Fortification is a technological process through which non-energetic nutrients (mainly vitamins and / or mineral salts) are added to traditional foods, not so much to make up for a deficiency or as a technological intervention aimed at better conservation, but with the intention of increasing the intake of these nutrients in the population.
A classic example of fortified food is ACE, a fruit juice enriched with vitamins. In this trade name there is however a fundamental error; in fact, we speak of ACE to emphasize the addition of vitamins A, C and E. In fact However, vitamin A is not added, but its precursors: carotenes (so the correct wording would be pro-vitamin A). Moreover, vitamin A (retinol), which we remember to be of animal origin, is fat-soluble and therefore it is a bit difficult to make it stay in an aqueous medium such as a fruit juice!
- Existence of population groups at risk of nutritional deficiencies (children, adolescents, the elderly, women of childbearing age); for example, in Finland drinking water has been fortified with fluoride to address the mineral shortage. Similarly, in many countries table salt is added with iodine.
- Identification of carrier foods (suitable for consumption and bioavailability).
- Identification of the type of consumer of fortified foods.
The difference between fortified food and functional food is subtle: both boast beneficial properties, attributable to the presence of nutrients added by the food industry to the fortified product and naturally present in the functional food.
