How can food processing achieve food and nutrition security?

Abstract

In the agri‐food chain, while the impact of producers and consumers on sustainability has been well studied, food processing has been less explored. This position paper aims to discuss the potential of food processing to address all food and nutrition security (FNS) outcomes in order to achieve improved food system sustainability. First, FNS dimensions and the four pillars of agro‐food industry sustainability are defined, with a focus on ultra‐processed foods. Second, the food matrix concept is developed as a new paradigm to holistically address all FNS. It is concluded that food processing should become more involved in circular food systems and bioeconomy, and that we need to relocate food production, processing, and consumption to be more aligned with regional food production specificities. For this, minimal processing to preserve food matrices should be preferred. Therefore, the strong current tendency to develop reductionist and siloed innovative solutions to improve the sustainability of food systems should be questioned.

Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review

“…Natural disasters such as floods, storms, extreme temperatures, and droughts, as well as the advance of desertification (e.g., Mediterranean basin) and loss of arable land associated with the increase in sea level and soil salinisation (e.g., North Sea), are only examples of the consequences of climate change, which is already felt [4]. Climate modification, together with changes in agricultural practices and food processing, will induce an expected change in food nutritional quality and in the accessibility of nutritious diets [2,5,6]. Moreover, projected population growth is expected to be concentrated in Africa and South Asia and in the world's cities.…”

“…Higher urban income tends to increase the demand for unhealthy foods, as well as animal-source food [2,7]. Typically, diets are becoming higher in salt, fat, and sugar and are, in general, more energy-dense with consequent increase in overweight and obesity [2,5]. Population ageing is another recognised phenomenon that will inevitably lead to the increase of healthcare burden and economy slowdown with need for personalised nutrition interventions [2,8].…”

“…The international community has recognised these challenges and the need for transformative change to define new sustainable development pathways [2]. Suggested mitigating strategies include investing in alternative protein sources, increasing food shelf-life, fostering food by-products recovery, and enhancing biodiversity by promoting local food, most of which require a substantial change in consumer behaviour [5,9]. This scenario implies several novel foods, both those included in the EU definition of novel food [10] and those commonly consumed and recently provided in food formulations, and preparations with new nutritional functions (e.g., mushrooms as vitamin supplements, plant-based meat substitutes) are entering the market.…”