The holistico-reductionist Siga classification according to the degree of food processing: an evaluation of ultra-processed foods in French supermarkets

2020 ◽  
Vol 11 (3) ◽  
pp. 2026-2039 ◽  
Author(s):  
Sylvie Davidou ◽  
Aris Christodoulou ◽  
Anthony Fardet ◽  
Kelly Frank
Keyword(s):  
Food Processing ◽  
Processed Foods ◽  
Packaged Foods

The Siga classification of foods according to degree of processing showed that two-thirds of 24 932 packaged foods collected in French supermarkets are ultra-processed at various degrees.

scholarly journals Two Dimensions of Nutritional Value: Nutri-Score and NOVA

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2783
Author(s):  
Carmen Romero Ferreiro ◽  
David Lora Pablos ◽  
Agustín Gómez de la Cámara
Keyword(s):  
Food Processing ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Two Dimensions ◽  
Processed Foods ◽  
Negative Effect ◽  
The Relationship ◽  
Level Of Processing ◽  
Labelling System

Front-of-pack labels can improve the ability of consumers to identify which foods are healthier, making them a useful public health tool. Nutri-Score is a front-of-pack labelling system adopted by several European countries. This system ranks foods according to their nutritional quality, but does not consider other dimensions such as the degree of food processing. The aim of this study is to compare the nutritional quality (as assessed by Nutri-Score) and the ultra-processing (as assessed by the NOVA classification) of foods in the Open Food Facts database. A simple correspondence analysis was carried out to study the relationship between the two systems. Ultra-processed foods (NOVA 4) were found in all Nutri-Score categories, ranging from 26.08% in nutritional category A, 51.48% in category B, 59.09% in category C, 67.39% in category D to up to 83.69% in nutritional category E. Given the negative effect that the consumption of ultra-processed foods has on different aspects of health, front-of-pack labelling with Nutri-Score should at least be accompanied by complementary labelling indicating the level of processing, such as the NOVA classification.

scholarly journals A Multidisciplinary Perspective of Ultra-Processed Foods and Associated Food Processing Technologies: A View of the Sustainable Road Ahead

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 3948
Author(s):  
Francesco Capozzi ◽  
Faidon Magkos ◽  
Fabio Fava ◽  
Gregorio Paolo Milani ◽  
Carlo Agostoni ◽  
...  
Keyword(s):  
Health Outcomes ◽  
Food Processing ◽  
Low Cost ◽  
Classification Systems ◽  
Processed Foods ◽  
Processing Technologies ◽  
Adverse Health Outcomes ◽  
Increased Risk ◽  
Multidisciplinary Perspective ◽  
By Products

Ultra-processed foods (UPFs) are negatively perceived by part of the scientific community, the public, and policymakers alike, to the extent they are sometimes referred to as not “real food”. Many observational surveys have linked consumption of UPFs to adverse health outcomes. This narrative synthesis and scientific reappraisal of available evidence aims to: (i) critically evaluate UPF-related scientific literature on diet and disease and identify possible research gaps or biases in the interpretation of data; (ii) emphasize the innovative potential of various processing technologies that can lead to modifications of the food matrix with beneficial health effects; (iii) highlight the possible links between processing, sustainability and circular economy through the valorisation of by-products; and (iv) delineate the conceptual parameters of new paradigms in food evaluation and classification systems. Although greater consumption of UPFs has been associated with obesity, unfavorable cardiometabolic risk factor profiles, and increased risk for non-communicable diseases, whether specific food processing techniques leading to ultra-processed formulations are responsible for the observed links between UPFs and various health outcomes remains elusive and far from being understood. Evolving technologies can be used in the context of sustainable valorisation of food processing by-products to create novel, low-cost UPFs with improved nutritional value and health potential. New paradigms of food evaluation and assessment should be funded and developed on several novel pillars—enginomics, signalling, and precision nutrition—taking advantage of available digital technologies and artificial intelligence. Research is needed to generate required scientific knowledge to either expand the current or create new food evaluation and classification systems, incorporating processing aspects that may have a significant impact on health and wellness, together with factors related to the personalization of foods and diets, while not neglecting recycling and sustainability aspects. The complexity and the predicted immense size of these tasks calls for open innovation mentality and a new mindset promoting multidisciplinary collaborations and partnerships between academia and industry.

