Addition of nutrients: current practice in the UK

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Abstract
Notes that the main criteria for selecting nutrients to be added to foods are that they are shown to be safe, effective and beneficial, or that for certain at‐risk population groups there is a demonstrable need. Also that addition of nutrients requires careful attention to food regulations, labelling, nutritional rationale, cost, acceptability of the product to consumers and assessment of technical and analytical limitations for compliance with label declarations. Points out that there are several examples where the nutritional enrichment of foods (restoration and fortification) has helped prevent or reduce the level of nutritional inadequacies within a population. Concludes that foods with added nutrients provide an ideal vehicle for improving the nutritional status of populations, particularly in the light of changing lifestyles and dietary patterns.