The fortification and enrichment of breads, rolls, muffins and other baked goods has long been important in improving the nutritional profile of these products, and therefore the health of the population.
“Fortification of baked goods is essential to address nutritional deficiencies in the general population,” explains Sergio Machado, senior director of RD&A at Corbion. “By fortifying the nutritional profile of commonly consumed bakery products, bakers can combat micronutrient deficiencies and support overall health.”
This is often achieved by fortifying flour with B vitamins such as thiamin, riboflavin, and niacin, which are often lost during milling and may consequently be deficient in consumers’ diets.
“Adding fortified flour with vitamins, minerals and whole grains to pizza dough, breads and cookies can provide additional nutrients such as iron and B vitamins,” says Paula Lavine, marketing director, global flour milling and baking solutions at ADM.
Machado said fortifying these foods is especially important for vulnerable populations, such as children, the elderly and pregnant women, who may have greater nutritional needs. For example, fortified flour with folic acid can help reduce neural tube defects and ensure pregnancy gets the B vitamins needed for fetal development, noted Alice Wilkinson, vice president of premix research and development at Glanbia Nutritionals.
“Some customers are interested in adding additional nutrients for groups with specific needs,” she added. “For example, gluten-free products used by people with celiac disease can be fortified with additional nutrients that are specifically lacking in this group, and the absence of enriched flour in these product lines enhances that need. We’ve also seen interest in additional nutrients needed by children and school lunch programs.”
Demand for fortified baked goods is growing as consumers become more health-conscious: More consumers today expect the foods they buy to support their health and wellness goals, Lavine said.
“In fact, approximately 40 percent of North American consumers use health and wellness attributes as purchasing criteria when making food choices,” she said.
Baked goods provide many of the key nutrients consumers need and can continue to do so even as consumer demand for fortification increases and a wider range of ingredients are included.
“Baked goods like breads, muffins and pastries can be infused with vitamins and minerals to bridge the gap between a delightful sensory experience and important nutritional value,” Lavigne said. “Consistency is key to helping consumers achieve their health goals, and delicious, fortified baked goods that people want to add to their daily routine can help them get there.”
However, providing nutrition to these products can pose formulation challenges for bakers. If vitamins and minerals are improperly formulated, the product’s taste and texture can be compromised, or they can remain unabsorbed by the body. With this in mind, bakers need to understand the impact these nutrients have on their baked goods and how to maintain their efficacy to ensure their baked goods are providing the proper nutrition consumers desire.
This article is an excerpt from the July 2024 issue of Baking & Snack. To read the full feature on fortification and strengthening, click here.
