Nutrification is the enrichment of foods with added nutrients in quantities large enough to materially improve the diet’s nutritional value, going beyond token fortification. The term distinguishes meaningful nutritional improvement from marketing-driven dustings of vitamins. Classic public health examples include iodised salt, which virtually eliminated iodine deficiency disorders where adopted, niacin-enriched flour that helped conquer pellagra, and folic acid fortification of flour that cut neural tube defects. Modern nutrification spans vitamin D in milk, iron in condiments for deficient populations, and omega-3s in eggs via feed. Effective programmes choose vehicles that reach the target population, add nutrients in stable, bioavailable forms, and monitor impact. Done well, nutrification is among the most cost-effective nutrition interventions available; done badly, it becomes an expensive label claim.