Food processing and processed food intake categories beyond Nova: the PFI classification.

Area of Science:

• Food Science and Technology
• Chemical Engineering
• Nutritional Science

Background:

• Existing classifications of processed foods lack a standardized link to specific processing methods.
• Understanding the impact of food processing on nutritional properties and health outcomes requires a clear framework.

Purpose of the Study:

• To establish a novel classification system, Food Processing Levels (FPL 0-4), based on chemical engineering principles of unit operations and unit processes.
• To develop corresponding Processed Food Intake (PFI 0-4) categories for relating food processing to dietary intake.
• To provide a tool for assessing the impact of food processing on food properties, digestion, and health.

Main Methods:

• Review of chemical engineering definitions for unit operations (UO) and unit processes (UP).
• Development of a five-tier scaling system (FPL 0-4) based on the physical and biochemical changes induced by UO and UP.
• Creation of five Processed Food Intake (PFI 0-4) categories, including Processed Ingredients Foods (PFI 4).

Main Results:

• Unit operations (UO) correspond to FPL 0-1, involving physical changes and cellular structure loss.
• Unit processes (UP) correspond to FPL 2-4, involving biochemical modifications.
• The FPL and PFI classifications provide a framework to link food processing intensity to dietary intake and health impacts.

Conclusions:

• The proposed FPL and PFI classification system offers a scientifically grounded method to categorize processed foods.
• This system can be applied across various disciplines, including engineering, sustainability, public health, and nutrition research.
• The FPL/PFI framework facilitates the comparison of processed food intake data and enhances understanding of food processing's role in diet and health.