How can you create fortified foods and beverages using food science?

1 Why fortify foods and beverages?

Fortification can enhance the quality and safety of foods and beverages, as well as provide health benefits to consumers. For example, fortification can prevent or correct micronutrient deficiencies, such as iron, iodine, vitamin A, or folate, that can cause serious health problems like anemia, goiter, blindness, or birth defects. Fortification can also help meet the nutritional needs of specific groups, such as pregnant women, children, elderly, or vegetarians, who may have higher or lower requirements for certain nutrients. Fortification can also add functional ingredients, such as probiotics, antioxidants, or omega-3 fatty acids, that can improve the health and wellness of consumers.

2 How to choose the right nutrients and vehicles?

To create fortified foods and beverages, you need to choose the right nutrients and vehicles. Nutrients are the substances that are added to the foods and beverages, such as vitamins, minerals, amino acids, or bioactive compounds. Vehicles are the foods and beverages that are used to deliver the nutrients, such as cereals, breads, milk, juices, or snacks. You need to consider several factors when choosing the nutrients and vehicles, such as the nutritional needs and preferences of the target population, the availability and affordability of the products, the stability and bioavailability of the nutrients, the compatibility and interactions of the nutrients and vehicles, and the regulatory and labeling requirements of the markets.

3 How to fortify foods and beverages?

To fortify foods and beverages, you need to use appropriate methods and technologies that can incorporate the nutrients into the products without compromising their quality, safety, or sensory attributes. For example, premixing involves blending the nutrients with a carrier like flour, sugar, salt, or oil before adding them to the products. Coating involves applying a layer of nutrients on the surface of the products. Encapsulation encloses the nutrients in a protective shell like gelatin, starch, or wax. Extrusion forces a mixture of ingredients through a die or nozzle under high temperature and pressure to form a desired shape. Lastly, fermentation uses microorganisms like bacteria, yeast, or fungi to transform ingredients into products. These methods can help distribute the nutrients evenly and protect them from degradation or loss during processing or storage; increase the nutrient content and visibility of the products; control their release or delivery; modify the texture and structure of the products; improve their digestibility and bioavailability; and produce new nutrients such as vitamins, organic acids, or peptides.

4 What are the benefits and challenges of fortification?

Fortification can offer several benefits and challenges for both producers and consumers of foods and beverages. For example, fortification can increase the nutritional value and health impact of foods and beverages, create new market opportunities for producers, enhance the functionality of products, and increase their shelf life. On the other hand, fortification can increase the cost and complexity of production, pose potential risks and adverse effects, and face regulatory and ethical issues. Moreover, specialized equipment, ingredients, quality control systems, standards and guidelines for labeling and communication of claims, as well as consumer acceptance and awareness are all important considerations for fortification.

5 What are some examples of fortified foods and beverages?

Fortified foods and beverages are widely available and consumed in different regions and markets. Examples of fortified foods and beverages include cereals, breads, milk, dairy products, juices, drinks, snacks, bars, infant foods, and toddler foods. These products have added ingredients such as iron, zinc, folic acid, vitamin A, vitamin D, calcium, vitamin C, vitamin E, beta-carotene, protein, fiber, omega-3 fatty acids, or other functional ingredients to prevent or treat anemia or other micronutrient deficiencies; support bone health or vision; protect against oxidative stress or aging; provide satiety or energy; and promote growth or brain function.

6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?