what is food processing essay

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food processing

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• Middle Tennessee State University Pressbooks Network - Introduction to Nutrition and Wellness - Preserving and Processing Foods
• University of Hawaiʻi OER - Food Processing
• Harvard T.H. Chan School of Public Health - Processed Foods and Health
• Food and Agriculture Organization - Food Processing
• The Encyclopedia of Greater Philadelphia - Food Processing
• Frontiers - Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains
• Open Washington Pressbooks - Food Processing
• Medicine LibreTexts - Food Processing and Food Safety
• European Food Information Council - Processed food: what is the purpose of food processing?
• National Center for Biotechnology Information - PubMed Central - Food Processing at a Crossroad
• Better Health Channel - Food processing and nutrition
• food processing - Children's Encyclopedia (Ages 8-11)
• food processing - Student Encyclopedia (Ages 11 and up)

food processing , any of a variety of operations by which raw foodstuffs are made suitable for consumption , cooking , or storage. A brief treatment of food processing follows. For fuller treatment of storage methods, see food preservation .

Food processing generally includes the basic preparation of foods, the alteration of a food product into another form (as in making preserves from fruit), and preservation and packaging techniques.

A number of food-processing innovations have even resulted in new products, such as concentrated fruit juices, freeze-dried coffee, and instant foods. Foods and food supplements have also been processed from such hitherto untapped sources as oilseeds (chiefly protein-rich soybeans and cottonseeds); mutant varieties of crops; leaves, grasses, and aquatic plants; and highly nutritious fish meal and concentrates.

• food production

Food processing: understanding its methods, examples and importance

Walk into any supermarket and you can find a wide range of varied processed foods: from frozen fish filets in the freezer section, canned chickpeas over in the middle aisles, to freshly baked breads and pastries at the bakery counter. But what does the term food processing actually mean? And why do we process our food? This article explains food processing, different examples of food processing methods, and the positive and negative implications of food processing.

What is food processing ?

While definitions can vary, one common definition of food processing is any action or procedure that changes the initial food or raw materials used to produce food (such as crops, water and so on). 1 This can involve one or a combination of processes such as washing, chopping, pasteurising, freezing, fermenting, packaging, heating, milling, extruding, or adding ingredients to foods, for example to extend storage life. Processing can also refer to the transformation of ingredients into food products, for example making bread. Food processing can take place both at home, out-of-home (for example in restaurants and cafeterias), and at an industrial scale. By this definition, it becomes clear that the majority foods we eat in our day-to-day lives are processed to some extent.

What are examples of food processing methods?

Food processing includes traditional (heat treatment, fermentation, pickling, smoking, drying, curing) and modern methods (pasteurisation, ultra-heat treatment, high pressure processing, or modified atmosphere packaging). Some of the common methods are described below: 2

Cooking impacts the amount of nutrients in our foods. While in some cases it can help make some nutrients more available for absorption (e.g., beta-carotene in carrots or lycopene in tomatoes), it can also lead to some nutrients being lost. Particularly vitamin C is sensitive to heat and cooking. For example, when we boil vitamin C rich foods such as broccoli or kale, some of this vitamin is lost in the cooking water. To retain the most nutrients, the best cooking methods are those that use minimal water and heat and are relatively quick. Steaming, for example, is a great way to cook vegetables and retain their nutrients as it doesn’t involve submerging them in water. Microwaving also retains most nutrients as foods are heated relatively quick.

Baking, frying, or roasting starchy foods (e.g., bread, potatoes, biscuits, coffee) at high temperature can also lead to the formation of acrylamide . Prolonged exposure to high levels of acrylamide has been shown to cause cancer in animals. However, the evidence in humans is not as clear. Although humans are usually exposed to doses lower than those used in animal research, the general advice is to keep exposure low by taking care to avoid over-browning when cooking starchy foods, limiting acrylamide formation.

Canning allows us to preserve excess harvest. The food is heated to a high temperature. This process is called pasteurisation. Then, the food is packaged and stored in an air-tight can. Check our infographic showing the processing steps for canned tomatoes.

