Knorr Dietrich, Watzke Heribert
Food Biotechnology and Food Process Engineering, Technical University Berlin, Berlin, Germany.
Dr. Phil. Watzke Heribert Consulting, Lausanne, Switzerland.
Front Nutr. 2019 Jun 25;6:85. doi: 10.3389/fnut.2019.00085. eCollection 2019.
Recently, processed foods received negative images among consumers and experts regarding food-health imbalance. This stresses the importance of the food processing-nutrition interface and its relevance within the diet-health debates. In this review, we approach the related questions in a 3-fold way. Pointing out the distinguished role food processing has played in the development of the human condition and during its 1.7 million year old history, we show the function of food processing for the general design principles of food products. Secondly, a detailed analysis of consumer related design principles and processing reveals questions remaining from the historical transformation from basic cooking into advanced food technology. As a consequence, we analyze new and emerging technologies in relation to their contributions to food-health impacts. During the last 35 years, new and emerging food technologies have initiated a paradigm shift away from conventional process methodologies to gentler, non-thermal processing. Reducing the existing uncertainties in the assessment of impact of technology like "minimal processing," we propose the use of the newly established ISO standard for natural food ingredients as a "reference point." Finally, we assess the usefulness of recently proposed classification systems, e.g., NOVA classification, based on comprehensive insights of recently published nutritional analysis of those classifications. This paper calls for a radical change and worldwide adaptation of the key research and developmental areas tackling the grand challenges in our food systems.
最近，加工食品在消费者和专家眼中因食物与健康失衡而形象不佳。这凸显了食品加工与营养界面的重要性及其在饮食与健康辩论中的相关性。在本综述中，我们从三个方面探讨相关问题。指出食品加工在人类发展进程及其170万年历史中所发挥的独特作用后，我们阐述了食品加工在食品产品总体设计原则中的功能。其次，对与消费者相关的设计原则和加工进行详细分析，揭示了从基本烹饪向先进食品技术的历史转变中遗留的问题。因此，我们分析新兴技术对食品健康影响的贡献。在过去35年里，新兴食品技术引发了一场从传统加工方法向更温和的非热加工的范式转变。为减少诸如“最小加工”等技术影响评估中存在的不确定性，我们提议将新制定的天然食品成分ISO标准用作“参考点”。最后，基于对最近发表的那些分类的营养分析的全面洞察，我们评估了最近提出的分类系统（如NOVA分类）的实用性。本文呼吁在应对我们食品系统中的重大挑战的关键研究和发展领域进行彻底变革并在全球范围内加以应用。
