“Fortification” means deliberately increasing the content of essential micronutrients in a food so as to improve the nutritional quality of food and to provide public health benefit with minimal risk to health; Fortification is a scientifically proven, cost-effective, scalable and sustainable global intervention that addresses the issue of micronutrient deficiencies.

World Health Organization (WHO) classifies food fortification into: Ø Large Scale Food Fortification that is aimed at correcting widespread micronutrient deficiencies in the general population by fortifying staple foods, Ø Targeted fortification that focuses on specific groups (children, pregnant women) to address their unique nutritional needs and Point-of-use fortification where micronutrients are added just before consumption (e.g., at home or schools), Ø Market-driven fortification focuses on processed foods and is more widespread in industrialized countries, Ø Bio fortification is the process that aims to increase the concentration of nutrients in edible portions of crop plants through conventional plant breeding; and Ø Agronomic bio fortification involves applying specific micronutrient fertilizers to soil during crop growth.

Various staple foods are fortified on a global scale, encompassing wheat flour, maize flour, rice, edible oils, salt, milk and condiments. The particular fortification practices adopted may vary from country to country, based on factors such as dietary habits, prevalent nutrient deficiencies, and public health objectives. In 2018, the Food Safety and Standards Authority of India (FSSAI) notified standards for fortifying five key staples in India, namely wheat flour, rice, milk, oil and salt, with essential micronutrients such as Iron and others.

As multiple foods are being fortified, the level of use of nutrients for fortification is kept in the range of 30-50% of Recommended Dietary Allowances (RDA) for adults as prescribed by ICMR-NIN (National Institute of Nutrition). This is to keep the nutrient intake within the limits of RDA and to avoid over-dosage of micronutrients.

Yes, it is safe to give fortified food to non-micronutrient deficient people. The level of nutrients for fortification is kept in the range of 30-50% of RDA for adults, as prescribed by Page 2 of 3 ICMR-NIN. This is to keep the nutrient intake within the limits of RDA and to avoid over dosage of micronutrients.

FSSAI formulated and operationalized Food Safety & Standards (Fortification of Foods) Regulations, 2018 which came into force on the date of their publication in the Official Gazette by 1st January, 2019. It comprises voluntary standards for Salt, Oil, Milk, Atta, Maida, Rice and few processed foods products to improve the nutritional quality of food and to provide public health benefits.

All varieties of rice can be fortified; however, this will require tailoring of fortified kernels accordingly.

The sample is digested with nitric acid and hydrogen peroxide using microwave digestion, and the released Iron is quantified by ICP-MS against calibration standards. ICP-MS is used for its high sensitivity and accurate elemental quantification, with He collision/KED mode helping reduce polyatomic interferences.

For controlled and efficient sample digestion.

The regression coefficient R² should be greater than 0.99. The calibration curve includes the reagent blank as zero response.

The extraction procedure specifies maintaining the sample solution initially at pH 8–9 using KOH, followed by adjustment to pH 7 using HCl. This controlled pH treatment forms part of the extraction and enzymatic preparation before LCMS/MS analysis

Hydrogen peroxide acts as an oxidizing agent and assists nitric acid in breaking down the organic rice matrix during microwave digestion.

LOD (Limit of Detection) is 4 mg/kg, while LOQ (Limit of Quantification) is 10 mg/kg for Iron analysis in Fortified Rice.

Vitamin B12 is extracted using acetate buffer, cleaned using a C18 SPE cartridge, and analysed by LC-MS/MS using reverse-phase chromatography and MRM

It is included as part of the extraction procedure to support stability of Folic Acid during sample preparation.

Filtration removes particulate matter from the prepared extract, producing a cleaner sample suitable for chromatographic or instrumental analysis.

The premix is digested with nitric acid and hydrogen peroxide using controlled microwave digestion, and the released Iron is quantified by Atomic Absorption Spectroscopy (AAS). Microwave digestion facilitates effective decomposition of the premix matrix.

The analytical procedure requires a homogenized sample, ensuring that the portion weighed for analysis is representative of the premix.

The method specifies an Iron hollow-cathode lamp, 372.0 nm absorption wavelength, 5.0 mA lamp current and 0.2 nm slit width.

Iron content is calculated using the instrument concentration, final make-up volume and sample weight: Iron (mg/kg) = Instrument concentration × Make-up volume / Sample weight.

The method specifies LOD (Limit of Detection) of 12.5 mg/kg and LOQ (Limit of Quantification) of 25.0 mg/kg with respect to the standard, while the sample LOQ is 5000 mg/kg.

Cyanocobalamin is extracted using a diluent containing potassium dihydrogen phosphate and dipotassium hydrogen phosphate, filtered and quantified by HPLC.

The HPLC method uses UV detection at 280 nm

FR Iron is determined by ICP-MS, whereas Iron in the Vitamin–Mineral Premix is determined by AAS, following microwave digestion

Folic Acid is extracted using monobasic potassium phosphate and tetrabutylammonium buffer and subsequently quantified by HPLC

The method specifies vortexing for 5 minutes after buffer addition and again for 2 minutes after final volume make-up, supporting uniform extraction and mixing before filtration.

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