What is a common use for food fortification?

Food fortification is primarily undertaken to enhance the nutritional content of food products. This process involves adding essential vitamins, minerals, or other nutrients to foods that may be lacking in a person’s diet or that are crucial for specific population groups.

For instance, common examples include the fortification of milk with vitamin D or the addition of iron to cereals. The goal is to prevent or correct dietary deficiencies and promote better health outcomes. This practice is particularly important in regions or among populations where individuals may not have access to a varied diet that provides all necessary nutrients.

In contrast, while improving taste, increasing food production, and extending shelf life may also be important aspects of food processing and preparation, they do not directly relate to the primary purpose of food fortification. The main focus of fortification is nutrition-oriented, aimed at improving public health by addressing specific dietary deficiencies.