What are foods with added nutrients called? Your guide to fortified vs. enriched

January 7, 2026 •

3 min read

Globally, over 2 billion people experience micronutrient deficiencies, a reality that paved the way for foods with added nutrients called fortified and enriched foods. This strategy, which became widespread in the 1930s and 40s, was designed to improve public health by boosting the vitamin and mineral content of commonly consumed food items.

Quick Summary

Foods with added nutrients are called fortified or enriched. Fortified means adding new nutrients, while enriched involves replacing nutrients lost during processing. The practice has helped reduce widespread nutritional deficiencies.

Key Points

Fortified vs. Enriched: Fortified foods add nutrients that weren't originally present, like vitamin D in milk, while enriched foods replace nutrients lost during processing, such as B vitamins in white flour.
Public Health Impact: The practice of adding nutrients to foods has been a successful public health strategy, virtually eliminating diseases like rickets and pellagra caused by micronutrient deficiencies.
Check Labels: Reading nutrition labels is crucial to understand which and how many nutrients are added, especially when consuming multiple fortified products or taking supplements to avoid potential overdose.
Not Always a Health Food: Fortification and enrichment don't automatically make a food healthy; some processed items with added sugars or fats use added nutrients to create a misleading "health halo".
Targeted vs. Mass Fortification: Governments and manufacturers use different approaches, from mass fortification of staples like salt to targeted products for vulnerable groups and even breeding nutrient-rich crops through biofortification.
Consider Your Overall Diet: Fortified products should complement a balanced diet rich in whole foods, not replace them entirely, as nutrients from natural sources are often more bioavailable.

Understanding the Distinction: Fortified vs. Enriched

When asking, "what are foods with added nutrients called?" the answer often involves two distinct terms: fortified and enriched. While both processes involve adding nutrients, the key difference lies in whether the added nutrients were originally present in the food item or not.

What is a Fortified Food?

Fortified foods have nutrients added to them that were not present in the food originally. This is typically done to prevent or correct nutrient deficiencies within a population and improve overall public health. Examples include milk fortified with Vitamin D, orange juice often fortified with calcium and vitamin D, and iodized salt which has iodine added to prevent goiter. Plant-based milks and many breakfast cereals are also commonly fortified with various vitamins and minerals.

What is an Enriched Food?

Enriched foods are those where nutrients lost during processing have been added back. This process is most common with refined grains, which lose valuable nutrients like B vitamins and iron during milling. By enriching these products, manufacturers restore some of the food's original nutritional content. Refined white flour, where folic acid, riboflavin, and iron are added back after processing, is a classic example.

The Role of Food Fortification in Public Health

Food fortification has been a significant public health success, dramatically reducing or eliminating diseases caused by nutrient deficiencies. Organizations like the WHO endorse it as a cost-effective way to combat malnutrition globally, often supported by government mandates.

Types of Fortification

Fortification methods include mass fortification of widely consumed foods like salt, targeted fortification for specific groups, biofortification through crop breeding, and point-of-use fortification with supplements.

Benefits and Potential Risks

Fortification and enrichment offer benefits like preventing deficiencies and filling dietary gaps, making them a cost-effective public health tool. However, there are potential risks, such as a "health halo" effect on unhealthy processed foods, the possibility of nutrient overdose when combining multiple fortified products or supplements, and concerns about the bioavailability of added nutrients compared to those in whole foods.

Fortified vs. Enriched Food Comparison Table


Feature	Fortified Foods	Enriched Foods
Nutrient Origin	Nutrients added were NOT originally in the food.	Nutrients added were LOST during processing.
Primary Goal	To add nutrients not present, often to correct population-wide deficiencies.	To restore the original nutritional value of a processed food.
Common Examples	Milk with Vitamin D, Salt with Iodine, Orange Juice with Calcium.	White flour with B vitamins and iron, White rice with B vitamins and iron.
Initial Product Form	Can be added to any food or beverage, from staples to specialty items.	Typically involves processed staple foods like refined grains.

How to Approach Foods with Added Nutrients

Maintain a balanced diet of whole foods and read nutrition labels to understand added nutrients. Consult a healthcare provider for specific dietary needs to avoid nutrient imbalances. Prioritize nutrient-dense whole foods over relying solely on fortified items.

To learn more about global strategies for addressing malnutrition through food, consider visiting the World Health Organization (WHO) website.

Conclusion

Foods with added nutrients are called fortified or enriched, serving distinct purposes in public health. Fortification adds new nutrients, while enrichment replaces those lost during processing. While beneficial, a balanced diet of whole foods is the healthiest foundation, with fortified and enriched products complementing nutritional intake.

Frequently Asked Questions

The primary difference is whether the nutrients were originally in the food. Fortified foods have added nutrients that were never present, while enriched foods have nutrients added back that were lost during processing.

Common examples include milk with added vitamin D, orange juice fortified with calcium, table salt with iodine, and some breakfast cereals with iron and folic acid.

A common example is enriched white flour or white rice. During the milling process, nutrients like iron and B vitamins are lost and are later added back to restore some of the product's nutritional value.

No. The term "fortified" does not guarantee healthiness. Many processed foods high in sugar, fat, or sodium can also be fortified. It is important to evaluate the entire nutritional profile of a product, not just the added nutrients.

Fortified foods are especially beneficial for specific populations at higher risk of nutrient deficiencies, such as pregnant women, young children, older adults, and people with restrictive diets like vegans.

Yes, it is possible to consume too many added nutrients, especially for children or adults who also take supplements. Excess intake of certain vitamins like A and minerals like zinc can be harmful.

Biofortification is a different approach to adding nutrients. It involves breeding crops to increase their nutritional value naturally, rather than adding nutrients during processing.

In the United States, fortified foods are regulated by the FDA. The FDA ensures that added nutrients are stable and that labels and health claims are not misleading.