The evidence that the antioxidant nutrients (vitamin C, vitamin E, and beta‐carotene) may play a much more important role in our health and well being is growing rapidly. The knowledge gained by the nutritionists and biochemists will ultimately require a technical transformation to achieve successful application in foods. The physical and chemical properties of these compounds require specialized forms and techniques that must be matched to the particular food and its method of production. These properties make the application of these nutrients in foods a challenge for the food scientist. This presentation covers the practical aspects of adding these nutrients to various foods and describes some examples of how these nutrients can be applied.