Why do we fortify foods?
To enrich staple foods with nutrients Foods are fortified, whether that be mandatory or voluntary, in order to help improve the nutritional status of a population. Nutrients are added to some food products in order to simply make the product a more valuable source of nutrients.
Why do we do fortification in new product development?
Food fortification or enrichment is the process of adding micronutrients (essential trace elements and vitamins) to food. It can be carried out by food manufacturers, or by governments as a public health policy which aims to reduce the number of people with dietary deficiencies within a population.
Why does Canada set rules for fortification?
The Food and Drug Regulations allow food fortification to: replace nutrients lost in the manufacturing process; ensure the nutritional equivalence of substitute foods; or. ensure the appropriate vitamin and mineral nutrient composition of foods for special dietary purposes.
What food is fortified by law?
In the UK since the 1940s there has been mandatory fortification of white flour with calcium, iron, vitamins B1 – thiamin and B3 – niacinB1, B2 and margarines with vitamins A and D. These measures have helped to reduce the burden of many previously common deficiencies.
What is mandatory fortification?
Mandatory fortification requires food manufacturers to add certain vitamins or minerals, or both, to specified foods. Mandatory fortification is done to address a significant public health need.
What does the Bible say about fortification?
We are told in the Bible that we need to fortify the mind, it is our job, individually, and it cannot be passed off to another. This is a very critical matter, because how you think determines how you will live your life, (Proverbs 4:23). I challenge you to fortify your mind!
Is fortification really necessary?
Food fortification could be considered as a public health strategy to enhance nutrient intakes of a population. Over the past century, fortification has been effective at reducing the risk of nutrient deficiency diseases such as beriberi, goiter, pellagra, and rickets.