Processing techniques to preserve nutritional content

As consumers become more sophisticated, there are increasing opportunities to market both fresh and processed fruit products for their specific nutritional components (e.g. particular vitamins or antioxidants). However, much of the valuable nutritional content of fruit products is lost through poor processing techniques. A key focus for this network is to promote processing techniques which preserve nutritional content and are appropriate for use in different contexts. A critical function is the need to assess the level of different nutrients in different products throughout the production-to-consumption chain.

• Training workshop on ‘Assaying the sensory, nutritional and functional components of fruits’

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