Opinion: 4 ways food processing safeguards global food security

Through my work with the world’s leading food and beverage manufacturers, I've seen firsthand how integral food processing is to our global food system's safety, security, and sustainability. Today, most foods we consume are processed to some extent. Even in its simplest forms — whether drying, salting, or cooking — food processing is foundational to food safety. It not only fends off foodborne illnesses, but it also enhances nutrition security and supports economic and environmental sustainability. In fact, in many cases worldwide, processed food is the only safe option available.

This week, as discussions at the World Health Assembly lead up to World Food Safety Day, we are reminded to “prepare for the unexpected.” This theme underscores not only the evolving challenges in food safety but also how food processing can help safeguard our global food system — and our shared responsibility to ensure our food is safe. Here are four reasons why:

1. Standards and control: Upholding safety at every step

When we make food, rigorous standards and controls are not merely formalities; they are essential safeguards that ensure every product reaching consumers is safe. Processing involves detailed protocols for handling, preparing, and storing food at every stage — from raw material selection to final product packaging. These protocols, which have been improved by food companies over the past few decades and continue to be improved, include temperature controls to prevent microbial growth, clean facilities to avoid cross-contamination, and meticulous record-keeping for traceability. For example, hazard analysis and critical control points systems are implemented to identify potential safety hazards and institute preventive measures. This thorough approach not only ensures compliance with global regulatory standards but also builds trust with consumers, reinforcing the reliability of our food supply systems.

2. Microbial regulation: Battling pathogens to prevent illness

Food processing techniques such as pasteurization, sterilization, and irradiation are specifically designed to eliminate pathogens that cause foodborne illnesses. Pasteurization, for example, uses controlled heating to kill dangerous bacteria in food products such as milk while maintaining their nutritional value. Such microbial control is crucial for both consumer safety and for maintaining public health standards globally. By reducing the incidence of foodborne diseases, processing directly contributes to a healthier population, enabling more consistent and active participation in their livelihoods and overall well-being, thus supporting economic stability and development.

3. Extended shelf life: Reducing waste and ensuring availability

Extending the shelf life of food through processing techniques such as canning, drying, freezing, and vacuum packaging is vital for reducing food waste, which is a major issue in both high-income and low- and middle-income countries. Longer shelf lives mean that food can be stored and transported over greater distances, which is crucial for balancing food supply and demand across regions. This is especially important in areas prone to crises or economic instability, where processed foods can be stockpiled or distributed as part of emergency preparedness. Moreover, by preserving food, we maintain nutritional value and ensure that people have access to a diverse range of foods year-round, supporting food security even in adverse conditions.

Food processing helps to achieve consistency in product quality, which is essential for ensuring that every batch of a product is safe and maintains its nutritional value. This consistency is crucial for fortifying foods with vitamins and minerals, a common practice in combating nutritional deficiencies.

For example, fortifying flour with folic acid, which is mandatory in many countries, has led to a significant decrease in neural tube defects in newborns. Consistent quality means that consumers can rely on the safety and nutritional content of their food, which is particularly important for vulnerable populations such as children, older adults, and those with compromised immune systems. By standardizing products, food processing not only enhances dietary diversity but also ensures that these benefits are reliably delivered to all segments of the population.

Access to safe food is more important than ever

As we continue to face the impacts of climate change and global population growth, ensuring access to safe food will be more important than ever. Food safety hazards know no bounds or limits, and in an increasingly interwoven food system, unsafe food can quickly diminish efforts made to increase the security of our food and the health of people around the world. Processing helps us safeguard our food supplies and contribute to a healthier, more secure world.

While food processing is rarely heralded as a hero of food security, its contributions to our daily lives and benefits for food systems are undeniable. When we talk about food systems, we must remain inclusive, recognizing the different roles and benefits of each and every piece — not just a select few. We all share responsibility in securing our current and future food system, and International Food & Beverage Alliance members remain committed to this continuous improvement, strengthening food systems to withstand future challenges. Processed food, and the manufacturers that produce such products, are not only a significant part of this evolving food system, but they are also poised to deliver meaningful impact to meet evolving consumer demands, improve product standards, and ensure access to safe, high-quality food globally.

For more information, visit www.processedwithpurpose.com.