Planning and Implementing Salt Iodization at the Operational level

Effect of Fortification on Product Quality and Appearance

The addition of iodine to salt does not change its colour or taste. Iodized salt is indistinguishable from uniodized salt, and is fully acceptable to consumers. Studies carried out to assess the impact of the presence of Potassium Iodate or Potassium Iodite on the appearance and taste of a range of prepared foods, including meat and dairy products, white bread, and soup suggest no adverse effects, even at very high levels. For more information on these studies, go to
http://www.micronutrient.org/Salt_CD/4.0_useful/4.1_fulltext/pdfs/4.1.4.pdf