IUFoST President Calls for Redefining Food Processing as a Critical Tool for Global Nutrition, Food Security, and Sustainability

Paris, France - August 2025 -The International Union of Food Science and Technology (IUFoST) reaffirmed the essential role of food processing in ensuring safe, sustainable, and equitable access to nutrition worldwide. Speaking at the International Congress of Nutrition (IUNS-ICN) in Paris, IUFoST President Professor Samuel Godefroy emphasized the need to bridge nutrition science and food science to address urgent global food challenges.

Sam Godefroy

“Nutrition science identifies what people need for better health, while food science transforms that knowledge into safe, nutritious, and accessible products,” said Prof. Godefroy. “The two disciplines must work together, not in silos, if we are to meet the pressing demands of food security, sustainability, and public health.”

Redefining Food Processing

Food processing, often misunderstood, is a series of science-driven interventions that:

• Extend shelf life and reduce food waste, particularly for perishable foods.
• Enhance food safety by controlling microbial and chemical hazards.
• Support fortification and targeted formulations, such as foods for vulnerable populations.
• Improve accessibility by making nutritious foods available in resource-limited regions.
• Drive innovation to meet evolving consumer needs and environmental challenges.

Prof. Godefroy also highlighted the vital role of food additives. “Additives are not artificial intrusions, but carefully studied and regulated tools that preserve safety, nutrition, and quality,” he noted. “They are critical to reducing waste, combating malnutrition, and maintaining consumer trust.”

IUFoST is also calling for food classification systems that go beyond simplistic labels based solely on processing. Prof. Godefroy pointed to international standards developed by the Codex Alimentarius Commission which offer the basis nutrient profiling and labelling guidelines and front of pack labelling systems. “Codex should also be the forum under which food classification definitions ought to be developed” he added, stressing the importance of multi-attribute, evidence-based approaches.

“Reducing foods to a single characteristic misclassifies safe and nutritious options, discourages beneficial technologies, and confuses consumers,” he said. “We must embrace models that integrate formulation, processing, and contribution to dietary quality. Only then can we support innovation and sustainability while guiding consumers responsibly.”

The IUFoST President urged closer collaboration between nutrition and food science communities to deliver solutions that are both scientifically sound and practically impactful.

“Food processing, guided by science, is not part of the problem—it is an essential part of the solution,” Prof. Godefroy concluded. “Together, we can strengthen food systems that protect health, advance sustainability, and ensure access to safe and nutritious food for all.”