Recommendation of the National Nutrition Council on Food Fortification
Issued by the National Nutrition Council on December 2nd, 2025
|
Food group |
Nutrient |
Recommendation |
|
Milk, sourmilk |
Vitamin D3 |
1 µg/100 ml |
|
Yogurt, cultured milk (viili) and other liquid dairy products |
Vitamin D3 |
1 µg/100 ml |
|
Spreadable fats: margarine, vegetable fat spreads, fat blends (does not apply to butter) |
Vitamin D3 |
20 µg/100 g |
|
Plant-based milk alternatives such as drinkable or spoonable dairy products (e.g. oat-based or soy-based drinks and products) |
Vitamin D3 Calcium Iodine Vitamin B12 Vitamin B2 (riboflavin) |
1 µg/100 ml 120 mg/100 ml 22.5 µg/100 ml 0.38 µg/100 ml 0.21 mg/100 ml |
|
Salt |
Iodine |
25 µg/g |
References:
Sustainable health from food - National nutrtion recommedation
Nutrient content of milk (National Institute of Health and Welfare, fineli www.fineli.fi)
Fortification regulation (EY) Number 1925/2006, Article 6