Role of food processing in food and nutrition security

Mary Ann Augustin, Malcolm Riley, Regine Stockmann, Louise Bennett, Andreas Kahl, Trevor Lockett, Megan Osmond, Peerasak Sanguansri, Welma Stonehouse, Ian Zajac, Lynne Cobiac

Research output: Contribution to journalReview articlepeer-review

105 Citations (Scopus)


Background Food and nutrition security, a major global challenge, relies on the adequate supply of safe, affordable and nutritious fresh and processed foods to all people. The challenge of supplying healthy diets to 9 billion people in 2050 will in part be met through increase in food production. However, reducing food losses throughout the supply chain from production to consumption and sustainable enhancements in preservation, nutrient content, safety and shelf life of foods, enabled by food processing will also be essential. Scope and approach This review describes developments in primary food production systems and the role of food processing on population health and food and nutrition security. It emphasises the need to monitor the attitudes and values of consumers in order to better understand factors that may lead to negative perceptions about food processing. Key findings and conclusions For a resource constrained world, it is essential to have a balanced approach to both energy and nutrient content of foods. Environmental sustainability is critical and both the agrifood production and the food processing sectors will be challenged to use less resources to produce greater quantities of existing foods and develop innovative new foods that are nutritionally appropriate for the promotion of health and well-being, have long shelf lives and are conveniently transportable. Healthy diets which meet consumer expectations produced from resilient and sustainable agrifood systems need to be delivered in a changing world with diminishing natural resources. An integrated multi-sectoral approach across the whole food supply chain is required to address global food and nutrition insecurity.

Original languageEnglish
Pages (from-to)115-125
Number of pages11
JournalTrends in Food Science and Technology
Publication statusPublished or Issued - 1 Oct 2016


  • Consumer perception
  • Food processing
  • Food security
  • Food supply chain
  • Healthy diets
  • Nutrition security

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

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