Fortification of foods (Finland)

Fortified foodstuffs are normal food to which vitamins, minerals or other substances with nutritional or physiological effects are added voluntarily in the production process. The objective of the fortification of foodstuffs is to improve nutrition level, restore nutrients lost in production or gain a competitive advantage in the food market. At present, vitamins, minerals and certain other substances may be added to foods pursuant to the conditions of the Regulation on Fortified Foods without any specific authorisation. However, operators in the food business are re-quired to notify the Finnish Food Authority about the placing on the market of foods fortified with vitamins and/or minerals. Foods produced from raw materials that contain naturally occurring vitamins or minerals, such as calcium-containing milk, iron-containing powdered blood or fruit juice concentrates that contain vitamin C, are not considered to be forti-fied foodstuffs. The use of a fortified foodstuff as an ingredient in another foodstuff does not make the final product a fortified foodstuff either. Vitamins and minerals may not be added to unprocessed foods, such as fruit, vegetables, meat, poultry or fish. The addition of vitamins and minerals is also prohibited to beverages with an alcohol content of more than 1.2 percent by volume. In Finland it is compulsory to fortify skimmed homogenised milk with vitamin D3.

This is general information rather than legal advice and is current as of 30 May 2024. We recommend you contact a specialised food lawyer for legal advice for your particular circumstances to support commercial decisions which could impact your product or business.

Kukka Tommila