Creating nutritious food items - an overview
In the realm of food production, a significant focus lies on creating high-value, healthy food products that cater to consumer demands while promoting health and well-being. This is a global concern, with over 1.5 billion adults classified as overweight or obese, and the worldwide diabetes market expected to be worth $45 billion by 2020.
In New Zealand, the High-Value Nutrition National Science Challenge, a collaborative and multi-disciplinary research programme that ran from 2014 to 2024, has been instrumental in this process. The initiative, which was established in 2014 and concluded in June 2024, aimed to create knowledge to deliver a competitive advantage to New Zealand's food and beverage exports.
The key goals for the project were the development of foods and food ingredients with optimised levels of satiety components. This was achieved through a team effort involving food technologists, nutritionists, sensory scientists, and manufacturing engineers. One of the significant contributors to this initiative was Plant & Food Research, whose scientists developed new, healthier food products, including snack bars, and worked closely with food companies to develop new technologies and optimise existing food-processing methods.
The success of developing high-value, healthy food products hinges on several key factors. These include using recognizable, trusted, and clean-label ingredients, introducing innovative and nutrient-rich formulations, addressing consumer demand for convenience without compromising nutrition, and considering affordability and accessibility, especially for lower-income groups. Consumers are willing to pay premiums for products that use ingredients they recognize and trust, with transparency in labeling and clear nutrition information being critical drivers of product choice.
The High-Value Nutrition National Science Challenge in New Zealand contributes to this process by focusing on advancing knowledge and innovation around the nutritional value of foods that support health and well-being. This initiative aims to develop food products that not only provide health benefits but also meet consumer expectations for quality and trustworthiness, thus enabling the creation of premium, healthy food options that can command higher market value.
The Challenge supports research on novel bioactive ingredients, better processing methods that preserve healthful compounds, and effective communication and labeling strategies to build consumer confidence. This integrated approach bridges science, industry, and consumer needs to propel the development of high-value, health-promoting food products in New Zealand and potentially for export markets.
Moreover, scientists investigate chewing, both with clinical testing and with robotics, to understand the role it plays in appetite control and energy release. Plant & Food Research is investigating naturally occurring phytochemicals and carbohydrates in grains, vegetables, and fruits as a means of producing high-value foods to match energy requirements and promote appetite control.
The structure, density, shape, and surface area of a food product also affect its glycaemic load. In 2022, the Health Star Rating system was upgraded to be tougher on sugar and salt. If manufacturers do not meet a 70% uptake target by 2025, the government may consider making the system mandatory. However, consumers are cautious about health claims, requiring that these be backed by science.
Consumer New Zealand uses the Bad Taste Food Awards to call out manufacturers who promote their products as being healthier than they are. This underscores the importance of transparency and accuracy in health claims.
The University of Auckland will host the High-Value Nutrition National Science Challenge website, with continued access to information about the Challenge's research. As we move forward, it is clear that the development of high-value, healthy food products will continue to be a priority, with initiatives like the High-Value Nutrition National Science Challenge playing a crucial role in this endeavour.
[1] Clean-Label Ingredients Drive Premium Food Product Development [2] The High-Value Nutrition National Science Challenge [3] Consumer Preferences and the High-Value Nutrition National Science Challenge [4] Innovative Food Product Development: A Case Study of the High-Value Nutrition National Science Challenge
- The development of premium food products often relies on the use of clean-label ingredients, which are recognized and trusted by consumers, contributing to the transparency and trustworthiness that consumers value.
- The High-Value Nutrition National Science Challenge in New Zealand is a significant initiative that aims to advance knowledge and innovation around the nutritional value of foods that support health and well-being, contributing to the development of high-value, healthy food options.
- Consumer preferences play a crucial role in the development of high-value, healthy food products, as they dictate the demand for convenience, nutrition, affordability, and accessibility, and require that health claims be backed by science.
