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March 22, 2010: 04:14 AM EST
The diversity and quantity of fortified food products have grown dramatically in the last five years, thanks to advancements in additive science that have solved problems like objectionable flavors and odors, and made formulation easier. Formulation now requires less effort thanks to new matrices. Spray drying, for example, produces a starch matrix that enhances the fat solubility of vitamins A,D, E and K in water- and juice-based foods. And lipid encapsulation has made possible better tasting, healthier meal-replacement bars. The trendiest additives in the last five years? Vitamins C and E, thanks to their recognized antioxidant – and possibly cancer-prevention – properties; biotin, which has become a common ingredient in hair and skin care products; and inulin, now regularly used in vitamin-mineral premixes to boost food fiber content.
Vanessa Teter, "Food Fortification Trends", Natural Products Insider, March 22, 2010, © Virgo Publishing, LLC
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