This article is an overview of the recent EU law regulating fortification. The addition of nutrients into commonly eaten foods has been a common practice for many centuries. The practice is now known as “fortification” and is regularly used by European food manufactures, as well as worldwide. Prior to the new EU regulation Member State rules on the voluntary addition of vitamins and minerals to foods varied widely. In some States it was allowed, without restriction, to add vitamins and mineral to the food, if the addition did not pose any risk to health. In others, the addition or the enrichment was only allowed if it could be demonstrated that there was a nutritional need. These differences posed problems for free movement of goods in the EU. Foods produced in one Member State did not meet the standards applicable in other Member States. The purpose of EC Regulation 1925/2006 is to harmonise this area of the law so as to remove technical barriers to the free movement of goods but at the same time to set a high level of consumer protection across the Union. The Regulation covers the addition of vitamins and minerals and of certain other substances to foods.