The Spanish Federation of Food and Beverage Industries (FIAB) has held the III Sensata Nutrition Forum in Madrid, a day from which the sector addresses the relationship between food, diet and health as key aspects for adopting healthy lifestyles, as well as such as the importance of scientific evidence and the role of communication that takes place in the media and social networks.
During the day, the important role that food processing has had was analyzed from multiple perspectives, within human evolution, the contributions to health and how it is approached from the field of dissemination and communication.
From the use of techniques such as heating, curing, maturing, to drying, marinating or packaging, among others, the transformation of products and ingredients is essential for human beings, offering digestible, safe, nutritious and varied products. In addition, processing contributes to sustainability, improving the nutritional composition of products, as well as the adaptation and availability of food to population groups with specific nutritional needs, such as allergies or intolerances, among other issues.
During the day, the important role that food processing has had was analyzed from multiple perspectives, within human evolution, the contributions to health and how it is approached from the field of dissemination and communication
As stated by Mauricio García de Quevedo, general director of FIAB, during the opening of the event, “the “processed” concept has been installed in certain very alarmist and impartial stories and speeches where, often, the industry appears at the center of attacks and criticism from an ideology that relies on pseudo-scientific arguments used in a biased manner.”
Processing and evolution
The doctor in Prehistory and researcher at the National Center for Research on Human Evolution, Ana Mateos, has reviewed the main dietary milestones that have marked the evolution of the human species. Beyond fire, milestones such as fermentation, cold or drying, for example, have led to advances in human diets.
Among other issues, it has pointed out evolutionary advantages such as digestibility, avoiding pathogens, increasing the bioavailability of many ingredients and foods, improving flavors and textures, which has been maintained over the years and has allowed man to survive and evolve. .
During the day, the over-information surrounding the field of nutrition and the proliferation of alarmist messages amplified by social networks were highlighted.
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*FIAB Photography.
