Havana, Dec. 3 — The development and evaluation of a product for pregnant women was one of the highlighted topics at the Innovation for Sustainability of the Food Industry Symposium (SISIA 2025), which began today in Havana.
Urselia Hernández López, Director of Sciences at the Institute of Research for the Food Industry (IIIA), said during the presentation that it is a syrup made from stabilized bovine blood, honey, and potassium sorbate, which meets the physical, chemical, microbiological, and sensory parameters required for use by pregnant women.
A single spoonful of this product, called Hemolin, provides 2.8 milligrams (mg) of iron, corresponding to 10 percent of the recommended daily intake for pregnant women, Hernández noted. She leads the research team alongside Margarita Núñez, Yisel León, José Luis Rodríguez, Ivania Rodríguez, Sheila Alejandra Palacio, and Silvia Falco.
The SISIA 2025 symposium is dedicated to the centenary of the birth of the Cuban Revolution leader, Fidel Castro, next year, explained the general director of IIIA and president of the organizing committee, engineer Jesús Rodríguez, at the inauguration.
This event, under the motto “Sustainable Food Innovation,” is organized by IIIA, the leading institution in food industry innovation and development in Cuba, whose achievements include products for older adults and pregnant women, fruit and vegetable juices for children, reduced-sugar products, among other technical, educational, and scientific services.
The opening session was attended by Oscar Treto, an official of the Central Committee of the Communist Party of Cuba, as well as leaders from the Ministry of the Food Industry, scientific figures, and students.
The program of the meeting, hosted until Friday at the Meliá Habana Hotel, includes lectures, panels, posters, and thematic workshops on current developments and innovations in food production.
Topics covered include food engineering and technology, food sanitary quality and safety, vulnerable population groups, development of new products, and artificial intelligence for food science and technology.
