From vitamin D in milk to iron in breakfast cereal, fortified foods are a quiet but powerful part of our daily diets. Fortification—the process of adding essential nutrients to food—helps prevent deficiencies and supports public health, especially in populations at risk.
Food fortification involves adding vitamins and minerals to foods to:
- Prevent or correct nutrient deficiencies
- Improve the overall nutritional quality of the food supply
- Support vulnerable populations, such as children, older adults, and pregnant individuals
In both Canada and the U.S., fortification is guided by national regulations to ensure safety and effectiveness.
In Canada, food fortification is regulated under the Food and Drug Regulations. There are two types:
- Mandatory fortification: Required for certain foods. For example, white flour must be fortified with iron and folic acid, and milk must contain added vitamin D (2 µg per 100 mL or 80 IU per 100 mL).
- Voluntary fortification: Allowed for specific foods, such as breakfast cereals or plant-based beverages, under strict conditions.
Health Canada also uses Temporary Marketing Authorizations (TMAs) to allow new fortified products on the market while research is conducted to support future regulation.
In the U.S., the FDA oversees food fortification. Like Canada, the U.S. mandates fortification of certain foods (e.g., folic acid in enriched grain products) and allows voluntary fortification within safe limits.
Fortified foods have played a key role in reducing public health issues like:
- Rickets (vitamin D deficiency)
- Neural tube defects (folic acid deficiency)
- Iron-deficiency anemia
They’re especially important in northern regions where sun exposure is limited, and access to fresh, nutrient-rich foods may be inconsistent.
Fortified foods are a safe, science-backed way to help people meet their nutritional needs. Whether it’s vitamin D in your milk or iron in your cereal, these small additions make a big difference.
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