Iron deficiency is the most common nutritional deficiency worldwide. An approach to improve the situation is to fortify food with iron. The Austrian Company, GAT Microencapsulation AG has developed a food additive where iron is protected in a microcapsule (diameter 2-4 µm). This technology preserves iron in what is called the iron (II) state, which has high bioavailability and prevents iron from reacting with any other food compounds. The question is, how can the iron content of a product whether it is the raw materials, the microencapsulated food additive or the fortified food be determined...