Food Processing at a Crossroad

Abstract

Recently, processed foods received negative images among consumers and experts regarding food-health imbalance. This stresses the importance of the food processing—nutrition interface and its relevance within the diet-health debates. In this review, we approach the related questions in a 3-fold way. Pointing out the distinguished role food processing has played in the development of the human condition and during its 1.7 million year old history, we show the function of food processing for the general design principles of food products. Secondly, a detailed analysis of consumer related design principles and processing reveals questions remaining from the historical transformation from basic cooking into advanced food technology. As a consequence, we analyze new and emerging technologies in relation to their contributions to food-health impacts. During the last 35 years, new and emerging food technologies have initiated a paradigm shift away from conventional process methodologies to gentler, non-thermal processing. Reducing the existing uncertainties in the assessment of impact of technology like “minimal processing,” we propose the use of the newly established ISO standard for natural food ingredients as a “reference point.” Finally, we assess the usefulness of recently proposed classification systems, e.g., NOVA classification, based on comprehensive insights of recently published nutritional analysis of those classifications. This paper calls for a radical change and worldwide adaptation of the key research and developmental areas tackling the grand challenges in our food systems.

Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains

“…• An evidence-based nutrition and health-related contribution of processed food are urgently needed (68). There are attempts to initiate such interdisciplinary discussions and activities (69,70). Greater interaction and communication between the fields of food science and nutrition science are necessary (4,17).…”

COVID-19 and Food: Challenges and Research Needs

“…A joint statement of FAO, IFAD, the World Bank, and WFP (20) states: "the pandemic is already affecting the entire food systems." This stresses the urgent need to develop an approach that integrates both the food system and the value chain (21,22). This requires a radical change to current R&D practices, to one that also must model in the challenges of our food systems, including accessibility, availability, and affordability.…”

“…Naidoo and Fisher ( 19 ) argue that COVID-19 is exposing the fragility of all the 17 Sustainable Development Goals, set by the United Nations and based on sustained economic growth and globalization, with all of them now being somehow threatened. A joint statement of FAO, IFAD, the World Bank, and WFP ( 20 ) states: “the pandemic is already affecting the entire food systems.” This stresses the urgent need to develop an approach that integrates both the food system and the value chain ( 21 , 22 ). This requires a radical change to current R&D practices, to one that also must model in the challenges of our food systems, including accessibility, availability, and affordability.…”

Processing in the food chain: do cereals have to be processed to add value to the human diet?

“…• to increase palatability (better tasting and greater access to nutrients) (10) • to produce convenient foods (10) Positive outcomes of food processing therefore include an increase in the useful life of foods, destruction of food-borne microbes and toxins, optimised nutrient availability, improved characteristics of food quality such as sensory characteristics and functional properties, increased convenience and reduced losses and waste (7; 11; 12) . Ultimately this provides greater choice and variety of safe products for the consumer.…”