Food & nutrition security
Benefits of food processing
Food processing has been instrumental in delivering safe, nutritious and affordable foods and beverages to more populations around the world and helping address two of the world’s biggest challenges: access to food and malnutrition. Food and nutrition security now and in the future will rely on accessibility and availability, and enhancements in preservation, nutrient content, safety and shelf life enabled by food processing.
Fortification
Fortification of commonly consumed foods and beverages supplies essential micronutrients, such as iron, folic acid, and vitamins, to help prevent deficiencies and associated health problems in certain populations.
Fortification
Infant cereals fortified with iron and vitamin B for the prevention of anaemia; x milk and juices fortified with calcium and vitamin D for proper bone development and the prevention of rickets; iodine added to salt for the prevention of goitre; and fortification of wheat flour with folic acid for the prevention of neural tube defects. Currently, over 140 countries globally have guidance or regulations in place for fortification programmes, the majority of which are mandatory.
Food safety
Heat treatments like pasteurization are an essential step to eliminate harmful pathogens in products like milk and juice.
Food safety
Formulations and processing techniques are scientifically developed and designed to deliver food that is safe, eliminating or preventing the presence or growth of any harmful chemical contaminants and micro-organisms that could cause food-borne illnesses.
Shelf life & stability
Fresh products like fruits and vegetables are often canned or frozen to extend shelf life. Preservatives are added to daily products like bread, cereals, and yoghurt to limit the growth of microbes and prevent oxidation, which help keep foods from spoiling.
Shelf life & stability
Processing can prolong shelf-life, delaying food spoilage, reducing food waste, and ensuring that food is accessible and affordable to consumers, regardless of economic status.
Convenience & variety
Multiple processing techniques like pre-cooking, seasoning, freezing, and packaging are used to deliver nutritious foods that are ready to eat or require limited preparation.
Convenience & variety
Processed foods provide a solution to the practical challenges of daily life and can help consumers make achieving a healthier diet more feasible.
Reformulation & innovation
Processing enables reformulation to meet national and international targets for nutrients of public health concern.
Reformulation & innovation
Food and beverage manufacturers have reformulated and innovated tens of thousands of products, reducing salt, sugar and fats; eliminating industrially produced trans fat; adding whole grains, fibre, fruits and vegetables, nuts, seeds and pulses, low-fat dairy and plant-based options; developing more low- and no-calorie products and portion control options which help people to enjoy their favourite foods as part of a varied diet.
Specialized nutrition
Functional ingredients are added to help people with allergies or intolerances to eat a balanced diet and to produce age-specific products for infants to improve growth and development and for seniors to support healthy aging.
Specialized nutrition
The incorporation of functional ingredients can help consumers increase their daily fibre intake, important for helping to keep the digestive system healthy and reduce the risk of heart disease and diabetes; enhance gut health by including novel types of fibre and pre- and pro-biotics; target bio-delivery of antioxidants and other bioactive compounds through nanotechnology to help reduce oxidative stress and its associated diseases; and improve fitness and wellbeing.
Nutrient preservation
Freeze-drying fresh products like vegetables at the optimum level of ripeness can help preserve nutrient content, while ensuring products are shelf-stable and accessible.
Nutrient preservation
Processing can preserve or enhance nutrient content.
Palatability
Adding stabilisers to foods like mayonnaise and ice cream helps products retain a consistent and stable texture, agreeable to the palate.
Palatability
Processing can improve the sensory and nutritional profiles of foods.
Edibility
Processes like milling, puffing, baking and leavening take raw wheat and transform it into edible foods like bread, cereal, and crackers.
Edibility
Just as eating raw cookie dough can increase risk of consuming pathogens or bacteria, several foods can be harmful if consumed raw. Processes like milling, soaking and baking can make foods easier and safer to digest.
Fortification
Fortification of commonly consumed foods and beverages supplies essential micronutrients, such as iron, folic acid, and vitamins, to help prevent deficiencies and associated health problems in certain populations.
Fortification
Infant cereals fortified with iron and vitamin B for the prevention of anaemia; x milk and juices fortified with calcium and vitamin D for proper bone development and the prevention of rickets; iodine added to salt for the prevention of goitre; and fortification of wheat flour with folic acid for the prevention of neural tube defects. Currently, over 140 countries globally have guidance or regulations in place for fortification programmes, the majority of which are mandatory.
Food safety
Heat treatments like pasteurization are an essential step to eliminate harmful pathogens in products like milk and juice.
Food safety
Formulations and processing techniques are scientifically developed and designed to deliver food that is safe, eliminating or preventing the presence or growth of any harmful chemical contaminants and micro-organisms that could cause food-borne illnesses.
Shelf life & stability
Fresh products like fruits and vegetables are often canned or frozen to extend shelf life. Preservatives are added to daily products like bread, cereals, and yoghurt to limit the growth of microbes and prevent oxidation, which help keep foods from spoiling.
Shelf life & stability
Processing can prolong shelf-life, delaying food spoilage, reducing food waste, and ensuring that food is accessible and affordable to consumers, regardless of economic status.