Food labelling - Food fortification

Question 1

Food fortification

Answer 1

The addition of nutrients to food and drinks

Question 2

Mandatory Food Fortification

Answer 2

All flours except wholemeal, self-raising and wheat malt flours must be fortified with:
* Calcium carbonate: 235 - 390 mg/100 g
* Iron: not less than 1.65 mg/100 g
* Thiamine: not less than 0.24 mg/100 g
* Nicotinic acid or nicotinamide: not less than 1.60 mg/100 g

Question 3

Voluntary Food Fortification

Answer 3

Manufacturers can choose to add approved nutrients to foods except unprocessed foods and beverages containing more than 1.2% alcohol by volume.

http://www.youtube.com/watch?v=pRK15XSqtAw

Question 4

Nutrients replacement

Answer 4

Food fortification is widely used to replace the nutrients lost during processing.
* For example:
o Iron, thiamine and niacin to white and brown flour
o B vitamins and iron to breakfast cereals
o Vitamins A and D to margarine

Question 5

Fortification issues

Answer 5

• The problem with fortification:
  o Uses mostly synthetic ‘nutrients’
  o Doesn’t encourage healthy eating
  o There is no need to strip foods of nutrients
  o Portrays fortified food as healthy when it is not
  o Sugar-laden foods are often fortified despite their health risks
• So, eat fresh whole foods. Minimise packaged, processed foods