fortificant

A fortificant is a substance, typically a vitamin or a mineral, added to a food or beverage during processing to increase its nutritional value beyond what the food would naturally contain. Fortificants are used to address dietary deficiencies or to support public health objectives. Common fortificants include iodine added to salt to prevent iodine deficiency and goiter, vitamin D added to milk to support bone health, and folic acid added to certain cereals or grains to reduce neural tube defects. Iron is often fortified in flour, rice, or cereals to combat iron-deficiency anemia, while vitamins A and other micronutrients are added to various foods to prevent multiple deficiencies.

Fortification programs can be mandated by governments or adopted voluntarily by manufacturers. Regulations typically specify which fortificants may be used, permissible levels, labeling requirements, and safety considerations to avoid excessive intake. Fortified foods must balance efficacy with factors such as bioavailability, stability, and sensory properties; some fortificants can affect taste, color, or texture, or interact with other nutrients.

Fortification is distinct from enrichment, which restores nutrients lost during processing (for example, enriching flour with B vitamins and iron). It is also distinct from biofortification, which increases nutrient content through plant breeding or genetic methods rather than adding substances during processing. Fortificants play an important role in nutrition policy and food-security strategies by helping to prevent nutrient deficiencies in populations.