Fortified Wheat Flour

Fortified wheat flour is refined wheat flour that has had certain vitamins and minerals added back. These nutrients are often lost during the milling process. Common additions include iron, thiamin (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), and folic acid (vitamin B9).

Manufacturers add fortification to wheat flour to improve its nutritional value and help prevent deficiencies in the population. It is a key ingredient in a wide variety of baked goods, including breads, cereals, cookies, cakes, and pastries, serving as the primary structural component.

In the US, enriched flour is a common food staple. The U.S. Food and Drug Administration (FDA) requires the addition of iron, thiamin, riboflavin, niacin, and folic acid to refined wheat flour. These added nutrients can help support overall health when consumed as part of a balanced diet. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated various food additives, including nutrients added to foods.