Fortifier

A fortifier is any substance or factor that strengthens or reinforces something. In nutrition, a fortifier specifically refers to a nutrient added to food to improve its nutritional value. Fortification is used to prevent nutrient deficiencies, support growth and health, and increase energy or nutrient density in foods.

Common examples in food fortification include cereals enriched with iron and folic acid, dairy products fortified with vitamin D, and infant or follow-on formulas fortified with iron, DHA, and other micronutrients. Plant-based milks often contain added calcium, vitamin D, and vitamin B12. Iodized salt is a widely used fortification strategy to prevent iodine deficiency. Fortifiers can also include proteins, lipids, or energy enhancers used to increase the caloric or protein content of foods for specific populations.

Production and regulation: Fortified foods are produced under nutritional standards and labeling requirements set by regulatory authorities. Agencies such as the U.S. Food and Drug Administration, the European Food Safety Authority, and Codex Alimentarius establish permissible nutrient levels, fortification guidelines, and claims. While fortification can address public health needs, it is not a substitute for a balanced diet.

Other uses: The term fortifier can also refer to materials or methods that reinforce non-food systems, such as construction or engineering fortifications. In healthcare, fortifiers appear as oral nutrition supplements or hospital-grade products added to enteral or parenteral nutrition, and in infant feeding to increase caloric density and nutrient content of expressed breast milk.