Five Key Aspects of Food Quality


Many different kinds of food are consumed around the world. Popular cuisines from various countries include Italian, French, Indian, and Nepalese. Food habits vary considerably and are influenced by religion and social constructs. Eating is an activity of the senses, and certain tastes are more pleasant than others. Contrast is a major component of food appeal.

Agricultural technology

The digital transformation of agriculture has provided an opportunity for farmers to connect directly with consumers. New technologies such as remote sensors enable them to gather information 24 hours a day on plant health, soil quality, temperature, humidity, and other factors. The avalanche of data can be analyzed and used to make better decisions, and advanced technology is helping farmers get a more complete picture of their crop’s state. This technology improves agricultural productivity by increasing the plant’s ability to withstand environmental shocks.

Nutritional value of foods

Nutritional value is a key aspect of food quality. It is a measure of how well a food contains essential nutrients, including proteins, fats, carbohydrates, and minerals. It compares the nutrient content of a food with the nutrient needs of the consumer.

Sources of proteins

Proteins are an important part of our diet. The body uses all the amino acids in animal products, and it also makes some from plants. A cup of black beans, for instance, can contain about 13 grams of protein. A half-cup of nuts has about five to six grams. A quarter-cup of nutritional yeast contains about eight grams. To keep your body supplied with all the amino acids it needs, eat a variety of plant foods each day.

Color additives

The FDA has approved certain color additives for use in food. These substances are called FD&C dyes. In the European Union, these substances are known as E numbers, starting with 1. The European Food Safety Authority evaluates the safety of these additives.


Food preservatives extend the shelf life of foods by preventing microbial growth and decomposition. They also help maintain the quality of food. There are both natural and synthetic preservatives. Natural preservatives are those found in nature and are not mixed with synthetic substances. Chemical preservatives, on the other hand, are artificially manufactured. Foods that contain artificial preservatives are labeled as additives on food labels.

Dietary guidelines

The Food and Drug Administration and the Centers for Disease Control and Prevention are among the government agencies that use dietary guidelines in their work. These agencies use the guidelines to adjust food benefits in the Supplemental Nutrition Assistance Program and Special Supplemental Nutrition Program for Women. Other agencies that use the guidelines include the Center for Nutrition Policy and Promotion.