Minimally Processed Food: Packaging for Quality Preservation

2013 ◽  
pp. 123-141 ◽  
Author(s):  
Matteo Alessandro Del Nobile ◽  
Amalia Conte
Keyword(s):  
Food Packaging ◽  
Processed Food ◽  
Minimally Processed

scholarly journals Degree of processing and nutritional value of children’s food products

2021 ◽  
pp. 1-8
Author(s):  
Célia Regina Barbosa de Araújo ◽  
Karla Danielly da S Ribeiro ◽  
Amanda Freitas de Oliveira ◽  
Inês Lança de Morais ◽  
João Breda ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Saturated Fat ◽  
Food Product ◽  
Food Products ◽  
Nutritional Composition ◽  
Retail Stores ◽  
Processed Food ◽  
Minimally Processed ◽  
Cross Sectional ◽  
Processed Products

Abstract Objective: This study aimed to characterise the availability, the nutritional composition and the processing degree of industrial foods for 0–36-month-old children according to the neighbourhoods affluence. Design: A cross-sectional exploratory study. Setting: All food products available in retail stores for children aged 0–36 months were analysed. Data collection took place in two neighbourhoods, comparing two different sociodemographic districts (high v. low per capita income), Campanhã and Foz do Douro in Porto, Portugal. Participants: A total of 431 commercially processed food products for children aged 0–36 months which are sold in 23 retail stores were identified. Food products were classified according to their processing degree using the NOVA Food Classification System. Results: For NOVA analysis, of the 244 food products that were included 82 (33·6 %) were minimally processed, 25 (10·2 %) processed and 137 (56·1 %) ultra processed. No food product was classified as a culinary ingredient. The products included mostly cereals, yogurts, prevailed in high-income neighbourhoods for the 0–6-month-old group. It was observed that some categories of ultra-processed food (UPF) presented higher amounts of energy, sugars, saturated fat and salt than unprocessed/minimally processed products. Conclusions: The high availability of UPF offered for 0–36-month-old children should be considered when designing interventions to promote a healthy diet in infancy.

scholarly journals The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies

2019 ◽  
Vol 7 (11) ◽  
pp. 1799
Author(s):  
Muhammad Zeeshan Akram ◽  
Sema Yaman Fırıncıoğlu ◽  
Hassan Jalal ◽  
Sibel Canoğulları Doğan
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Biological Activities ◽  
Food Additives ◽  
Biodegradable Films ◽  
Processed Food ◽  
Active Food Packaging

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

scholarly journals Diretrizes projetuais para sistemas de advertência em embalagens de alimentos ultraprocessados | Guidelines for Warning Labels on Ultra-processed Food Packaging

2019 ◽  
Vol 16 (3) ◽  
pp. 373-387
Author(s):  
Priscyla Falkenburger Melleu ◽  
Murilo Scóz
Keyword(s):  
Public Health ◽  
Food Packaging ◽  
Eating Habits ◽  
Progressive Increase ◽  
Processed Food ◽  
Health Issues ◽  
Semiotic Analysis ◽  
Warning Labels ◽  
The Public ◽  
Excessive Consumption

A ingestão exagerada de alimentos ultraprocessados pode ocasionar diferentes riscos para a saúde uma vez que muitas doenças foram relacionadas à uma dieta inadequada. Além de diminuir a qualidade de vida da população, um aumento endêmico na incidência dessas doenças vem onerando o sistema público de saúde e abrindo um debate sobre o impacto da inclusão desses alimentos nas dietas familiares. Órgãos ligados à saúde pública e à defesa dos consumidores têm buscado discutir com membros da indústria alimentícia novas normas de rotulagem específica para as embalagens de alimentos industrializados, buscando dar um maior acesso à informação nutricional ao consumidor e contribuindo para que ele possa tomar escolhas alimentares conscientes. Sabendo que diferentes soluções de selos nutricionais frontais já foram adotados internacionalmente em busca de advertir a população sobre a composição de determinados alimentos, o presente artigo procura fazer uma análise semiótica de três modelos de sistemas em vigência, avaliando as diferentes nuances que podem assumir as funções de advertir e informar o consumidor. As análises discursivas, segundo a semiótica de Julien Greimas (1968), buscam organizar e avaliar o conteúdo descritivos da enunciação dos selos, discorrendo sobre as diferentes formas de trabalhar a advertência nas embalagens de determinados alimentos industrializados.*****Ultra-processed food may cause different health issues since its excessive consumption indicate an endemic and progressive increase in the number of diseases linked to an inadequate diet. This scenario is reducing the quality of life and life expectancy of the population living in big cities and burdens the public health systems around the world. As trying to encourage healthier eating habits, public health bureaus have been insisting on reviewing food labeling laws in order to make consumers more aware of their diet. Different options of front-of-pack nutritional labels have been adopted worldwide in order to warn the population about the composition of certain foods. This article offers a semiotic analysis – according to the theories of Julien Greimas (1968) – of three models of front-of-pack warning labels already in use, evaluating the different forms of warming the consumer about the packaging information.

