India’s food-fortification journey is entering a more mature phase, with the focus expanding from simply adding micronutrients to building a stronger ecosystem around science, regulation, manufacturing, quality assurance, affordability and consumer trust, according to Prashant Nagre, Managing Director, Fermenta Biotech.
Nagre said staple food fortification remains one of the most practical and scalable approaches to addressing micronutrient deficiencies, or “hidden hunger”, as it delivers essential nutrients through foods people already consume regularly.
However, effective fortification involves much more than adding a vitamin or mineral. Nutrients must remain stable during processing and storage, disperse uniformly in the food and reach consumers in the intended quantity without affecting taste, appearance or product quality.
“Food fortification succeeds when it moves beyond intent and delivers sustained nutritional impact through the right food vehicles, consistent quality and an affordable model that can operate at scale,” Nagre told FNB News.
According to him, the next phase will require greater application-led research, as micronutrients behave differently across food products such as edible oil, milk, flour, rice, beverages and dietary supplements. Formulation expertise, stability studies, pilot-scale trials and robust analytical testing will therefore be critical before fortified products reach the market.
Greater collaboration across the fortification ecosystem will also be essential. Nagre said government institutions, food manufacturers, ingredient companies, academia, testing laboratories and healthcare stakeholders must work together to identify nutritional priorities and develop technically sound and commercially viable solutions.
“Fortification cannot be approached as an isolated ingredient exercise. It requires the entire value chain—from nutrient development and premix manufacturing to food processing, testing, distribution and consumer communication—to work together,” he said.
Domestic innovation could play an increasingly important role by strengthening local manufacturing, improving supply-chain resilience and developing micronutrient solutions suited to Indian dietary preferences and market requirements.
Emerging ingredient technologies are also widening formulation possibilities. Nagre cited the recent FSSAI approval for Fermenta’s Vitamin D3 (Cholecalciferol) – Plant Source (VITADEE Green) as an example, offering manufacturers an additional option for vegetarian, plant-based and sustainability-led formulations.
“New-generation ingredients must combine nutritional relevance with regulatory acceptance, traceability, quality consistency and the ability to scale,” Nagre said.
Consumer communication, he added, will remain crucial. Clear labelling, responsible claims and greater awareness can help build confidence in fortified foods, which should form part of a broader nutrition strategy alongside balanced diets and healthy lifestyles.
With its scientific expertise, manufacturing base and regulatory framework, India has the potential to become a major hub for food-fortification solutions. The next challenge will be translating these strengths into reliable, affordable and scalable products that deliver meaningful nutritional benefits.