Positives and Negatives of Food Modification

Positives and Negatives of Food Modification

Food Modification:

• It is a technique that alters the properties of various ingredients or modifies the overall processing method to enhance sensory appeal, shelf life, or nutritional content of food products.
• Can enhance the flavour and appearance of foods.
• Can improve the nutritional value by fortifying foods with vitamins or minerals.
• Helps reduce food wastage by extending shelf life.

Negatives of Food Modification:

• Some techniques involve the use of artificial additives or preservatives which can cause health concerns.
• Can result in reduced nutritional quality as valuable nutrients or dietary fibre may be lost during processing.
• Raises ethical concerns about the integrity of traditional diets and reliance on heavily-processed, artificial ingredients.

Evaluation of Food Modification:

• Essential to consider both the positives and negatives when evaluating its impact on quality, sustainability, and healthiness of food supply.