Canned fruits and vegetables are typically less expensive than both fresh and frozen produce. 3 However, canned vegetables can contain high levels of sodium and canned fruits can contain added sugar (syrup). Look for canned vegetables with ‘no added salt’ and fruit canned ‘in juice.’ Don’t buy cans or packages that are torn, damaged or disfigured in some way. Foods in dented cans or punctured wraps should not be eaten as it might have become contaminated with harmful microorganisms.

Drying/dehydration

Drying removes the water content of food. In the case of dried fruit, this means that the fruit sugar and calories end up concentrated in a smaller package. However, it contains the ‘whole fruit,’ and therefore a package of nutrients and bioactives. A 30-gram portion of dried fruit (max. once a day) contributes to one of your 5-a-day .

Juices are squeezed from the fruit or vegetable; their pulp is often removed so in the end they contain less fibre. Because juices are liquid, we tend to consume a high quantity quickly, which does not make us feel as full compared to eating whole fruit. Juice labelled ‘from concentrate’ goes through an extra process where the fresh juice is dehydrated, packaged for transport and then mixed with water.

Choose 100% fruit juice (with pulp), and limit to max. 150 ml in one day.

Fermentation

Fermentation is the breakdown of sugars by bacteria, yeasts or other microorganisms under anaerobic conditions. This means, no oxygen is needed for the process to take place (apart from oxygen present in sugar). Fermentation is used in the production of alcoholic beverages such as wine, beer, and cider, and in the preservation of foods such as sauerkraut, dry sausages, and yoghurt, but also for raising dough in bread production.

Freezing reduces food temperatures to below 0 oC to slow the loss of nutrients and prevent food spoilage, particularly when frozen soon after harvest. The process can be used to preserve the majority of foods including fruits, vegetables, meat, fish, and ready meals. Do you know the steps needed to produce frozen peas? Check them out here !

Frozen vegetables provide a convenient way to help reach 5-a-day. Pre-prepared foods with a long shelf life can also be useful for people with limited time or food preparation skills.

Modified atmosphere packaging

During modified atmosphere packaging, air inside a package is substituted by a protective gas mix, often including oxygen, carbon dioxide and nitrogen – gases that are also present in the air we breathe. They help to extend the shelf life of fresh food products - usually of fruits, vegetables, meat and meat products, and seafood.

Pasteurisation

Pasteurisation involves heating foods and then quickly cooling them down to kill microorganisms. For example, raw milk may contain harmful bacteria that cause foodborne illnesses. Boiling it (at home) or pasteurising (on a large scale) is crucial to ensure it is safe to consume. Apart from dairy products, pasteurisation is widely used in preservation of canned foods, juices and alcoholic beverages.

Smoking is a process of heat and chemical treatment of food to help preserve it by exposing it to smoke from burning material such as wood. Smoked foods usually include types of meat, sausages, fish or cheese.

Food additives play an important role in preserving the freshness, safety, taste, appearance and texture of processed foods. Food additives are added for particular purposes, whether to ensure food safety, or to maintain food quality during the shelf-life of a product. For example, antioxidants prevent fats and oils from becoming rancid, while preservatives prevent or reduce the growth of microbes (e.g. mould on bread). Emulsifiers are used for instance in improving the texture of mayonnaise, or stopping salad dressings from separating into oil and water. All food additives undergo a rigorous scientific safety evaluation before they can be approved for use. The safety of food additives is regularly evaluated by the European Food Safety Authority to ensure that any newly generated scientific evidence is taken into account, and if needed, measures are taken to protect consumers.

Pulsed electric fields technology

Pulsed electric fields (PEF) technology is an innovative mild food preservation technique that involves the use of short electricity pulses to destroy harmful bacteria in liquid products (e.g., juice, milk, smoothies, purees) and extends their shelf life while minimally affecting their fresh character. PEF technology is used and tested for different goals, such as to preserve juice or as pre-treatment before drying to enhance releasing water from fruit.

Compared to classical heat pasteurisation, benefits of PEF technology include a higher food quality and nutritional value, extended shelf life, preservation of the natural way of the product without the need to add preservatives, and a lower energy use.

Why is food processing important ?

