Fortification typically targets which aspect of food products?

Fortification primarily aims to increase the nutritional value of food products. This process involves adding vitamins, minerals, and other beneficial nutrients to foods to help address nutritional deficiencies in the population. For example, the addition of vitamin D to milk helps improve calcium absorption, thus supporting bone health. By fortifying foods, manufacturers can significantly enhance their nutritional profile, making them more beneficial for consumers, particularly in an age where some populations may lack essential nutrients due to various dietary patterns.

The other aspects mentioned, such as flavor enhancement, improved shelf life, and lower cost, do not typically align with the primary intent of fortification. Flavor enhancement focuses on improving taste rather than nutritional content, while improved shelf life deals with how long a product can remain safe and usable, which is unrelated to adding nutrients. Lowering costs is a separate business concern that doesn’t directly connect to fortification efforts, which prioritize nutritional benefits over price reductions.