The Power of Food Processing: unravelling the controversies
What is food processing?
Food processing has been part of our daily lives since the beginning of time. Through processing, we convert primarily raw agricultural materials into safe, tasty, nutritious food and beverages. This transformation of agricultural raw materials into food products often mimics the steps of home cooking but on a much larger scale, and under better controlled and often more gentle conditions. It thus follows that any food that is cooked, seasoned, preserved, combined with other foods, or is altered from its raw state has technically been processed.
Changes in society, such as the increase in dual-income households, have resulted in less time for meal preparation, leading to a demand for quick and easy food options. Advancements in technology have led to the development of innovative processing techniques that improve the sensory qualities, safety, and sustainability of food. There is a growing global awareness among policymakers and consumers about the importance of sustainable food systems, which includes minimizing food and water waste. Additionally, rising inflation worldwide affects consumers’ buying power, making the availability of affordable and nutritious food crucial for public health. Political unrest, conflicts, and trade barriers also change food supply chains, making long-lasting food products a lifeline for many people.
In a country considered to be food insecure, the role of processing cannot be overlooked. A world without food processing will result in a decline of: Variety, Innovation, Enjoyment, Food security, Micronutrient intake, Affordability and Food availability. Simultaneously this will also lead to an increase in: Food waste, Food losses, Food preparation time, Food production costs and Retail price of foods.
Current issues around food processing
The concept of “ultra-processed foods” was first introduced in 2009 (NOVA Classification), suggesting that the way food is processed has a bigger influence on its nutritional value than its actual nutrient content. As such, processed foods especially ‘ultra-processed foods’ (UPF) have often received negative criticism and have been implicated as the cause to the rise of obesity and chronic diseases of lifestyle.
The NOVA classification (categorizing food in terms of the degree of processing and number of ingredients), while widely used, has raised concerns regarding its clarity and scientific basis. These concerns prompt questions about the reliability and accuracy of the categorization process.
Additionally, the evidence establishing a direct cause-and-effect relationship between food processing and diet-related non-communicable diseases remains inconclusive. It is crucial to consider other factors, such as overall nutritional composition, in order to fully understand the impact on health outcomes.
Furthermore, implementing the NOVA classification system as a comprehensive strategy for improving public health presents practical challenges. The complexity and subjectivity involved in categorizing foods based on their processing level make consistent and effective application difficult. This raises doubts about the feasibility of relying solely on this system to promote public health.
While acknowledging the importance of addressing overweight, obesity, and lifestyle diseases, it is essential to consider a broader range of factors. Lack of exercise, sedentary lifestyles, smoking, alcohol consumption, and genetic factors also contribute to these conditions. Moreover, our society faces the triple burden of disease, with hidden hunger and micronutrient deficiencies impacting future generations.
To urgently address these challenges, it is crucial to explore comprehensive approaches, such as food fortification, which requires food processing. By fortifying our foods, we can enhance their nutritional value and combat deficiencies that affect our population’s health. This approach allows us to address multiple health concerns simultaneously and promote overall well-being.
In navigating the controversies surrounding food processing, it is crucial to strike a balance between addressing health concerns and recognizing the essential role that processing plays in ensuring food security, availability, and sustainability. A comprehensive and evidence-based approach is necessary to promote a healthier future for individuals and communities.
Sources:
- FOODStuff SA | Ultra processed food and the NOVA system
- Melissa Fitzgerald. It is time to appreciate the value of processed foods. Trends in food science and technology 134 (2023) 222-229
- Monteiro, C. A. (2009). Nutrition and health. The issue is not food, nor nutrients, so much as processing. Public Health Nutrition, 12(5), 729–731. https://doi.org/ 10.1017/S1368980009005291
- Paulo Jos´e do Amaral Sobral, Carmen Cecília Tadini, Cintia Bernardo Gonçalves. The NOVA classification system: A critical perspective in food science Rodrigo Rodrigues Petrus. Trends in food science and technology 116(2021)603-608. https://doi.org/10.1016/j.tifs.2021.08.010
Last update: Nov 2024