Food Processing

Food Processing

1. Primary Production System

   • Crop (Biofortification of Crops)
     • Reduce malnutrition
     • Provide a greater percentage of the recommended daily allowance
     • Higher levels of micronutrients
     • Improve the nutrient density and nutritional quality
     • Reduce the reliance of fish and other marine sources
     • Maintenance of good health, brain and eye development in early childhood
     • Improve metabolic and gut health
     • Reduce the incidence of Type 2 diabetes, cardiovascular disease & inflammatory diseases
     • Increased levels of lysine and methionine
     • Cost effective method
   • Livestock (Improving Livestock Productivity)
     • Ensuring good animal welfare
     • Minimize carbon footprints
     • Maintain biodiversity
     • Provide efficient conversion of feeds on land
     • Meet the dietary needs for protein
     • Meet the preferences of many consumers
     • Broaden the commodity base
     • Optimize nutrient cycling and biomass utilization

2. Food Processes

   • Traditional Food Processes / Common Industrial Processes
     • Milling
     • Cooling / Freezing
     • Smoking
     • Heating
     • Canning
     • Fermentation
     • Drying
     • Extrusion
     • Brining
     • Pickling
     • Additives
   • Emerging Food Processes
     • High pressure processing (HPP)
     • Pulsed electric field (PEF)
     • Cool Plasma
     • UV radiation
     • Ultrasound
   • Improving Resource Efficiency of Food Processing
     • Food processing to reduce food waste
     • Resource efficient food processing

3. Processed Food

   • Intake
     • Highly processed food is a dominant
   • Effects on Health
     • Undesirable
       • Rising prevalence of non-communicable, chronic diseases
         • cardiovascular diseas
         • metabolic disease
         • Diabetes
       • Cancer
     • Desirable
       • Prevent endemic brain damage, goitre, and cretinism (correcting for iodine deficiency)
       • Reducing neural tube defects (fortification of food with folate)

4. Consumer Understanding of Food Processing

   • What do consumers want?
     • Products that cause no harm, have protective effects, and promote healthy aging through enhanced psychological health and wellbeing
   • Negative consumer preceptions about food processing
     • Reasons
       • Mistrust of technology
       • Low level of understanding of processing
       • Advertising that has at times taken advantage of controversies relating to food processing
       • Increasing prevalence of obesity in many industrialised countries
       • Use of chemicals in food production or as additives
       • Concerns related to specific ingredients including salt and sugar
   • Consumer food purchasing behaviour
     • Self-interest
     • Internal factors
       • Need recognition
       • Evaluation of alternatives
       • Building of purchase intentions
       • Act of purchasing
       • Subsequent consumption
     • External factors
       • Product marketing
       • Social good
       • Environmental concerns
     • Cognitive foctors
     • Emotion factors
   • Addressing consumer concerns
     • Clear demonstration of benefits and safety of new technologies to consumers
     • Positive educational messages

5. Future Trends (7 Global Megatrends)

   • More from less
   • Planetary pushback
   • The silk highway
   • Forever young
   • Digital immersion
   • Porous boundaries
   • Great expectations

6. Roles of Food Processing in Food and Nutrition Security

   • Increase useful life of foods
   • Destruction of food-borne microbes and toxins
   • Enhanced food safety
   • Reduce losses and waste
   • Improved sensory characteristics and functional properties
   • Extension of shelf life
   • Improved bioavailability of nutrients
   • Beneficial effects on population health
   • Optimize nutrient availability and food quality