FOOD FORTIFICATION IN

FOOD INDUSTRY
BY
AINA AZEEZ OLADOLAPO
19011511024
 INTRODUCTION

• The pressure to feed an ever-growing human

population from limited primary resources, such as
arable land and fresh water, is key to the rise in global
malnutrition cases.
 FOOD FORTIFICATION

• Food fortification or enrichment is the process

of adding micronutrients (essential trace
elements and vitamins) to food.
 TYPES OF FOOD FORTIFICATION

• Commercial and industrial fortification (wheat flour,

corn meal, cooking oils)
• Biofortification (breeding crops to increase their
nutritional value, which can include both conventional
selective breeding, and genetic engineering)
• Home fortification (example: vitamin D drops)
NATURE OF FORTIFIED FOOD TYPES

• Fortification of iron:

• Fortification of zinc

• Fortification of vitamin A
PURPOSE OF FOOD FORTIFICATION

• Improve nutritional properties of food

• Reduce nutritional disorders

• Fortification for body building

• Fortification for medical treatment
 CONCLUSION

• The benefits of food fortification positively impact

the entire life cycle of mankind. Thus, food
fortification may be one of the most effective ways to
overcome malnutrition and various diseases.