Food fortification
Food fortification is the practice of adding essential vitamins and minerals (e.g. iron, vitamin A, folic acid, iodine) to staple foods to improve their nutritional content. Fortification is a safe and effective way to improve public health and has been practiced around the world since the 1920s. Food fortification or enrichment can be carried out by food manufacturers, or by governments as a public health policy which aims to reduce the number of people with dietary deficiencies within a population. Many foods and beverages worldwide have been fortified, whether a voluntary action by the product developers or by law. Although some may view these additions as strategic marketing schemes to sell their product, there is a lot of work that must go into a product before simply fortifying it. In order to fortify a product, the selection of right form of nutrient is the key. At Serena, we offer the purest and highly bioavailable forms of nutrients to suit varied needs of our customers.
Few typical examples of commonly fortified foods are:
Wheat, maize and different cereal flours
Milk and Milk products
Edible Cooking Oils, Margarines and Spreads
