FSSAI Guidelines for Fortified Foods

FSSAI Guidelines for Fortified Foods

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FSSAI Guidelines for Fortified Foods

Fortified foods are those foods in which micronutrients are artificially added to increase the nutrition level which contributes to the health benefits of the consumer. Fortified foods have helped to eradicate nutrient deficiency diseases like rickets and pellagra. These foods can be a part of healthy, nutrient diet, but the benefits of the foods depend on the age factor of the consumer. The FSSAI routinely provides guidelines for manufacturing and processing of various food products. In this article, we look at the FSSAI guidelines for fortified foods in detail.


FSSAI or Food Safety and Standards Authority of India is a regulatory body that governs all aspects of production, manufacturing, distribution, storage and transportation of food and food products. In India FSSAI registration is mandatory for any business involved in handling food or food products.

Guidelines for Fortified Foods

As per FSSAI, fortified foods are foods that help with the following:

  • Foods that help prevent the risks of deficiency that are caused by the lack essential nutrients.
  • Foods that help reduce the inadequate nutritional level in the foods.
  • Foods that help in compensation with the required or recommended nutrients.
  • Foods that helps the body maintain and gain health.
  • Food that helps improve the nutritional quality of foods.

Under FSSAI, for a food to termed as a fortified food, it should be based on the scientific evidence of the need of the public.

Standards of Micronutrients

One of the major differentiators of fortified foods is the presence or addition of micronutrients and essential nutrients. While manufacturing fortified foods, the manufacturer should ensure that the amount of micronutrients added in the fortified foods is not be lower than the standard minimum level. Also, the manufacturer should ensure that the amount of micronutrients added in the fortified foods does not surpass the standard maximum level.

Quality Assurance

The manufacturer and the packer of the fortified foods should make assurances and evidence to the Food Authority that respective steps have been taken for manufacturing of these foods. The assurances are as follows:

  • A certificate stating that the particular fortified food is in agreement with rules of the Food Safety and Standards Authority of India and this certificate should be given by a food laboratory.
  • An updated record and inventories of the fortifications including the source from where the nutrients are obtained should be provided.
  • The manufacturing and the packing process that happens in different stages are be monitored carefully.
  • There are random tests conducted on the fortificants and on the fortified foods.
  • Technical equipments and processes are regularly audited.
  • The manufacturing processes of the foods given by the Food Authority is always followed.

Packaging and Labelling Requirements for Fortified Foods

While packaging and labelling fortified foods, the manufacturer must ensure that the following standards are followed:

  • The packaging of foods should be in such a way that the nature and the effects of the shelf life of the nutrients added should be taken into consideration.
  • All packages of the foods should have the words “fortified with (name of the fortificant)” and the logo imprinted on them.
  • The food packages with Iron contents in them should have the statement “Not recommended for people with Thalassemia and people of low iron diet” imprinted on them.
  • A nutrition claim can be made by the manufacturers and packers in accordance with the provisions of the Act and the rules can be made under the Food Safety and Standard Regulations.

Other FSSAI Guidelines

Know more about the FSSAI guidelines for meat products.

Learn about the FSSAI guidelines for imported food products.

Check out the FSSAI guidelines for restaurants and eateries.

Want to Consult a FSSAI Expert?

FSSAI registration or license is required for all entities involved in the production, distribution and transportation of food products.

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