Food processing methods can sometimes be considered essential, for example, for making food edible and safe to eat, making seasonal produce available all year, improving shelf-life and reducing food waste, preventing deficiencies through fortification, and producing products for special dietary or sustainability needs (e.g., gluten-free or plant-based alternatives). 1 Food processing can also cause some fibre and vitamins and minerals to be lost, for example, through excessive refining or heating. Research on the impact of different types and combinations of food processing on both foods and our health is still under investigation.

With so many ways available to process food , and combine ingredients, the resulting products can be very different. Products can contain different ingredients, such as fruits or vegetables, or wholegrains, and added ingredients such as fat, sugar, or salt. Compare the food labels and check your national food guidelines for more information or suggestions on how to include these products in a healthy and sustainable diet. Some products contain high levels of saturated fat, added sugar or salt, are calorie dense, and may contain less fibre, and are therefore best consumed only occasionally. When cooking at home, be mindful to limit added sugar, salt, and saturated fats.

Food processing is an integral part of our daily lives, transforming raw ingredients into the diverse array of foods we eat. From traditional methods like canning and freezing to modern innovations such as pulsed electric fields technology, each process plays a role in making food edible, safe, accessible, and convenient. However, food processing can also cause nutrient losses (e.g., fibre, vitamin C) or includes the addition of excess saturated fat, added sugar or salt, making the final product more calorie dense and better part of an occasional treat. Ongoing research continues to unravel the intricate connections between processed foods and health. As consumers, understanding  food labels and adhering to national dietary guidelines can help us make informed choices for a healthy and sustainable diet.

• Sadler C et al. (2021) Processed food classification: Conceptualisation and challenges. Trends in Food Science and Technology 112:149.
• Floros, J. D., Newsome, R., Fisher, W., Barbosa‐Cánovas, G. V., Chen, H., Dunne, C. P., ... & Ziegler, G. R. (2010). Feeding the world today and tomorrow: the importance of food science and technology: an IFT scientific review. Comprehensive Reviews in
• Miller, S. R., & Knudson, W. A. (2014). Nutrition and cost comparisons of select canned, frozen, and fresh fruits and vegetables. American Journal of Lifestyle Medicine, 8(6), 430-437.

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How to Write a Process Essay on Food

How to Write a Process Essay About Cupcakes

A process essay on food is either an essay that tells you how to make a recipe or one that tells you how a food product is made. Both essays are written in the form of step-by-step instructions. As you research and write your essay, you'll likely learn a lot, which can benefit you as the author, as baking brownies from scratch is time-consuming, but the final product is well worth the wait. It is important to keep your directions or process steps as simple as possible. If the process is a recipe, the article should teach the reader how to make it. If the process is how a certain food product was made, like name-brand factory products, the reader should understand all the steps that went into creating that food product.

Writing About How Food is Made

Find out everything there is to know about making the food product about which you are writing. Take notes, use legitimate sources and if possible, interview someone directly involved in the production of the food product. Consider all of the ingredients, staff and machinery necessary to make the food you are learning about. You may be writing about how a factory mass produces their brand of food, such as candy bars or toaster pastries, or how a private bakery is run. Ask questions appropriate to your topic.

Before you begin writing, first outline your essay. This will help plan everything you want to write about. Order everything in sequential order, so the reader will clearly understand how the food product is made. Next, write the body of your essay. Each paragraph should be one point or one step in the process to make the food product. Make sure the reader knows everything involved in the process you are writing about.

Finally, write the introduction and conclusion of your essay. It is best to write the introduction after the body, so you understand what you are introducing. An introduction should prepare a reader for your article and possibly give them some background information on the process. The conclusion should summarize all of your main points. Last but not least, go back over your essay and correct any grammatical or spelling errors.

Writing Recipes

Learn everything you can about the recipe you are writing about. Do some research and learn if there are different ways to make the food in the recipe. Make sure you are educated in the cooking methods required in the recipe. It's also important to cook or prepare the recipe yourself. When you have followed the steps you learned, you will understand how best to teach those steps to others, and you might pick up some new cooking skills as well.

Next, write down all of the steps to prepare the recipe. Be sure to write the recipe in chronological order. For example, for recipes that require baking, mention preheating the oven first, so it can be at the proper temperature when it's time to place your dish in the oven. Include a list of necessary ingredients.

