Beyond the Ultra-processed Food Label: The Complex Science of Processed Foods and Health

Over the past century or so, the food industry has been highly successful in producing a broad range of affordable, abundant, convenient, safe, and delicious foods, which has helped to improve the quality of life of people around the world. More recently, however, there have been growing concerns that some of these foods are highly processed products with compositions and structures that are contributing to adverse health effects, such as obesity, diabetes, heart disease, cancer, stroke, and mental health issues. There are therefore calls to reduce or eliminate these so-called “ultra-processed foods” (UPFs) from our diets.  This book reviews the history of UPFs, highlights how they are formulated and manufactured, evaluates their potential adverse health effects, and outlines strategies to improve the healthiness of the modern food supply. These strategies include reformulating UPFs to enhance their health profiles, as well as encouraging changes in government, industry, and consumer practices. The information presented will be useful for those who are trying to create a healthier food supply, as well as to those who simply want to improve their health by making more rational food choices.

David Julian McClements is a Distinguished Professor in food science who has employed physics, chemistry, and biology to improve the quality, safety, and healthiness of foods for over 30 years. He has published over 1600 scientific articles and numerous books in this area and is currently the most highly cited food scientist in the world. 

David Julian McClements was born in the north of England but has lived in California, Ireland, France, and Massachusetts since then.  He is currently a Distinguished Professor at the Department of Food Science at the University of Massachusetts where he specializes in the areas of food design and nanotechnology. He has written numerous books, published over 1600 scientific articles, been granted several patents, and presented his work at invited talks around the world.  He is currently the most highly cited author in the food and agricultural sciences.  He has received awards from numerous scientific organizations in recognition of his achievements and is a fellow of the Royal Society of Chemistry, American Chemical Society, and Institute of Food Technologists. His research has been funded by the United States Department of Agriculture, National Science Foundation, NASA, and the food industry.