Tag: Nutrient fortification

While fresh apples contain some vitamin C, the vitamin content in store-bought apple juice is often naturally low and can degrade quickly during processing and storage. This is why food manufacturers commonly add ascorbic acid, a synthetic form of vitamin C, to improve both its shelf life and nutritional profile.

Since the early 20th century, food fortification has been a powerful public health strategy used worldwide to combat widespread nutrient deficiencies. This practice involves adding vitamins or minerals to foods that did not naturally contain them, addressing issues like rickets and goiter.

According to the National Institutes of Health, the average daily recommended intake of Vitamin B12 for adults is 2.4 micrograms (mcg). Soylent products are specifically formulated to help consumers meet essential nutrient needs, including this vital vitamin. Understanding the exact amount of B12 in each Soylent serving is key for anyone, especially vegans and vegetarians, managing their dietary intake.

According to the National Institutes of Health, modified texture foods like purees are integral to managing nutritional intake for people with swallowing difficulties, or dysphagia. So, is pureed food nutritious? The answer largely depends on the ingredients and preparation methods used, as blending alone does not destroy most nutrients.

Following public health initiatives in the mid-20th century, many governments mandated the enrichment of refined grain products to combat widespread nutritional deficiencies. This led to the common assumption that all white flour is enriched, but the reality is more nuanced, with several notable exceptions to this standard practice.

Britannia, a leading biscuit manufacturer, incorporates a specific blend of components to achieve the distinctive taste and texture of its Marie Gold biscuits. So, what are the ingredients in the Britannia Marie gold biscuit that make it a favorite tea-time companion?

According to U.S. food regulations, refined wheat flour must be enriched with folic acid and other nutrients to replace those lost during processing. For those seeking alternatives, there are specific types of flour that do not have folic acid added, including certified organic varieties and many naturally gluten-free options.

The practice of fortifying flour with essential nutrients began in the early 20th century to address widespread nutritional deficiencies caused by modern milling processes. The question of when did they start fortifying flour is rooted in the public health efforts of the 1920s and 1930s, gaining momentum as a solution to diet-related diseases. This initiative has profoundly impacted global health, reducing the prevalence of conditions like pellagra and beriberi.

Since 1998, folic acid has been added to most enriched grain products in the US, including standard pasta, to prevent neural tube defects in infants. For those seeking an alternative, finding what kind of pasta does not have folic acid requires understanding the difference between enriched and unenriched products.

According to Bob's Red Mill, many of their products are unenriched, but a few products do contain enrichments, including folic acid. The presence of folic acid in Bob's Red Mill flour depends entirely on the specific product, as their enriched flours contain it while their whole grain and organic flours typically do not. This differentiation is crucial for consumers monitoring their folic acid intake for health reasons.