Fortified Wheat Flour
Also known as: enriched wheat flour
Wheat is a top-9 allergen and contains gluten (an issue for celiac disease and gluten sensitivity). The fortification itself is a public-health intervention: since 1998 FDA has required folic acid in enriched cereal grains, and the program is credited with reducing neural tube defects in newborns.
What it is
Wheat flour to which specific micronutrients (typically iron, thiamin, riboflavin, niacin, and folic acid) have been added during milling to replace nutrients lost in refining and to improve population nutrition.
Provides structure, gluten, and bulk in baked goods, plus delivers federally specified levels of B-vitamins and iron.
Why it's flagged
- wheat allergen
- contains gluten (avoid in celiac disease)
- refined carbohydrate with rapid glycemic impact
What regulators actually say
"Enriched flour shall conform to the definition and standard of identity, and shall be subject to the requirements for label statement of ingredients prescribed for flour by 137.105, except that... it contains in each pound 2.9 milligrams of thiamin, 1.8 milligrams of riboflavin, 24 milligrams of niacin, 0.7 milligram of folic acid, and 20 milligrams of iron."
"Foods that are fortified with folic acid include enriched breads, flours, pastas, rice, and cornmeal; fortified corn masa flour; and certain fortified breakfast cereals."
Regulatory status
United States — FDA
Standardized under 21 CFR 137.165 (enriched flour); folic acid fortification mandated since 1998
European Union — EFSA
Permitted; fortification policy varies by Member State
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