Gentle processing methods for healthy food

Background

Opinions differ on what constitutes healthy food, what is sustainable, and how the food we eat should be produced. Unclear definitions and categorisations, such as “ultra-processed food” (UPF), can contribute to consumer confusion about making good choices.

The food industry wants to produce healthy and climate-friendly food in line with consumer expectations, but when framework conditions rapidly change with uncertainty and limitations in raw material availability due to climate crisis, war, trade barriers and energy crisis, it becomes challenging. Therefore, more research is needed.

Objectives

In brief, the main objective is to make ultra-processed food more competitive by developing new or improved products that satisfy consumers’ desires for fewer additives, more unprocessed raw materials, and a lower degree of processing.

The project also aims to:

• Achieve greater understanding of consumer thoughts regarding ultra-processed and industrially produced food
• Work closely with Norwegian farmers who focus on soil health
• Focus on sustainable technology that provides healthy food and lower energy consumption
• Develop new, healthy products based on Norwegian raw materials while being more robust to changes in raw material availability

How we work

In the project, we collaborate to increase understanding of consumer thoughts about industrially produced food (processed and ultra-processed food). Simultaneously, there is a need to improve products based on objective goals as well as meeting consumer expectations.

We do this by:

• Using Norwegian raw materials and working closely with Norwegian farmers who focus on soil health
• Improving processing: Focus on sustainable technology and gentler processing that continues to provide healthy and safe food
• Innovation in new products: Developing new healthy products based on Norwegian raw materials, with few additives whilst being more robust to changes in raw material availability

Contact person