Could We Do Without the Ingredients and Additives Used in the Formulation of Ultra-Processed Foods?

Ultra-processed foods are the subject of increasing debate in scientific, media, and societal spheres, particularly because of their association with public health concerns. In this context, food processing aids and additives used in their formulation are often portrayed as components that should be eliminated. But to what extent are these compounds truly indispensable to the design of foods currently available on the market? This conférence will address this question from a food science and formulation perspective, discussing the role of food processing aids and additives in food matrices, particularly regarding their contribution to sensory properties, food safety, and product stability. Issues related to environmental sustainability, food waste reduction, and the cost of food products will also be considered. Drawing on examples from both research and industry, this presentation aims to put the technological functions of ingredients and additives into perspective and to discuss the necessary trade-offs between quality, safety, economic accessibility, and sustainability. The objective is to provide a scientific perspective on the following question: can we truly do without these ingredients in food formulation?

Speaker Bio:

Pr. Alain Doyen is a Full Professor in the Department of Sciences at Laval University and former director of the Institute of Nutrition and Functional Foods (INAF) and director of The Dairy and Food Science Research Center (STELA). Dr. Doyen’s research program focuses on understanding how conventional and emerging processing technologies influence the structure, techno-functional properties (foaming, emulsifying and gelling properties) and digestibility of conventional (milk, egg, meat) and alternative (pulses and legumes as well as edible insects) proteins to guide the formulation of novel food products and the development of innovative protein ingredients. Since 2014, Dr. Doyen’s research projects have received 55 competitive grants, supported by provincial (FRQNT, CRIBIQ, MAPAQ) and federal (NSERC) funding agencies. This work has resulted in the publication of over 130 scientific articles.