Abstract
The purpose of the study was to investigate strawberry yogurt according to the NOVA food classification system. The object of research were strawberry yogurts from 6 different manufacturers, which are commonly available to food consumers, were randomly selected to investigate food samples under the NOVA food classification system. Based on this food, we present a methodology for assessing food safety with the application of the procedure. At the same time, we justify the classified food to Group 4, i.e. one of the 4 groups according to the NOVA system of food classification on a scientific basis, knowledge from the scientific literature. The evaluated results of the labeling of strawberry yogurt from various producers indicate that they are all classified as ultra-processed foods. Their characteristic feature is that they are industrial products with five or more, and usually many, items. Strawberry yogurt samples from various manufacturers evaluated contained 7 to 12 specific items that are not basic raw material, i.e. unprocessed or minimally processed food of Group 1.
Highlights
The term ultra-processed foods come from the NOVA classification scheme, which divides foods into four groups: Group 1: unprocessed or „minimally processed” foods, including fruit, vegetables, and meat
The purpose of the study was to investigate strawberry yogurt according to the NOVA food classification system
The object of research were strawberry yogurts from 6 different manufacturers, which are commonly available to food consumers, were randomly selected to investigate food samples under the NOVA food classification system
Summary
The term ultra-processed foods come from the NOVA classification scheme, which divides foods into four groups: Group 1: unprocessed or „minimally processed” foods, including fruit, vegetables, and meat. Foods in this group may be processed in a manner that does not add other ingredients. Group 3: processed foods, represents the combination of unprocessed or minimally processed foods with processed culinary additives; i.e. Group 1 and Group 2. These are bread, wine, and canned vegetables. Additives are allowed provided they preserve the original characteristics of the food, such as ascorbic acid added to preserved fruit to prevent browning
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