Millers for Nutrition convenes leaders to advance food fortification

Key facts

• Millers for Nutrition held its C-Level Convening at the FlourWorld Museum in Wittenburg, Germany.
• The event gathered leaders from industry, government, and development organizations.
• The network has increased production of fortified staple foods by 25% in the last three years.
• Currently, over 18 million tonnes of fortified staple foods are produced annually, reaching more than 680 million people.
• Key participants included representatives from BASF, Bühler Group, dsm-firmenich, the Gates Foundation, and the Cereal Millers Association of Kenya.

Millers for Nutrition convened its C-Level Convening last week at the FlourWorld Museum in Wittenburg, Germany, hosted by Stern-Wywiol Gruppe's subsidiary, Mühlenchemie. The meeting brought together approximately 40 international leaders from industry, government, and development organizations to discuss strategies for combating hidden hunger through food fortification.

Over the past three years, the Millers for Nutrition network has achieved a 25 percent increase in the production of fortified staple foods. The network now produces more than 18 million tonnes annually, providing over 680 million people worldwide with access to essential micronutrients. This progress highlights the impact of cross-sector collaboration towards a shared objective.

Torsten Wywiol, CEO of Stern-Wywiol Gruppe, emphasized the importance of collective action in creating sustainable, long-term impact. Participants, including leaders from BASF, Bühler Group, dsm-firmenich, the Gates Foundation, and the Cereal Millers Association of Kenya, engaged in strategic discussions and knowledge exchange. The FlourWorld Museum provided a unique setting, connecting the history of flour production with its future role in global nutrition.

Guests explored the museum's exhibits, with Wywiol personally leading a tour, fostering continued conversations. Hari Menon, President, Global Growth & Opportunity at the Gates Foundation, praised the museum's creativity and the team's commitment to the Millers for Nutrition mission.