Four billion people primarily follow vegetarian diets, with staple like cereals and legumes, constituting ~70% of daily calorie intake (South Asia and Sub-Saharan Africa), which are often high in phytic acid—an antinutrient inhibiting mineral absorption and protein digestibility. Studies show that incorporating phytase, an enzyme that degrades phytic acid, into food products can enhance nutrient bioavailability 2 to 5-fold from the same foods. Despite strong evidence, the addition of phytase in human foods is a novel intervention requiring in-depth technical feasibility, economic viability and consumer desirability study to understand the impact on nutrient bioavailability.

We aim to inform the audience on the benefits of phytase addition in human nutrition as well as discuss the existing challenges. During our informative session, we will learn about:

• • Evidence gap assessment on phytase
  • Lessons from success of phytase in animal feed