Less attention was directed toward the food processing-nutrition interface that has only gained prominence in recent food-health debates. The introduction of processing aids and food additives extended the scope of marketing oriented industrial food creations. Packaged foods inspired the search for and applications of new and intelligent packaging materials and the general question of shelf-life quality reached center stage of technology developments. Development of food processing in 20th century added processing for increasing palatability and production of indulgent products. Later, pasteurization and other heat treatment technologies achieved effective reduction of spoilage and pathogenic microorganisms rendering foods safe. Traditionally, food processing was developed for solving problems of long-time storage and transport of foods by various simple means (e.g., cooking, curing, smoking). The reduction of “rotten” food was always on the mind of those handling food. The culinary triangle mirrors the transformations that food has been subjected to throughout human history. The anthropologist Claude Levi-Strauss observed and demonstrated that the culinary triangle “raw-cooked-rotten” establishes a basic scheme not only for separating edible from non-consumable foods but for analysis of the larger world including social relations ( 2).
The need for simple classification of foods is a longstanding concern. Questions of health-impact of processing create a need for a trans-disciplinary view and, as a consequence, a practical and simplified classification for consumers. Historically, food processing and nutrition have remained separate scientific endeavors. In these views, processed foods acquired negative connotations and the interface between food processing and nutritional impact moved into center stage. While the impact of social media on actual food consumption is still uncertain ( 1), heated discussions can establish a dichotomy between what is thought to be natural-healthy foods and processed products, whereby the latter are stigmatized as unhealthy. An excess of fads, myths, hypes, and food belief systems are of no help for consumers searching for clear, balanced and well-researched answers and advice.
However, food available in their healthy-looking and picture-perfect presentations seem far off from the daily foods people get on their table. At least, this is the impression given by the prominence food themes, products and consumer attitudes provided on social media. 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.įood is on everyone's mind.
Different food processing methods iso#
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.
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. As a consequence, we analyze new and emerging technologies in relation to their contributions to food-health impacts. 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.
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. In this review, we approach the related questions in a 3-fold way. This stresses the importance of the food processing-nutrition interface and its relevance within the diet-health debates. Recently, processed foods received negative images among consumers and experts regarding food-health imbalance. Watzke Heribert Consulting, Lausanne, Switzerland 1Food Biotechnology and Food Process Engineering, Technical University Berlin, Berlin, Germany.
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