{IBIE Session} The Power of Enrichment: Enhancing Nutrition and Leading the Past, Present and Future of Functional Foods

Before "functional foods" became a trend, enrichment laid the foundation — making grain foods (particularly baked goods), the original functional foods. The baking industry has long been a leader in the enriched foods space and is poised to continue this path, driving advancements that have transformed public health. This presentation explores the vital role of enrichment in enhancing the nutritional value of foods and shaping the future of the ever-growing functional foods trend.

Attendees will gain insights into the key differences between fortification and enrichment, along with a deeper understanding of the processes involved from a nutritional perspective. We will trace the history of food enrichment with the baking industry leading the way, uncovering its impact on addressing nutritional deficiencies in the American diet and mitigating health risks over time. We'll also address common misconceptions about enriched foods, particularly the debate between synthetic and natural nutrients, providing evidence to debunk prevalent myths. As the functional foods landscape continues to evolve, we'll explore how the baking industry is positioned to innovate and lead this movement.