Food Processing Is Not All Bad News In this column, Cauvain discusses the current misrepresentation of all “processed foods” as “bad,” specifically with regard to bread. He notes that food processing is about the conversion of raw materials into products that consumers will eat and enjoy and also may improve the nutritional benefits of the final product. He discusses a few of the factors that may be involved in current negative perceptions of processed foods, including the transition of bread production from the home to modern industrial production systems and the general negative connotations of “fast” or “convenience” foods. Cauvain argues that bread is one of the most convenient foods to eat—it is easy to carry, makes no or little mess when eaten, has a very low food safety risk, and provides a variety of nutrients in the diet. To combat negative perceptions, distrust, and confusion, the food processing industry needs to provide better structured and more easily understood messages for consumers. Examples include manufacturers who are developing food product ranges with “healthier” connotations and manufacturers who are trying to provide clear messages regarding the health benefits of breads containing dietary fiber. |