scholarly journals Available Lysine in Foods: A Brief Historical Overview

2008 ◽  
Vol 91 (4) ◽  
pp. 901-906 ◽  
Author(s):  
Paul J Moughan ◽  
Shane M Rutherfurd
Keyword(s):  
Amino Acid ◽  
Dietary Protein ◽  
Food Processing ◽  
Strong Acid ◽  
Significant Degree ◽  
Processed Foods ◽  
Historical Overview ◽  
Slope Ratio ◽  
Available Lysine ◽  
Dietary Protein Utilization

Abstract A brief historical overview is presented on the development of the science addressing lysine bioavailability in foods. Early observations that dietary protein utilization did not always correlate with gross amino acid composition led to an understanding that the amino acid lysine, in particular, can be easily damaged during food processing. Conventional amino acid analysis, involving a strong acid hydrolysis step, can lead to a significant degree of overestimation of lysine in processed foods. More recently, it has been found that not only food lysine content values but also estimates of lysine digestibility and digestible lysine contents may be erroneous. Estimates of absorbed (true ileal digestible) reactive lysine are accurate measures of available lysine. Technically, bioassays such as the slope-ratio assay determine utilized rather than available lysine.

In Defense of Food Science

2011 ◽  
Vol 11 (2) ◽  
pp. 76-84 ◽  
Author(s):  
david julian mcclements ◽  
césar vega ◽  
anne e. mcbride ◽  
eric andrew decker
Keyword(s):  
Heart Disease ◽  
Food Processing ◽  
Science And Technology ◽  
Developed Countries ◽  
Food Science ◽  
Processed Foods ◽  
Heated Debate ◽  
Obesity Hypertension ◽  
Animal Care

There is currently a heated debate about the role of food processing, and the science and technology that supports it, with many food activists strongly opposing any kind of processed foods. We acknowledge that there are problems associated with the modern diet in many developed countries, such as diet-related diseases (e.g., obesity, hypertension, heart disease, and cancer), pollution, animal care, and sustainability. However, we argue that the application of science and technology to foods must play a role in addressing these problems and that food processing does bring many benefits to society, such as increasing the diversity, quality, and accessibility of foods, while reducing their costs. If societies overall goal is to improve the quality, sustainability, and healthfulness of the food supply, then it is important to acknowledge both the positive and negative roles that food processing can play, and then to use science and technology wisely as one of the tools available to address these issues.

Improved Method for Measurement of Dietary Fiber as Non-Starch Polysaccharides in Plant Foods

1988 ◽  
Vol 71 (4) ◽  
pp. 808-814 ◽  
Author(s):  
Hans N Englyst ◽  
John H Cummings
Keyword(s):  
Dietary Fiber ◽  
Food Processing ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Processed Foods ◽  
Plant Foods ◽  
Insoluble Dietary Fiber ◽  
Additional Information ◽  
Routine Measurement ◽  
Complex Procedure

Abstract A method is described that allows rapid estimation of total, soluble, and insoluble dietary fiber as the non-starch polysaccharides (NSP) in plant foods. It is a modification of an earlier, more complex procedure. Starch is completely removed enzymatically, and NSP is measured as the sum of its constituent sugars released by acid hydrolysis. The sugars may, in turn, be measured by gas chromatography (GC), giving values for individual monosaccharides, or more rapidly by colorimetry. Both GC and colorimetry are suitable for routine measurement of total, soluble, and insoluble dietary fiber in cereals, fruits, and vegetables. Values obtained are not affected by food processing so the dietary fiber content of various processed foods and mixed diets can be calculated simply from knowing the amount in the raw materials. The additional information obtained by GC analysis is valuable in the interpretation of physiological studies and in epidemiology where disease is related to type and amount of dietary fiber.

scholarly journals Awareness on Food Processing Entrepreneurship among Engineering Faculty

