ABSTRACT
Although in 1941 the Food and Drug Administration passed the first Enrichment Act of the Federal Food Code for bread and flour (1), few people other than those in processing or research understood its implications. The statute was originally developed by government, academic, and private concerns so that the basic food staples could provide thiamine, riboflavin, and niacin lost in the bran layer of milled grains. During World War II when food rations were required, fresh meat, poultry, and eggs were also scarce, so the addition of iron was included in the Standard of Identity for Enrichment. During this era every year brought more amazing biotechnical discoveries in the vitamin and mineral field. Food processors and scientists began to realize the positive impact of the fortification of various foods with the essential vitamins and minerals (1).
