A Hunger for Science

What can food science professionals do to help U.S. consumers eat more healthfully and follow the recommendations of the Dietary Guidelines for Americans (DGA) released in 2020?

To address this question, IFT—in partnership with the Department of Food Science at the University of Massachusetts Amherst—convened a multidisciplinary group of thought leaders for a virtual session and roundtable discussion last May. The participants included policymakers, food and nutrition scientists, behavioral scientists, dietitians, and consumer advocates.

The group of experts put their heads together to identify three major areas of opportunity where food science professionals are well-positioned to take action that will help consumers improve their diets. Let’s take a look at their recommendations.

1) Tap into new technologies to boost consumption of fruits and vegetables.

More than 80% of the U.S. population does not meet the DGA recommendations for fruit and vegetable intake (USDA and HHS 2020). Consumers often cite high cost, rapid spoilage of fresh produce, and taste preferences as reasons for not eating more fruits and vegetables. While technologies such as canning, flash freezing, and juicing can help break through some of these barriers, the entire supply chain offers many opportunities to address fresh produce spoilage, cost, and taste.

Selective breeding and genetic engineering both have the potential to improve taste and consumer acceptance of fruits and vegetables. For example, researchers developed the honeynut squash as a smaller, sweeter version of the butternut squash, and Arctic apples resist browning when cut. The advent of CRISPR/Cas9 biotechnology creates even more potential to improve shelf life, flavor, and nutritional profiles of fruits and vegetables, explains Megan Bame, extension associate at North Carolina State University Plants for Human Health Institute and NC Food Innovation Lab.

Pre- and postharvest technologies also can assist in reducing fresh produce spoilage. The use of light-emitting diodes (LEDs) can lessen thermal damage to crops during postharvest storage and minimize fungal and bacterial growth (D'Souza et al. 2015). LEDs may also boost the nutritional profiles of fruits and vegetables, but more research is needed on how LEDs impact the sensory attributes of produce.

Although current packaging technologies, such as UV radiation, and packaging films can minimize spoilage, new technologies like pulsed light, cold gas plasma, and high hydrostatic pressure deserve further investigation for lengthening the shelf life of fruits and vegetables (De Corato 2020). Since the cost of fresh fruits and vegetables often is related to spoilage, technologies to increase shelf life may also impact consumers’ perceptions of high costs for these products by minimizing waste.

2) Make plant protein and lean animal protein healthier, more available, and more affordable.

Americans get most of their protein from meat, poultry, and eggs, and they underconsume seafood, nuts, seeds, and soy products that are important sources of protein and other nutrients (USDA and HHS 2020). The DGA recommends consuming lean forms of meat to minimize saturated fat intake and limiting processed meats to reduce sodium intake. But lean meats are more expensive, while reducing sodium in processed meats can impact taste, texture, and food safety.

Eric Decker, a professor in the Department of Food Science at the University of Massachusetts Amherst, advocates several possible solutions for overcoming these challenges:

• Alternatives to sodium for water binding, flavor, and texture in meats. Using protein-based alternatives to sodium phosphates, as well as blending meats with other umami-flavor ingredients such as mushrooms, can enhance water binding and texture. It can also improve taste while decreasing the need for salt.
• Seafood processing and packaging solutions to reduce cost and improve texture and shelf life. Flexible packaging has made seafood more affordable and shelf stable. In addition, less exposure to heat processing has improved flavor. Newer technologies like high pressure processing could further improve flavor, texture, and shelf life.
• Technology to make plant protein sources more affordable and acceptable to consumers. Plant-based meat substitutes are on the rise, but future innovations need to focus on improved nutritional profiles (less sodium and saturated fat) and lower costs. To increase nut and legume consumption, more work is needed to improve consumer acceptability of legumes—which are associated with intestinal discomfort—and overcome nut rancidity issues due to unsaturated fats.

3) Build trust to reduce consumer confusion.

Food technology can be a source of confusion for consumers, who may not necessarily understand how foods are made on a large scale. To build trust with consumers, food science professionals need to seek shared values and employ effective communication styles, according to Rosemary McGillan, chief marketing and communications officer at the American Red Cross, and Roxi Beck, consumer engagement director at The Center for Food Integrity and vice president of Look East public relations agency.

Creating a healthy food supply that is affordable and accessible to all is one area where food scientists can find common ground with consumers. After establishing this shared value, dialogue can begin about the role of food technology in developing a healthy food supply. For example, early processing technologies, such as canning and flash freezing, have made fruits and vegetables more convenient and affordable and have minimized waste due to spoilage. Similarly, new technologies, such as high pressure processing and aseptic packaging, have helped preserve the nutritional quality of foods while maintaining affordability and convenience for the consumer.

Communications with consumers should consider age, gender, socioeconomic status, language, preferred communication platforms (e.g., social media, digital, traditional), and cultural food patterns. Simplifying messages about food processing, such as describing how large-scale processes relate to home-cooking tasks, could further demystify the manufacture of foods, giving consumers more confidence in the variety of options available to help them achieve a healthy dietary pattern.

Stakeholder Partnerships

To ensure the broad reach and investment needed to improve consumer awareness and adoption of the DGA recommendations, many different stakeholders and influencers in the food supply and public health arenas will need to be involved. Some of the key partners include behavioral scientists, sociologists, anthropologists, marketers, retailers, health-care professionals, school educators, foodservice operators, health insurance companies, professional athletes, celebrities, health coaches, parents, and religious leaders. Ultimately, all public and private entities invested in the health of Americans have a part to play in promoting the DGA recommendations and empowering consumers to improve their dietary patterns.