AbstractWith advances in food technology, fortification of foods for proper nutrition is becoming more complex. Eating patterns are changing; snack foods and formulated products are becoming a larger part of the diet. An added nutrient must be regarded as a food additive and its safety must be established. Meat analogs and meal replacements involve special problems. Additional analytical methods are needed. The optimum quantity of added nutrient must be carefully determined and controlled. Programs must be devised to inform consumers about food quality and safety.