Then, you'll be able to write an introduction to the essay. This is best done after you have written the steps, so you know exactly what you are introducing. Try to include background information on the recipe in question.

Finally, write a conclusion to the essay. In this section include any variations to the recipe. If certain ingredients can be exchanged for others, let the reader know. Also, don't forget to proofread your essay at least one more time for spelling and grammatical errors, and fix if necessary.

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Food System Primer

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Food Processing

Food processing has come to be associated with ramen noodles, canned meat, and spongy snack cakes. The health concerns raised by these products have led many to assume that all processed foods are unhealthy, but do they deserve their reputation?

Businesses use food processing techniques to transform raw foods and ingredients into new products. These techniques run the gamut and include milling grains into flour, crushing seeds to extract their oil, churning milk into butter, mixing ingredients to make batter, and baking cookies on an assembly line. Meat processing, meanwhile, can involve techniques like cutting, deboning, and removing guts from carcasses.

While some food processing techniques use cutting-edge technology, others have been practiced for millennia. Thousands of years before food scientists figured out how to make dinosaur-shaped chicken nuggets, early Egyptians were brewing beer and baking leavened bread. 1

Today, for better and for worse, nearly all our food is processed in some way. Food processing offers important benefits to businesses and consumers, including a more varied food supply and foods with a longer shelf life. Certain aspects of food processing, however, raise concerns over dietary health, worker health, and food safety.

Preservation and Food Safety

After fruits and vegetables are harvested, they begin to lose nutrients. Freezing, canning, or storing fresh produce under proper conditions can slow nutrient losses. While canned foods are often perceived as less nutritious than fresh or frozen ones, studies show this is not always the case. It depends on the type of produce, how long it had been stored, and how it will be prepared. 6 Photo credit: Bernal Saborio. Creative Commons CC BY-SA 2.0 .

Over time ,  yeasts, molds, bacteria, and other forces cause food to spoil, making it foul-tasting, less nutritious, and potentially unsafe to eat. Many of the oldest food processing techniques, such as drying fruit, pickling vegetables, salting meat, and fermenting dairy (e.g., to make cheese or yogurt) remain important to this day because they preserve food, delaying spoilage. 2  Preservation allows people to ship foods over greater distances, stock them in stores longer, and enjoy them for a greater part of the year with more nutrients intact.

Processing can also help to inhibit or destroy pathogens (disease-causing organisms) that may contaminate food. Preservation techniques such as refrigeration, fermentation, dehydration, and the use of salt, sugar, or chemical preservatives can slow or stop the growth of pathogens. Heat processes, such as pasteurization and cooking, are used to destroy them. 1

Although businesses use food processing techniques to reduce  food safety  risks, the facilities where foods are processed are sometimes part of the problem. Large processing plants, for example, often handle large volumes of products from many different sources. If a shipment of spinach from one farm is contaminated with  E. coli  (as in the 2006 outbreak linked to bagged spinach 3 ) and gets mixed together with greens from other farms, the entire batch may become contaminated before it is nationally distributed. As author Michael Pollan writes, “In effect, we’re washing the whole nation’s salad in one big sink.” 4  Similarly, an entire shipment of ground beef or poultry can be tainted by a single contaminated carcass at a meat processing plant.

Variety and Convenience

Nattō, known for its pungent odor, is a Japanese dish made from fermented soybeans.

Fermentation transforms food through the action of yeasts and bacteria. This process has been harnessed by humans for millennia to make traditional foods and beverages such as wine, kombucha, sauerkraut, and yogurt. In addition to producing a variety of flavors and textures, fermentation can promote gut health, preserve foods, improve nutritional quality, and reduce cooking times. 17,18 Photo credit:  JD Kinchan1, 2011. Flickr. Creative Commons CC BY-SA 2.0 .

