Processed foods get a bad rap because of the fact that “generally, the more you prepare food the more you compromise its nutritional density,” says personal trainer and nutritionist Eleanor Heaton-Armstrong. But it’s not always true that more steps equal fewer benefits – while some processes may be less nutritious (i.e. juicing, which removes all of the fibre from fruit, or deep fat frying) there are others, like freezing, that actually help to maintain the nutrients in food.

Some items also need processing. “For example, dairy products go through a processing method called pasteurisation which kills potentially harmful bacteria,” says Chamon. Heaton-Armstrong agrees: “Tofu and tempeh are great sources of protein and B12 for non-meat eaters, and are made by processing soya beans. Fortified cereal and dairy products are also good ways of getting essential vitamins into kids’ diets, especially those prone to picky eating. However, movements like the raw food diet have jumped on the fact that processes are bad, and you should eat foods as close to their real state as possible to be healthy.”

Are processed grub bad for you? This is what dietitians want you to know about processed and ultra processed food