scholarly journals Relative Validity and Reproducibility of a Food Frequency Questionnaire to Assess Energy Intake from Minimally Processed and Ultra-Processed Foods in Young Children

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1290 ◽  
Author(s):  
Louise J. Fangupo ◽  
Jillian J. Haszard ◽  
Claudia Leong ◽  
Anne-Louise M. Heath ◽  
Elizabeth A. Fleming ◽  
...  
Keyword(s):  
Young Children ◽  
Energy Intake ◽  
Food Frequency Questionnaire ◽  
Good Reproducibility ◽  
Processed Food ◽  
Daily Energy Intake ◽  
Minimally Processed ◽  
Food Frequency ◽  
Relative Validity ◽  
Daily Energy

NOVA is a food classification system that categorises food items into one of four categories according to the extent and purpose of their processing: minimally processed food (MPF), processed culinary ingredient (PCI), processed food (PF), or ultra-processed food (UPF). The aim of this study was to determine the relative validity and reproducibility of a food frequency questionnaire (EAT5 FFQ) for measuring daily energy intake (EI kJ) and percentage of daily energy intake (EI%) from each NOVA group in New Zealand children. One hundred parents of five year old children completed the 123 item EAT5 FFQ on two occasions four weeks apart. A 3 day weighed diet record (WDR) was completed on non-consecutive randomly assigned days between FFQ appointments. The FFQ overestimated EI (both as kJ and %) from MPF and UPF, and underestimated intakes from PCI and PF, compared with the WDR. Bland–Altman plots indicated reasonably consistent agreement between FFQ and WDR for MPF and UPF but not PCI or PF. Correlation coefficients between the FFQ and WDR were acceptable for EI (%) for MPF (r = 0.31) and UPF (r = 0.30). The FFQ differentiated between the highest and lowest quartiles for EI (%) from MPF and UPF foods (p-values for the trends were 0.006 and 0.009 respectively), and for EI (kJ) from UPF foods (p-value for trend 0.003). Bland–Altman plots indicated consistent agreement between repeat administrations of FFQ for MPF and UPF only, while intra-class correlations suggested good reproducibility for EI (kJ and %) for all four NOVA categories (range 0.51–0.76). The EAT5 FFQ has acceptable relative validity for ranking EI (%) from MPF and UPF. It has good reproducibility for measuring EI from all four NOVA categories, in young children.

Production and characterization of curcumin microcrystals and evaluation of the antimicrobial and sensory aspects in minimally processed carrots

2017 ◽  
Vol 8 (5) ◽  
pp. 1851-1858 ◽  
Author(s):  
Anderson Clayton da Silva ◽  
Priscila Dayane de Freitas Santos ◽  
Nicole Campezato Palazzi ◽  
Fernanda Vitória Leimann ◽  
Renata Hernandez Barros Fuchs ◽  
...  
Keyword(s):  
Food Industry ◽  
Processed Food ◽  
Minimally Processed

Nontoxic conserving agents are in demand by the food industry due to consumers concern about synthetic conservatives, especially in minimally processed food.

scholarly journals Bacterial Stressors in Minimally Processed Food

2009 ◽  
Vol 10 (7) ◽  
pp. 3076-3105 ◽  
Author(s):  
Vittorio Capozzi ◽  
Daniela Fiocco ◽  
Maria Luisa Amodio ◽  
Anna Gallone ◽  
Giuseppe Spano
Keyword(s):  
Processed Food ◽  
Minimally Processed

scholarly journals Identification of foods to monitor the sodium content of processed foods for developing a sodium reduction program in the Philippines

2021 ◽  
Author(s):  
Maria Sofia Amarra ◽  
Mario Capanzana ◽  
Glen Gironella ◽  
Francisco de los Reyes
Keyword(s):  
Sodium Intake ◽  
Sodium Content ◽  
The Philippines ◽  
Income Quintile ◽  
Processed Foods ◽  
Processed Food ◽  
Sodium Reduction ◽  
Minimally Processed ◽  
Urban Rural ◽  
Per Capita

