Food Processing

Food processing is the set of methods and

techniques used to transform raw ingredients into food
or food into other forms for consumption by humans or
animals either in the home or by the food processing
industry. Food processing typically takes clean,
harvested crops or slaughtered and butchered animal
products and uses these to produce attractive,
marketable, and often long-life food products. Similar
processes are used to produce animal feed. Extreme examples of food processing include the
expert removal of toxic portions of the fugu fish or preparing space food for consumption under
zero gravity.

The benefits of food processing include the preservation, distribution, and marketing of food,
protection from pathogenic microbes and toxic substances, year-round availability of many food
items, and ease of preparation by the consumer. On the other hand, food processing can lower
the nutritional value of foods, and processed foods may include additives (such as colorings,
flavorings, and preservatives) that may have adverse health effects.

Food processing started since the pre-historic age, where ancient Egyptians uses salt to
preserve food, however salt is the primary ingredient in mummification process so they think if
they could use it in food. By using other methods such as slaughtering, fermenting, sun drying,
preserving with salt, and various means of cooking (such as roasting, smoking, steaming, and
oven baking). Salt-preservation was especially common for foods that constituted the diets of
warriors and sailors, up until the introduction of canning methods.

Modern food processing technology was largely developed in the nineteenth and twentieth
centuries, to serve military needs. In 1809, Nicolas Appert invented a vacuum bottling technique
that would supply food for French troops, and this contributed to the development of tinning and
then canning by Peter Durand in 1810. Although initially expensive and somewhat hazardous
due to the lead used in cans, canned goods later became a staple around the world.
Pasteurization, discovered by Louis Pasteur in 1862, was a significant advance in ensuring the
microbiological safety of food.

Nowadays, supermarket offers not only processed food but different kinds of grocery products
which may satisfy what customer needs. Some are raw namely unprocessed food such as
meat, vegetables etc. processed food or packed and canned goods and minimally processed
food such as cut vegetables and other products that is labeled and packed without any
preservatives added.
 Processed Food
According to the United States Department of Agriculture (USDA), processed food is defined as
any raw agricultural commodity that has been subject to washing, cleaning, milling, cutting,
chopping, heating, pasteurizing, blanching, cooking, canning, freezing, drying, dehydrating,
mixing, packaging, or other procedures that alter the food from its natural state. This may
include the addition of other ingredients to the
food, such as preservatives, flavors, nutrients and
other food additives or substances approved for
use in food products, such as salt, sugars and
fats.

The main goal of processed foods is to make it

more convenient for the consumer. There are
practical reasons for why certain foods are processed the way they are. The minimally
processed foods such as sliced fruits and vegetables make it more convenient for the consumer
to eat fruits and vegetables without needing to wash, dry
and cut the produce themselves. Canned and frozen foods
help to preserve perishable foods at their peak to be
consumed at a later date. Adding oils, sweeteners and
preservatives help to add texture and flavor to foods. The
most heavily processed foods, such as pre-made and
frozen dinners require little to no prep and are ready to eat
after heating.

What are the benefits of processed food?

 Preserving food by preventing bacterial growth and allowing food to be stored for longer
 Improving the taste of food
 Improving the appearance

It should go without saying that the primary benefit of processed foods is to the food
manufacturers and distributors, in that it has allowed them greater maximise profits by
increasing satisfaction and shelf life.

What are the disadvantages?

 Loss of vitamins – e.g. canned vegetables
 Reduced amount of fibre – particularly in white breads, white pastas and white rice
 Highly processed foods tend to be digested more quickly which can be particularly
disadvantageous for people with type 2 diabetes

The main disadvantages though appear to be towards the health of consumers.

 Which processed foods to avoid?
As a general rule, make a habit of avoiding foods with a relatively high number of difficult to
recognise ingredients. Contrary to their supposed aim, certain foods with reduced fat or salt
content may be bolstered with additives that may be worse for us to consume.

Typical foods that are identified as ones to generally avoid include:

 Cheap supermarket meats

 Hotdogs
 Ready meals
 Fast food
 White bread, white pasta, white rice
 Cakes, biscuits, buns, pastries
 Margarines

