Fortification Provides Added Value to Wheat Flour for Consumers

Nutritional fortification of micronutrients has become a key added value for consumers to consider when choosing wheat flour. In addition to being a source of carbohydrates, fortified flour also contains a range of micronutrients required by the body.

The Head of Nutritional Studies at the Indonesian Nutritionists Association (PERSAGINT), Dr Sandjaja, stated that wheat flour should not only be evaluated based on its carbohydrate and gluten content, but also its micronutrient content achieved through the fortification process.

“Wheat flour circulating in the market is required by SNI (Indonesian National Standard) regulations to contain additional micronutrients. Premium wheat flour must be enriched with a mixture of micro-chemical compounds or premixes,” Sandjaja said in a statement on Tuesday (1/9/2026).

According to Sandjaja, several micronutrients included in the fortification of wheat flour comprise iron, zinc, vitamin B1, vitamin B2, and folic acid.

Iron plays a role in helping to prevent anaemia caused by iron deficiency. Zinc supports immune system functions and various bodily metabolic processes, while vitamins B1 and B2 are essential for energy metabolism.

Furthermore, folic acid plays a vital role in cell formation and is required during pregnancy to help prevent neural tube defects in the foetus.

Sandjaja noted that fortification ensures wheat flour is viewed not merely as a carbohydrate source, but as a means to help meet the micronutrient needs of the population.

Therefore, consumers can consider the nutritional information and fortification details listed on the packaging when selecting wheat flour. In addition to nutritional content, the physical condition of the flour should also be observed, such as a fine texture, lack of clumping, and the absence of a musty aroma.

One product that lists micronutrient content resulting from fortification is Sania wheat flour. Information on the packaging can serve as a reference for consumers to understand the nutritional content of a product before use.

Flour quality is also related to its use in food processing. Gluten content and ingredient quality can affect dough elasticity, leavening capability, and the resulting texture of the food.

Consequently, the selection of wheat flour should not be based solely on price or brand. Nutritional information, fortification, product condition, and suitability for specific types of food should also be considerations for consumers.