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Homemade and industrialized baby food: a theoretical and practical assessment of quality, safety, classification and consumer perception aspects


Different food classifications can be found in the literature. The NOVA food classification divides foods into four groups: (1) fresh or minimally processed foods, (2) culinary ingredients, (3) processed and (4) ultra-processed. Currently, according to the Brazilian Ministry of Health, it is recommended that ultra-processed foods are avoided in the first years of life and consumed with restriction throughout life. This restriction is justified by the consideration proposed by NOVA, which considers that these foods have a high amount of refined sugars, saturated fats, sodium and additives. However, some foods classified as ultra-processed due to their industrial production process may not have low nutritional quality. It is known that proper nutrition in childhood is important for the child's growth and development, in addition to being fundamental for the development of eating habits throughout life. Thus, considering that children's transitional foods, popularly known as baby food, are classified as ultra-processed and consequently are part of the class of foods that the Ministry of Health requests to avoid consumption, this project has the general objective of evaluating these foods, when industrially produced and also homemade ones, in relation to chemical composition, microbiological standards, pesticide residues and physicochemical characteristics, considering the specific legislation in force for this product. It is expected through the results obtained in this project to demystify that some foods classified as ultra-processed due to their industrial production process, such as baby food, do not have low nutritional quality, and are safe foods. The study will be extremely important in the technological area, as: (1) it involves the performance of characterizations that may define critical aspects related to food processing, which can represent an important strategy for both interested parties, industry and final consumer, (2) aims at the production of knowledge in light of the demystification of issues that have been gaining increasing social visibility. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
SANTOS, Y. J. S.; FACCHINATTO, W. M.; ROCHETTI, A. L.; CARVALHO, R. A.; LE FEUNTEUN, S.; FUKUMASU, H.; MORZEL, M.; COLNAGO, L. A.; VANIN, F. M.. Systemic characterization of pupunha (Bactris gasipaes) flour with views of polyphenol content on cytotoxicity and protein in vitro digestion. Food Chemistry, v. 405, p. 9-pg., . (21/12694-3, 13/12693-0, 19/11479-1, 21/12270-9, 21/09897-0, 18/03324-5)
SANTOS, Y. J. S.; MALEGORI, C.; COLNAGO, L. A.; VANIN, F. M.. Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, v. N/A, p. 11-pg., . (21/12694-3, 19/11479-1, 21/12270-9, 18/03324-5, 13/12693-0)
SARMIENTO-SANTOS, JULIANA; SOUZA, MELISSA B. N.; ARAUJO, LYDIA S.; PION, JULIANA M., V; CARVALHO, ROSEMARY A.; VANIN, FERNANDA M.. Consumers' Understanding of Ultra-Processed Foods. FOODS, v. 11, n. 9, p. 13-pg., . (21/12270-9)

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