Ministerial Resolution No. 49/2010 issuing the technical regulation for food fortification.

This Regulation consisting of 12 articles, divided into VI Chapters, and 3 Annexes aims at regulating the production, import, and marketing of fortified food products, meaning food product added with one or more nutrients (or keeping it in this product if it contains it naturally) to protect the population from the symptoms resulting from its deficiency. The Regulation establishes that (i) the name of the fortifying substance and the quantity added to the product must be recorded in its food label (art.2); (ii) the fortification needs to be of food source (art.4); (iii) the packages must be made of suitable materials that do not interact with the fortifying material (art.5). Chapter III deals with wheat flour fortification, while table salt fortification is dealt with in Chapter IV. Fortification of vegetable oils and fats used in cooking is the topic of Chapter V. The Annexes contain the Charts with data relating to the three examples of fortification.