Fortification of Breakfast Cereals
Breakfast cereals are common fortified foods across the globe. Research has shown that regular consumption of fortified breakfast cereals augments intake of various micronutrients.
The cereal fortification of ready to eat breakfast is a wide-spread practice. Breakfast cereal fortification makes sure cereals are enriched enough so that the food holds more nutritional value. In the United States, the general practice has been to provide 25% of the RDA of thiamine, riboflavin, niacin, pyridoxine, folate, ascorbic acid, and vitamin A per 1 ounce. 10 or 25% iron, up to 20% RDA for calcium have also been added; vitamin D has also sometimes been included (Bauernfeind and DeRitter, 1991). Surveys have indicated that fortified breakfast cereals play an important role in ensuring nutritional adequacy of the diets of the U.S. population (Wiemer, 1995).
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FORTIFICATION OF BREAKFAST CEREALS
Breakfast cereal fortification or enrichment is the process of adding micronutrients (essential trace elements and vitamins) to Breakfast Cereals. An enriched food means that nutrients that were lost during processing are added back in.
Product is generally created by making a solution consisting of finely milled grain, water, salt, and sweeteners. The cereal fortification process is challenging for nutrition as it causes the food to lose nutrients. When the grains are processed, vitamins and minerals are lost. The solution is pressure cooked and rolled thin, then made into flakes or shapes and toasted.
Option1:
The vitamins and minerals can be added to the basic formula mix before processing with adequate overages to prevent heat loss.
Option 2:
The heat-sensitive vitamins such as vitamins A, C, and thiamine can be coated to the cereals after the high-temperature processes such as oven or extruder.
Option 1:
Breakfast Cereals, when fortified, shall contain added iron, folic acid and Vitamin B-12 at the level given in the table below
| Sl.No. | Nutrients/Source | Level of Fortification per 100 kcal |
| 1 | Iron (mg) | 0.5-1.0 |
| 2 | Folic acid (µg) | 2.5 -5 |
| 3 | Vitamin B12 (µg) | 0.025 -0.05 |
Option 2:
Breakfast Cereals may also be fortified with following micronutrients, singly or in combination, at the level in the table below.
| Sl.No. | Nutrients/Source | Level of Fortification per 100 kcal |
| 1 | Zinc (mg) | 0.3 -0.6 |
| 2 | Vitamin A (µg RE) | 15 -30 |
| 3 | Thiamine (Vitamin B1) (mg) | 0.04-0.08 |
| 4 | Riboflavin (Vitamin B2) (mg) | 0.04-0.08 |
| 5 | Niacin(Vitamin B3) (mg) | 0.05-1.0 |
| 6 | Pyridoxine (Vitamin B6) (mg) | 0.05-0.1 |
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