This review aims to explore the role of food fortification as a critical public health strategy to combat global micronutrient deficiencies, which affect more than 2 billion people worldwide. Food fortification involves the addition of essential micronutrients to widely consumed staples to enhance their nutritional quality. This comprehensive review provides an update on the evolution, methodologies, and impacts of fortification efforts, highlighting their role in reducing health issue such as anemia, neural tube defects, and iodine deficiency. Historically, fortification initiatives began in the early 20th century with interventions like iodized salt and vitamin D-fortified milk, and have since expanded to include mass fortification of staple foods, targeted programs for vulnerable groups, and bio-fortification through agronomic and genetic innovations. Emerging technologies such as nano-encapsulation, genetically engineered crops, and AI-driven precision fortification are further enhancing the effectiveness and climate resilience of fortified foods. The long-term success of fortification initiatives depends on equitable access, robust monitoring, and adherence to ethical standards to mitigate risks like over-fortification. Nevertheless, fortification efforts bear certain challenges, such as maintaining nutrient stability and bioavailability, ensuring cultural acceptance, addressing ethical concerns, and closing equity gaps in rural and low-income populations. Rapid development expected to transform food fortification by integrating innovation with inclusivity, accompanied by a rapid increase in market share and investment. Government agencies, private organizations and scientific communities are also collaborating to explore the benefits of food fortification for improving human health in the coming years.