Consultant - Nutrition Formulation for MAM Treatment Blend

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The International Rescue Committee (IRC) responds to the world's worst humanitarian crises, helping to restore health, safety, education, economic wellbeing, and power to people devastated by conflict and disaster. Founded in 1933 at the call of Albert Einstein, the IRC is one of the world's largest international humanitarian non-governmental organizations (INGO), at work in more than 40 countries and 29 U.S. cities helping people to survive, reclaim control of their future and strengthen their communities. A force for humanity, IRC employees deliver lasting impact by restoring safety, dignity and hope to millions. If you're a solutions-driven, passionate change-maker, come join us in positively impacting the lives of millions of people world-wide for a better future. Consultancy - Terms of Reference (TOR) Title: Consultant - Nutrition Formulation for MAM Treatment Blend Total number of Consultants: 1 Country Program: Nigeria Proposed Dates: May - June, 2026 Duration: 2 months Background of the project IRC is exploring whether Tom Brown can be reformulated into a safer, more consistent, treatment-grade product for moderate acute malnutrition (MAM) in Northeast Nigeria. The goal is to define a product that remains locally familiar, affordable, and practical to prepare, while meeting stronger standards for nutrition, safety, quality, and production consistency. This consultancy focuses on the nutrition formulation side of the work, with explicit goals to: Define the target nutritional profile and formulation guardrails for reformulated Tom Brown. Develop 3-4 candidate reformulations using locally viable ingredients. Assess each option's nutritional strengths, gaps, risks, and trade-offs against treatment requirements. Advise on fortification, premix, bioavailability, nutrient stability, and ingredient interactions. Identify preparation, sensory, acceptability, and caregiver-use risks that should be tested before pilot production. Scope of work The consultant will lead development of nutritionally credible Tom Brown reformulation options, grounded in treatment requirements and aligned with industrial feasibility constraints. 1. Define nutrition targets and guardrails Develop a clear nutrition target matrix for reformulated Tom Brown, anchored in relevant national and international standards (e.g., WHO supplementary food guidance, WFP TSF specifications) and future-state procurement criteria (e.g., UNICEF Supply Division, NAFDAC). Define target ranges, minimum thresholds, and red lines for energy density, macro- and micronutrient profile, protein quality, fat composition, digestibility, and suitability for young children with MAM. Clarify which attributes are non-negotiable, which are preferred, and where trade-offs may be acceptable. 2. Define formulation principles and ingredient framework Set practical formulation principles, including simplicity, local ingredient availability, digestibility, cost sensitivity, caregiver preparation burden, and compatibility with local production constraints. Define acceptable ingredient categories, including carbohydrate bases, protein sources, fat sources, and fortification or premix options. Advise on premix, bioavailability, nutrient stability, and ingredient interactions, including risks linked to processing, storage, and local climatic conditions. 3. Develop candidate Tom Brown reformulations (Primary Deliverable) Develop 3-4 candidate reformulations, each including ingredient composition, estimated nutritional profile, preparation method, rationale, and key trade-offs. For each option, identify nutritional gaps versus the target profile, risks to recovery outcomes, fortification concerns, preparation risks, and assumptions requiring validation. Ensure each formulation is realistic for caregiver preparation, digestible for young children, cost-sensitive, and compatible with industrial feasibility constraints. 4. Align with production feasibility Work closely with the Industrial Feasibility Consultant to adapt formulations based on local production realities. Identify which formulation attributes must be protected and which can be modified to improve manufacturability, stability, cost, or scalability. Coordinate with the Industrial Feasibility Consultant through a joint kickoff and a mid-point sync. Co-author a short Joint Reconciliation Note capturing where production realities and nutrition targets converged or diverged. 5. Define sensory and preparation considerations Define practical sensory and usability criteria, including taste, aroma, texture, mouthfeel, cooking time, water ratio, thickness, and caregiver ease of use. Identify risks related to mis-preparation, dilution, refusal, cultural acceptability, or caregiver burden. Recommend what should be tested during prototype or pilot work. The lead consultant will work closely with IRC's Research and Innovation team, IRC Nigeria Nutrition team and external industrial feasibility advisors, and is responsible

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