By modifying the flavors, textures, aromas, colors, and form of foods and raw ingredients, food processing can create greater variety in our food supply. 6,7 A trip down the breakfast aisle of a supermarket reveals the tremendous variety of products derived from just a few different types of grain. Every year, roughly 20,000 new processed food products are introduced on retail shelves. 8 Of these, only the most successful remain. 9

Processing can also create products that require little or no preparation on the part of consumers. Among the earliest processed  “ convenience foods” was pemmican—strips of dried buffalo meat mixed with fat and berries that could be eaten “on the go” by First Nations peoples of the Great Plains. 10 Today, fast food, canned food, baby food, frozen entrées, packaged snack foods, and bottled beverages offer ready-to-heat or ready-to-eat convenience for busy eaters (and parents). 10,11 From 1966 to 1999, the amount of time U.S. adults ages 25 to 54 spent cooking meals decreased by 25 percent. Among U.S. women, the amount decreased by 43 percent. 12 Compared to the 1970s, Americans are consuming fewer calories at home and more at full-service and fast food restaurants, 13   and an estimated 30 percent of U.S. children now eat at a  fast food  restaurant daily. 14 These trends suggest a growing demand for convenience.

While fast food items and convenience foods are not universally unhealthy, many are made with refined grains, are high in added sugars and unhealthy fats, and have low nutritional value. Convenience foods may also encourage  unhealthy eating patterns , such as skipping meals and overeating. 15

Hominy, or nixtamalized maize.

Many traditional food processing techniques increase the availability of nutrients. Early Central American peoples, for example, prepared corn by soaking and cooking it in wood ashes. The process, called nixtamalization, made corn easier to grind and increased the availability of niacin, a B vitamin. When corn was later adopted as a staple crop among Europeans, they neglected to nixtamalize it, resulting in widespread niacin deficiency.  Photo credit: Geoff Lane, 2008. Creative Commons CC BY-SA 3.0 .

Contrary to popular belief, the effects of food processing on  nutrition  are so varied that they cannot be generalized as unhealthy.

Some processing techniques deplete nutrients from food. Refining grains, for example, removes the bran and germ, which contain important nutrients like B vitamins, iron, and fiber. 18 Other processing techniques, such as fermentation, can enhance the nutritional quality of food, 17,19 while freezing fruits and vegetables can preserve nutrients after they are harvested. 5

Some processing techniques raise nutrient levels by adding vitamins and minerals. Enrichment is the restoration of some of the nutrients that are lost during processing. Fortification goes a step further, adding nutrients  above  naturally occurring levels in a food. 10 Typically fortified foods in the U.S. include salt (fortified with iodine), milk (fortified with vitamin D), and grain products (fortified with iron and B vitamins). 9 Such additions play important roles in helping prevent nutrient deficiencies. Food manufacturers may also use fortification as a selling point for foods of questionable nutritional quality, such as candy, snacks, and sweetened breakfast cereals. 9

When nutritionists recommend avoiding processed food, they are often referring to highly processed foods that are high in added sugars and unhealthy fats, have little or no nutritional value, and/or no longer resemble the plant and animal materials from which they are made. The overabundance of such foods in U.S. diets raises public health concerns. Soda and grain-based desserts (e.g., cakes, cookies, and doughnuts), for example, are among the top four sources of calories for U.S. adults 20 and children. 21

Animal Slaughter, Meat Processing, and Worker Health

Animal processing facilities present opportunities for disease-causing bacteria and other pathogens to enter the food supply. Large-scale poultry processing plants often operate at very high speeds—up to 175 birds per minute—allowing just a fraction of a second to identify and remove contaminated carcasses from the line before they are shipped to stores. The large volume of carcasses handled by these plants also presents frequent opportunities for cross-contamination. 26 Photo copyright.

Despite recent improvements, reported injury rates for workers in animal slaughtering and meat processing plants are over 40 percent higher than the average for the private American workforce. 22 Plant workers may be required to use sharp tools and heavy machinery, at high speeds, under crowded conditions, for long hours, and on slippery floors—sometimes without adequate training. 23 Workers who incur cuts, burns, or scrapes may be at particular risk of  antibiotic-resistant  infections. 24

In numerous documented cases, injured plant workers were unable to receive compensation, and injuries caused them to lose their jobs. Animal slaughtering and processing companies frequently hire immigrant workers, who may be less empowered to dispute hazardous working conditions. In some cases, undocumented immigrants are smuggled into the country by the companies that hire them, and face fears of deportation. These and other threats can deter workers from organizing to collectively bargain for better working conditions, and from reporting safety violations. 23

