On how people deal with industrialized and non-industrialized food: A theoretical analysis

Abstract

“Canned, frozen, processed, ultra-processed, functional” etc. Two hundred years after the beginning of the food industry, industrialized food has evolved with many labels. Every person in the world eats and has different experiences with food that are connected to culture and social relationships which permeate our daily lives in many kinds of situations. Food evokes feelings, beliefs, desires, and moral values. For many people, food not only satisfies hunger and sustains life, but it also brings a delicious pleasure that is with their history, culture, and ancestry. Today's food industry pushes products through its marketing, which promotes a plethora of claims that have now trended proportionally with neophobic dimensions. In reality, the general public lacks objective knowledge about the complex science of modern food technology because of its low transparency, and this has resulted in the appearance of misleading ideas that can prejudice the correct analysis of food values. Given this, education about food is an urgent need. Notably, food scientists, technologists, and engineers must look at eaters through the prism of consumers who are human beings in all their rich social/anthropological diversity. The objective of this article is to explore the elemental anthropologic aspects of foods and how they can affect consumer's trust in the food industry's role.

Is There a Convergence between the Food Classification Adopted by Food-Based Dietary Guidelines and Food Science and Technology?

“…However, the topic is complex, with many processes that may bring risks and benefits depending on the context. There are reportedly negativity and misconceptions regarding processed foods in the media and by consumers [58,69,71,138].…”

“…Furthermore, people lack knowledge about industrialized food, quality, and food safety, so how can they trust in something they do not know sufficiently? Including food subjects in basic education, such as food education, food safety, nourishment, good domestic food handling, and sustainability issues, must be considered in a public policy tool [138].…”

The relationship between regional inequalities in the provision of emergency health services and other health services

“…The most important result of these studies is that regional inequalities can be eliminated with a fair process in the distribution of opportunities and opportunities, especially in public administration. [13][14][15] However, for this, first of all, the effects of regional inequalities and the current situation must be effectively revealed.…”

Editorial: Classification of foods according to their processing level

“…For example, natural yogurt was classified as a PF, while fruit yogurt was classified as an UPF, although both foodstuffs are processed with the same unit operations. Evidently, these points can create consumer confusion ( 6 ). Concerns about these conceptual questions were raised in a paper published by Sadler et al , who stated their misgivings about NOVA's classifications as follows: (1) broad concepts that need differentiation, (2) disagreements on scope and degree of processing, (3) the role of food processing within the food system and the dilemmas in identifying risks and benefits, and (4) the challenges of different perspectives and interests for risk communication, identifying a need for further interdisciplinary dialogue, including public engagement.…”

“…It is evident that these food classifications have good intentions concerning the health of consumers; nevertheless, the quality and the role of food processing in the evolution of humanity and its contribution to the assurance of food security on a global scale must be recognized ( 1 , 5 , 6 ). For this reason, the principles, ambiguities, generalizations, and mistaken concepts should be critically examined and clarified in the light of the body of scientific knowledge as considered by FSTE.…”