Nahrungsmitteln

Nahrungsmitteln is a German term that refers to substances intended for human consumption to sustain life and health. They encompass a broad range of edible products, form part of daily diets, and are central to food security, nutrition, and cultural practices.

Nahrungsmitteln can be classified by origin into pflanzliche (plant-based) and tierische (animal-based) foods, and by state or processing into unverarbeitete Nahrungsmittel (fresh, raw or minimally processed) and verarbeitete Nahrungsmittel (processed, canned, fermented, baked, or fortified). In everyday use, categories include fruits, vegetables, cereals, dairy, meat and fish, fats and oils, beverages, and snacks.

Nutritional value is a key aspect of Nahrungsmitteln. They supply energy as well as macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins and minerals), along with water and dietary fiber. Processing can alter nutrient content, improve safety and shelf life, or introduce additives and fortifications designed to address dietary needs or product claims.

Regulation and safety are important considerations. In Germany and the European Union, Nahrungsmitteln are governed by food laws and labeling requirements, such as ingredient lists, nutritional information per 100 g or per portion, and allergen labeling. Date marks (use-by and best-before), packaging, and traceability standards (GHP, HACCP) help protect consumers and guide safe handling and storage.

Production and supply chains involve primary production (agriculture, animal husbandry, fishing), processing and packaging, distribution, and retail. Global trends influence Nahrungsmitteln, including sustainability, organic and regional sourcing, fortification practices, and efforts to reduce food waste while addressing nutritional needs across populations.