Food fortification is the practice of adding vitamins and minerals to foods to improve their nutrient status. It started in the early 20th century as a public health strategy to prevent nutrient deficiencies and support overall health, particularly in vulnerable populations.
Today, food fortification is widespread in everyday products serving different purposes. Iodized salt is the most common example. In geographical Europe, 22 countries have mandatory salt iodine fortification programmes. Some countries mandate iodine addition only to specific foods or settings. For example, Portugal requires iodised salt in mass catering, while Denmark mandates its use in household salt as well as in bread and other bakery products sold to consumers.
Read more on the article published on the EUFIC website.