2019 ◽  
Vol 8 (6) ◽  
pp. 1207-1216 ◽  
Keyword(s):  
Food Processing ◽  
Fruit And Vegetables ◽  
Processed Foods ◽  
Indian Government ◽  
Engineering Faculty ◽  
Food Processing Sector ◽  
Teaching Faculty ◽  
High Level ◽  
Production Areas

Government of India is promoting on development of startups in food processing sector. Being second largest producer of fruit and vegetables in the globe, Indian government choose food processing as “thrust and focus area” in 13th fifth-year plan. A questionnaire was developed to find the level of awareness in teaching faculty on food processing aspects. It was generally felt that faculty has minimal awareness on food processing areas. However results shown that they have high level of awareness on agricultural and food process aspects. In the light of faculty expected to be acting as mentors to promote thrust areas like food processing, a need is identified to train them. Aspects like surplus agri-products and production areas found to be known to people. However processed foods using technologies are not much known to the engineering faculty. To achieve the mission of Ministry of food processing industries, it is necessary to train manpower in the engineering colleges other than food processing institutes and farmers. Recommendations are made to strengthen the manpower in food processing entrepreneurship

scholarly journals Edukasi Pemakaian Plastik sebagai Kemasan Makanan dan Minuman Serta Risikonya terhadap Kesehatan pada Komunitas di Kecamatan Bungus Teluk Kabung, Padang

2017 ◽  
Vol 1 (1) ◽  
pp. 20
Author(s):  
Cimi Ilmiawati ◽  
Mohamad Reza ◽  
Rahmatini Rahmatini ◽  
Erlina Rustam
Keyword(s):  
Food Processing ◽  
Community Education ◽  
Health Impact ◽  
Health Food ◽  
Post Intervention ◽  
Know How ◽  
The Right ◽  
The Impact ◽  
Harmful Effects

ABSTRAK: Paparan terhadap zat tambahan pada plastik (plasticizers) berdampak luas terhadap kesehatan, khususnya pada janin dan anak. Plastik digunakan secara luas sebagai kemasan makanan dan minuman. Mengetahui bagaimana memilih dan menggunakan jenis plastik yang tepat yang akan berkontak dengan makanan penting untuk menghindari risiko paparan bahan kimia berbahaya pada plastik. Program pengabdian ini bertujuan untuk melakukan diseminasi temuan ilmiah terkini mengenai dampak plasticizers terhadap kesehatan melalui program edukasi masyarakat yang ditargetkan pada pemuka masyarakat di Kecamatan Bungus Teluk Kabung, Padang. Edukasi disampaikan dalam bahasa lokal dan diikuti dengan diskusi bebas dengan peserta. Dampak program dinilai menggunakan kuesioner pra- dan pasca-intervensi. Analisis respon pra-intervensi menunjukkan bahwa sebagian besar peserta tidak mengetahui cara menggunakan plastik yang benar sebagai kemasan makanan dan minuman dan tidak mengetahui klasifikasi plastik. Namun, sebagian besar setuju bahwa penggunaan plastik harus dibatasi dalam pemrosesan makanan dan usia anak rentan terhadap bahaya plasticizers. Analisis pasca-intervensi menunjukkan terjadinya perubahan respon peserta. Disimpulkan bahwa program edukasi ini secara efektif memodifikasi sikap dan pengetahuan peserta mengenai risiko penggunaan plastik dalam pemrosesan dan kemasan produk makanan dan minuman.Kata Kunci: edukasi, kesehatan, makanan, minuman, plastik ABSTRACT: Environmental exposure to plasticizers has a wide health impact, particularly to the fetus and children. Plastics are widely used as food wrapping and beverage container. Knowing how to choose and to use the right kind of plastics for contact with foods and drinks is important to safeguard against the health-risks imposed by chemicals in plastics. Our objective was to disseminate scientific findings on the health impact of plasticizers through a community education program targeting key persons in the District of Bungus Teluk Kabung, Padang. Educational material was presented in local language, followed by a free-flow discussion with participants. We assessed the impact of the program by using pre- and post-intervention questionnaire. Analysis of pre-intervention responses showed that most participants did not know how to correctly use plastics as foods and drinks container and had no knowledge on the classification of plastics. However, most agreed that the use of plastics for food processing should be limited and that children are susceptible to the harmful effects of plasticizers. Post-intervention analysis showed a shift in participants’ responses. In conclusion, our program effectively modifies participants’ knowledge on the health risk imposed by using plastics in processing and keeping consumable products.Keywords: education, health, food, drink, plastics

