Analysis of the Current Status of Nutritional Fortification in Dairy Products in China

Abstract

Introduction: This study aims to investigate and analyze the current status of nutritional fortification in dairy products sold in China. It evaluates the fortification of nutrients in different categories of dairy products and examines the usage of nutrients without specified lower fortification limits. By systematically analyzing the nutritional fortification status of commercially available dairy products, this study provides scientific evidence and references for the revision of relevant food fortification standards in China. Method: A cross-sectional survey method was used to collect label samples of prepackaged dairy products from major supermarkets and e-commerce platforms across the country. The samples included pasteurized milk, modified milk, fermented milk, milk powder, cheese, and other dairy products, covering various brands, product lines, and imported items. In accordance with the GB 14880-2012 standard, the types and amounts of nutritional fortifiers in each category were recorded, with a particular focus on nutrients without specified lower fortification limits. Data were processed and analyzed using Microsoft Excel and SPSS to calculate the fortification ratios and variations among different categories of dairy products. Results: The results reveal significant differences in the fortification ratios among various types of dairy products in China. The fortification ratios were relatively high in modified milk and modified milk powder, at 50.77% and 95.37% respectively, whereas the ratios were lower in cheese and other dairy products, at 27.17% and 0% respectively. Regarding fortified nutrient types, the fortification ratios were higher for VA, VD, calcium, and zinc—nutrients commonly lacking in the Chinese population—while the ratios were lower for Y β-Glu, LF, and OPO. Additionally, for nutrients without specified lower fortification limits, most products us

Nutritional Fortification

ed fortification levels close to the minimum, contributing minimally to consumers' nutrient intake. The overall nutritional fortification status of dairy products sold in China is commendable, but there is room for improvement in certain categories and nutrient types. It is recommended to expand the range of permissible fortified nutrients and establish reasonable lower fortification limits for currently unspecified nutrients in future standard revisions. This approach would effectively enhance product quality and safeguard consumer nutritional health.