Food Packaging

Whether they are canned, bottled, boxed, or shrink-wrapped, processed foods are generally sold in packages. Packaging plays important roles in preservation and  food safety , serving as a barrier against bacterial contamination, pests, physical damage, the elements, and even curious (or malicious) tampering by people—damaged packaging alerts consumers that someone may have opened it previously. Packaging can also make food easier to transport, store, and serve; the spout on a carton of milk, for example, makes it easier to pour. Packaging also provides a surface for displaying labels. 7,25,26

For all its benefits, packaging can contribute to public health and environmental problems. Food packaging accounts for roughly two-thirds (by volume) of total packaging waste in the United States. 25 Discarding packaging materials in landfills has the potential to pollute air and water, while burning them for energy can emit  greenhouse gases , dioxins, and other pollutants (depending on the materials used) that are harmful to public health and the environment. 25 Recycling, composting, and reusing containers offer more environmentally sound alternatives. Manufacturers can also reduce the amount of material used in food packaging, ideally without compromising benefits to consumers. 7,25

Some forms of food packaging may also pose health risks among consumers. Bisphenol A (BPA), for example, is a synthetic (human-made) chemical used in the manufacture of hard plastic bottles, linings of metal cans, and various other products. Studies suggest BPA exposure may affect reproductive development in fetuses, infants, and children, among other health concerns. 27 BPA is one of many chemicals of concern in our food supply, illustrating the importance of understanding the potential health and ecological effects of a chemical  before  it becomes widely used.

This list is a starting point for further exploration. Some materials may not reflect the views of the Johns Hopkins Center for a Livable Future.

For teachers

• Processing: Farm to Factory  (lesson plan). FoodSpan. Johns Hopkins Center for a Livable Future.
• The Hands That Feed Us  (lesson plan). FoodSpan. Johns Hopkins Center for a Livable Future.
• Introduction to the US Food System: Public Health, Environment, and Equity  (textbook). Neff RN (editor). Johns Hopkins Center for a Livable Future. 2014.

Reports and magazine articles

• A Literature Review of the Risks and Benefits of Consuming Raw and Pasteurized Cow's Milk . Davis BJK, Li CX, Nachman KE. Johns Hopkins Center for a Livable Future. 2014.
• The Vegetable-Industrial Complex .  Michael Pollan . The New York Times, 2006.
• Blood, Sweat, and Fear: Workers' Rights in U.S. Meat and Poultry Plants . Human Rights Watch. 2004.          
• Fermented Cereals: A Global Perspective . Food and Agriculture Organization of the United Nations. 1999.

