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Introduction
 Several nutrients have been added to food and drink
products around the world as public health measures and
as effective ways of ensuring the nutritional quality of the
food supply.
 Additions of some nutrients have also formed the basis of
marketing strategies in product development
 Long-term solutions to micronutrient deficiencies rest on
the provision of adequate quantities of all micronutrients
from a well balanced diet.
 Food-based approaches around the world include:
strategies to improve the availability of a variety of foods;
food preservation methods to maximize nutrient retention;
additions of nutrients to suitable food carriers.
 Nutrition education is also an important and parallel long-
term strategy.
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Nutrification
 Nutrification involves the addition of nutrients to foods
irrespective of whether or not the nutrients were originally
present in the food.
 Nutrification is a means of improving the nutritional status
of a population (or potentially a sub-population).
 Some foods are fortified by law (e.g. margarine), others
voluntarily (e.g. breakfast cereals).
 Safety and technical considerations are taken into account
when deciding which foods to fortify and to what level.

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additions of nutrients can improve:

 nutritional status and the health of those segments of

the population which are vulnerable and susceptible to
deficiencies,
 increasing awareness of the role of some foods,
nutrients and non-nutrients
 give positive nutritional and physiological benefits

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Type of nutrification (Nutrient additions)

1. Restoration
2. Fortification
3. Standardization
4. Substitution

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‘Nutrient additions’

 refers to the addition of micronutrients, primarily

vitamins and minerals.
 Amino acids and other substances with nutritional
value such as fatty acids, fibres and
macronutrients such as proteins, carbohydrates
and fats could also be considered.

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 Refers to the addition of nutrient(s) to a food to
replace naturally-occurring nutrients which are
unavoidably lost during the course of good
manufacturing practice in the preparation and
preservation of food, or during normal storage and
handling procedures.
 The levels are restored to those which were present in
the edible portion of the food before processing,
storage or handling, e.g. Fe and B-vitamins to flours.

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 Usually refers to the addition of one or more nutrients
to a food, whether or not it is normally contained in
the food, and where the level of nutrients present
makes the food a ‘richer’ source.
 These enrichment practices are used for public health
reasons to prevent or correct a demonstrated
deficiency or risk of suboptimal intakes in a
population or specific population groups (e.g. iodide
to salt), and to produce quality products with
enhanced nutritional value (e.g. breakfast cereals).

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 ‘3. Standardization’

 refers to the addition of nutrients in order to

compensate for natural or seasonal variations in
nutrient levels (e.g. vitamin C to juices).

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 ‘4. Substitution’

 refers to additions of nutrients to a substitute

product to the levels in the food which they are
designed to resemble or replace (e.g. margarine
and fat substitutes).
 In practice it is often a combination of these
different types of nutrient additions.

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Nutrients or food components may be added for
a variety of 3 reasons
1. Restoration

 Nutrients lost during food processing may be

replaced.
 This is particularly important if the food was a good
source of a nutrient before processing.
 For example, by law in the UK, iron, thiamin and
niacin must be added back to white and brown flour
(but not whole meal) as they are removed with the
bran during the milling of wheat to make all flour
except whole meal, must be replaced.
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2. Substitution

 To produce a substitute product with similar

nutritive value.
 For example, margarine has vitamins A and D
added to levels comparable with butter.
 In the UK this is compulsory by law.
 Calcium is added voluntarily to some soya based
drinks sold as a substitute for cow’s milk.

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3. Fortification
 Nutrients may be added to foods irrespective of whether or
not the nutrients are originally present in the food.
 Some foods are fortified by law – for example in the UK, white
and brown flour (link) are fortified with a range of vitamins (see
above).
 The fortification of flours (except wholemeal and some self-
raising varieties) with calcium began in the early years of World
War 2, in anticipation of a reduced supply of dairy products, and
its addition by law continues today.
 Other foods are fortified on a voluntary basis (e.g. breakfast
cereals).
 Dietary surveys and other types of research can suggest which
groups in the population might benefit from having higher
intakes of some nutrients.
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Nutrients added

 The main criteria for selecting nutrients to add to

foods are that they are shown to be safe, effective,
and beneficial to the nutritional status of the
target population groups
 The addition of nutrients requires an
understanding of local or national dietary
patterns and of the nutritional status of the
population or target groups.

