Food fortification and modification

  • Food fortification and modification aim to improve nutritional value and functional properties of food.
  • Food fortification adds essential vitamins and minerals to food items, like iodine to salt or folic acid to flour to address nutritional deficiencies.
  • Food modification changes food properties, by processes like genetic modification or enzymatic treatment.
  • Genetic modification alters genes of plants or animals to improve taste, texture, and nutrition.
  • Enzymatic treatment uses enzymes to break down complex molecules in food, making it easier to digest or altering nutritional value.
  • Both fortification and modification make food healthier, safer, and more beneficial.