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Ultra-processed foods (UPF) have become commonplace in the fast-paced world of today, as the food industry’s answer to consumer demand for convenience. In recent years, there has been growing concern for how these foods may be affecting public health. 

In this episode of BAKED in Science, host Mark Floerke is joined by Bogdan Dobraszczyk, retired research fellow. Bodgan has worked in the cereals industry for many years as a research scientist at Rank Hovis MacDougall Research Centre, and then as a Research Fellow at the Reading University where he developed and worked on many research projects on dough rheology and baking.

A Closer Look at Ultra-processed Foods

While discussing ultra-processed foods, some topics covered include:

• How UPF relates to clean label
• Current health scare about ultra-processed foods
• The xanthan gum conundrum
• A hunger for natural alternatives 
• Retail industry’s interest in the UPF concern
• Lack of definitions for clean label

This podcast is brought to you by:

Brabender

This episode is brought to you by Brabender A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com