Despite multiple efforts, food and nutrition insecurity persists worldwide, compromising the achievement of the United Nations Sustainable Development Goals. This means that major challenges still remain to be addressed in providing sustainably nutritious foods for an ever-growing world population. Current sustainable food systems efforts aim at achieving food and nutrition security (FNS) and mainly focus on the six pillars of the Food and Agriculture Organization (FAO) (sustainability, agency, availability, access, utilization and stability with particular regards on global nutrition, health and well-being).
Adequate food processing into nutritious, functional and ethically acceptable diets, provides a vital link between production and nutritional sustainability in the food value chain. Processed foods are, and will continue to be, an integral part of our diets and a significant contributor to FNS and sustainable diets.
However, the role of food processing towards achieving FNS is still to be fully explored. Processing technologies employed in the food chain have the capability to preserve and enhance the nutritional value, sensorial characteristics, safety, shelf-life and sustainability of diets. Nevertheless, most novel and emerging technologies are often not perceived in a positive light by the consuming public. While traditional processes such as drying, cooking, fermentation, malting, smoking and roasting among other methods contribute to FNS, recent advances have led to various novel processing technologies that not only decrease the impact of high heat processing, but have also resulted in end-food products with preserved or improved nutritional value. Thus, without increased attention to the role of food processing in the food value chain, it will be difficult to achieve zero hunger (SDG 2) and FNS, which are key steps towards attaining the UN sustainable development goals.
In this Research Topic, we welcome submissions of original research and review papers addressing the potential role of different food processing technologies/methods in improving nutritional value and health benefits of foods and consumers knowledge/acceptance of novel technologies that address food and nutritional security and sustainability of diets. Manuscripts with a focus on the following topics are welcome, but not limited to:
• Role of fermentation and other traditional processing methods that enhances nutritional value such as production of vitamins, bioavailability of nutrients, reduction of antinutrients and removal of toxins, digestibility and dietary diversity;
• Processing that relies on probiotics, prebiotics, synbiotics or postbiotics to improve nutritional status and the well-being of consumers;
• Novel processing methods that better preserve or improve nutritional value of foods;
• Recent trends in food processing technologies that aims at improving nutritional value and promoting new sustainable healthy diet, alternative nutrients sources or new food products;
• Food processing technologies that focus on underused or unexploited crops and raw materials for food production;
• Processing technologies that improve food safety, nutritional value and consumer acceptability of diets;
• Minimal processing technologies to preserve or improve the nutrient contents of fruits and vegetables;
• Consumer acceptance of various emerging/novel processing technologies oriented towards improving the nutritional value of food products;
• Novel processing technologies to support the transition to plant-based diets;
• Dietary intakes/food consumption: analysis studying agro-ecological zones and processes for delivery of nutrients for human nutrition, or individual or household intakes of agricultural or industrial contaminants via the food supply.
Despite multiple efforts, food and nutrition insecurity persists worldwide, compromising the achievement of the United Nations Sustainable Development Goals. This means that major challenges still remain to be addressed in providing sustainably nutritious foods for an ever-growing world population. Current sustainable food systems efforts aim at achieving food and nutrition security (FNS) and mainly focus on the six pillars of the Food and Agriculture Organization (FAO) (sustainability, agency, availability, access, utilization and stability with particular regards on global nutrition, health and well-being).
Adequate food processing into nutritious, functional and ethically acceptable diets, provides a vital link between production and nutritional sustainability in the food value chain. Processed foods are, and will continue to be, an integral part of our diets and a significant contributor to FNS and sustainable diets.
However, the role of food processing towards achieving FNS is still to be fully explored. Processing technologies employed in the food chain have the capability to preserve and enhance the nutritional value, sensorial characteristics, safety, shelf-life and sustainability of diets. Nevertheless, most novel and emerging technologies are often not perceived in a positive light by the consuming public. While traditional processes such as drying, cooking, fermentation, malting, smoking and roasting among other methods contribute to FNS, recent advances have led to various novel processing technologies that not only decrease the impact of high heat processing, but have also resulted in end-food products with preserved or improved nutritional value. Thus, without increased attention to the role of food processing in the food value chain, it will be difficult to achieve zero hunger (SDG 2) and FNS, which are key steps towards attaining the UN sustainable development goals.
In this Research Topic, we welcome submissions of original research and review papers addressing the potential role of different food processing technologies/methods in improving nutritional value and health benefits of foods and consumers knowledge/acceptance of novel technologies that address food and nutritional security and sustainability of diets. Manuscripts with a focus on the following topics are welcome, but not limited to:
• Role of fermentation and other traditional processing methods that enhances nutritional value such as production of vitamins, bioavailability of nutrients, reduction of antinutrients and removal of toxins, digestibility and dietary diversity;
• Processing that relies on probiotics, prebiotics, synbiotics or postbiotics to improve nutritional status and the well-being of consumers;
• Novel processing methods that better preserve or improve nutritional value of foods;
• Recent trends in food processing technologies that aims at improving nutritional value and promoting new sustainable healthy diet, alternative nutrients sources or new food products;
• Food processing technologies that focus on underused or unexploited crops and raw materials for food production;
• Processing technologies that improve food safety, nutritional value and consumer acceptability of diets;
• Minimal processing technologies to preserve or improve the nutrient contents of fruits and vegetables;
• Consumer acceptance of various emerging/novel processing technologies oriented towards improving the nutritional value of food products;
• Novel processing technologies to support the transition to plant-based diets;
• Dietary intakes/food consumption: analysis studying agro-ecological zones and processes for delivery of nutrients for human nutrition, or individual or household intakes of agricultural or industrial contaminants via the food supply.
