Towards a definition of food processing: conceptualization and relevant parameters

• Published in: Food production, processing and nutrition processing and nutrition, 2024-09, Vol.6 (1), p.1-13, Article 79
• Main Authors: Ristic, Dusan, Bender, Denisse, Jaeger, Henry, Heinz, Volker, Smetana, Sergiy
• Format: Article
• Language: English
• Subjects: Agricultural commodities; Beverages; Biotechnology; Cannon, Lawrence; Classification; Consumption patterns; Food; Food biotechnology; Food classification; Food processing; Food processing definition; Food products; Food properties; Food safety; Nutrition; Processed food; Public policy
• ISSN: 2661-8974; 2661-8974
• DOI: 10.1186/s43014-024-00256-2

There are several classifications of foods that also include the level of their processing, with NOVA classification appearing to be the most adopted. However scientific consensus is still missing on how to define, characterize and classify food processing. The classifications are typically based on the health impacts of foods and do not fully include the engineering perspective of processing, i.e., the application of physical, chemical, or biotechnological unit operations during food manufacturing, and the composition of a food product. This review offers an engineering perspective and definition of food processing, based on the change of mass and energy, allowing distinguishment of the impacts caused by food processing during the biomass transformation to food products. The improved understanding of the causes of undesired changes in food properties could be used for nutritional public policy recommendations and would contribute to combating some of the chronic diseases related to food consumption patterns. Proposed is the definition of “Food processing” as a sum of all intentional additions or removals of either edible matter or energy (except for any transport or for removal of inedible parts of food) between the harvest of ingredients and consumption of the product. Graphical Abstract