Such common foods as soups, yogurt, sauces, mayonnaise, pickles, chutneys, jams, jellies, marmalades, cheese, margarine, sausages, bread and biscuits have all been fortified and supplemented with bioactive compounds extracted from herbs. This book explains the fundamental steps for formulating food supplements and fortified food using extracts of herbs. It provides readers with information on how to choose potential herbs, optimize the extraction process, scale up the process, analyze the extract and use the extract for fortifying food and beverages. It also includes guidelines for their analysis.