Table 3 Suggested extensions of the IF&PC scheme & expected measures/benefits concerning a more holistic description of F& P impacts on the nutrition value (NV)

(a)

Wider ranges of nutrients are recommended (NR) and to be limited (LIM)

Extending the NRF9.3 to NR (x > 9), LIM (y > 3); partially already applied e.g. in ref. ⁵¹)

Improved fit for consumer groups with specific nutrient requirements

(b)

Different weighing of specific nutrients/nutrient groups (NR, LIM)

Giving different weights to specific nutrients by introducing nutrient or nutrient group (NR, LIM) specific weighing factors a_i into the NRFx.y (addressed by some authors e.g. ref. ⁵²)

Adaptability for consumer groups or individuals (personalization) with specific nutrient requirements

(c)

Consideration of ingredients/components of relevant impact on the nutrition value (NV) which can be influenced (reduced or activated/generated) by processing

Inclusion of the groups of:

(z₁) antinutrients to be inactivated (i.e.: phytate, tannins, trypsin inhibitor, polyphenols)

(z₂) contaminants to be extracted or neutralized

(z₃) components to be treated for improving their digestibility (i.e. proteins, starches, etc.)

To follow the suggested IF&PC scheme approach such components/ingredient groups will have to be represented in the NRFx.y.z₁…z_N and the related ∆NRFx.y.z₁…z_N and being determined by analyses before and after processing steps (suggested & conceptually pre-explored by IUFoST task force, Supplementary Method 1.2)

Processing-induced reduction of z₁…z_N components (e.g. antinutrients) will enable improving the nutrition value (increase in modified NRFx.y.z₁…z_N).

This will enter into a negative term within NRFx.y.z₁…z_N and ∆NRFx.y.z_1…z_N, with the z_i-component reduction increasing these.

Thus, in a CMD the calculated ∆NRFx.y.z processing vector would be directed upper-right along a +45° oriented straight line (SL) relative to the x-(NRFx.y.z) axis.

The FPFI^N of the endpoint in the CMD is shifted towards increased values (“green zone” directed). This is expected to enable the demonstration of a series of positive processing impact mechanisms relevant for the NV.

(d)

Consideration of food Matrix effects on digestion and nutrient release kinetics

(z₄) Introduction of a kinetics factor term as processing dependent weighing factor for nutrients the release kinetics of which is of relevance for digestibility, bio-accessibility & bioavailability as well as e.g. for related satiation kinetics. (suggested by IUFoST task-force, according to supplementary Method 1.2.

This is expected to newly add kinetics aspects into nutrition value (NV) description. It is seen as crucial if eating and digestion-related phenomena shall be taken into account which are time-dependent

In the context of this report, the food uptake kinetics (eating speed/frequency) & its relation to digestion and “satiation” kinetics is of major interest to better understand consumers’ “overeating” behaviour, a key factor for obesity and related health risk outcomes.

Research and development work in this thematic domain is highly recommended.