未加工的植物原料是营养丰富的食物的关键
Till Germerdonk1, Andrea Bach1, Alejandro G Marangoni2
1Institute of Food, Nutrition and Health, ETH Zürich, Zurich, Switzerland.
Nature food
|July 22, 2025
概括
食品加工应该拥抱自然的复杂性,而不是过度净化. 这种方法提高了从田地到殖民地更健康的食品的味道,营养和可持续性.
科学领域:
- 食品科学与技术 食品科学与技术
- 可持续农业 可持续农业
- 营养科学 营养科学
背景情况:
- 当前的食品加工经常使用高度净化的原料,忽视了植物原材料固有的复杂性.
- 这种净化导致食品质量 (味道,营养) 和不可持续的做法下降,加剧了环境和健康问题.
- 迫切需要创新的食品加工策略来应对这些挑战.
研究的目的:
- 为食品创新提出三个核心原则,这些原则涵盖了植物原材料的复杂性.
- 引导新的食品技术的发展,这些新技术既更健康,更可持续.
- 从净化转向利用食物中的自然复杂性.
主要方法:
- 基于三个建议原则的概念框架开发.
- 分析当前食品加工方法的局限性.
- 探索从原材料采购到最终产品消费的整体方法.
主要成果:
- 原则1:充分利用原材料的全部潜力 (化学,物理,生物,营养).
- 原则2:实施能够处理原材料复杂性的强大的加工方法.
- 原则3:以"场到结肠"的角度设计食品,考虑整个生命周期.
结论:
- 采用这些原则可以带来变革性的食品技术.
- 这一创新途径为创造更健康,更可持续的食品产品提供了解决方案.
- 拥抱自然复杂性是克服当前粮食系统挑战的关键.
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