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<p>The Task Force on Food Processing for Nutrition, Diet and Health established by the International Union of Food Science and Technology (IUFoST) has developed a rational approach to determine the impact of food processing on the nutritional value of processed foods, called the IUFoST Formulation and Processing Classification (IF&amp;PC) scheme which is comprehensively reported here. The purpose of developing this scheme is (A) to address the current confusion between formulation and processing and thereby offer assistance to improve and refine the controversial NOVA classification system, and (B) to explore the potential for considering other relevant essential food attributes, such as (a) safety, (b) sustainability, (c) palatability, (d) affordability, and (e) convenience in food product classification. The authors recommend that this IUFoST initiative be further investigated and complemented based on concerted R&amp;D interactions of food scientists, food engineers, and nutritionists.</p>

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Defining the role of processing in food classification systems—the IUFoST formulation & processing approach

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年4月23日

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  • Lilia Ahrné,
  • Hongda Chen,
  • Christiani J. Henry,
  • Hyun-Sook Kim,
  • Barbara Schneeman,
  • Erich J. Windhab

摘要

The Task Force on Food Processing for Nutrition, Diet and Health established by the International Union of Food Science and Technology (IUFoST) has developed a rational approach to determine the impact of food processing on the nutritional value of processed foods, called the IUFoST Formulation and Processing Classification (IF&PC) scheme which is comprehensively reported here. The purpose of developing this scheme is (A) to address the current confusion between formulation and processing and thereby offer assistance to improve and refine the controversial NOVA classification system, and (B) to explore the potential for considering other relevant essential food attributes, such as (a) safety, (b) sustainability, (c) palatability, (d) affordability, and (e) convenience in food product classification. The authors recommend that this IUFoST initiative be further investigated and complemented based on concerted R&D interactions of food scientists, food engineers, and nutritionists.