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Food fortification is the addition of micronutrients (essential trace elements and vitamins) to food products. Food enrichment specifically means adding back nutrients lost during food processing, while fortification includes adding nutrients not naturally present. [ 1 ]
Project Healthy Children (PHC) is a nonprofit organization based in Westborough that works closely with governments in developing countries to provide technical assistance for supporting the design and implementation of food fortification programs in developing countries.
The Food Fortification Initiative (FFI) is an organization that promotes the fortification of industrially milled flours and cereals. [ 1 ] [ 2 ] FFI assists country leaders in promoting, planning, implementing, and monitoring the fortification of industrially milled wheat flour , maize flour , and rice . [ 3 ]
Micronutrient-related malnutrition, which includes micronutrient deficiencies or insufficiencies (a lack of important vitamins and minerals) or micronutrient excess Overweight, obesity and diet-related noncommunicable diseases (such as heart disease, stroke, diabetes and some cancers).
The organization advocates for, and provides funding and technical assistance for salt iodisation, the distribution of multi-micronutrient powders, the fortification of staple foods such as wheat flour with vitamin A, iron and folic acid, and dietary supplementation with vitamin A, iron, zinc, and folic acid. Since 1997, with funding support ...
A subset of food additives, micronutrients added in food fortification processes preserve nutrient value by providing vitamins and minerals to foods such as flour, cereal, margarine and milk which normally would not retain such high levels. [22]
This differentiates enrichment from fortification, which is the process of introducing new nutrients to a food. 79 countries have fortification or enrichment for wheat or maize flour made "mandatory", according to the Global Fortification Data Exchange. [1]
Nutrient density identifies the amount of beneficial nutrients in a food product in proportion to e.g. energy content, weight or amount of perceived detrimental nutrients. Terms such as nutrient rich and micronutrient dense refer to similar properties. Currently there is no universal standard for the term nutrient density, nor an agreed unit ...