Fortification is the addition of key vitamins and minerals such as Iron, Iodine, Zinc, and Vitamins A & D to various food articles such as rice, wheat, oil, milk, salt, etc. to improve their nutritional content. These nutrients may or may not have been originally present in the food before processing or may have been lost during processing.
Deficiency of micronutrients or micronutrient malnutrition, also known as hidden hunger, is a serious health risk. Access to safe and nutritious food is a must for all age groups, especially children and women, and food fortification is one such strategy to overcome this problem. In order to address this issue of malnutrition, FSSAI has formulated Food Safety and Standards (Fortification of Food) Regulation, 2018 which outlines the standards and quality parameters for fortified foods.
The ‘+F’ logo has been notified to identify fortified foods. All FBOs manufacturing fortified foods shall apply for an endorsement at Food Fortification Resource Centre.