Episodio 6. "Ultra-processed foods": tasting the bitter hype

In this episode our guest is Vincenzo Fogliano, he is a professor in the group of Food Quality and Design at Wageningen University and Research. He is a food scientist, and a food lover, originally from Naples, Italy. Vincenzo gives us a look at the so-called ¨ultra-processed foods¨ and the challenges of the food industry to face this hype. This a very trendy, controversial, and speculative topic in Latam and worldwide. Nowadays, information regarding this topic is found in social media and different technical communities. In this conversation, we discussed how harmful is to give confusing information to consumers regarding food processing. The fact that foods are categorized as ultra-processed or high-processed implying the degree of processing but only considering the amount of quality of additives. Food processing have served as an important way to get healthy, available and enough food in human evolution. Vincenzo tells us how from food design, food industry and food scientist can build a way to provide healthier foods to consumers. This podcast was recorded on February 17th, 2022. This work is conducted in collaboration with Uniagraria and ACTA. Colombian Association of Food Science and Technology. Music: The Descent by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4490-the-descentLicense: https://filmmusic.io/standard-license The views and opinions expressed in this episode are those of the guests. They do not represent or reflect the official policy or position of Alimentalk Podcast representatives or of the participating institutions.

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