scholarly journals Contents of Boric Acid in Noodles and Processed Foods

2020 ◽  
Vol 10 (1) ◽  
pp. 70-78
Author(s):  
Zunika Amit ◽  
MUHD HARIZ LUQMAN ABDUL RAHAMN ◽  
Nur Nayli Nasuha Ahmad Rifen ◽  
Nur Hazira Abdul Muti ◽  
JIn Hui Ling
Keyword(s):  
Boric Acid ◽  
Food Processing ◽  
Detrimental Effect ◽  
Food Samples ◽  
Processed Foods ◽  
Processed Food ◽  
High Concentration ◽  
Food Preservative ◽  
Food Manufacturing ◽  
Food Texture

Boric acid is commonly used as pesticides, antifungal and antiseptics. It was also used as a food preservative to prolong the shelf life and enhance the food texture. In Malaysia, the addition of boric acid during food processing is prohibited due to its detrimental effect on health. In this study, noodles and fish-based processed food from different manufacturers were analysed for their boric acid concentrations by using the curcumin method. The results showed that there was high concentration of boric acid found in the noodles and fish-based processed food samples. The amount of boric acid detected in yellow noodles varied over the four weeks and amongst manufacturers. A similar pattern was also observed for ‘kuey teow’ (flat rice noodle) and ‘kolok’ noodle. The highest amount of boric acid concentrations was found in ‘kuey teow’ followed by yellow noodles and ‘kolok’ noodle. There was also inconsistency in the concentration of boric acid in fish cakes, fish balls and crab sticks. For fish-based products, crab stick contained the highest amount of boric acid followed by fish ball and fish cake. Even though the addition of boric acid to food is banned in Malaysia, the results of this study showed that boric acid is still being used as a food preservative in food manufacturing.

scholarly journals Reformulation of Packaged Foods and Beverages in the Colombian Food Supply

Nutrients ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 3260
Author(s):  
Caitlin M. Lowery ◽  
Mercedes Mora-Plazas ◽  
Luis Fernando Gómez ◽  
Barry Popkin ◽  
Lindsey Smith Taillie
Keyword(s):  
Food Supply ◽  
Sugar Content ◽  
Saturated Fat ◽  
Successful Implementation ◽  
Processed Foods ◽  
Policy Debate ◽  
Sugar Sweetened Beverage ◽  
Public Discussion ◽  
Sweetened Beverage ◽  
Packaged Foods

Public discussion, advocacy, and legislative consideration of policies aimed at reducing consumption of processed foods, such as sugar-sweetened beverage (SSB) taxes and mandatory front-of-package (FOP) warning labels, may stimulate product reformulation as a strategy to prevent regulation. In Colombia, there have been major legislative pushes for SSB taxes and FOP labels, although neither has passed to date. In light of the ongoing policy debate and successful implementation of similar policies in Peru and Chile, we explored manufacturer reformulation in the Colombian food supply. We compared the quantities of nutrients of concern (including sugar, sodium, and saturated fat) from the nutrition facts panels of the same 102 packaged foods and 36 beverages from the top-selling brands in Colombia between 2016 and 2018. Our analyses showed a substantial decrease in median sugar content of beverages, from 9.2 g per 100 mL to 5.2 g per 100 mL, and an increase in the percentage of beverages containing non-nutritive sweeteners (NNS), from 33% to 64% (p = 0.003). No meaningful changes in the quantities of nutrients of concern among foods were observed. Our findings suggest little reformulation has occurred in Colombia in the absence of mandatory policies, except for the substitution of sugar with NNS among beverages.

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