This webinar took place 23rd April 2020
The term ‘processed foods’ is sometimes used synonymously with foods high in saturated fats, sugars and salt but is processing always bad? Is natural always best or can we use processing in beneficial ways? In this free lunchtime webinar we look at food processing and health in relation to three different and important nutrients: iron, fibre and fats. Possible useful areas to be considered include whether processing approaches could improve mineral bioaccessibility and bioavailability and whether processing techniques could keep the cell wall structure of pulses intact in pulse flours. Find out about this and more in a fascinating hour over lunchtime with leading experts from Kings College London Department of Nutritional Sciences. BNF will also offer a public health perspective.
The webinar delegate pack including biogs of the speakers and the Q&A document can be found in the attachments below.
A recording of the webinar can be viewed here.
Dr Balázs Bajka
Can alternative processing of chickpeas have potential health benefits?
Prof Paul Sharp
Enhancing mineral bioavailability and bioaccessibility from plant-based foods
Dr Sarah Berry
Interesterification and other processes of dietary fats; health and functionality
Sarah Coe, BNF
Unravelling the nutribabble: A public health perspective