A: Adding nutrients to a cereal can cause taste and color changes in the product. This is especially true with added minerals. Since no one wants cereal that tastes like a vitamin supplement, a variety of techniques are employed in the fortification process. In general, those nutrients that are heat stable (such as vitamins A and E and various minerals) are incorporated into the cereal itself (they're baked right in). Nutrients that are not stable to heat (such as B-vitamins) are applied directly to the cereal after all heating steps are completed. Each cereal is unique -- some can handle more nutrients than others can. This is one reason why fortification levels are different across all cereals.
Q: What is the role of modern technology in producing food additives?
The list below gives the reference number (the "E number") and the English name of all those additives now listed in Annex II of Regulation 1333/2008 . Although the Annex in the original Regulation was empty, by virtue of Regulation 1129/2011 of 11 November 2011 (and related amendments) , this now contains the comprehensive listing of permitted additives and their permitted uses. For links to the main Regulation, the amendments and a consolidated version of the Regulation, return to the main food additive page [ click here ]