The Pros and Cons of Food Processing and Nutrition –An Optimal Better Health Channel

Food processing

Processed foods are generally thought to be inferior to unprocessed foods. They may bring to mind a packaged food item containing many ingredients, perhaps even artificial colors, flavors, or other chemical additives. Often referred to as convenience or pre-prepared foods, processed foods are suggested to be a contributor to the obesity epidemic and rising prevalence of chronic diseases like heart disease and diabetes. Food processing is an essential element of food systems around the world. It provides people access to safe and nutritious food and it is a key tool for curbing food loss and waste, increasing food affordability, diversifying diets, and scaling up sustainable production practices. Processing helps build resilience into complex food systems and continued advances in processing technologies will help us nourish our growing and increasingly urbanized global population. Food processing is at the center of food supply and demand. Nearly all food consumed, whether in low- or high-income countries, rural or urban areas, is processed in some way to allow for the availability and affordability of safe, nutritious foods year-round. Food processing ranges from simple techniques used by individuals to large-scale industry operations that involve cutting-edge science and technology. USAID and its partners are involved in an array of food processing activities from large scale food fortification to activities involving small and medium-sized enterprises (SMEs) in smaller-scale processing activities.

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