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Fortified flour being passed through a sieve
Podcast / Inside Food science
Podcast / Inside Food science

The big questions about fortification

For about a century we have been fortifying some of our foods.

It has been seen as a powerful tool in the world of nutrition, where essential vitamins, minerals, and nutrients are added to foods to improve their nutritional value.

It is a strategy that has the potential to address global health challenges, from vitamin deficiencies to other public health concerns.

And still, there are new developments happening today.

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In the UK, the Government wants to add folic acid to some types of wheat with the aim of reducing birth defects in babies.

But how effective is fortification? Who should decide which foods are fortified and with what? And what does the future hold for fortified foods?

Dr Carrie Ruxton, dietitian and health writer

Dr Carrie Ruxton PhD, lead consultant at Nutrition Communications, has over 20 years’ experience as a registered dietitian and nutrition expert.

She is an award-winning dietitian, health writer and TV nutritionist. With a PhD in Child Nutrition and over 100 published articles on diet and health,

Carrie has a strong grounding in nutrition science. She has an understanding of the food industry and its important role in the nation’s diet.

As well as helping companies to develop healthy, innovative food and beverage products, Carrie regularly appears in magazines and newspapers, and has a number of radio and TV credits (ChannelFour news, BBC Three’s ‘Honey We’re Killing the Kids’, Radio Scotland, Five Live, BBC Belfast).

Carrie has worked with a wide range of organisations including the NHS, Food Standards Agency, major food companies, ingredient manufacturers, the European Commission, PR agencies and national newspapers.

Carrie’s expertise in communicating clear, evidence-based nutrition and diet messages has involved her in many different projects all over the world.

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