Potential Impacts of Food and it’s Processing on Global Sustainable Health

Abstract

Processed foods or modified raw foods made by the addition of hormones, additives, preservatives, other chemical or heat treatments that alter the natural healthy enzymes, fatty acids, vitamins and minerals. In comparison to raw and unprocessed foods processed foods are usually safer, durable and with high level of bioactivity of nutrients. At present, the advancement in food processing methods and techniques is necessary to meet the challenges of food security & safety, nutrition demand and availability of food at the global level. Therefore, the present review comprises the information on different aspects of food processing and the effects of food products on sustainable health of humans by means of several examples of processed foods with change in their nutritional values before and after processing. It is also a well known fact that understanding the chemical basis, structure and texture of foods to be processed can help processing industries to develop novel food products. In support of this fact this article also deals with the future trends and possible changes in food processing industries with the combination of traditional and modern technologies to get the desired nutritional and other qualities in food.