Food processing needs, advantages and misconceptions

Abstract Background Food processing has been used to convert raw agricultural produce into edible, safe, healthy and nutritious food products and to preserve foods. Emerging non-thermal processing technologies enable achievement of microbial and chemical safety, whilst improving nutritional quality, physical and sensory properties of food products. Food processing is an essential tool in feeding the increasing world population. Scope and approach The aims of the review are to (i) emphasize the necessity of food processing for converting raw produce into food products and how it has evolved to in response to the global challenge of food security and sustainability and (ii) examine the validity of the use of extent of processing for classification of foods. The similarities between unit operations used in industrial food processing and culinary practices are highlighted. The benefits of emerging food processing technologies for producing safe and nutritious foods are described. Food classification systems based on nutrient composition and extent of processing are discussed. The limitations of the NOVA classification of foods and the use of the term “ultra-processed food” in public health messages around nutritional diets are deliberated. Key findings and conclusions Responsible food processing combined with re-formulation and recombining of ingredients improves the diversity of nutritious foods for modern diets. Confusion about the classification of processed and ultra-processed foods and calls to avoid such foods dismisses the necessity of processing for food and nutritional security. Nutritional advice for population health should be based on sound scientific evidence of nutritional value.