In a world that is constantly evolving, our understanding of nutrition and its impact on human health has grown exponentially. Food, once merely a source of sustenance, is now recognized as a powerful tool for improving public health and well-being. Organized into four sections, Food Fortification: Trends and Technologies presents a comprehensive exploration of food fortification—from its historical roots to its modern applications. Part I introduces the concept of food fortification as a potential strategy for the control of micronutrient malnutrition and the role of micronutrients in human health, recommended dietary allowance, and source. It also details the deficiency, prevalence, populations under risk, and factors contributing to micronutrient deficiency. Part II summarizes the prevalence, causes, and consequences of vitamin deficiencies. It lays a framework for national and international fortification programs. In addition, it provides information about case studies, the impact of fortification on food textural and sensory properties, as well as challenges with currently used fortification methods. Part III provides technical information on various minerals that can be used to fortify foods, including their chemistry, absorption, metabolism, and biological role. It also reviews their applications in specific food vehicles. Part IV describes the key steps involved in food bioactive fortification. This section also deals with the fortification of multigrain flour and challenges associated with PUFA fortification. It also highlights the important roles of encapsulation on bioavailability, with examples of fortification in dairy, egg, bakery, confectionery, and other products. This book delves into the critical realm of fortifying our food supply to address the complex nutritional challenge and is a tribute to the progress that has been made in food fortification over the past few decades, as well as a call to action for the work that still lies ahead.

Table of Contents:
Foreword Editors Contributors Preface Acknowledgments Part I Fortification: Necessity and Strategy Chapter 1 Introduction to Food Fortification Shumaila Jan, Mehvish Habib, Sakshi Singh, Vaibhav K. Maurya, and Kulsum Jan Chapter 2 Micronutrients Sweta Joshi, Nazia Tabassum, Ahmed Mobeen, and Jinku Bora Part II Vitamin Fortification Chapter 3 Vitamin D Fortification Ayushi Saini, Mehvish Habib, Shumaila Jan, Ab Lateef Khan, and Kulsum Jan Chapter 4 Vitamin A Fortification and Encapsulation: Trends and Technology Vaibhav Kumar Maurya, Ranjan Singh, Amita Shakya, and Shumaila Jan Chapter 5 Vitamin C Encapsulation and Fortification Amita Shakya, Vaibhav Kumar Maurya, Khalid Bashir, Kulsum Jan, and David Julian McClements Chapter 6 B Vitamins Fortification: Need and Challenges Vaibhav Kumar Maurya, Amita Shakya, and Varaprasad Kolla Chapter 7 Vitamin E and K Fortification Yogesh Kumar, Swarnima Dey, and Kiran Verma Part III Mineral Fortification Chapter 8 Iron Fortification Harshdeep K. Khurana, Mehvish Habib, Sakshi Singh, Amita Shakya, and Khalid Bashir Chapter 9 Iodine Fortification Sonia Morya, Chinaza Godswill Awuchi, Arno Neumann, and Deepika Sandhu Chapter 10 Zinc, Calcium, Fluoride, and Selenium Fortification Sakshi Singh, Syed M. Rahman, Kulsum Jan, Khalid Bashir, and P. Karthik Part IV Other Food Bioactive Fortification Chapter 11 Phytochemical Fortification Mehvish Habib, Iqra Qureshi, Sakshi Singh, Shumaila Jan, and Khalid Bashir Chapter 12 Multigrain Flour Fortification Mehvish Habib, Iqra Qureshi, Sadaf Nazir, Khalid Bashir, Kulsum Jan, Vaibhav K. Maurya, and Amita Shakya Chapter 13 Prebiotics and probiotics Dugeshwar Karley, Kush Kumar Nayak, and Varaprasad Kolla Chapter 14 Polyunsaturated Fatty Acid Fortification M. Vijaykrishnaraj, P. Kiran Kumar, and P. Karthik Chapter 15 Fiber and bioactive peptides for fortification Monjurul Hoque, Debarshi Nath, Rahul Islam Barbhuiya, and Rahel Suchintita Index.