Which of the following is an example of food fortification?

Food fortification refers to the process of adding nutrients to food products that may not naturally contain them or may contain them in insufficient amounts. By adding vitamins and minerals, the aim is to enhance the nutritional profile of the food, contributing to better public health outcomes.

In this case, the addition of vitamins to milk is a clear example of food fortification. Milk is often fortified with vitamins such as vitamin D and vitamin A to help individuals meet their daily nutritional requirements, especially in populations that may have limited access to sunlight or specific dietary sources of these vitamins.

The other options presented do not fit the definition of food fortification. Removing trans fats from snacks is a reformulation process aimed at improving the health quality of a product rather than adding nutrients. Reducing sugar in beverages similarly focuses on improving health by decreasing a potentially harmful nutrient rather than fortifying the beverage with beneficial nutrients. Freezing fruits and vegetables is a preservation method that does not involve adding nutrients, but rather aims to maintain the nutritional content of the produce by extending its shelf life.