Abstract:Iron is physiologically essential for human metabolism, and its deficiency is associated with a broad spectrum of health disorders. Dietary iron fortification represents a cost-effective intervention strategy. However, the application of iron fortification is confronted with critical challenges, including the selection of appropriate iron compounds and food vehicles, along with the need to maintain sensory acceptability and ensure sufficient iron bioavailability. This review summarizes the physicochemical properties and preparation techniques of novel iron-fortifying formulations. this review discusses the application of iron fortification across various food matrices, analyzes the barriers to industrial-scale translation, and outlines priority research directions for future development.