Main objective
To enable the reader to better understand the role of food processing in our diet, in order to make more conscious and healthy choices.
Specific objectives of the study
Demystifying food processing: Show that processing is not necessarily a villain, but an essential tool to ensure food safety, increase food availability and meet the needs of a growing population.
Educate consumers: Provide clear and concise information about the different levels of processing, the impacts on nutritional quality and how to make more informed choices.
Present vegetable products similar to meat: Describe the production, nutritional composition and benefits of these products, positioning them as a nutritious and versatile alternative for those seeking a more balanced and conscious diet.
Promote the production of healthier foods: Present opportunities to improve the nutritional quality of plant-based foods through the choice of more nutritious ingredients and responsible processing.
Main Points Covered
Nutritional Quality: The study reveals the complexity involved in evaluating the nutritional quality of products, as several variables influence the nutritional quality of products.
Variables that Influence Nutritional Quality: The nutritional quality of a food is determined by a series of interconnected factors. The composition of macronutrients (carbohydrates, proteins and lipids) and micronutrients (vitamins and minerals), the quality of the ingredients used (amino acid and lipid profile), the quantity of each component in the formulation and the processing methods employed, all together, directly influence the nutritional value of the food.
Food Safety: Meat-like foods are produced with ingredients recognized as safe and follow strict food safety regulations, ensuring the reliability of the final product.
