Nicholas Fereday

Criticism of processed foods is not new. However, until recently, the finger-pointing was placed squarely on a specific ingredient or nutrient: too much sugar, too much fat, not enough protein.

What has changed is a growing appreciation of the foods and beverages that people actually eat, rather than specific nutrients. This includes a greater interest in the nature and extent of manufacturing that goes into making processed foods and the potential impact of those multiple processing steps on hea…

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About the Author

Nicholas Fereday is executive director of food & consumer trends for the RaboResearch Food & Agribusiness division of Rabobank ([email protected]).

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