Processed food classification: Conceptualisation and challenges

@article{Sadler2021ProcessedFC,
  title={Processed food classification: Conceptualisation and challenges},
  author={Christina Rachel Sadler and Terri Grassby and Kathryn H. Hart and Monique M. Raats and Milka Sokolovic and Lada Timotijevic},
  journal={Trends in Food Science and Technology},
  year={2021}
}
Food Processing: Comparison of Different Food Classification Systems
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How are the processing and nutrient dimensions of foods interconnected? an issue of hierarchy based on three different food scores.
Worldwide, foods are scored with composition indices. However, processing scores are now emerging. The objective of this study was to study the interconnectedness of the degree of processing and
“Even We Are Confused”: A Thematic Analysis of Professionals' Perceptions of Processed Foods and Challenges for Communication
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Views and understandings of professionals on processed food, their perceptions of lay people's perceptions of the same, and their perspectives on the challenges of communicating about processed foods to the public are elicited.
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TLDR
Investigation of the actual level of consumption of UPF across countries and target populations revealed that the United States and the United Kingdom were the countries with the highest percent energy intake from UPF, whereas Italy had the lowest levels; the latter was inversely associated with adherence to the Mediterranean diet.
Two Dimensions of Nutritional Value: Nutri-Score and NOVA
TLDR
Given the negative effect that the consumption of ultra-processed foods has on different aspects of health, front-of-pack labelling with Nutri-Score should at least be accompanied by complementary labelling indicating the level of processing, such as the NOVA classification.
Classification of African Native Plant Foods Based on Their Processing Levels
With increasing advocacy for plant food consumption, the sub-Saharan Africa landscape is home to diverse plant-based food commodities. The need to leverage the advantages of unprocessed/minimally
Nutritional Quality, Environmental Impact and Cost of Ultra-Processed Foods: A UK Food-Based Analysis
TLDR
Ultra-processed and processed foods had a lower nutritional quality, lower greenhouse gas emissions, and were cheaper than minimally processed foods, regardless of their total fat, salt and/or sugar content, according to the National Diet and Nutrition Survey nutrient databank year 11.
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