The addition of vitamins and minerals to foods, regulated under Regulation (EC) No 1925/2006, serves several important purposes. It can restore nutrients lost during production, storage, or handling, such as vitamins degraded by heating. Enrichment also enhances the nutritional value of foods, ensuring they provide essential nutrients that might otherwise be lacking. For example, plant-based milk alternatives are often enriched with vitamin D and B12 to mimic the nutritional profile of traditional dairy products. Additionally, enrichment supports fair trade practices across the EU while safeguarding consumer health.
The regulation includes three key annexes: Annex 1 lists the vitamins and minerals permitted for addition, Annex 2 specifies the approved forms of these nutrients, and Annex 3 identifies substances that are prohibited, restricted, or under review.

To ensure safety and efficacy, the regulation sets strict requirements for the addition of vitamins and minerals. Only those listed in Annex 1, and in the forms specified in Annex 2, may be added to foods. These nutrients must be in a bioavailable form, meaning the body can effectively absorb and utilize them. Addition is justified under specific conditions, such as addressing a proven deficiency in the general population or specific groups like children or the elderly, supported by clinical or sub-clinical evidence. Enrichment may also be warranted to improve overall nutrition in populations with dietary habits leading to low nutrient intake or when new scientific research highlights the health benefits of certain vitamins or minerals. These measures ensure that enrichment serves a genuine public health purpose while maintaining consumer safety.

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