Majority of people over the world suffer from the deficiency in certain macro- and microelements. Deficient trace elements including iodine, which is necessary for the synthesis of thyroid hormones, regulates the whole life activities of human organism. Thyroid hormones affect growth, reproduction and metabolic processes. Endemic goiter or pathological enlargement of the thyroid gland, which occurs against the background of insufficient iodine intake, is named as the most common non-infectious disease over the world. The design of functional foods and their inclusion in the daily diet can significantly reduce the occurrence of alimentary diseases. The aim of the study was to produce a functional yogurt enriched with iodine in an organic bioavailable form. The possibility of using iodized whey protein «Bioiodine» for the enrichment of yogurt with an organic form of iodine was studied in this research. 10 μg per 1 kg of milk, which corresponds to 25 μg of iodine per 100 g portion of the finished product (17 % of the daily intake) was chosen as the rational dose for fortification. The effect of the iodine-containing additive «Bioiodine» on the acidity and the number of viable lactic acid bacteria was studied. It has been established that the use of the preparation «Bioiodine» has a stimulating effect on the growth of lactic acid microorganisms. The functional yogurt enriched with iodine in a bioavailable form fortified with preparation «Bioiodine» was obtained.