Bakery products are a part of our life. Whether you’re celebrating an occasion or are in a hurry to start your day, baked products are always on the list. Few people confuse the association of bakery products with only cakes and pastries. Bakery products are a wide range and it is further bifurcated into two major categories-biscuits and bread.
Few people avoid bakery products stating they only contain sugar and the all-purpose flour that hamper the health of the people. To an extent this is true, yet there are certainly organised bakeries that cater the fortified bakery products to the consumers. The bakery products contain minimal nutritional value and benefits, while most people love them, the fortification allows to improve the required essentials.
Food fortification is an action deliberately performed to improve the micronutrient content in the food. Adding certain ingredients ensures the bakery product is nutritious at the same time minimises the risk. It is a fact, every food doesn’t contain the needed nutrients. Food fortification plays an important role and to improve the micronutrients and reduces the risk of deficiency in the population, fortification is essential.
Bakery food includes food products such as biscuits, bread, muffins and cupcakes. Those food products have a significant amount of wheat flour and maida which plays a significant role in enhancing the taste of the food products. Some 60% of bakery products are sold from the unorganised sector due to which the cost adhered by the business is low, impacting the health of the consumers negatively. Organised bakeries consider all the methods that assist to fulfil the requirement of the nutrients needed in a product.
As said, the consumers are now aware of the products they consume. Hence, the products that are used in bakeries are fortified to meet the requirements. The use of technology and integration of fortified food is enough to increase the nutritional value. While fortifying the products, the imbalanced taste is worried about. While introducing any such products, the research is conducted thoroughly. The imbalance in taste due to fortified products can hamper consumption.
Upgrading the Traditional Nutrition in India
The bakery industry is booming due to two reasons. First, the professionals introduce the products that are tasty at the same time beneficial for the health of the consumer. Second, the variant options available allow the consumers to make the right decision. While a food product is fortified there are additives added. The bioactive or functional ingredients added to the bakery products enhance the therapeutic and nutritional value. To provide the consumers with healthy options, multigrain products, and other nutritional ingredients are added.
Enhanced bakery products
While fortifying the bakery product, multiple additives are added. The bioactive or functional ingredients are added to the bakery product to enhance the therapeutic and nutritional value. Fortified bakes are rich in nutrients. In the bakery industry, flour plays an important role and it becomes necessary to fortify the product to improve the deficiencies and reduce the risks. Fortified bakery products usually are rich in folic acid or iron. While the folic acid prevents birth defects and reduces the risk of heart disorder, the added iron content allows to replenish the requirement of oxygen, protects cells, and improves healing. Additionally, the bakeries now consider the infusion of fruits, nuts, and other ingredients that increases the taste as well as the nutritional value of the product.
Usually, depending upon the category to be served, the food is fortified, but the bakery industry is recommended to consider minimal fortification to avoid excessive consumption that impacts the health of the people.
Cost of fortification
Fortification costs fill an 80% gap and this is something to be considered. The food fortification programmes require the bioavailability of micronutrient compounds to be used in the products.
The fortificants when infused into bakery products, they affect the shelf life, colour, and heating process while baking. The procedure is likely to get influenced due to fortified products.
While considering the fortification, the bioavailability of the fortificants used should be checked. This allows to ensure, the right amount of fortified ingredients or elements are added to the consumption. One of the best ways to know the fortification guidelines is by enrolling for effective fortification programmes. Even food testing allows quality assurance, monitoring, and checks the enforcement.
Types of fortification
There is a wide range of fortified products that are used. The omega-3 eicosapentaenoic acid (EPA), DHA, and alpha-linolenic acid are well known and used for seeking health benefits throughout the life stages. The role of the fortified product is to improve immunity and promote positive mood and quality sleep. The bakery industry at times infuses the omega-3 solution to improve the overall product.
Impact of fortification
Be it bakery products or common food fortification, it becomes necessary to ensure the consumers are served with the right consumption. The fortified food products enhance the need. With the increase in malnutrition, the need of fortifying food becomes necessary. Various programmes allow the FBOs to know the need of fortification and improve the requirements needed by the body.