Bread: Enriched Flour

Enriched flour is white flour that has had certain B vitamins (thiamin, riboflavin, niacin, folic acid) and iron added back after they were removed during the milling process. It is typically made from wheat grains.

Manufacturers use enriched flour to restore nutrients lost when whole grains are processed into white flour, improving the nutritional value of baked goods. It is a primary ingredient in many breads, pastas, cereals, and other processed foods.

Enriched flour is widely used in the US food supply, and the enrichment process is regulated by the FDA to ensure certain nutrients are added. The added vitamins and iron are essential nutrients and are generally recognized as safe at typical intake levels. There are no specific controversies regarding the safety of enrichment itself, though dietary guidelines often recommend choosing whole grains over refined grains when possible.