Iron deficiency remains a pervasive global health issue, particularly affecting children and women of reproductive age. Iron deficiency anemia can be effectively addressed through food fortification by incorporating bioavailable iron compounds into widely consumed staple foods. Traditional fortification methods face challenges, including low bioavailability, poor sensory attributes, and potential interactions with food matrices. Common foods that may be fortified with iron include salt, sugar, cereal based products, milk, and dairy products. Iron fortification has been primarily implemented in cereal-based products, but the potential for dairy products like yoghurt to serve as vehicles for fortification is gaining traction. The fortification of yoghurt with iron has emerged as a promising nutritional strategy to address this issue. Yoghurt provides an excellent delivery medium due to its widespread consumption, rich nutrient profile and potential to enhance iron bioavailability through probiotic interactions. Research indicates that fortified yoghurt can significantly improve iron status without adverse effects, making it a scalable and sustainable intervention for iron deficiency. This review highlights recent developments, efficacy data and challenges in iron-fortified yoghurt, emphasizing its role as creative to combat iron deficiency.