The consumption of a food product depends upon its quality. Processed food products are prepared with additives including colors, flavors, gelling agents, antioxidants, chelating agents, stabilizers, and preservatives, to extend shelf life, increase quality and improve appearance. Functional foods, nutraceutical food, probiotics, and prebiotics are food products fortified with vitamins and minerals to enhance the food quality. Some new technologies such as microwave irradiation, high hydrostatic pressure, high intensity light and ohmic heating are also used to process products and improve food quality by reducing nutritional loss. Certain processes can improve the bioavailability of nutrients, such as fermentation, reduction of antinutrients, digestive enzymes, and additives which.

However, before adding any additives and nutrients into food, a detailed study is required to ascertain their safety, stability, nutritional loss, quality, and sensory properties. The food product should follow local agency regulations and if it is to be exported, then it should follow international laws. Some additives and processes can decrease the sensory acceptability, in this case technological interventions should be made. Biofortified crops should be used to develop food products, and technologies which reduce nutritional loss should be used instead of old processing techniques. Some important nutrients are iron, calcium, zinc, vitamin D, A, K, Vitamin C, folic acid and Vitamin B12. Other important nutrients like omega-3, omega-6, and essential fatty acids like DHA, EPA, and essential amino acids added into food products can also improve the nutritional quality.

The aim of this Special Issue is to enhance researcher interest in the development of nutritionally enriched, fortified food products that overcome nutritional deficiencies. In-vitro and in vivo research on all food products such as cereal, milk, meat, fruit, vegetables and herbs, with higher bioavailability are welcome in this Special Issue. We welcome original research and review articles.

Potential topics include but are not limited to the following:

• Micronutrient fortification of Food Products (Vitamin A, Vitamin D, Iron, Calcium, Zinc, Selenium, Vitamin B12 for vegetarian foods)
• Nutraceutical Foods: fibre-enriched foods, curcumin or similar nutraceutical obtained from herbs and spices, etc
• Functional Foods: Addition of such ingredients in food which are rich in nutraceuticals or functional Foods
• Antioxidant-rich food products: polyphenolic compounds, anthocyanins, lycopene etc.
• Technologies reduce the loss of nutrients in food products and increase the number of nutrients and nutraceuticals
• Enriched food products