Study reveals impact of processing on biochemical composition of plant-based products and challenges current food processing classifications
Peer-Reviewed Publication
Updates every hour. Last Updated: 29-Apr-2025 16:08 ET (29-Apr-2025 20:08 GMT/UTC)
A study conducted at the Food Sciences unit of the University of Turku in Finland showed that different processing methods significantly affect the biochemical composition of plant-based foods. Current food classification systems do not sufficiently acknowledge the biochemical composition of the product.
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