The Institute of Aquatic Research (IIIA), Cuba’s premier institution for food industry innovation, recently hosted a landmark symposium centered on “Sustainable Food Innovation.” This gathering showcased significant scientific advancements designed to address critical nutritional challenges within the nation.
A primary focus of the event was the Cuban government’s National Food Fortification Strategy, implemented with facilitation and support from the World Food Programme (WFP). This strategic initiative prioritizes securing viable mass-consumption food options, enhancing the technological capabilities of domestic industrial production, and establishing a robust regulatory framework to legally mandate national food fortification.
Discussions highlighted the pivotal role of fortified foods in improving dietary quality and consumption practices among vulnerable demographic groups, particularly through distribution networks within the social protection system.
Among the groundbreaking innovations presented was a novel fermented dairy dessert, specifically formulated by IIIA researchers for the nutritional needs of senior citizens. Comprising milk, sugar, modified starch, dairy culture, gelatin, salt, and soursop flavoring, this product is engineered to meet the needs of elderly individuals suffering from chewing difficulties or dysphagia (impaired swallowing ability).
Furthermore, the institute unveiled a development with significant import-substitution potential: a chocolate-flavored confectionery syrup crafted from roasted cocoa husks. This innovation demonstrates IIIA’s broader achievements, which also include specialized foods for pregnant women and the elderly, nutritious fruit and vegetable juices for children, a range of reduced-sugar products, and various technical, educational, and scientific services bolstering Cuba’s food sovereignty.