For about a century we have been fortifying some of our foods.

It has been seen as a powerful tool in the world of nutrition, where essential vitamins, minerals, and nutrients are added to foods to improve their nutritional value.

It is a strategy that has the potential to address global health challenges, from vitamin deficiencies to other public health concerns.

And still, there are new developments happening today.

In the UK, the Government wants to add folic acid to some types of wheat with the aim of reducing birth defects in babies.

But how effective is fortification? Who should decide which foods are fortified and with what? And what does the future hold for fortified foods?

Dr Carrie Ruxton, dietitian and health writer