Vitamins, minerals and nutrients

Fortification programmes for flour, rice, salt and oil, sports and clinical nutrition, and supplements are major users. The choice of a mineral salt balances bioavailability, taste, colour and cost. Iron salts, for example, can change colour or taste in some foods, which is why microencapsulated or chelated forms are offered.

Ask for the food or pharmaceutical grade, the nutrient content as elemental mineral or vitamin activity, carriers and coatings, particle size, heavy metals and microbiological limits. Infant formula producers need dedicated grades with stricter limits and extra documentation. Check the list of nutrient sources permitted in each market, since permitted forms differ between regions.