“Fortification of foods is a rather simple concept, but it requires considerable understanding of the chemical and physical properties of each ingredient used,†says Panna Chaudhari, PhD, vice president of scientific affairs at Fortitech Inc.
The ingredient category includes micro-nutrients, beneficial fatty acids, fibers and indigestible starches, probiotics/prebiotics, phytochemicals (e.g., polyphenols, flavanoids, antioxidants and carotenes) and other nutraceuticals. These ingredients can interact significantly with vitamins and minerals during storage and processing and have different stability characteristics. Knowing what interactions will occur is key.