Fortification is the addition of nutrients to foods to enhance their nutritional value. Enrichment, on the other hand, is the addition of nutrients to foods to restore nutrients lost during processing. Examples of fortification include the addition of folate and iron to grain products, calcium to juices, iodine to salt, and iron to infant formulas.
Decisions to fortify foods are often population-based to address geographical inadequacies, such as lack of iodine in the soil, or to increase the intake of key nutrients, such as calcium, vitamin A, and vitamin D. Challenges involved in fortification include identifying suitable foods to deliver the nutrients, selecting appropriate forms of the nutrients, designing appropriate processing techniques, and implementing systems to monitor the efficacy of the fortification.
M. Elizabeth Kunkel Barbara H. D. Luccia