Bioactive peptides in the reformulated food. Section: Innovations in food quality and safety.

AMBROSI, V.; AÑÓN, M.C.; CHAMORRO, V.C.; GODOY, M.F.; NIETO, G.; PAZOS, A.A.; PIGHÍN, DARÍO GABRIEL; REY RODRIGUEZ, J.F.; SCILINGO, A.; TIRONI, V.

Strategies to Improve the Quality of Foods

ELSEVIER

Lugar: Londres; Año: 2023; p. 279 - 302

The availability and consumption of processed foods has increased significantly throughthe years due to factors like consumer preferences, globalization, lifestyle, comfort, economy,and processing technologies (Albuquerque et al., 2018; Raikos & Ranawana, 2019).Therefore, it is clear that processed foods are consumed by a large part of consumersand, depending on their choices, it could potentially lead to unbalanced diets promotinglong-term morbidity.The phrase “processed foods” is often associated with negative connotations; however,the processing can help improve the food safety, shelf life, digestibility, and sustainabilityof foods and produce those with beneficial profiles for health and nutrition. Alternatively,all foods can be part of a healthy and balanced diet, and consumers must have a responsibility to be informed when making decisions.Improving the nutritional profile of processed foods, with a focus on health, throughreformulation, is contributing to improving the nutritional quality of the consumer.The reformulation of foods that produce nutritional improvements in the availablefoods can achieve important benefits in the population. Therefore, reformulation is becoming a priority area for support from the European Union and the United Nations (Raikos& Ranawana, 2019).Food reformulation can be defined as the intervention of the food industry to convert afood product for daily consumption in order to improve its nutritional profile.By tradition, food reformulation aims to reduce the levels of salt, sugar, saturated fat,and trans fat in processed foods (Jime´nez Colmenero, 2000; Kloss et al., 2015).It can be used as a methodology to increase the nutritional features of foods throughthe introduction of essential macro and micronutrients, bioactive peptides (BAPs), naturalproducts, or phytochemicals (https://www.heartfoundation.org.au/images/uploads/publications/RapidReview_FoodReformulation.pdf).In addition, food reformulation may be a good choice to improve the sustainability offood production through the introduction of agricultural and industrial residues from thefood chain.Initiatives should, if possible, focus on foods that are commonly consumed by differentsocioeconomic classes within the same population. Staple foods belong to one of the mainfood categories: meat and meat products, eggs, milk and dairy products, cereals and derivative products, fruits and vegetables, fats and oils, and beverages (Van Raaij et al., 2009).