Food Fortification Basics

Objectives of Food Fortification

• The intake of a nutrient is below the desirable level in a significant number of people's diets.
• The food used to supply the nutrient is likely to be consumed in quantities that will make a significant contribution to the diet of the population in need.
• The addition of the nutrient is not likely to create an imbalance of essential nutrients.
• The nutrient is stable under proper conditions of storage and use.
• The nutrient is physiologically available from the food.
• There is reasonable assurance against excessive intake to a level of toxicity.
• The food to be fortified should be palatable, consumed by most of the population, and not alter its physical properties.
• The food should be a low-cost food product accessible to people from all sections of society.

Types of Food Fortification

• There are four types of food fortification: mass fortification, targeted fortification, market-driven fortification, and other types of fortification.

Mass Fortification

• Fortification is done in food consumed by the general public.
• It is considered best when the majority of the population has an unacceptable risk of nutritional deficiency.
• Examples include fortification of cereals, condiments, milk, oil, and vegetables.
• This type of fortification is usually mandated/regulated by the government.

Targeted Fortification

• Fortification is only done in foods specifically aimed at specific sub-groups of the population.
• Examples include complementary foods for infant and young children, foods for school feeding programs, and special biscuits and other products for small children, pregnant and lactating women.

Market Driven Fortification

• Food manufacturers adopt a business-oriented initiative to add/fortify the food with certain micronutrients.
• Although this type of fortification is voluntary, the manufacturer must abide by government-set regulatory limits for fortification.
• It is more commonly found in industrialized countries compared to developing nations.

Food Fortification

• Food fortification is the process of deliberately adding/increasing the content of essential micro-nutrients in a food to improve its nutritional quality.
• It refers to the addition of micro-nutrients to the food.
• Food fortification is also known as food enrichment.
• It is done to improve the nutritive estimates of the food.
• These supplements might have been initially present in the food before processing.

Needs, Objectives, Principles, and Rationale of Food Fortification

• Nutritional requirements of humans are varied, and no single food can provide all dietary essentials.
• Fortification offers an inexpensive and quick method for combating nutritional deficiencies.
• People should be educated about the needs and benefits of food fortification.
• Commonly fortified fruit and vegetable products are beverages, fruit bars, and jellies, which are consumed by a large section of people.
• Fortification should be done only when necessary, as proven by scientific studies, and should be safe and effective.
• It should not be used as a marketing strategy.