6.2.4

Fortification

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Fortification

Fortification involves adding nutrients to food to improve their nutritional value.

Reasons for fortification

Reasons for fortification

  • Replenish nutrients removed during processing.
  • Making foods more nutritious (and healthier).
  • For marketing purposes, as people may think products are better for them.
Dangers of eating too many fortified foods

Dangers of eating too many fortified foods

  • Excessive consumption may cause an individual to have too much of certain minerals in their diet.
Multivitamin supplements

Multivitamin supplements

  • These supplements can help an individual get all the minerals and vitamins they need if their diet is lacking.
  • Certain individuals are more likely to rely on them (e.g. women who are breastfeeding).
  • Some people think that they don't really benefit a lot of people.
  • Excessive consumption can be harmful.

Fortification Examples

Foods that can be fortified include:

Breakfast cereals

Breakfast cereals

  • Can fortify with iron, folic acid and thiamin.
  • Lots of people eat cereal. Fortification increases the chances of people getting their recommended nutrient intake.
White flour

White flour

  • When white flour is made, iron, calcium, thiamin (B1) and niacin (B3) are all removed.
  • Manufacturers are legally obliged to put these nutrients back in.
  • They are naturally present in wholemeal flour so don't need to be added.
Alternatives to butter

Alternatives to butter

  • Alternatives to dairy butter include nut butter and margarine.
  • Manufacturers may voluntarily choose to fortify these to contain the same nutrients naturally present in butter - vitamins A and D.
Cholesterol lowering spreads

Cholesterol lowering spreads

  • Adding plant sterols to some vegetable fat spreads can help individuals with high cholesterol to lower cholesterol.
  • Individuals with normal cholesterol will not benefit.
Jump to other topics
1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills1.1.2Knife Skills1.1.3Preparing Fruit, Vegetables & Using Equipment1.1.4Cooking Methods: Prepare, Shape & Combine1.1.5Sauce Making, Tenderising & Marinating1.1.6Dough & Pastry1.1.7Shaping & Finishing Dough1.1.8Raising Agents & Mixtures1.1.9End of Topic Test - Food Preparation Skills 1
2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins2.1.2Proteins 22.1.3Fats2.1.4Carbohydrates2.1.5Carbohydrates 2
2.2

Micronutrients

2.2.1Fat-Soluble Vitamins2.2.2Water-Soluble Vitamins2.2.3Minerals & Water2.2.4Minerals & Water 22.2.5End of Topic Test - Macro & Micronutrients
2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet2.3.2Informed Choices for a Balanced Diet 22.3.3Energy Needs2.3.4Nutritional Analysis2.3.5Diet Modifications2.3.6Diet-Related Problems2.3.7Diet-Related Problems 22.3.8End of Topic Test - Nutritional Needs & Health
3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer3.1.2Water-Based Cooking Methods3.1.3Fat-Based Cooking Methods3.1.4Dry Cooking Methods3.1.5Dry Cooking Methods 2
3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates3.2.2Fats & Oils3.2.3Raising Agents3.2.4End of Topic Test - Food Science
4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage4.1.2Enzymes & Signs of Food Spoilage4.1.3Food Poisoning4.1.4Bacterial Contamination4.1.5Microorganisms in Food Production
4.2

Principles of Food Safety

4.2.1Temperature Control4.2.2Ambient Foods & Food Labels4.2.3Preparing, Cooking & Serving Food4.2.4End of Topic Test - Food Safety
5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice5.1.2Food Choices5.1.3Religious Food Choices5.1.4Food Labels5.1.5Mandatory Food Labels5.1.6Optional Food Labels5.1.7Marketing Influences5.1.8End of Topic Test - Food Choice
5.2

British & International Cuisines

5.2.1British Cuisine5.2.2Japanese Cuisine5.2.3Japanese Ingredients & Dishes5.2.4Spanish Cuisine5.2.5Spanish Ingredients & Dishes
5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems5.3.2Sensory Testing Methods5.3.3Sensory Testing Methods 25.3.4End of Topic Test - Cuisines & Senses
6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming6.1.2Food Sources - Genetically Modified Crops6.1.3Food Sources - Reared Food6.1.4Food Sources - Caught Food6.1.5Food & The Environment6.1.6Food & The Environment 26.1.7Sustainability of Food6.1.8Sustainability of Food 26.1.9End of Topic Test - Environmental Impacts
6.2

Food Processing & Production

6.2.1Primary Food Processing6.2.2Primary Food Processing 26.2.3Secondary Food Processing6.2.4Fortification6.2.5Additives6.2.6End of Topic Test - Food Processing & Production

Practice questions on Fortification

Can you answer these? Test yourself with free interactive practice on Seneca — used by over 10 million students.

  1. 1
    What process involves adding nutrients to food to improve their nutritional value?Multiple choice
  2. 2
    Why do we fortify foods?Fill in the list
  3. 3
    Consequences of fortifying foods:True / false
  4. 4
    What nutrients are removed when white flour is made?True / false
  5. 5
    What can we use to fortify breakfast cereals?Fill in the list
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Secondary Food Processing

Additives