We are what we eat

Interestingly and yet sadly, by the time we realize the essence of this term, considerable damage is caused by our food choices. Colloquially this phrase is influenced by the French author Anthelme Brillat-Savarin who wrote: “Tell me what you eat, and I will tell you what you are” in 1826 in his work Physiologie du Gout. Yet close to two centuries later one of the primary comorbidities and a leading cause of death is linked to our dietary choices.  

History of food preferences 

Studies prove that ancient civilizations and traditionalists believed in the power of diet and nutrition in influencing our metabolism. They sourced locally available food, cooking in a process to retain its nutrient value to make it edible. Our ancestors listened to their guts and believed in the prevention and management of diseases through a pragmatic approach.

Nutrition is an interdisciplinary study of biochemistry, anthropology, and cultural influence on food preferences for different regions of the world. However, as the world shrank and cross-continent travel connected people of different countries, people’s tastes evolved and so did the food processing industry. 

Evolution of the food processing industry

The food processing industry is relatively new in comparison to the civilizations. The first commercial canned food unit was established in the US in 1912 by Thomas Kensett. As of 2020, this market was valued at USD 143 Billion and is staged to grow at 6.6% CAGR and reach USD 235 billion by 2028. 

Challenges faced in food testing 

This growth is spectacular and still challenging in terms of the importance of food testing. For instance, take the example of chocolate that is infused with cannabinoids; cannabis testing is a challenging feat as the diversity in matrices makes edible products an arduous process. Chocolate is composed of fats, sugars, and cocoa and its matrix are complex. And each matrix has a different impact on cannabinoids in varying degrees that make cannabis testing in food a challenge for the industry. 

Despite the challenges faced in testing our food, it is one of the most important and last stages in food processing flow for the following reasons: 

The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) under USDA sets guidelines for Hazard Analysis and Critical Control Point (HACCP). The working committee of HACCP ensures practical measures for food safety from harvest to consumption. 

In simple language, if the seed quality is good, the method of tilling the land is ecologically safe and steps have been taken to grow food without harming the environment or increasing the residual level of pesticides, then the quality of the product is relatively safe. 

Even during and after harvest steps to store and preserve food should not lead to contamination either through pathogens or chemicals. This process when carried out at a large scale to feed the ever-increasing population explosion then continuous efforts to maintain the standard of the food is relevant and mandatory.  

Studies presented by WHO suggest that food contamination by microorganisms like bacteria and fungi is a global health concern. Several countries are documenting health hazard incidents caused by the spread of Salmonella and E Coli bacteria. The spread of the pathogenic and saprophytic microbes leads to food intoxication and food degradation. Often the spoilage is not visible to the naked eye and the consumption of affected food can lead to health hazards. 

Food processing involves steps to eliminate bad microbes and use good microbes like probiotic bacteria that help in digestion. However, the many steps involved in food processing from farm to the table go through many stages where contamination is a threat. 

Food processing facilities follow HACCP guidelines which is a proactive step to prevent, lessen to acceptable levels or eliminate the microbial, chemical, and physical hazards associated with the production. It is a holistic process that involves awareness of vendors' practices like growers, packers, coolers, and transporters as they are part of the food processing stages. 

Food chemistry helps in understanding the chemical composition of food. It not only determines fats, sugars, protein, and lipids but also points out traces of chemicals like metals and minerals present in food sourced from different regions. Processing units can concentrate on appropriate safety levels for quality control through the insights of chemical testing. This data is also helpful in improving the taste and texture of the food to make it more appealing without using sub-standard chemical levels in the food.   

When we walk into our kitchen garden and pick organically grown vegetables, we need to just wash them and use them in our meal preparation. There is no need to worry about the additives and preservatives in the food as there is practically none. 

However, we cannot say the same about the oil that we intend to use picked from a Costco store or a canned sauce that will enhance the taste of the dish. The only way a consumer understands the nutrient value and presence of preservatives in processed food is through the nutrient label on the back of the pack detailing the regulations of USFDA. 

Manufacturers must comply with food labelling regulations and print the nutrient value, and preservatives, and sometimes even mention the source country of the food or base products used in the process. 

The generational shift is leading to awareness about what goes into the plate as more people are mindful about what they are eating, where the food is sourced from, the possible environmental concerns involving a particular food, and the type of packaging. Marketing strategists are coming with shout-boxes claiming ‘no preservatives’ or ‘no trans fat’. People are interested to know if child labor is a prevalent practice in the country where the food is sourced from and the carbon footprint per pack of the food they buy. 

Conclusion

As we progress into societies that would like to concentrate on higher human achievements and still look to manage health through diet, the dependence on processed food cannot be done away with. Nonetheless, the manufacturers must understand the need for standard food testing to serve their end users and meet the regulatory requirements.