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. 2021 Feb 1;10(2):293. doi: 10.3390/foods10020293

Table 2.

Current vs. new nutrient fortifications in plant-based foods.

Nutrient Current Sources and Processes New Sources and Fortified Products References
Protein Plant-based products with plant protein: soy, chickpea, other legumes.

  • Microbial fermentation (mono- and mixed-cultured bacteria) to increase protein.

  • Microalgae as a source of protein.

  • Development of products with all essential amino acids and decreased inhibitors to improve bioavailability.

 Tangyu et al. [47]
Malchira et al. [56]
Vitamin B12 Food fortification: breakfast cereals, non-dairy milk and yogurt alternatives among others.

  • Fortification by natural vitamin B12-producing microorganisms through lactic fermentation.

  • Lupin fermentation to make “lupin tempeh”.

  • Hydroponic cultivation technique, which allows crops to grow directly in water enriched with B12.

 Gallego-Narbón et al. [75,76]
Tangyu et al. [47]
Watanabe et al. [77]
Wolkers-Rooijackers et al. [78]
Vitamin D Food fortification: milk, eggs, plant-based drinks, breakfast cereals, mushrooms. Lichens D3 as supplements.

  • Vitamin D-biofortified eggs.

  • Ultraviolet (UV) irradiation of mushrooms and baker’s yeast.

  • Lichens: the use in foods needs to be further investigated and evaluated.

 García-Maldonado et al. [74]
Vessanto et al. [69]
Cardwell et al. [79]
Hever [80]
Iron Food fortification: salt, sugar, cereal-based products, milk, and other dairy products.

  • Biofortification.

  • Ferritin content enrichment.

  • Phytic acid reduction (e-g. adding phytases during baking).

  • Microencapsulation of the iron fortificant before adding it to the food vehicle.

  • Ascorbic acid addition.

 Blanco-Rojo and Vaquero [81]
Gallego-Narbon et al. [82]
Shubham et al. [83]
Omega-3 ALA sources: flaxseeds, hempseeds, chia seeds, leafy green vegetables, walnuts, wheat germ, and their derived oils.

  • Cultured microalgae.

  • Biofortification of foods like dairy and eggs by incorporating fish oil or algal to cows’ and hens’ feed.

 Salvador et al. [84]
Hever [80]
García Maldonado et al. [74]
Charles et al. [58]
Stamey et al. [85]
Calcium Food fortification: plant-based drinks and breakfast cereals.

  • Fermentation technique: mixed culture of bacteria.

  • Consumption of Spirulina (Arthrospira sp)

 Tangyu et al. [47]
Koyande et al. [57]

ALA, alpha-linolenic acid.