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Nutrient added
 Adding nutrients to foods is not a new idea but the
types of foods selected and the amounts of nutrients
added will depend on the particular nutritional
problems of the population and may change as
understanding of nutritional needs increases.
 A range of different nutrients have been added to
foods over time, including:
• vitamins (e.g. vitamins A, C, D and a range of B
vitamins)
• minerals (e.g. iron, iodine, calcium and zinc)
• fibre
• proteins and/or amino acids

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Why fortify foods?
 Adding nutrients to foods, particularly staple foods, can
increase intakes among the whole population. In countries
where intakes of certain nutrients are very low, fortification can
help to reduce nutrient deficiency diseases. One example is
the addition of iodine to salt to decrease iodine deficiency
disorders (link to iodine).
 Fortification of some foods may also be seen as providing a
marketing advantage, especially where the purchasers have
some awareness of the ‘benefits’ of the nutrient being added.
 The addition of a nutrient may also offer some technical
benefit, e.g. vitamin C is an antioxidant and can reduce the rate
of spoilage in some products.

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GENERAL PRINCIPLES FOR THE ADDITION OF
NUTRIENTS TO FOODS

 The addition of nutrients requires careful

attention to:
o food regulations
o labelling, nutritional rationale
o cost
o the acceptability of the product to consumers
o a careful assessment of technical and analytical
limitations for compliance with label
declarations
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 The level of essential nutrients should not have any
harmful effects on the consumers’ nutritional status or
health, excessive additions should be discouraged, and
information on food labels should not over-emphasize
or distort the role of a single food or component in
enhancing good health.
 The Codex Alimentarius Commission (1994) has
adopted a number of basic principles, to achieve any
one or a combination of the following: restoration,
fortification, standardization and substitution,
and for ensuring the appropriate nutrient additions to
special purpose foods, such as those for special dietary
use.
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Ten general principles for the addition of nutrients to foods
(Adapted from Codex Alimentarius Commission, 1994)

1. The essential nutrient should be present at a level which

will not result in either an excessive or an
insignificant intake of the added essential nutrient
considering amounts from other sources in the diet
2. The addition of an essential nutrient to a food should not
result in an adverse effect on the metabolism of any
other nutrient
3. The essential nutrient should be sufficiently stable in
the food under customary conditions of packaging,
storage, distribution and use
4. The essential nutrient should be biologically available
from the food
5. The essential nutrient should not impart undesirable
characteristics to- the
Teti Estiash PS ITPfood (e.g.
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6. Technology and processing facilities should be
available to permit the addition of the essential nutrient
in a food
7. Addition of essential nutrients to foods should not be
used to mislead or deceive the consumer
8. The additional cost should be reasonable for the
intended consumer
9. Methods of measuring, controlling and/or enforcing
the levels of added essential nutrients in foods should be
available
10. When provision is made in food standards, regulations
or guidelines for the addition of essential nutrients to
foods, specific provisions should be included identifying
the essential nutrients to be considered or to be
required and the levels at which they should be present
in the food to achieve their intended purpose
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Which foods can be fortified?
 Major technical challenges are also involved in adding nutrients to foods,
including identification of suitable dietary vehicles, the selection of
appropriate compounds and the manufacturing technologies to be
applied
 A range of different foods can be fortified – the choice of vehicle will
depend on the food habits of the population/community and
technological limitations (e.g. vitamin B12 is unstable in acid conditions).
 It is important though that the food selected is consumed by the
population at risk and in sufficient quantities to deliver sufficient of the
target nutrient.
 Many staple foods have been fortified, such as cereal products (e.g. flour
and breakfast cereals) and milk (e.g. low fat milks are sometimes fortified
with vitamins A and D and calcium).
 Other everyday foods such as sugar, oil and salt are also fortified in some
parts of the world.

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Safety and technical
considerations
 Consumption on relatively large amounts of some
nutrients can be harmful to health.
 Therefore it is important that decisions on the
addition of nutrients to foods consider:
 the intakes of the nutrients from unfortified foods
 the anticipated consumption of the food to be fortified
 the physiological availability (bioavailability) of the added nutrients
 the likely impact of fortification on overall intake of the nutrient(s)
 the risk of excessive intakes of the added nutrients in ‘extreme’
consumers of a food.

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REGULATORY ASPECTS
Levels of permitted nutrients might also be:
 specified;
 individual authorization, where nutrient addition is
not permitted unless permission is specifically applied
for from the authorities;
 notification, where nutrient addition is permitted but
notification is required;
 free nutrient addition, i.e. there are no authorization
procedures or restrictions governing nutrient
additions to foods;
 no legislation.

