Good morning Silvana,
Thank you. I have seen this one before. I would suggest an approach where we discuss....what is "ultra-Processed". And what makes a food "unhealthy".
It is like "GMO" vs "non-GMO".
It seems that the consumers are also involved in choices and amounts. I work with some food companies on "GRAS". It is often a tough call, and focuses often on possible increases in risk (or not) of allergy or toxicity.
I think "ultra-processed" is a term that is not useful as it does not seem to be defined well.
And even "increased fat or increased sugar in food...is there a unit size? And what is the ideal diet? Can there be a useful program designed to combine nutrition and food processing, design/production to help balance diets without making them all the same?
How can the GRAS process be improved? Are there ways to define it better?
For me it is good to see the video and think more....but realized that I am not a true food scientist. I am an expert in allergenicity who commonly goes through discussions about Novel Foods and GMOs.
Best, Rick
________________________________ From: Silvana Martini smartini2@unl.edu Sent: Tuesday, January 21, 2025 8:09 AM To: 'fdst-all-building@lists.unl.edu' fdst-all-building@lists.unl.edu Cc: Mike Boehm mboehm3@unl.edu; Tiffany Heng-Moss thengmoss2@unl.edu; Derek McLean derek.mclean@unl.edu; Charles Stoltenow charles.stoltenow@unl.edu; Jeff Bassford jbassford2@unl.edu; Richard Bischoff rbischoff2@unl.edu Subject: [Fdst-emeriti] Ultra-processed foods
Hi all,
I came across this You-Tube video about Ultra-processed foods released by CBS. It was released back in September 2024, so it isn’t new. In case you didn’t watch it yet, below is the link. If you are an IFT member you can also read the discussions in IFT Connect.
https://urldefense.com/v3/__https://youtu.be/r03hB_xk5xs?si=6vgALGmvVdPqByHf... https://urldefense.com/v3/__https://youtu.be/r03hB_xk5xs?si=6vgALGmvVdPqByHf__;!!PvXuogZ4sRB2p-tU!Dk1RNzYGymd3Yl1RsQIWbyHMPmPDQqWisYyXHF3ZyfQbIQ_rkO7bVtXgbVlmC1kDClQ4Uyyll60IrJVRT3czZPObg6TWsVhe$
I think it is important for us to be aware of these types of videos to be prepared to respond to consumers in case a discussion arises.
Silvana
[University of Nebraska – Lincoln]
Silvana Martini, PhD
Professor, Department Head
University of Nebraska–Lincoln
Food Science & Technology
Lincoln, NE
[402-472-5267]402-472-5267
Editor-in-Chief, Journal of the American Oil Chemists' Societyhttps://urldefense.com/v3/__https://aocs.onlinelibrary.wiley.com/journal/15589331__;!!PvXuogZ4sRB2p-tU!Dk1RNzYGymd3Yl1RsQIWbyHMPmPDQqWisYyXHF3ZyfQbIQ_rkO7bVtXgbVlmC1kDClQ4Uyyll60IrJVRT3czZPObgyVigsGl$
Fellow of the American Oil Chemists' Society
Past President of the American Oil Chemists' Society (2022-2023)https://urldefense.com/v3/__http://www.aocs.org__;!!PvXuogZ4sRB2p-tU!Dk1RNzYGymd3Yl1RsQIWbyHMPmPDQqWisYyXHF3ZyfQbIQ_rkO7bVtXgbVlmC1kDClQ4Uyyll60IrJVRT3czZPObg-RyomVr$
