Food fortification is an important element in nutrition strategies to alleviate micronutrient deficiencies in selected populations. Food fortification can be used to increase the micronutrient content of foods or to replace nutrients lost in food processing, thus playing a valuable role in preventing dietary deficiencies. Food fortification became commonplace during the First and Second World Wars to help prevent nutritional deficiencies within the population, and to replace nutrients that were lost during food processing. This may be one of the most appealing reasons as to why food manufacturers should invest in fortification. Over the past century, fortification has been effective at reducing the risk of nutrient deficiency diseases such as beriberi, goiter, pellagra, and rickets. The selection of an appropriate food to be fortified is very important and the decision should be taken before the fortification process. Biofortified crops are bred or engineered to produce micronutrients. The selecting criteria of appropriate food depends on factors like choices in food that are commonly consumed by that particular population, affordability, and availability in all seasons throughout the year. Staple food fortification adds micronutrients to commonly eaten foods. Fortification involves the addition of nutrients to foods irrespective of whether or not the nutrients were originally present in the food. Food fortification has the dual advantage of being able to deliver nutrients to large segments of the population without requiring radical changes in food consumption patterns. Food fortification is primarily the addition of one or more essential nutrients (for example, iron, vitamin A, folic acid, iodine) to a food, whether or not it is normally contained in the food, for the purpose of preventing or correcting a demonstrated deficiency of one or more nutrients in the population or specific population groups. ; Mandatory fortification requires food manufacturers to add certain vitamins or minerals, or both, to specified foods. Mandatory fortification is done to address a significant public health need. Food fortification is the most cost effective health intervention available. The Market for Heathier Food Products Is Growing. Food fortification could be considered as a public health strategy to enhance nutrient intakes of a population. What is food fortification and why is it important? In many settings, however, such foods are not available and provide a major threat to the health and development of populations around the globe. Is fortification really necessary? Vitamins and minerals (also called micronutrients) are only needed in small amounts, but without them our bodies can’t function properly. ... a varied diet typically provides all of the vitamins and minerals necessary for human health. Voluntary fortification allows food manufacturers to add vitamins or minerals, or both, to foods, as long as they abide by the Food and Drug Administration (FDA) food additive regulations external icon. For example, vitamin A is necessary for eyesight, immune function and reproduction. Food fortification must, however, be controlled through the development of appropriate legislation. Fortification is a means of improving the nutritional status of a population (or potentially a sub-population). Food fortification: Optimising food’s goodness 10 March 2011. There are multiple ways to obtain necessary micronutrients. 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