Fortificants

Fortificants are nutrients added to foods during processing or manufacturing to improve their nutritional value or prevent nutrient deficiencies. Most fortificants are vitamins and minerals, but products may also be fortified with essential fatty acids, amino acids, or dietary fiber. Fortification can be used to address public health goals or consumer preferences and can occur through enrichment (replacing nutrients lost during processing) or fortification (adding nutrients not originally present in the food).

Common examples include iodine added to table salt to prevent iodine deficiency disorders, iron and B vitamins added to refined flour and cereals, and folic acid added to enriched grain products to reduce neural tube birth defects. Vitamin D is frequently added to dairy products in regions where dietary intake is low, and vitamin A is fortified in certain fats and oils to combat deficiency in some populations. Fortification also appears in beverages, plant milks, and infant formulas, where calcium, vitamin D, and other nutrients may be included.

Regulation of fortificants varies by country and can be mandatory or voluntary. Authorities establish which nutrients may be added, target levels, labeling requirements, and safety considerations, including upper intake limits to avoid toxicity from excessive consumption. Fortified foods are covered by general food-processing regulations as well as nutrition and labeling laws.

Public health impact of fortification includes reducing deficiency-related diseases and supporting nutrient adequacy across populations. Critics note potential risks, such as nutrient imbalances or the masking of underlying dietary problems, and emphasize the importance of transparent labeling and consumer education. See also fortification, enrichment, and nutritional supplementation.