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Nutritional losses and gains during processing: future problems and issues††

Published online by Cambridge University Press:  28 February 2007

C. J. K. Henry*  and
N. Heppell
N. Heppell
Affiliation:
School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 OBP, UK
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Abstract

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Developments in food technology and nutrition today are shaping our food supply in an unprecedented way. They have not only helped produce a variety of foods with varying taste and texture but also optimally retain the nutritional quality of food. Increased use of novel ingredients in the future manufacture of foods is likely to reduce the amount of micronutrients available in our diet. To combat this, food fortification may be more widely used. Collaboration between food technologists and nutritionists is imperative if we are to see the continued manufacture of wholesome food.

Keywords

Food processingThermal processingNutritional qualityFood fortification

Information

Type
Symposium on ‘Nutritional effects of new processing technologies’
Information
Proceedings of the Nutrition Society , Volume 61 , Issue 1 , February 2002 , pp. 145 - 148
Copyright
Copyright © The Nutrition Society 2002

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