Marmite - To fortify or not to fortify?
Mission Nutrition Blog - 1st June 2011
Yesterday I was asked to do an interview with Jim Mora on Radio NZ about… Marmite?! You may ask why, in times of global financial crisis, world famine and an overwhelming number of natural disasters that a small jar of brown, sticky spread would make news! Well, in Europe, it’s BIG news with Denmark deciding to ban Marmite, along with a range of other food products which have been fortified with vitamins and minerals. Imagine banning Marmite over here?! It would NEVER happen and I think it’s a move that was quite unnecessary in Denmark. Anyway, from talking with Jim yesterday, I realised two things: 1) people don’t really know what Marmite is, and, more importantly, 2) people don’t really know why foods are fortified with vitamins and minerals and whether it’s an issue or not? So… guess what? … Today I will uncover!
MARMITE
Is a yeast extract originally crafted in Britain made from the by-product of brewing. NZ mastered their own version in 1919 which differs slightly to the UK version mainly with its additon of sugar. Additional B vitamins were added to the popular spread during the first world war when it was seen that many people were suffering from B vitamin deficiencies and it was seen as an easy way to get these vital vitamins into the population – in a very small serving size!
FORTIFICATION
Different countries have different food laws and as you will all know, different ways of doing things! In New Zealand, this is what you need to know about fortification: Fortification is the addition of vitamins and minerals to food and is far more common than you may realise and in my professional opinion, when done with the right intention, can be a very good thing! Vitamins and minerals are sometimes added to foods to replace what has been lost in the processing of that food (e.g. vitamin C can be added to some fruit based drinks to replace that which may have been lost in the making of the drink) and they can also be added to ‘enhance’ the nutritional value of food and provide a ‘boost’ of extra vitamins and minerals. But why? Well, as in so many countries, there are problems with people being short of VERY important vitamins and minerals which are important for good health and preventing diseases – so fortification began as a means to stop people getting sick and dying - not because anyone was ‘messing with our food!’. Here in Kiwi-land, vitamins and minerals can be added to foods/drinks if they are able to offer nutritional benefit without causing harm. In NZ, this is all very well regulated and vitamins and minerals legally have to be mentioned on the label.
Some examples of commonly fortified foods:
- Bread in NZ is now made with iodised salt (contains iodine) – as there is a big problem with iodine deficiency in NZ
- Breakfast cereals – many are fortified with a range of vitamins and minerals including iron, calcium and B vitamins
- Milk – some milks have added calcium and vitamin D
There are many different view points on fortification and whether it is right or wrong. You will no doubt have heard or been part of the debate about whether folate (a B vitamin which is VITAL in the prevention of spina bifida) should be added to bread in this country as it is in the UK and Australia. There will be times when people may agree this is necessary, like the case of bread, milk, breakfast cereals and Marmite, as the addition of vitamins and minerals is helping keep us all well, but there may also be times when you feel it is used to market a product unnecessarily. Vitamin water may be an example - since when did water need vitamins added to it… along with sugar?! Long will this debate continue…
In summary… do we need to worry about Marmite here in NZ?
In my professional opinion – no! Marmite is high in sodium and B vitamins, but provided you are eating it as intended (a teaspoon for adults, and ½ tsp for kids!) it is fine as part of a healthy balanced diet - just don’t eat it out of the jar with a spoon (as if you would?!)
What now...?