The list is not exhaustive bit covers some of the main culprits, including some of those we’ve
been lead to believe are healthy for us (margarines for example).
UNPROCESSED FOOD OR WHOLE
FOOD
Whole foods are plant foods that
are unprocessed and unrefined, or processed
and refined as little as possible, before being
consumed.
Examples of whole food include whole
grains, tubers, legumes, fruits, vegetables. A
nonprocessed food is any type of food found in
its natural state that has not been altered.
Fresh fruits and vegetables are perfect
examples of nonprocessed foods. Some foods
are processed more than others. Typically, the
longer the ingredient list is and the more
unfamiliar the ingredients are, the more processing was involved to make the food.
Nonprocessed foods are typically healthier options, but you need to take precautions to prevent
food-related illnesses.
Fresh fruits and vegetables are nonprocessed foods. Other than being picked from the plant
and washed, they are ready to eat. When you enter the grocery store, you often encounter the
produce section first. This is where you will find the majority of your nonprocessed fruits and
vegetables. Frozen and canned fruits and vegetables are processed to some degree in order to
increase shelf life. Since unprocessed food or whole food is the healthiest among other food
Many benefits we can get by eating this kind of food such as vitamins and minerals.

Protein
Eggs fresh from the farm are nonprocessed. The eggs
you buy from the grocery store have undergone
pasteurization, which kills bacteria present on the eggs.
If you do decide to consume fresh eggs, you need to
take special precautions to decrease your risk of
salmonella infection. Scrambled, fried, poached, baked
and boiled eggs should be cooked until firm and no
longer runny. If you are using fresh eggs in casseroles,
make sure the center of the dish reaches 160 degrees
Fahrenheit. Raw nuts and seeds are nonprocessed, but most of the ones you'll find in your local
market have been heated or pasteurized, making them a processed food. Dried beans, also a
good source of protein, are a nonprocessed food as well.
Dairy
All dairy is processed unless you buy raw milk. Before
being sold in the grocery store, dairy undergoes
pasteurization to kill bacteria present. According to the
Food and Drug Administration, raw milk can be
contaminated with pathogenic bacteria such as
campylobacter, listeria, salmonella and E. coli

Grains
Most grains undergo some type of processing before
arriving on the grocery store shelf. Whole grains are the
ones that have been processed the least. They contain
the entire kernel, including the endosperm, the germ
and the bran. Even when whole grains are crushed,
cracked or flaked, they still contain the same proportion
of germ, endosperm and bran.

Sugar
Honey is sold without being processed. Honey isn't
pasteurized, so children under age 1 should never
consume honey because of the risk of botulism. Botulism
contains spores that can grow in an infant's intestinal
system, leading to constipation, poor sucking and feeding,
a weak cry, weakness, loss of muscle tone and respiratory
distress. All other types of sugar found in the store have
been processed in order to be used in food preparation.
MINIMALLY PROCESSED FOOD
Minimally processed food retains most of its
inherent physical, chemical, sensory and nutritional
properties and many minimally processed foods
are as nutritious as the food in its unprocessed
form.

According to the Academy of Nutrition and

Dietetics, processed food falls on a spectrum from
minimally processed, to heavily processed.

 Foods such as sliced fruits and vegetables, bagged salads and leafy greens and
roasted nuts are all examples of minimally processed foods.

Minimally processed food retains most of its inherent

physical, chemical, sensory and nutritional properties
and many minimally processed foods are as nutritious as
the food in its unprocessed form.

According to the Academy of Nutrition and Dietetics,

processed food falls on a spectrum from minimally
processed, to heavily processed.

 Foods such as sliced fruits and vegetables, bagged salads and leafy greens and
roasted nuts are all examples of minimally processed foods.

PURPOSE OF MINIMAL PROCESSING

The purpose of minimal processing is to prepare ready meals easily and quickly. The
advantage of minimally processing are (1) convenience in terms of quick and easy
preparation of meal (2) low severity of processing methods (3) maintain quality as fresh or
close to the prepared meals or products (4) maintain products nutritive value (5) provide
varied shelf life depending on the types of severity of preservation used.
THE IMPORTANCE OF FOOD LABELING
Food labelling is vital. Not only is it a legal requirement if you’re a food producer,
it also helps consumers make informed decisions when purchasing food and
helps them to store and use the food they’ve purchased safely.

Whether you supply restaurants or supermarkets, the requirements are the

same. Therefore, it’s important you understand your responsibilities and why
food packaging is important.

Legal Requirements for Packaging

As a food producer, you are legally required to appropriately label all your
products. Failing to adhere to this can lead to severe consequences. If authorities
deem you noncompliant, the first step they’ll take is give you an improvement
notice, which will detail what you are doing wrong, which rules you have broken,
the steps you must take to comply and by when.

