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.