsorptive capacity of the polyphenols / phytates by inhibiting their bio-action.


The client is open to all ideas and especially keen to learn more from food enzymes, packaging, encapsulation / microparticles, ingredients companies and researchers or entities with experience of fortified cereals.


Key Success Criteria

The successful technology / ingredient may involve some of the following technical specifications


  • Stability of 1 year in dried powder form
  • Non-animal source
  • Edible ingredient / GRAS
  • Inhibit the action of polyphenols or phytates in cereals, like, wheat, or other cereals
  • Clinically proven to have bioavailability superior or equivalent to ferrous sulphate
  • No negatives on organoleptic profile at dosages determined at RDAs (~20-55 mg/100 g of product) for Health Food Drinks.


Possible Approaches

Possible approaches might include, but are not limited to:


  • Fe based ingredients (sulphates, fumarates, gluconates etc) which enhance the bioavailability
  • Micro-particles / encapsulants suitable for food or beverage consumption
  • Inhibitors of polyphenols / phytates i.e enzymes
  • Other promoters / adjuvants which can enhance uptake of Fe based compounds
  • Fortified cereals with high Fe bioavailability


Approaches not of interest

The following approaches are not of interest:

  • Ingredients or technologies which add significantly colour or negative organoleptic reaction from customers
  • Animal based sources
  • Non-food based compatible


Preferred Collaboration types
  • Joint Development
  • Technology Licensing
  • Supply Agreement
Items to be submitted

All proposals should be submitted online at NineSights, the NineSigma open innovation community, according to the instructions in the Proposal Template. Proposals should contain the following

  • Executive summary
  • Overview of proposed solution
  • Status of IP and Freedom to operate
  • Brief overview of company
  • Experience of proposed technology in other markets


For assistance, please contact the Solution Provider Help Desk (


Area of Interest
Request Priority
This page does not have file attachments.
This page does not have file attachments.