Food Fortification & The Perception of The General Public: The Fight Against Hidden Hunger Through Integrated Strategies

During the First and Second World War, food fortification or enrichment were a common tool to support preventing micronutrient deficiency within the population. Many European countries introduced mandatory food fortification to enhance the intake of Vitamin A, D, B-groups but also Calcium, Iodine and Iron as deficiencies in these micronutrients lead to critical health & economic consequences. This form of malnutrition is the main driver of disability and death. Approximately around 2 billion people worldwide are at risk of iron deficiency alone. Although overconsumption where calorie intakes exceed the energy expenditure is increasing worldwide, the intakes of some micronutrients are reported to fall below recommendations.  Therefore, different tools such as food fortification of staple food as the main strategy or supplementation, have been practised in developed and developing countries for several decades. Best examples are iodised salt and enriched flours and breads with niacin and iron, initiated to reduce the prevalence of nutrient deficiency-related diseases. Food fortification does not replace of the need for dietary diversity. However, with the Farm to Fork Strategy at heart of the European Green Deal and the New EU-Africa Strategy aiming to ensure food security, including nutrition security and the shift towards healthy sustainable diets, food fortification should gain more awareness and understanding by the general public to tackle nutrient malnutrition. Therefore, the SME Connect Working Group on Agriculture, Food & Consumer will bring together decision-makers, academics, members of the food industry and other experts in this field to discuss the benefits and the drawbacks of food fortification as well as the complex environment of the underlying regulations.