Perspective: Achieving Sustainable Healthy Diets Through Formulation and Processing of Foods

Abstract

Food processing and food (re)formulation can contribute to achieving sustainable healthy diets. Distinct from product formulation, the main purpose of food processing is to provide a stable and resilient supply of safe, shelf-stable, and affordable foods. Although efforts at reformulating processed foods have focused on removing excess added fat, sugar and salt, product formulation can also take the form of voluntary fortification with protein, fiber, and micronutrients to improve dietary nutrient density and address population health needs. Advances is food technology have also led to the addition of desirable ingredients, including plant-based proteins and fermentation products, to processed foods, Among continuing challenges to product (re)formulation are the need to ensure product safety, maintain sensory appeal, control product cost, assure consumer acceptance, and manage the environmental footprint across the value chain. Voluntary (re)formulation of processed foods by the food industry can help improve diet quality and food security for all.

Policy Insights from High-Income Countries to Guide Safe, Nutritious, and Sustainable Alternative Proteins for Low- and Middle-Income Countries

“…Policies are needed to guide novel product development (i.e., precision fermentation), formulation, and processing to remove excess calories from added sugars and fats, and sodium. Governments must establish and enforce mandatory targets and timelines for industry to develop novel AP products that improve the nutrient-density of AP products to be high in protein, fiber, and micronutrients and ensure that future products are nutritious, safe, affordable, acceptable, and have lower ecological footprints [ 32 , 33 ].…”

Processed Food: Nutrition, Safety, and Public Health

“…On the other hand, certain processing techniques are employed to retain nutrients such as the quick freezing of fruits and vegetables after harvesting. Moreover, foods fortified with specific nutrients during processing have prevented deficiencies and their related health problems in certain populations [ 20 ].…”

Beyond Plants: The Ultra-Processing of Global Diets Is Harming the Health of People, Places, and Planet

“…Considering the emerging evidence that these ultra-processed food dietary patterns (including macronutrients, micronutrients, and dietary additives) impact neuropsychiatric outcomes [23][24][25][26][27][28][29][30][31][32][33][34], we approach our discussion from the perspective of mental health. At the outset, we underscore that throughout human history, various forms of food processing have been an essential contributor to human welfare, and there is little doubt that solutions to the problems of over/undernutrition, within the context of sustainability, will involve the expertise and cooperation of the food industry [35,36].…”