food fortification

1. DEFINITION OF TERMS,
TECHNOLOGY FOR FOOD
FORTIFICATION,
FORTIFICANTS
Submitted by,
RebaMol Raju

2. DEFINITION OF FOOD
FORTIFICATION
• Fortification means deliberately increasing the content of the
essential micro nutrients in the food so as to improve the
nutritional quality of the food.
• According to WHO &FAO :
Fortification refers to “the practice of deliberately increasing
the content of an essential micronutrient, i.e. vitamins and minerals
(including trace elements) in a food, to improve the nutritional
quality of the food supply and to provide a public health benefit
with minimal risk to health”,

3. • Enrichment is defined as “synonymous with
fortification and refers to the addition of micronutrients
to a food which are lost during processing
• Simply, food fortification refers to the addition of
micro-nutrients to the food.
• Food fortification is also known as the food
enrichment.

4. •Food fortification refers to the addition of
nutrient/s to the food to increase the
nutritional quality.
•Food fortification is done to improve the
nutritive estimations of the nourishment.
These supplements might have been initially
present in the nourishment before preparing.

5. CRITERIA FOR FOOD FORTIFICATION
• The intake of the nutrient is below the desirable level in the
diets of a significant number of people.
• 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

6. • 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

7. Other criteria’s for food fortification
• The food to be fortified should be a palatable/edible thing that
is consumed by most of the population.
• There should be no adjustment in the physical properties of the
food (consumer acceptability).
• The food should be a low-cost food product that can be
purchased by people from every section of the society.
•

8. Types of food fortification
• 1. Mass fortification:
• In mass fortification, fortification is done in a food that are
consumed by the general public.
• Mass fortification is considered best when majority of population
has an unacceptable risk (public health risk) related to nutritional
deficiency.
• Examples include fortification of cereals, condiments, milk, oil and
vegetables etc.
• This type of fortification is usually mandated/regulated by the
government.

9. • 2. Targeted fortification:
• In targeted fortification, fortification is only done in
those foods that are specifically aimed at specific
sub-groups of the population.
• Examples: complementary foods for infant and
young children, foods for school feeding program,
special biscuits and other products for small
children, pregnant and lactating women.

10. • 3. Market driven fortification:
• In market driven fortification, food manufacturer adopts a
business-oriented initiative to add/fortify the food with
certain micronutrients.
• Although this sort of fortification is voluntary, the
manufacturer must abide by the government-set
regulatory limits for fortification.
• Market driven fortification is more commonly found on
industrialized countries compared to developing nations.

11. • 4. Other types of fortification:
• a) Household and community fortification:
•
• Household and community fortification refer to the fortification of
foods with one or more micro-nutrient at household level.
• This approach is also considered as a combination of
supplementation and fortification.
• Examples: Multiple Micro-nutrient powders, soluble tablets etc.
• This method is effective where universal fortification is not
possible.
• However, it is more costly than mass fortification.

12. ADVANTAGES OF FOOD FORTIFICATION
• Fortification helps to minimize or decrease the potential occurrence of
micro-nutrient deficiency.
• Fortification helps to improve dietary intake and nutritional status of an
individual.
• Fortification is one of the most cost-effective procedures that can be
executed on a bigger scale.

13. • Fortified foods are better at bringing down the danger of
different insufficiency that can result from shortfalls in the
nutrition supply or a low-quality eating routine.
• It doesn’t require an adjustment in the individual and utilization
design.
• The amount of micro-nutrients added to the food is little and
all-around managed. Thus, the probability of an overdose is far-
fetched.
• Fortification is planned in such a way that the intrinsic
characteristics of the food such as the taste, the appearance and
the texture are not altered.

15. LIMITATIONS OF FOOD FORTIFICATION
• Food fortification may overshadow the importance of dietary diversity if it
is considered as a long-term solution to micro-nutrient deficiency.
• Food fortification involves extensive expenses in the process.
• These may extend from beginning up expenses and the expenses of
leading preliminaries for micro-nutrient levels, physical characteristics,
and taste, to a practical investigation of the acquiring intensity of the
plausible recipients

16. • In some foods, the shelf life of foods is reduced due to
fortification In some cases, especially in market-driven
fortification, the manufacturers may fortify highly junk
and relatively unhealthy foods in order to attract the
consumers.
• These foods may have more negative health effects
than the positive effect.

17. • Adding nutrients to foods can help you easily get what you need
in your diet.
• These nutrients are all found in other foods like meat and
vegetables.
• Cost, allergies, dietary style, your environment, and other factors
can make it hard to get enough of these foods.
Why Are Foods Fortified?

18. Health Benefits of Fortified Foods
• They’re cost-effective
• Foods that are high in certain nutrients can be expensive. For
example, fish is a great source of omega-3 fatty acids but may
cost too much for some people to buy regularly.
• Eggs, milk, and other products can be fortified with omega-3 fatty
acids. These products often cost less and still have similar
nutritional value.

19. • They prevent nutrition-related illness
• When you don’t get enough nutrients, you might have a deficiency.
Fortified foods have helped to reduce rates of nutrient deficiency-
related illnesses like rickets.
• But many people still have nutrient inadequacies, which is when
you eat just enough of a nutrient to avoid full-on deficiency. You
might still not be eating as much as experts recommend.

20. • They’re helpful in pregnancy
• Pregnant women need more food than normal because
they’re feeding a growing baby. Even when you're eating more,
you might still not get enough vitamins.
• Fortified foods can fill the gap. For example, folic acid is added to
many fortified products. Getting enough folic acid in your diet
during pregnancy lowers the risk of birth defects.

21. • They protect older adults
• As you age, your body absorbs fewer vitamins and
minerals. Fortified foods can help maintain healthy
micronutrient levels to keep your bones strong, help your
digestion, and prevent heart issues.

22. • They help children grow
• Children are at a higher risk of nutritional deficiencies than
adults. Their bodies need enough vitamins and minerals to
support growth. Fortified foods can boost children’s nutrition,
alongside a balanced diet.
• They help with dietary needs
• Some important nutrients are available only in animal products or
foods that cause allergic reactions. Fortified foods help make sure
you get enough nutrients if you’re vegetarian or lactose-intolerant
or have other dietary needs.

24. FORTIFICANTS
• Fortificant means the prescribed compound which
provides the specified micronutrients.
• It means a compound which contains the specified
micronutrients intended to be added to a food vehicle.