I’m not familiar with the industrial revolution being divided into stages. So I did a little digging and discovered the stage approach is relatively new and may have originated with the thinkers at the World Economic Forum. The sources I check suggested that the segmentation is best described as a “modern techno-economic framework”…
I have read most of Monteiro’s original publications and have actively followed the concept from its Brazilian / Australian origins through European adaptation to a final very recent arrival in the US. Thinking of the Industrial Revolution as a series of stages corresponds in my opinion elegantly to the original language used by Monteiro - degree of processing.
Thanks Linn and welcome! Great to have you as a reader and contributor. Yes, previous to thinking about the actual industrial processes brought forward in the Industrial Revolution and how those have been used to process food, in the Monteiro highly- and ultra-processed context, I don't recall noticing that the Industrial Revolution was being considered in three distinct stages. But I think this breakdown does help us bring clarity to what has happened with the food environment.
I just stumbled on an 1855 source describing how coloring and adulterants were being used in a "criminal" manner in England similar, it seems, to what we have seen in the UPF era. This may add, I believe (to be researched further), to the idea that the beginning of the Second Industrial Revolution c. 1850 (more or less) is the watershed moment between natural and moderately processed food versus highly- and ultra-processed food. More to come on this!
I’m not familiar with the industrial revolution being divided into stages. So I did a little digging and discovered the stage approach is relatively new and may have originated with the thinkers at the World Economic Forum. The sources I check suggested that the segmentation is best described as a “modern techno-economic framework”…
I have read most of Monteiro’s original publications and have actively followed the concept from its Brazilian / Australian origins through European adaptation to a final very recent arrival in the US. Thinking of the Industrial Revolution as a series of stages corresponds in my opinion elegantly to the original language used by Monteiro - degree of processing.
Thanks Linn and welcome! Great to have you as a reader and contributor. Yes, previous to thinking about the actual industrial processes brought forward in the Industrial Revolution and how those have been used to process food, in the Monteiro highly- and ultra-processed context, I don't recall noticing that the Industrial Revolution was being considered in three distinct stages. But I think this breakdown does help us bring clarity to what has happened with the food environment.
I just stumbled on an 1855 source describing how coloring and adulterants were being used in a "criminal" manner in England similar, it seems, to what we have seen in the UPF era. This may add, I believe (to be researched further), to the idea that the beginning of the Second Industrial Revolution c. 1850 (more or less) is the watershed moment between natural and moderately processed food versus highly- and ultra-processed food. More to come on this!