You can continue production after you receive an improvement notice, but you
must take all outlined steps to bring your business into compliance within the
specified timeframe. If you choose to ignore an improvement notice and are still
noncompliant after the specified date, you will be committing an offence and may
face prosecution.
You must include the following information on the labels of your pre-
packaged food:

1. The name of the food. This must be a true representation of your product
and must not be false or misleading.
2. A list of Ingredients. You must use ‘Ingredients’ as the heading and list
the ingredients used to make the product in descending order of weight.
3. The percentage of certain ingredients. If you emphasize a certain
ingredient on the packaging of your product, such as ‘Chicken Burgers’
you must state the quantity of this ingredient as a percentage in the
ingredient list. For example: chicken (75%). This is also a requirement if
you highlight the ingredient with a picture or graphic, such as a cartoon
strawberry on the packaging of a yogurt, or if it is necessary to distinguish
the product.
4. Any instructions for use, such as cooking instructions if they are
needed. This includes the cooking equipment, temperature, cooking time
and any other specific instructions needed to prepare the food.
5. ‘Use by’ or ‘best before’ dates. By putting these dates on your products,
you will help customers store and use your food safely, as well as reduce
food waste.
6. Storage instructions. These instructions help your consumers safely
store products before and after opening the packaging, which will ensure
they remain safe to consume. For example: ‘Store in a cool, dry place.
Once opened, refrigerate and consume within 3 days.’
7. Contact details. Include the country of your business, the name of your
business and a contact address.
8. Country of origin or provenance. You must not imply your product
originates from where is was manufactured if you sourced it from
somewhere else. For example, if the tuna used in your product was fished
in Canada, shipped to the UK and produced into a pre-packaged meal, you
cannot say it is British tuna.
Importance of Food Labels
Food labels are a legal requirement and they are important for many reasons.
They help consumers make informed choices about the food they buy, help them
to store and use it safely and allows people to plan when they will consume it –
all of which help to reduce food wastage.

The rest of this article will explain why the label requirements are important and
how they help consumers to choose their goods.

Nutrition/Dietary Advice
Since 2016, it has been a legal requirement for food production companies to
display nutritional information on the back of all pre-packaged food. As well as
ensure you fulfil your legal responsibilities, nutritional information can help
consumers to lead healthier, longer lives.

Customers are more invested than ever before in nutritional information,

especially as the number of food-related diseases and health problems are on
the rise. Therefore, many people opt for more nutritious alternatives and should
be made aware of the nutrition and dietary information of all food items they
purchase.

Eating a diet high in

saturated fat, salt and
sugar can result in
several health
problems. These
include:
High Blood Pressure

A diet high in saturated fat and salt can lead to high blood pressure. Therefore,
it’s important that you label salt and saturated fats on your products to help your
consumers eat a healthy, balanced diet. This is especially important for those
who have been diagnosed with high blood pressure and need to consciously
avoid certain foods to reduce their salt and fat intake.
Obesity

Eating a diet high in calories, sugar and saturated fats and not exercising enough
can lead to obesity. Between 1993 and 2015, cases of obesity rose by 15%.
Therefore, it’s vital that consumers have the option to monitor nutrition values
and their intake.

Heart Disease

Heart disease occurs when a person’s arteries are clogged by a build-up of fatty
deposits on the artery walls. This can result in a blood clot and, if the blood clots
block an artery to the heart, can lead to a heart attack. Heart disease can have
serious consequences and an unhealthy diet is directly involved in several of the
risk factors.

Other reasons why consumers may require nutrition/dietary information

include:

 Personal or religious belief. Some people choose not to eat certain

products. Therefore, they should be able to easily identify any ingredients
they would rather avoid.
 Specific dietary requirements. People might experience uncomfortable
or potentially harmful side effects if they consume a product they are
intolerant or allergic to.
 Medical conditions. Some medical conditions, such as diabetes, require
individuals to know the specific content of certain food components.

Allergens
People with food allergies can suffer potentially serious consequences should
they consume foods they are allergic to, so they must be very cautious about the
foods they eat. If someone accidentally ingests food they are allergic to, it can
cause an allergic reaction and, in some cases, be severe and life-threatening.

Therefore, it’s vital that you are aware of the 14 named allergens and what
information you are legally required to include on your food packaging.
Origin Information
Labeling where your product comes from can be extremely important to
consumers. Many people opt for local producers so they can support their local
farmers and reduce their carbon footprint.

Additionally, there are many other ethical and political motivations that may result
in someone opting for one product over another. For example, someone might
select to buy fair trade, organic or free-range. Therefore, it’s important that you
correctly label the origin of your produce so that consumers can be sure of where
their food comes from.

Production
Production details might include information on whether the food is:

 Halal.
 Kosher.
 Organic.
 Free range.

Many people are invested in how their food is prepared. Whether it be for
religious, cultural or ethical reasons, including information about the production
methods of your product can help users make informed decisions about which
products they would like to consume.