Robert Shewfelt

Robert Shewfelt

Dire warnings to avoid processed foods no longer grace the internet. Turns out, processed foods are not so bad after all.

Instead, now we need to watch out for heavily processed foods, hyper-processed foods, or ultra-processed foods. Michael Pollan warns us to avoid any processed foods with more than five ingredients. Carlos Monteiro codified these additive-filled foods as ultra-processed in 2009 and declared them unhealthy in a classification scheme called NOVA.

I don’t argue that all processed …

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

Robert Shewfelt, PhD, is a professor emeritus at the University of Georgia, and author of In Defense of Processed Foods.
Robert Shewfelt
Placeholder

Manual Feature

Latest News

How to Build Food Safety Into R&D

In this column the author addresses the importance of building food safety into R&D.

Peak Protein: Ancient Wisdom, Modern Science

In the first article in a two-part series, the author explores how traditional and biomass fermentation processes have and continue to evolve through the advancement of science to provide traditional and unique proteins and ingredients.

Mushrooms for Mood, Postbiotic Benefits, and More Ingredient News

News about food industry suppliers, including new product rollouts and research findings.

Understanding the Sugar and Diabetes Connection

A review of research related to the relationship between sugar consumption and type 2 diabetes.

From Mass Market to "Me"

Cargill's David VandenEinde discusses how growing consumer desire for more personalized health and nutrition products is pushing food companies to change how they do business.