Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Highly processed foods: re-appraisal of classification systems
Reformulation or improvement of relevant food products in the national context in order to: a) implement the nutritional characteristics also by reducing antinutrients or using bioprocessed ingredients (from raw products to ingredients) and limit the use of undesirable components (e.g. by using bioactives) along the food system b) improve food formulation and composition based on consumer perception and needs identified for specific target groups (in connection with Spoke 5 and 6) c) promote clear and ad hoc labelling as an information tool (in connection with Spoke 1 and 7) to increase the willingness to buy improved foods d) guarantee safety and affordability of new products (in connection with Spoke 1 and 3).
Innovation of food (bio)processing using smart and mild technologies and fermentation to improve nutritional quality while ensuring safety and environmental sustainability throughout the shelf life of foods. Nutritional quality and biodiversity are targeted through both advanced and sustainable processes (including encapsulation) to preserve and improve at-risk (micro)nutrient composition of relevant food categories and exploiting microbiological and biotechnological applications to impact on nutritional quality. Such (bio)technological approaches (e.g., fermentation, enzyme treatments, etc.) are validated by process markers also directed to ensure food production safety and quality targeting new food habits (e.g., ready to eat food and novel food consumption) and sustainability, promoting production efficiency and utilisation of alternative sources (in connection with Spoke 2 and 3).
Development or implementation of at least two reformulated food products for each food category relevant for the impact on general and at-risk groups (M36)
Definition of quality indicators and sensory properties to be included in the label to standardise authenticity and quality (M30)
Systematic evaluation of existing food processing gaps and constraints in terms of impact on nutritional quality, safety, and sustainability in the national scenario (M12)
Identification of new process and product markers (M30)
Excessive consumption of highly processed food has recently been linked to high BMI/obesity and poor health. Several systems of classifying food according to its degree of processing have been proposed. Pitfalls and inconsistencies have been signalled in the most commonly used classification systems (e.g., NOVA, SIGA). In particular, in the most currently used system, NOVA, no measurable reference parameters are defined to objectively classify food according to the degree of processing to which they are subjected. Moreover, the idea that food processing would be, per se, correlated with adverse health outcomes lacks a plausible biological foundation. Thus, a careful re-appraisal of these classification systems is needed to take steps forward in the debate on food processing and related policy implications.
