009 – The Breakfast Episode – Enriched vs Fortified

009 – The Breakfast Episode – Enriched vs Fortified

“The Farmer & The City Girl Podcast Episode 009 – The Breakfast Episode – Enriched vs Fortified”

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Cream of Wheat has sparked an entire episode!

In this episode, Carrie and Rob are chatting about enriched and fortified foods, how it happens and why. How acids help your food last longer including the secret to keeping avocados from turning brown once it’s exposed to the air.

Which is better – Captain Crunch or Peanut Butter Captain Crunch, plus listen in to hear a super weird fact about Carrie’s ice cream habit.


  • Farmers: What is it that is added back into food? When you remove something, process it and then what is being added back in? What form is it in?
  • Consumers: Do the words “Enriched” or “Fortified” on the packaging prompt you to purchase your food? Do you seek out products that are enriched or fortified with specific vitamins or minerals?

Comment below – let us know!

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  1. My family and I created a snack food using the barley grown on our farm and we added a yellow powder, tocopherol (Vitamin E) to it. The barley was in full form and baked so it required this additive to help extend the shelf life. In a batch that would make 10kg, we only added about a tablespoon and it was added into the wet ingredients so it would dissolve. We never considered the snack food “fortified” or had customers ask us this question. They usually asked what tocopherol was and we described it as an additive to extend the shelf life, as well as a vitamin, and this received a positive response. The shelf life of our product was 6 months so without it, it may have been half that or even less. As a company starting out where sales were not consistent and cyclical, tocopherol helped immensely.

  2. Thanks Lesley. That’s crazy it doubled the shelf life.

  3. This is interesting. I sold horse/cattle feed for years and have spent a decent amount of time in feed mills. Horse and cattle feed are “enriched” with vitams/minerals in powder and/or pellet form. I would assume the cream of wheat would be fortified the same way – maybe with a powder form that coats the wheat? :O I don’t know. I am now just as curious as you to know! I can’t find anything online. :-\

    As for grits, I’m from the south and was raised on them and wouldn’t know a “cream of wheat” if it hit me upside the head. 😛 Something about the sound of “porridge” throws me off and grits (especially the stone ground kind) are AWESOME cooked in milk or half-and-half with butter and salt. If you haven’t had them this way, you haven’t had them. 🙂 That’s my two-southern-cents on grits. 😉 Of course, I don’t guess they have any nutritional value at all and as far as I know they aren’t enriched. But they are a staple around here anyway. Hmph.

    I’ve used the lemon juice trick on apples, but I didn’t know that about avocados. So, thanks! 😀 And I’m sorry you haven’t had homemade ice cream, Carrie! Come see me. I’ll feed you grits and homemade ice cream and your life will be complete. I’ll even make it for you in the winter. <3

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