Challenges and opportunities for increasing the effectiveness of food reformulation and fortification to improve dietary and nutrition outcomes

Fanzo, Jessica; McLaren, Rebecca; Bellows, Alexandra; Carducci, Bianca

doi:10.1016/j.foodpol.2023.102515

Cited by 15 publications

(6 citation statements)

References 152 publications

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“…The protein content of the herbal flavor (28.97%) being lower than that of the commercial benchmark (40.17%) echoes findings from similar studies, indicating a potential gap in nutritional enhancement that could bridge traditional methods and commercial standards [ 41 , 42 ]. Additionally, the trade-off between flavor enhancement and nutritional cost, exemplified by the higher fat content in the spicy flavor (19.51%), demands careful consideration in product development for health-conscious consumers [ 43 , 44 ].…”

Section: Discussionmentioning

confidence: 99%

Evaluating Microbiological Safety, Sensory Quality, and Packaging for Online Market Success of Roasted Pickled Fish Powder

Aussanasuwannakul,

Butsuwan

2024

Foods

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This study explores the pivotal roles of microbiological safety, sensory qualities, packaging efficiency, and consumer preferences in determining the success of roasted pickled fish powder (RPFP) variants in the online marketplace. The comparison of the nutritional composition of the developed RPFP variants with a commercial benchmark reveals significant differences: the protein content in the herbal flavor variant is found to be 28.97%, which is lower than the 40.17% found in the commercial benchmark, while the fat content in the spicy flavor variant is measured at 19.51%, exceeding the 10.60% present in the benchmark. Additionally, the herbal flavor boasts a superior dietary fiber content of 14.23%, highlighting the intricate relationship between nutritional content and sensory attributes, which is critical in online retail, where physical product evaluation is not possible. Our comprehensive approach, evaluating both nutritional and sensory dimensions, introduces a novel perspective to the adaptation of traditional food products for e-commerce, addressing a gap in the literature. Despite this study’s limitations, including a focused market analysis and constrained sample size, our findings offer valuable insights into enhancing product quality and integrity in the digital marketplace, positioning RPFP for competitive success while suggesting directions for future research.

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Section: Discussionmentioning

confidence: 99%

Evaluating Microbiological Safety, Sensory Quality, and Packaging for Online Market Success of Roasted Pickled Fish Powder

Aussanasuwannakul,

Butsuwan

2024

Foods

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“…However, it is still important to rigorously test the nutritional and health consequences of replacing one ingredient with another. Indeed, it has been highlighted that there is currently a lack of rigorous clinical trials on the nutritional and health impacts of reformulating processed foods to make them healthier (Fanzo et al., 2023).…”

Section: Critiques Of Reformulation Of Upfsmentioning

confidence: 99%

“…Redesigning UPFs to make them healthier could therefore have important benefits. However, it will be important to carry our rigorous studies to demonstrate that any redesigned UPFs can form part of a healthy and nutritious diet (Fanzo et al., 2023).…”

Section: Introductionmentioning

confidence: 99%

Designing healthier and more sustainable ultraprocessed foods

McClements

2024

Comp Rev Food Sci Food Safe

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The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe food and beverage products. However, many of these products are considered to be ultraprocessed foods (UPFs) that contain ingredients and are processed in a manner that may cause adverse health effects. This review article introduces the concept of UPFs and briefly discusses food products that fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, and processed meat and meat analogs. It then discusses correlations between consumption levels of UPFs and diet‐related chronic diseases, such as obesity and diabetes. The different reasons for the proposed ability of UPFs to increase the risk of these chronic diseases are then critically assessed, including displacement of whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion and digestion, and toxic reaction products. Then, potential strategies to overcome the current problems with UPFs are presented, including reducing energy density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication and digestion, reengineering food structure, and precision processing. The central argument is that it may be possible to reformulate and reengineer many UPFs to improve their healthiness and sustainability, although this still needs to be proved using rigorous scientific studies.

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“…Diet is known as the most important cause of NCDs [ 7 ]. Based on the 2019 Global Burden of Disease study, an unhealthy diet is a significant contributor to the burden of diseases [ 8 ]. The reduction of consumption of fruits and vegetables in developing countries and the increase in salt, fat, and canned foods consumption in developed societies have been noted as risk factors for NCDs [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

The perceived experience of adhering to vegan diet: a descriptive phenomenological study

Khaledi-Paveh,

Abdi,

Heydarpour

et al. 2024

BMC Public Health

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Background Today, raw vegetarianism is considered one of the most important socio-cultural developments in contemporary societies. In this regard, the present study was conducted to describe the perceived experience of people adhering to a vegan diet through a phenomenological perspective. Methods This qualitative study explores the perceived experiences of individuals who follow a vegan diet and are part of the self-care campaign in Kermanshah, Iran. sampling was purposeful and face-to-face interviews were conducted with 12 individuals who follow a vegan lifestyle. The data were analyzed after being collected using the seven steps of Collizi. MAXQUDA software (version 12) was used for data management. Results After qualitative data analysis, we identified 567 codes, which were categorized into 15 sub-themes. From these sub-themes, we derived 4 main themes. The main themes include: In pursuit of redemption (Meaningful framework, In awareness path, Unequaled Disappointment, Chronic and complex conditions), Seeking the New World (Starting with doubt and hesitation, The temptation to return, Constant criticism, Unfamiliar appearance), On the path of overcoming difficulties (Associate problems, Matching the new way, Perceived recommendations), and attaining the expected outcomes (Healthy lifestyle, Therapeutic feedback, Enhancing emotional wellbeing, Feeling of youth). Conclusion Based on the participants’ experience, despite the challenging journey, the people with a vegetarian diet experienced partial and complete improvement of all the symptoms of the diseases. They had a healthy lifestyle and felt young and energetic. Likewise, this method had a positive effect on people’s mental state and mood.

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Challenges and opportunities for increasing the effectiveness of food reformulation and fortification to improve dietary and nutrition outcomes

Cited by 15 publications

References 152 publications

Evaluating Microbiological Safety, Sensory Quality, and Packaging for Online Market Success of Roasted Pickled Fish Powder

Evaluating Microbiological Safety, Sensory Quality, and Packaging for Online Market Success of Roasted Pickled Fish Powder

Designing healthier and more sustainable ultraprocessed foods

The perceived experience of adhering to vegan diet: a descriptive phenomenological study

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