Novel Nutrient Fortification in Plant-Based Foods for Global Nutrition Goals

Fortification of plant-based foods has become a central topic in nutrition and food science, driven by the global need for sustainable diets that support both human and planetary health. While plant-based diets provide clear environmental and health advantages, they can be limited in bioavailable nutrients such as iron, zinc, vitamin B12, and essential amino acids. Advances in food technology, including biofortification, fermentation-based enrichment, and encapsulation techniques, are offering promising ways to enhance nutrient stability, bioaccessibility, and delivery. At the same time, emerging ingredients such as algae, mushrooms, and microbial biomass are being explored as complementary nutrient sources that can strengthen fortification strategies. Integrating these with conventional plant-based substrates and valorizing agro-industrial by-products offers additional potential to promote both nutritional adequacy and resource efficiency. However, challenges remain in ensuring consumer acceptance, preserving sensory quality, and designing affordable solutions that address nutritional needs across different population groups. Further research is needed to develop nutritionally complete plant-based foods, particularly for vulnerable populations with higher risks of micronutrient deficiencies. This Research Topic aims to advance innovations in plant-based food fortification that enhance nutrient value, functional quality, and consumer appeal while supporting broader sustainability goals. It seeks to highlight multidisciplinary approaches that integrate novel fortification techniques, ingredient functionality, and process optimization to improve nutrient bioavailability and product performance. Key aims include evaluating microencapsulation and precision nutrient delivery systems, improving formulation stability, and linking fortification outcomes with long-term health benefits. Particular attention is given to the responsible use of natural fortificants such as algae, mushrooms, and microbial biomass, alongside the application of agro-industrial by-products as sustainable sources of fibers, minerals, proteins, and bioactive compounds. The Research Topic also encourages work that connects technological innovation with social, economic, and policy dimensions to ensure equitable and scalable implementation of nutrient fortification. To gather further insights, we welcome contributions addressing, but not limited to, the following themes: - Development of nutritionally complete and fortified plant-based foods for vulnerable groups - Microencapsulation, stability, and precision nutrient delivery systems - Innovations in fermentation, biofortification, and functional ingredient development - Application of agro-industrial by-products as sustainable nutrient sources - Strategic use of algae, mushrooms, and microbial biomass as fortification enhancers - Consumer perception, sensory optimization, and socio-economic or policy frameworks supporting fortification Topic editors: Mahesh Kumar Samota, Sasa Despotovic, Isaac Agbemafle Source: https://www.frontiersin.org/research-topics/80202/novel-nutrient-fortification-in-plant-based-foods-for-global-nutrition-goals