Adding vitamins and minerals to food , a process known as food fortification is one of the most effective public health strategies to prevent and address micronutrient deficiencies. Fortification involves deliberately increasing the content of essential nutrients in foods to improve their nutritional quality and provide a public health benefit, with minimal risk to consumers.

Globally, the addition of vitamins and minerals to foods is regulated through national standards and policies that are often guided by international frameworks such as the Codex Alimentarius, the World Health Organization (WHO), and the Food and Agriculture Organization (FAO). These regulations determine which nutrients can be added, to which foods, and at what levels.

Why Fortify Foods?

Food fortification aims to combat “hidden hunger”—a lack of essential vitamins and minerals that can occur even when calorie intake is sufficient. Deficiencies in iron, iodine, vitamin A, folic acid, and zinc are among the most common worldwide, especially in developing regions.

Governments and food authorities allow or require fortification when there is an identified population-level health need, such as preventing anemia, birth defects, or bone-related disorders. In many countries, fortification programs are also designed to support broader goals of nutrition security and disease prevention.

Types of Food Fortification

1. Mandatory Fortification

Mandatory fortification occurs when governments require manufacturers to add specific nutrients to certain staple foods in response to a significant public health concern.

For example:

• Iodized salt is mandated in over 120 countries to prevent iodine deficiency disorders.
• Folic acid fortification of wheat flour is required in more than 90 countries, including the United States, Canada, and India, to reduce the risk of neural tube defects in newborns.
• Vitamin D fortification of milk and margarine has been a longstanding practice in several regions to combat rickets and support bone health.
• Iron fortification of wheat or maize flour is common in countries with high prevalence of anemia.

Mandatory fortification ensures uniform nutrient intake across a wide population and helps achieve measurable improvements in public health.

2. Voluntary Fortification

Voluntary fortification allows food manufacturers to add vitamins and minerals at their discretion, provided they comply with national food standards and nutrient limits. This practice is common in breakfast cereals, dairy products, beverages, and snacks.

Authorities regulate which nutrients may be added, the maximum allowable levels, and the food categories suitable for fortification to prevent excessive intake or misleading health claims.

For instance, Codex Alimentarius provides model guidelines through its General Principles for the Addition of Essential Nutrients to Foods (CAC/GL 9-1987), which many national authorities adopt or adapt.

Special-Purpose and Targeted Fortified Foods

Some foods are specifically designed for particular population groups and therefore have tailored fortification requirements. Examples include:

• Infant formulas and complementary foods fortified with iron, calcium, and essential vitamins.
• Meal replacements or supplementary foods fortified to support elderly individuals, athletes, or people with specific health conditions.
• Fortified condiments such as soy sauce, fish sauce, or sugar, used in certain regions to deliver iron or vitamin A.

These “special purpose foods” are regulated under stricter frameworks to ensure nutritional adequacy and product safety.

Labelling and Consumer Information

Accurate labelling is a crucial aspect of fortification regulation. Manufacturers are required to:

• List all added vitamins and minerals in the ingredient list.
• Declare the amount of each nutrient in the Nutrition Information Panel if a nutrition content or health claim is made.
• Ensure that claims such as “source of iron” or “high in vitamin C” meet the conditions defined by national or international food labelling standards.

In the case of unpackaged foods or foods prepared at the point of sale, nutrient information must be displayed near the product or made available to consumers on request.
These labelling practices help consumers make informed dietary choices and maintain transparency across food systems.

Global Examples of Fortification Programs

• United States: Mandatory folic acid fortification in enriched flour since 1998, leading to a significant reduction in neural tube defects.
• India: Fortification standards set by FSSAI include iron, folic acid, and vitamin B12 in rice and wheat flour, and vitamin A and D in edible oils and milk.
• United Kingdom: Plans to mandate folic acid fortification of flour to prevent birth defects.
• South Africa: Mandatory fortification of maize meal and wheat flour with a range of vitamins and minerals since 2003.
• Chile: One of the earliest adopters of vitamin D fortification in milk during the 1930s.

These initiatives reflect how fortification can be tailored to meet the specific nutritional challenges of each population.

Challenges and Considerations

While fortification is highly effective, it must be carefully monitored. Over-fortification or uneven distribution can lead to excessive intake of certain nutrients.
Ensuring quality control, proper monitoring, and public awareness are essential for maintaining the success and safety of fortification programs. Moreover, fortification works best when combined with nutrition education, supplementation programs, and dietary diversification.

Key Takeaway

Fortification of foods with vitamins and minerals is a powerful tool in improving global health outcomes. Whether mandatory or voluntary, it plays a crucial role in preventing nutrient deficiencies, supporting healthy development, and reducing the burden of diet-related diseases.
However, success depends on evidence-based policy, strict regulatory oversight, responsible industry practices, and consumer awareness. When these elements align, food fortification becomes not just a public health measure but a pathway toward a healthier, more nourished world.