Germerdonk Till, Bach Andrea, Marangoni Alejandro G, Mishra Kim, Rühs Patrick A
Institute of Food, Nutrition and Health, ETH Zürich, Zurich, Switzerland.
Department of Food Science, University of Guelph, Guelph, Ontario, Canada.
Nat Food. 2025 Jul;6(7):657-663. doi: 10.1038/s43016-025-01195-y. Epub 2025 Jul 22.
Food processing often overlooks nature's complexity, favouring purified raw materials. This excessive purification fosters unsustainable practices and diminishes the taste and nutritional quality of food. Given the current global environmental and health crises, we propose three food innovation principles to embrace the complexity of plant raw materials: (1) leveraging the inherent chemical, physical, biological and nutritional potential of raw materials; (2) applying robust food processes that cope with raw material complexity; and (3) designing food products from field to colon. Adhering to these principles will allow the development of technologies that could transform raw materials into healthier, more sustainable food products.
食品加工往往忽视了自然的复杂性，而青睐经过提纯的原材料。这种过度提纯助长了不可持续的做法，并降低了食品的口感和营养品质。鉴于当前全球环境和健康危机，我们提出三项食品创新原则，以接纳植物原材料的复杂性：（1）利用原材料固有的化学、物理、生物和营养潜力；（2）应用能应对原材料复杂性的稳健食品加工方法；（3）从田间到结肠设计食品。坚持这些原则将有助于开发能够将原材料转化为更健康、更可持续食品的技术。
