Addition of microntrients purposfully to food product is known as food fortification . What is it ? Let's look over from this presentation.

1. Food
Fortification
By :- Chirantan Sandip Saigaonkar
Reg no. :- FTS/2020/41
SCFT , Maldad

2. Food Fortification :
what does it mean ?
 As defined by the World Health Organization
(WHO) and the Food and Agricultural
Organization of the United Nations (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. Necessity Of Food Fortification
1. To overcome the problem of
1. Malnutrition
2. Micronutrients deficiency / hidden hunger
2. diversification of diet and supplementation of
food
3. to fulfil Nutritional Requirements

4. Advantages of Fortification
1. Food fortification does not require people to change their
dietary habits and it does not alter organoleptic qualities of
foods.
2. it is socially acceptable.
3. minimum risk of excess intake of the nutrient
4. safe, quick and cheap method of ensuring availability of a
nutrient,
5. introduction through existing marketing and distribution
system without any extra effort
6. every segment of affected population gets necessary amount of
the nutrient,
7. synthetic nutrients used in food fortification become available
just after their absorption in the intestinal tract.

5. Methods of Fortification
•It is used for foods like salt, beverage powders, cereal products, milk
powder, etc.
Dry mixing
•The nutrients are dissolved in water or the product and mixed, e.g., fruit
juices, beverages, drinks, etc.
Dissolution in water
•Processed foods that require cooking or extrusion like potato chips, fruit
bars, etc.
Spraying
•Oily products such as vanaspati are enriched by nutrients dissolved in oil.
Dissolution in oil
•It is used for sugar fortification. Vitamin A in powder form is adhered
onto the surface of the sugar crystals when used with a vegetable oil.
Adhesion
•The vitamins sprayed over the grain must be coated to avoid losses when
they are washed before cooking. It is generally used in case of rice.
Coating
•It is also used for rice. The vitamins are incorporated into pellets
reconstituted from broken kernels.
Pelleting

6. Food Fortification Resource
Centre
 The Food Fortification Resource Centre is a Resource and
Support Centre to promote large-scale fortification of food
across India.
 It is a resource hub which provides information and inputs on
standards and food safety, technology and processes, premix
and equipment procurement and manufacture, quality
assurance and quality control for fortification of foods.
 FFRC's approach is to motivate, nudge and facilitate the food
industry to adopt Food Fortification as a norm.
 The initiative is being headed by a team of Coordinators at
the Centre who are driving the effort nationwide.

7. Fortified Staples

8. Double Fortified Salt
Double Fortified Common Salt (DFS) as a tool
to control Iodine Deficiency Disorders and Iron
Deficiency Anaemia.
Iodine deficiency disorders (IDD) comprise of
a range of disorders including goitre,
hypothyroidism, cretinism, brain damage,
intellectual disability, psychomotor defects,
hearing and speech impairment, abortion and
stillbirths.

9. Milk
Liquid milk is fortified just prior to
pasteurization or ultra-heat treatment,
and it is essential to ensure a good
distribution of the nutrients in milk
prior to any heat treatment.
Vitamins A and D though important for
various bodily functions and naturally
present in milk are removed along with fat
when the milk is processed to produce
toned, double-toned and skimmed milk.

10. Edible Oil
More than 57% of children suffer from vitamin
A deficiency, which may be symptomatic or
present at the sub-clinical level. In addition, a
high proportion of pregnant women and their
new-borns suffer from Vitamin D deficiency.
Since vitamin A and D are fat-soluble vitamins,
fortification of edible oils and fats with vitamin
A and D is a good strategy to address
micronutrient malnutrition and fortified oil is
known to provide 25%-30% of the
recommended dietary allowances for vitamins
A&D.

11. Rice

13. Wheat Flour

14. Maida

15. Food Safety and Standards
(Fortification of Foods) Regulations,
2018.
Packaging and Labeling Requirements
1. All fortified food shall be packaged in a manner that
takes into consideration the nature of the fortificant
added and its effect on the shelf life of such food.
2. Every package of fortified food shall carry the words
“fortified with ………… (name of the fortificant)”
and the logo, specified , on its label.
3. It may also carry a tag line “Sampoorna Poshan
Swasth Jeevan” under the logo.