Nutrient fortification
Staple foods, such as bread-making flour and breakfast cereals, are commonly used as vehicles for improving the nutrient intake of populations.
Fortification of flour was first introduced in the UK to replace nutrients removed during the milling of wheat. Subsequently, fortification of staple foods became a useful means of preventing nutrient deficiencies of at-risk subgroups of the population without requiring them to change their dietary habits. Two important nutrient fortification programs have been implemented in Australia - Fortification of bread-making flour with thiamin and the Folate Pilot Health Claim Program.
Food regulations permit the addition of specific vitamins and minerals in permissible amounts to certain foods. Added vitamins and minerals are listed in the ingredients list and the amounts present in the food product are indicated in the nutrition information panel.
Most breakfast cereals and some breads in Australia are voluntarily fortified with vitamins and minerals. Consequently, they are important sources of B vitamins and iron in the Australian diet.
Additiional links
Fortification of bread-making flour with thiamin
Folate Pilot Health Claim Program