Flour is more than just a baking ingredient; it is a vehicle for better health. Enriched and fortified flours are transforming diets, bridging nutritional gaps, and promoting long-term wellness worldwide. Our March cover story explores the science, benefits, and challenges of this essential food innovation.

Flour has been a dietary staple for centuries, forming the foundation of countless cuisines and food traditions worldwide. However, as nutritional science advances and consumer awareness grows, the role of flour is being redefined. Today, enriched and fortified flours are at the forefront of efforts to combat micronutrient deficiencies and promote public health. 

Despite global agricultural advancements, malnutrition remains a significant challenge, particularly in regions where staple foods dominate daily diets. Many people lack access to a diverse range of nutrient-rich foods, leading to deficiencies in essential vitamins and minerals such as iron, folic acid, and B vitamins. This is where enriched and fortified flours play a crucial role. The food industry continues to innovate, developing new methods to enhance the nutritional value of flour without compromising its taste, texture, or baking properties.

As part of our coverage, we are pleased to feature an insightful article by Serhap Varan, General Coordinator at Erke ADK Gıda. In her piece, she focuses on the significance of flour enrichment and fortification, shedding light on how these processes help restore essential nutrients lost during milling and enhance the nutritional value of flour-based foods. Complementing this, Dr. Banu Sezer, Market Development Manager – Global Food & Feed at Anton Paar GmbH, examines the role of advanced rheological instruments in analyzing the properties of enriched flours used in modern baking. These tools help optimize dough hydration, elasticity, and starch behavior, ensuring that fortification with vitamins, minerals, and fibers does not compromise dough quality.