A European Union (EU) research project is to spend EUR3.7m (US$4.87m) investigating processes that cause food to lose nutrition from the point it is harvested, through processing and transport to retail.
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The Dundee-based Scottish Crop Research Institute (SCRI) will assess the variation in healthy compounds and nutrients within potatoes, wheat and tomatoes.
Institute scientist Dr Derek Stewart said: “For many foods the journey from the farm gate to the dinner plate is often accompanied by large reductions in natural compounds that are beneficial to health. This can lead to chemicals having to be added back into the food to supplement these losses.”
