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The shift toward sustainable, plant\u2010based diets is driving trends for the development and adaptation of more plant\u2010based food ingredients in future diets. With this, nutrient bioavailability, particularly of iron, remains a critical consideration. Iron deficiency remains a global public health challenge, particularly amongst women, pregnant women, and young children. One major contributor to iron deficiency is inadequate dietary iron intakes, but there are other factors that hinder the body's ability to absorb and utilize iron effectively. Dietary iron comes in two forms: heme, found in animal products and absorbed more efficiently, and non\u2010heme, found in plant\u2010based foods and is less readily absorbed. The absorption of non\u2010heme iron is influenced by various dietary components, which can act as inhibitors or promoters. 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