Ultra-Processed food

Source- The post Ultra-processed food has been created, based on the article “What are you eating? Ultra-processed food here to stay. Home cooking’s an antidote” published in “The Times of India” on 24 February 2024.

UPSC Syllabus Topic– GS Paper 3- Food Processing and Related Industries in India- Scope’ and Significance, Location, Upstream and Downstream Requirements, Supply Chain Management.

News-The article discusses problems posed by ultra-processed food (UPF) and how homemade food can address the problem. Ultra-processed food

What is Ultra-processed food?

They usually have five or more ingredients, including additives that are not used in home cooking.
These other ingredients are usually flavour and taste enhancers, emulsifiers and colours, and all of them are meant to improve shelf life and taste or make the food convenient to eat.

What is the reason behind the rise of this industry?

1) Surplus food production-This industry rose on account of farming surpluses. Due to extra food production, it becomes necessary to transform extra production into junk food. |

2) Affordability– A WHO report highlighted the affordability aspect of junk food. Due to affordable prices of junk food, there has been an increase in readymade and convenience food especially during Covid pandemic.

 What are the issues with consumption of Ultra-processed food?

1) Health issues-These foods are not healthy to consume regularly or in large quantities. They can cause obesity, hypertension, cardiac issues and lifestyle diseases.

2)) Addiction-They are taste enhancers, so people automatically get addicted to them.

What is the way forward?

1) Stringent regulation-The most effective step food regulators can take is to ensure that UPFs are accurately labelled.

2) Awareness-Consumer awareness is of paramount importance. They must be made aware of potential allergens.

3) Promotion of homemade food-It is the best way to get nutritional and healthy food.

4) Promotion of local and indigenous food– India has a great culinary tradition. This is based on a mix of fresh ingredients which have the least negative impact on health.