What is fortification in food processing?

Fortification in food processing refers to the practice of adding nutrients to foods that were not originally present in significant amounts or at all. This process aims to improve the nutritional quality of food, helping to prevent deficiencies in specific populations or communities. For example, milk is often fortified with vitamin D to promote better calcium absorption, and cereal grains may be fortified with iron and B vitamins to combat certain dietary deficiencies.

Adding back lost nutrients after processing, enhancing flavor, or reducing calorie content does not align with the definition of fortification. These actions may impact the nutritional profile or overall appeal of food, but they do not involve the introduction of new nutrients that were absent in the original product.