Knorr fights malnutrition in Vietnam

Knorr has launched its first fortified seasoning granule to help tackle malnutrition in Vietnam.

Tackling vitamin a deficiency

Knorr fights malnutrition in Vietnam

The new Knorr Meaty Granules contain three premium ingredients – shinbone, tenderloin and marrow – and are fortified with vitamin A, which is essential for good eyesight, keeping skin healthy and boosting the body’s ability to fight infection.

About 1 billion people around the world suffer from vitamin A deficiency, with countries such as Vietnam particularly affected.

According to the last national nutrition survey in 2010, the number of people in Vietnam lacking micronutrients in their diet is high, with 36.5% of pregnant women and 29.2% of children suffering from malnutrition.

Nutrition partnership

Unilever Vietnam is working with the National Institute of Nutrition – Ministry of Health on the National Strategies for Food Fortification project. The project, which is sponsored by the Global Alliance for Improved Nutrition (GAIN), aims to support the production of food products with micronutrient supplements such as fish sauce, soy sauce, soup powder, granules and cooking oil at reasonable prices for Vietnamese consumers between 2012 and 2017.

Pablo Perversi, VP, Foods & Refreshment, South East Asia and Australasia at Unilever, says: “From the beginning we have had a great dialogue with the government who was concerned that they did not have a solution for vitamin A deficiency and they need to have a carrier that could reach the bottom of the pyramid.

“Our Knorr Meaty Granules are perceived as a healthy and tasty option for making soups which are a favourite in Vietnam.”

Improving nutrition

In support of the new product launch, Unilever Vietnam is also running a campaign to highlight the issue of micronutrient deficiency and help consumers become more aware of the importance of micronutrients in their daily diet.

Last year, Knorr Rice Mate was introduced in the Philippines. Fortified with vitamin A and iodine it aims to improve the quality of boiled rice by making it whiter and softer, with the smell of freshly harvested rice.

October 2013

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