The addition of vitamins and minerals to food that is ready to be eaten. Point-of-use fortification aims to reflect many settings where this type of intervention can take place such as in schools and refugee camps.
Olson, R., B. Gavin-Smith, C. Ferraboschi and K. Kraemer (2021). "Food Fortification: The Advantages, Disadvantages and Lessons from Sight and Life Programs." Nutrients 13(4): 1118.