Optimizing Nutritional Content in Processed Foods: Challenges and Innovations

Abstract

Within the scope of this study, we examine several methods that may be used to enhance the nutritional value of processed foods without affecting their quality or safety. There are several other approaches that are being investigated, including as fortification, enzyme treatments, and the utilisation of functional components. In addition, the study underscores the difficulties associated with striking a balance between the demands for convenience, flavour, and nutritional content, especially in the context of consumer preferences and shifts in dietary habits. Discussion is held about the most important developments in food formulations and processing technologies that make it possible for nutrients to be preserved in processed foods.