Food Processing: Comparison of Different Food Classification Systems

Araújo, Taissa Pereira de; Moraes, Milena Miranda de; Afonso, Cláudia; Santos, Cristina; Rodrigues, Sara

doi:10.3390/nu14040729

Cited by 27 publications

(24 citation statements)

References 29 publications

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“…The above examples show that we are still far from a onesize-fits-all system that can classify PFs due to the discrepancies amongst the frameworks (34). This is due to socio-cultural differences, intent, and goal of classification.…”

Section: Description Of the Existing Food Classification Frameworkmentioning

confidence: 99%

Classification of African Native Plant Foods Based on Their Processing Levels

Jideani¹,

Onipe

Ramashia

2022

Front. Nutr.

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With increasing advocacy for plant food consumption, the sub-Saharan Africa landscape is home to diverse plant-based food commodities. The need to leverage the advantages of unprocessed/minimally processed foods (PFs) over ultra-processed foods (UPFs) is a system that requires exploitation. Most of the crops produced in the continent are either classified as traditionally or moderately PFs. However, the rise in industrialization and formalization of markets is impacting and marginalizing traditional food processing (FP). Current FP classification frameworks are briefly discussed. The level of processing of cereals, grains, fruits, vegetables, roots, and tuber crops in the continent requires intervention from nutritionists, food scientists, and scientific and governmental bodies to gain a holistic view and tackle the issue of food insecurity in Africa. This study reviews the levels of processing of African foods, challenges, and future directions.

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Section: Description Of the Existing Food Classification Frameworkmentioning

confidence: 99%

Classification of African Native Plant Foods Based on Their Processing Levels

Jideani¹,

Onipe

Ramashia

2022

Front. Nutr.

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“…De Araújo et al. (2022), comparing 556 food/beverage items according to different classifications, concluded “Inconsistencies among classifications were huge and the contribution from highly/UPF (ultra‐processed foods) presented high discrepancies. Caution must be taken when comparing and interpreting such data.”…”

Section: Food Processingmentioning

confidence: 99%

Processed foods: From their emergence to resilient technologies

Knorr

Sevenich

2023

Comp Rev Food Sci Food Safe

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Humans need food processing assuring food safety, quality, and functionality to sustain their life. The ongoing debates regarding food processing require rational and scientific data about food processing and processed foods. This study deals with the importance, origins, and history of processing, defining processes and discussing existing food classification systems and provides recommendations for future food process development. Descriptions and comparisons of technologies for food preservation, their resource efficiency, and beneficial aspects in relation to traditional processing are summarized. Possibilities for pretreatments or combination application and related potentials are provided. A consumer‐oriented paradigm change is presented using the potential of resilient technologies for food product improvements rather than the traditional adaptation of raw materials to existing processes. Means for food science and technology research toward dietary changes by transparent, gentle, and resource‐efficient processes for consumers food preference, acceptance, and needs are provided.

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“…All items were grouped into one of four groups: 1-non-processed or unprocessed or minimally processed food; 2basic or primary processed food; 3-moderately processed food; 4-highly or ultra-processed food [25].…”

Section: Food Processing Classification Systemmentioning

confidence: 99%

Consumption of ultra-processed foods and their link with increasing risk of cancer

Supe¹,

Menghani²,

Trivedi³

et al. 2022

GSC Biol. Pharm. Sci.

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Food and Nutrition are both the keys which provide a Healthy Diet. At the end of the day, all the Human body needs are Proteins, Fats, Vitamins, Minerals and Carbohydrates. Maintaining their levels in the body is an important consideration for a Healthy Life. Their imbalance may cause various Diseases in the body. Ultra-Processed foods are industrially manufactured, generally they are ready-to-eat products, these products are high in added sugars, salt and/or Saturated Fatty Acids and they may contain cosmetic additives such as flavorings, colouring agents and emulsifiers. They may also contain some preservatives for their longer stability after packaging. Nowadays the Consumption of ultra-processed foods (UPF) is rapidly increasing around the world specially in middle-income countries. More consumption of these Foods causes various health problems such as Overweight and Obesity, which gives rise to many serious diseases including Cancer. As many Studies are Conducted to find out whether the consumption of these foods is linked with increased risk of cancer or not, and showed that increase in UPF consumption was associated with higher risk of mortality. Moreover, the theoretical substitution of Ultra-Processed Foods with unprocessed or minimum processed foods leads to a decrease in mortality. In this review, we had studied and highlighted the harmful effects of Ultra Processed foods and their link with serious diseases such as Cancer, also we had covered causes of Cancer linked with Foods and drinks.

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Food Processing: Comparison of Different Food Classification Systems

Cited by 27 publications

References 29 publications

Classification of African Native Plant Foods Based on Their Processing Levels

Classification of African Native Plant Foods Based on Their Processing Levels

Processed foods: From their emergence to resilient technologies

Consumption of ultra-processed foods and their link with increasing risk of cancer

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