Nutrition

Nutrition is a relatively new science and has been a factor in food technology only since the war. Its impact has been twofold; first from a demand, often strident, from consumer groups for more information about processed food products, and second, from government regulations and nutritional guidelines reinforced by professional and consumer demands. Consumers want to know what is in food, especially its composition and any additives present, and they want to know what is lost during processing. Government has tightened regulations concerning the declaration of ingredients and sometimes composition, especially in specific foods and food types, such as diabetic and low energy foods. Where specific claims are made they must be backed up by specific statements on the labels; cholesterol, vitamins, minerals and energy values are examples. The consumer, quite rightly, wants all kinds of information about ingredients which may be of health significance; sugar, salt, gluten, phenylalanine and certain additives are common examples.

Australian Academy of Technological Sciences and Engineering