Nov 24, 2023 - While there is continued consumer interest in healthy and sustainable diets, scientists point to a gap in understanding these complex topics. At the recent Free From Food show in Amsterdam, Netherlands, Nutritional insight met with Dr. Jenneke Heising, program director of Wageningen University and Research, to explore the ongoing discussions and how research aims to increase knowledge about what is healthy.
She emphasizes that following dietary guidelines has the greatest effect on health.
"I think our diet contains too many cookies, sugary drinks and chocolate - it is becoming part of our normal consumption. At the same time, portion sizes are increasing. While these products fit perfectly into your diet, the consumer has to make choices and that is difficult for people."
According to Heising, discussions about what is healthy in food arise from unclear definitions, with people, companies and scientists assigning different meanings to what is healthy.
She insists that communication needs to be improved: "For the general public, I think a lot of people are confused because what is healthy and sustainable? They want a simple answer, but if we give consumers a logo, it doesn't tell the whole story."
The food system also needs to change, Heising emphasizes. Companies, especially smaller brands, need help selling their stories about how their products are healthy or sustainable.
Processed foods
Heising sees a similar confusion in the definitions of "processed foods." While she agrees that refined products are unhealthy because they contain fewer nutrients and provide extra energy, she warns that "processing" is too broad and creates confusion among consumers.
"At home, people wash, cut and cook vegetables before consuming them. You do the same thing as in a factory, and the factory environment does not make it unhealthy."
"As policymakers and scientists, we need to agree on definitions. For example, there are different definitions for dietary fiber from chemical, nutritional and legal perspectives, which differ in the EU and the US. So how can the consumer know what it means?"
Heising adds that food labeling focuses on one specific "healthy" detail. For example, a product label focuses only on the fruit content, while these contain sweeteners and healthy substances.
Consumer understanding
Heising emphasizes that it can take a long time for consumers to understand what is healthy.
"I saw a study comparing what consumers considered dangerous to their health about thirty years ago. At the time, e-numbers were the biggest concern, while an unbalanced diet was considered less important. Meanwhile, scientists said food safety and nutritional imbalance were the most important issues."
The survey was repeated in 2008, when researchers found that consumers agree more with scientists. When the researchers repeated the study last year, consumers discovered that e-numbers are not very unhealthy, but that an unbalanced diet is a problem.
Making food healthier
Heising warns that as manufacturers try to make food products healthier, it can also affect a product's shelf life.
"For example, when you remove salt or sugars, you change a food's texture and water activity - a measure of the available water for microorganism growth."
Microorganisms cannot grow in a powder because there is no water available for them. Even in products with a lot of salt or sugar, such as jam, there is limited water available for micro-organisms.
"But if you remove the salt or sugar, the water activity increases and the shelf life of a product can also be shorter," warns Heising.
She emphasizes that it is not just about the taste or texture of a product. When reformulating products, companies must also consider shelf life and product safety when removing or adding components.
Communication about sustainability
In terms of sustainability, Heising says it is a challenge to communicate this complex topic to consumers without creating confusion.
"We have to learn what is sustainable and which elements we analyze. It can concern greenhouse gas emissions, water use and social sustainability, such as human rights and child labor."
She suggests that an independent organization should determine sustainable practices and how products score against them, stressing that international standards do not police the term or claim 'sustainable'.
Heising notes that reducing food waste is a critical sustainability issue. She applauds digital pricing systems that help prevent food waste by offering discounts on products that are close to their expiration date.
"We could prevent food waste much more if we could start from the beginning and, based on the quality of the food, separate food and direct it in a certain direction."
In addition to food waste, she insists that "we need to move towards more plant-based products, or at least reduce animal products. These don't need to be eliminated, but we do need to eat less."
Ongoing investigation
Heising indicates that several current and upcoming research projects assess healthy and sustainable food at Wageningen University and Research, for example looking at alternative proteins, such as insects.
"Insects are alternative protein sources, but we need to investigate their safety because insects can also transmit viruses," she explains. "Additionally, if we have to use a lot of energy or water to extract protein from insects, it may not be sustainable either."
"You don't want to produce isolates if you choose alternative protein sources. Preferably you want the entire source. We are investigating its properties."
Next year, the university also plans to investigate plant-based meat analogues for their impact on health in the EXPLAIN project. In this project, researchers will conduct a controlled clinical trial in humans - with all meals provided to participants - to evaluate the health effects of current meat analogues compared to meat with regard to cardiometabolic health and microbiota.
Furthermore, the project aims to redesign meat analogues for health by improving formulation and process, driven by an in-vitro health assessment.
By Jolanda van HalIf you would like to contact our editorial staff, please send an email to [email protected]
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