What is the purpose of food fortification?

The purpose of food fortification is primarily to improve the nutritional value of food. This process involves adding essential vitamins, minerals, and other nutrients to foods to enhance their nutrient profile and help address dietary deficiencies within specific populations. For instance, fortifying flour with iron can help combat anemia, especially in regions where dietary iron is insufficient. This practice can contribute significantly to public health by ensuring that people receive the necessary nutrients that might be lacking in their regular diets.

Enhancing flavor, adding artificial colors, or increasing shelf life do not align with the primary goal of fortification, which is focused on meeting nutritional needs rather than modifying taste, appearance, or preservation of food products.