Recently, the Flemish food triangle considered ultra-processed foods, as described by the NOVA classification, to be avoided as much as possible. Because the NOVA definition of (ultra) processed foods is mainly based on the complexity of the product and not so much on the degree of processing, the consumer might as a result of this recommendation avoid processed foods, as defined from a technological point of view. In this presentation the objectives of food processing are discussed and examples are given on how food processing is influencing negatively as well as positively the nutritional properties of foods. Reflections are made on the possible consequences of the recommendation to avoid ultra-processed foods and alternative actions are given to improve the nutritional quality of food products.
Prof. Dr. Ir Frank Devlieghere, UGent
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