Abstract
Rising interest in the links between processed food consumption and poor health outcomes often overlooks the perspectives of those working in food technology and innovation. To address this, a virtual roundtable was held in October 2024 to provide a setting for a technical discussion among those working in food processing, technology and engineering and related fields. The aims were to explore whether (a) the concept of ultra-processed foods (UPF) as a whole (or any elements thereof) may be useful to consider in the development of healthier and more sustainable foods, including its strengths, opportunities, weaknesses and barriers; and (b) where there might be opportunities for food technologists to improve current approaches to food processing for human health in the future. Presentations focussed on reformulation and included a critique of the evidence and proposed mechanisms linking UPF consumption to food intake and health. Areas of discussion included use and replacement of ingredients deemed to be 'UPF'; material properties of foods; advances in food production; consumer communication; practicalities of consuming a healthy, sustainable diet; food systems considerations; environmental sustainability in food processing and the role of meat alternatives. Looking ahead, participants identified opportunities for improvements centred around four themes: target areas and considerations for innovation and reformulation that can be suggested based on current or future capability; potential definitions/targets that industry can work towards to improve the healthiness of products and related evidence needs; greater transdisciplinary working (cross-sector, food systems approaches); consumer-related issues and potential policy/regulatory changes. Caution was expressed around both 'overprocessing' and misplaced reformulation efforts to the detriment of health. However, a potential role for consumer education around food processing techniques and ingredients was identified and the importance of continued advancements in food processing and technology in the production of healthier, sustainable food was highlighted.