Food fortification is the addition of key vitamins and minerals to foods to enhance their nutritional content and combat widespread nutrient deficiencies.
Examples of food fortification: Iodised salt: Common salt is fortified with iodine to prevent iodine deficiency disorders such as goitre.
Wheat flour fortified with iron and folic acid: This practice helps mitigate anaemia and other nutritional deficiencies.
Fortified foods are instrumental in tackling micronutrient deficiencies broadly, particularly among at-risk populations.