Summary
Published by the Institute of Food Science and Technology (IFST) in 2022, this report provides a review of the evidence on how food processing affects nutrient content in foods. It synthesises existing literature on nutrient losses and retention across processing methods such as canning, freezing, cooking, and fortification, offering guidance relevant to industry, policymakers, and consumers. As an IFST publication, it represents an authoritative summary of current scientific understanding rather than primary research.
UK applicability
IFST is a UK-based professional body, and this report is likely framed with reference to UK and European food processing standards, regulatory context, and dietary patterns, making it directly applicable to UK food industry practice and public health communication.
Key measures
Nutrient retention rates (% loss/retention); vitamin and mineral content pre- and post-processing; processing method comparisons
Outcomes reported
The report examined how various food processing techniques affect the retention of vitamins, minerals, and other nutrients across different food categories. It likely assessed losses attributable to heat, oxidation, water, and mechanical processing at industrial and domestic scales.
Topic tags
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