Foods and Health Potential: Is Food Engineering the Key Issue?

Abstract

Monteiro et al.,1 have proposed a simple but innovative classification of food products based on the intensity of processing: unprocessed/minimally processed foods (Group 1); processed culinary ingredients (Group 2); or ultra-processed ready-to-eat or ready-to-heat food products (Group 3).2,3 Group 1 corresponds to « no processing, or mostly physical processes used to make single whole foods more durable, accessible, convenient, palatable or safe », specific processes including « cleaning, portioning, removal of inedible fractions, grating, flaking, squeezing, drying, chilling, freezing, pasteurization, fermentation, fat reduction, bottling, vacuum and gas packing, and packaging » ; Group 2 corresponds to « Extraction and purification of components of single whole foods, resulting in producing ingredients used in the preparation and cooking of dishes and meals made up from Group 1 foods in homes or traditional restaurants, or else in the formulation by manufacturers of Group 3 foods. Specific processes include refining, milling, pressure, hydrogenation, hydrolysis and use of enzymes » ; and Group 3 corresponds to « processing of a mix of Group 2 ingredients and Group 1 food stuffs in order to create durable, accessible, convenient and palatable ready-to-eat or ready-to-heat food products liable to be consumed as snacks or to replace home-prepared dishes. Specific processes include baking, frying, deep frying, use of additives and cosmetics, addition of vitamins and minerals, salting, canning and sophisticated forms of packaging ».2