The industrial processing of foods has revolutionized society by mass producing cheap, convenient, and safe foods with a long shelf life. Presently, as part of a trend towards fresh, “natural”, and healthy, there is a growing demand among consumers for less processed foods. Efforts to try to limit the degree of processing while maintaining product quality and optimizing sensory attributes are ongoing.
Currently, there is a lack of knowledge on how the more limited processing may influence the digestion of foods and the bioavailability/bioefficacy of important nutrients. The aim of this theme is to study the influence of traditional as well as novel food processing techniques on digestion rate, nutrient bioavailability, and functional health, with the ultimate aim to create healthier, less processed foods that are attractive to the consumer.