Food Fortification 1 article

Adding vitamins or minerals to a food is food fortification, a practice used to raise the micronutrient content of selected foods and beverages. Examples include vitamin D in milk, calcium in some plant beverages and vitamins or minerals added to breakfast cereals; enrichment of refined grains and iodized salt are related public-health practices with their own standards. Programs may be mandatory or voluntary depending on the nutrient and country. The useful distinction is between nutrients naturally present in a food and those added during manufacturing.