Order No. 1613 of the Ministry of Health validating the Regulation for the addition of vitamins, minerals and some other substances to foodstuffs.

This Regulation applies to the procedure for adding vitamins, minerals and certain other substances to food products in order to ensure a high level of protection of health and interests of consumers. It applies to all food market operators, regardless of the form of ownership, who carry out economic activities related to the manufacturing of foodstuffs. Only vitamins and/or minerals specified in Annex 1 may be added to foodstuffs, and only in the forms specified in Annex 2, provided that the requirements set out in this Regulation are met. Vitamins and minerals may be added to foodstuffs in a form that is bioavailable to the human body, regardless of whether such vitamins and/or minerals are normally present in the food, taking into account at least one of the following: (a) deficiency of one or more vitamins and/or minerals in the population or specific population groups, which has clinical or subclinical manifestations, or in the case of low levels of nutrient intake, confirmed by an assessment of intake levels; (b) opportunities to improve the nutritional status of the population or its individual groups and/or correct possible insufficient intake of vitamins and minerals from foodstuffs due to changes in nutritional habits; and (c) development of generally accepted scientific knowledge regarding the role of vitamins and minerals in providing the human body with nutrients and the corresponding impact on human health. It is prohibited to add vitamins and minerals to: (a) unprocessed foods, including fruits, vegetables, meat, poultry and fish; and (b) beverages containing more than 1.2 percent alcohol by volume.