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 ACUAN LABEL GIZI PRODUK PANGAN
Teti Estiasih - UB

PerKBPOM No HK.00.05.52.6291 Tahun 2007

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 ACUAN LABEL GIZI PRODUK PANGAN
PerKBPOM No HK.00.05.52.6291 Tahun 2007

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Definisi Menurut Per-KBPOM No.HK.00.06.51.0475 Thn 2007
• setiap keterangan mengenai pangan yang berbentuk
gambar, tulisan, kombinasi keduanya atau bentuk lain
Label Pangan yang disertakan pada pangan, dimasukkan ke dalam,
ditempelkan pada atau merupakan bagian kemasan

Informasi Nilai Gizi • adalah daftar kandungan zat gizi pangan

pada label pangan sesuai dengan format
(Nutrition Facts) yang dibakukan

• adalah suatu kecukupan rata-rata zal gizi setiap hari bagi

Angka Kecukupan semua orang menurut golongan umur, jenis kelamin,
Gizi (AKG) ukuran tubuh, aktivitas tubuh dan kondisi fisiologis
khusus untuk mencapai derajat kesehatan yang optimal

• Meliputi Klaim Kandungan Zat Gizi (nutrient

Pernyataan content claims), Klaim Fungsi Zat Gizi
(Klaim) (nutrient function claims) dan Klaim
Kesehatan (health claims)
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 KLAIM dalam LABEL
HK.03.1.23.11.11.09909 TAHUN 2011
segala bentuk uraian yang menyatakan, menyarankan atau secara tidak
langsung menyatakan perihal karakteristik tertentu suatu pangan yang
berkenaan dengan asal usul, kandungan gizi, sifat, produksi, pengolahan,
komposisi atau faktor mutu lainnya

Klaim
• klaim yang menggambarkan kandungan
Kandungan zat gizi dalam pangan
Zat Gizi

Klaim • klaim yang membandingkan kandungan

Perbandingan zat gizi dan/atau kandungan energi
Zat Gizi antara dua atau lebih pangan
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 Klaim Fungsi • klaim gizi yang menggambarkan peran
fisiologis zat gizi untuk pertumbuhan,
Zat Gizi perkembangan dan fungsi normal tubuh

• klaim yang berkaitan dengan efek khusus yang

Klaim Fungsi menguntungkan dari pangan atau komponen pangan dalam
diet total terhadap fungsi atau aktifitas biologis normal dalam
Lain tubuh, klaim tersebut berkaitan dengan efek positif untuk
memperbaiki fungsi tubuh atau memelihara kesehatan

Klaim • klaim yang menghubungkan konsumsi pangan atau

komponen pangan dalam diet total dengan
Penurunan penurunan risiko terjadinya suatu penyakit atau
Risiko Penyakit kondisi kesehatan tertentu

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 Klaim Kadar Nutrisi
• Rendah (low, light, lite, reduced, less)
• Rendah lemak (lean)
• Sangat rendah lemak (extra lean)
• Sumber yang baik (good source)
• Lebih (more)
• Tinggi (high)

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Yang Tidak Diperbolehkan

Klaim
pangan
untuk:

Mencegah Mengobati
penyakit penyakit

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Klaim Kandungan Zat Gizi
“Rendah” atau “Bebas”

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HP 08123304966
Klaim Kandungan Zat Gizi
“Sumber” atau “Tinggi”

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HP 08123304966
Contoh Klaim Fungsi Zat Gizi

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 US FDA
Klaim Persyaratan
Sumber yang baik (good 10% dari kebutuhan harian, untuk
source), menyediakan protein, vitamin, mineral, serat
(provide), mengandung pangan, atau kalium, per takaran
(contain) saji. Tidak digunakan untuk total
karbohidrat.
Tinggi (high), kaya (rich in), 20% dari kebutuhan harian, untuk
sumber yang sangat baik protein, vitamin, mineral, serat
(excellent source of) pangan, atau kalium, per takaran
saji. Tidak digunakan untuk total
karbohidrat.
Lebih banyak (more), 10% dari kebutuhan harian per
ditambah (added), ekstra takaran saji. Dapat digunakan
(extra), plus (plus) untuk protein, vitamin, mineral,
serat pangan, atau kalium

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 Klaim nutrisi berdasarkan
CAC/GL 23-1997
Zat Gizi Klaim Persyaratan
Protein Sumber 10% AKG per 100 g (padatan)
5% AKG per 100 ml (cairan)
5% AKG per 100 kkal (12%
AKG per 1 MJ)
atau 10% AKG per takaran saji

Tinggi 2 kali nilai untuk “sumber”

Vitamin dan Sumber 10% AKG per 100 g (padatan)

Mineral 7,5% AKG per 100 ml (cairan)
5% AKG per 100 kkal (12%
AKG per 1 MJ)
atau 15% AKG per takaran saji

Tinggi 2 kali nilai untuk “sumber”

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