The current Reference Daily Intake (RDI) for Iron, as defined by the FDA, is 18 mg per day for all ages over 4. The Dietary Reference Intake (DRI), as recommended by the National Academies of Science for consumers based on specific age and sex requirements, is 8 mg per day for men and post-menopausal women, 18 mg per day for pre-menopausal women and 27 mg per day for pregnant women. As the average U.S. diet provides an insufficient amount of iron, doctors often recommend iron supplements for high-need groups. This deficiency presents manufacturers with an incredible opportunity to add value to their products through iron fortification.

Many iron sources that exhibit the best bioavailability, however, adversely affect product quality by accelerating lipid oxidation, producing unfavorable color or flavor and causing severe irritation of the gastrointestinal system. Compatible and non-reactive iron compounds are needed for fortification of foods as they have less of an "iron taste" compared to soluble iron. However, due to insolubility issues, precipitation of such iron prevents fortification in large amounts.