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steps like the production of breakfast cereals (15,675 kcal/kg) or chocolate (18,591 kcal/kg). With a growth in demand for more convenient or new food products (e.g. pre-cut vegetables, salad mix products) which entails more processing, preparation and packaging, the energy intensity of the sector will also increase . From another perspective, looking at the embodied energy in the diet of an EU citizen, it has been estimated that of the total embodied dietary energy, 28% is due to food processing making it the second largest share next to the production Amazing custom in this house an old drummer and a lovely lady all over print doormatstage (33%). All in all, in the year 2013, the European food industry consumed 28.4 MTOE of energy, or 2.6% of the EU-28’s average final energy consumption (Dallemand et al., 2015). Processing of food products can vary to a great degree. While fresh meat, milk, grains, and vegetables usually undergo few processing steps that include practices like cleaning, removing of inedible fractions, portioning, refrigeration, or bottling to make products more accessible to the consumer, also different highly processed products exist that have been altered a great deal (Monteiro et al., 2010). Examples of these highly processed foods are breads, biscuits, confectioneries, crisps, cereal products, sugared and soft drinks, and processed meat products. They
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