Abstract Background In response to the global target for reduction in salt intake, several countries have implemented population sodium reduction strategies. These strategies include identification of major sources of sodium in the diet and reformulation of a set number of products available on the market. This study aimed to identify processed foods that can be targeted for reformulation and whose sodium content can be monitored over time in order to reduce sodium intake in the Philippines. The objectives were to: 1) Estimate per capita sodium intake from minimally processed and processed food groups by income quintile and urban/rural location; 2) Identify foods that contribute to the variance in per capita sodium intake that can be used as indicators for monitoring the sodium content of Philippine processed foods. One-day household food weighing data covering 4880 households from the 2008 National Nutrition Survey was used. Per capita sodium consumption from processed and minimally processed food categories and percentiles of sodium intake from these categories by income quintile and urban/rural location were obtained. The percentage contribution of different food categories to mean per capita sodium intake was calculated. Specific foods that contributed to the variance in sodium intake among Filipinos were identified. Results Foods which significantly accounted for 99.4% of the variance in sodium intake were 13 types of processed foods and 2 types of minimally processed foods. The category Processed Soup, Sauces, and Flavor Enhancers contributed the greatest proportion to per capita sodium intake. Specific processed foods that contributed to the variance in per capita sodium intake were instant noodles, traditional fermented condiments and sauces, dried and processed meat, fish, and poultry products, salted eggs, white bread and pan de sal (a traditional Filipino bread), wheat and egg noodles, crispy cereal chips and extruded snacks, butter and margarine, cheese, and chocolate-based beverages. Conclusion Identifying processed foods that significantly contribute to sodium intake, followed by reformulating and monitoring the sodium content of these foods over time should be considered as one strategy to reduce sodium intake in the Philippines.

scholarly journals Antimicrobial Polymer-Based Materials for Food Packaging Applications

Polymers ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 731
Author(s):  
Ana María Díez-Pascual
Keyword(s):  
Food Industry ◽  
Food Packaging ◽  
Consumer Demand ◽  
Minimally Processed ◽  
Free Products ◽  
Antimicrobial Packaging ◽  
Preservative Free

Antimicrobial packaging has recently attracted a great deal of interest from the food industry due to the boost in consumer demand for minimally-processed, preservative-free products [...]

scholarly journals Ultra-processed food purchases in Norway: a quantitative study on a representative sample of food retailers

2015 ◽  
Vol 19 (11) ◽  
pp. 1990-2001 ◽  
Author(s):  
Siri Løvsjø Solberg ◽  
Laura Terragni ◽  
Sabrina Ionata Granheim
Keyword(s):  
Representative Sample ◽  
Processed Foods ◽  
Processed Food ◽  
Minimally Processed ◽  
Food Purchases ◽  
Food Retailers ◽  
Geographical Regions ◽  
Policy Measures ◽  
Processed Products ◽  
Food Sales

AbstractObjectiveTo identify the use of ultra-processed foods – vectors of salt, sugar and fats – in the Norwegian diet through an assessment of food sales.DesignSales data from a representative sample of food retailers in Norway, collected in September 2005 (n150) and September 2013 (n170), were analysed. Data consisted of barcode scans of individual food item purchases, reporting type of food, price, geographical region and retail concept. Foods were categorized as minimally processed, culinary ingredients, processed products and ultra-processed. Indicators were share of purchases and share of expenditure on food categories.SettingSix geographical regions in Norway.SubjectsThe barcode data included 296 121 observations in 2005 and 501 938 observations in 2013.ResultsUltra-processed products represented 58·8 % of purchases and 48·8 % of expenditure in 2013. Minimally processed foods accounted for 17·2 % of purchases and 33·0 % of expenditure. Every third purchase was a sweet ultra-processed product. Food sales changed marginally in favour of minimally processed foods and in disfavour of processed products between 2005 and 2013 (χ2(3)=203 195,P<0·001, Cramer’sV=0·017,P<0·001).ConclusionsUltra-processed products accounted for the majority of food sales in Norway, indicating a high consumption of such products. This could be contributing to rising rates of overweight, obesity and non-communicable diseases in the country, as findings from other countries indicate. Policy measures should aim at decreasing consumption of ultra-processed products and facilitating access (including economic) to minimally processed foods.

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