Academic journal articles

• Caramel Color in Soft Drinks and Exposure to 4-Methylimidazole: A Quantitative Risk Assessment  (open access). Smith TJS, Wolfson JA, et al. PLOS One. 2015.
• Bisphenol A (BPA) in U.S. food  (open access). Schecter A, Malik N, et al. Environmental Science and Technology. 2010.
• Prevalence of livestock-associated MRSA in broiler flocks and risk factors for slaughterhouse personnel in The Netherlands  (open access). Mulders MN, Haenen AP, et al. Epidemiology and Infection. 2010.
• Food packaging - roles, materials, and environmental issues  (open access). Marsh K, Bugusu B. Journal of Food Science. 2007.
• Nutritional comparison of fresh, frozen and canned fruits and vegetables  (requires subscription). Rickman JC, Barrett DM, Bruh CM. Journal of the Science of Food and Agriculture. 2007.
• Food Processing: Principles and Applications, 2 nd  Edition  (portions available through Google Books). Clark S, Jung S, Lamsal B (eds). 2014.
• Food Politics: How the Industry Influences Nutrition and Health  (book). Marion Nestle. 2013.
• Wild Fermentation Portal (Sandor Ellix Katz).
• Truswell AS, Brand JC. Processing food.  Br Med J . 1985;291(6503):1186-1190.
• Smith JS, Hui YH.  Food Processing: Principles and Applications . First. Ames, Iowa: Wiley-Blackwell; 2004.
• Centers for Disease Control and Prevention. Multi-State Outbreak of E. coli O157:H7 Infections From Spinach. 2006. http://www.cdc.gov/ecoli/2006/september/.
• Pollan M. The Vegetable-Industrial Complex.  N Y Times Mag . 2006.
• Rickman JC, Barrett JM, Bruhn CM. Nutritional comparison of fresh, frozen and canned fruits and vegetables.  J Sci Food Agric . 2007;87:930-944.
• Fellows P.  Food Processing Technology: Principles and Practice . Second. Boca Raton, FL: CRC Press; 2000.
• Senauer B, Asp E, Kinsey J.  Food Trends and the Changing Consumer . St. Paul, Minnesota: Eagan Press; 1991.
• USDA Economic Research Service. New product introductions of consumer packaged goods, 1998-2020. 2021. https://www.ers.usda.gov/data-products/chart-gallery/gallery/chart-detail/?chartId=55155
• Nestle M.  Food Politics: How the Industry Influences Nutrition and Health . Berkeley: University of California Press; 2002.
• Ensminger A, Ensminger ME, Konlande JE, Robson JRK.  Foods & Nutrition Encyclopedia, Volume 1 . 2nd ed. Boca Raton, FL: CRC Press; 1994.
• Brunner T a, van der Horst K, Siegrist M. Convenience food products. Drivers for consumption.  Appetite . 2010;55(3):498-506. 
• Reynolds Farley, John Haaga, eds.  The American People: Census 2000 . New York, NY: Russell Sage Foundation; 2005.
• Lin B-H, Guthrie J.  Nutritional Quality of Food Prepared at Home and Away From Home, 1977-2008 . 2012.
• Bowman S, Gortmaker S, Ebbeling C, Pereira M, Ludwig D. Effects of Fast-Food Consumption on Energy Intake and Diet Quality Among Children in a National Household Survey.  Pediatrics . 2004;113(1):112.
• Monteiro CA. Nutrition and health. The issue is not food, nor nutrients, so much as processing.  Public Health Nutr . 2009;12(5):729-731.
• Steinkraus KH, ed.  Handbook of Indigenous Fermented Foods . Marcel Dekker, Inc. 1995.
• Poutanen K, Flander L, Katina K. Sourdough and cereal fermentation in a nutritional perspective.  Food Microbiol . 2009;26(7):693-699.
• American Heart Association. Whole Grains, Refined Grains and Dietary Fiber. 2021. https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/whole-grains-refined-grains-and-dietary-fiber.
• Steinkraus KH. Classification of fermented foods: worldwide review of household fermentation techniques.  Food Control . 1997;8(5-6):311-317.
• Cotton PA, Subar AF, Friday JE, Cook A. Dietary sources of nutrients among US adults, 1994 to 1996.  J Am Diet Assoc . 2004;104(6):921-930. .
• Reedy J, Krebs-Smith S. Dietary Sources of Energy, Solid Fats and Added Sugars among Children and Adolescents in the United States.  J Am Diet Assoc . 2010;110(110):1477-1784.
• Bureau of Labor Statistics. Injuries, Illnesses, and Fatalities. 2013.
• Human Rights Watch.  Blood, Sweat, and Fear: Workers Rights in U.S. Meat and Poultry Plants . New York: Human Rights Watch; 2004.
• Mulders MN, Haenen  a PJ, Geenen PL, et al. Prevalence of livestock-associated MRSA in broiler flocks and risk factors for slaughterhouse personnel in The Netherlands.  Epidemiol Infect . 2010;138(5):743-755. om/2012/06/the-fast-and-defeathered-proposed-processing-rule-puts-health-at-risk.
• Marsh K, Bugusu B. Food packaging - roles, materials, and environmental issues.  J Food Sci . 2007;72(3):R39-R55.
• Rahman MS.  Handbook of Food Preservation, Second Edition . Boca Raton, FL: CRC Press; 2007.
• Schecter A, Malik N, Haffner D, et al. Bisphenol A (BPA) in U.S. food.  Environ Sci Technol . 2010;44(24):9425-9430. 

Processed Foods and Health

Processed foods are generally thought to be inferior to unprocessed foods. The term may suggest that a packaged food item contains many ingredients, perhaps even artificial colors, flavors, or other chemical additives. Often referred to as convenience or pre-prepared foods, processed foods are suggested to contribute to the obesity epidemic and the rising prevalence of chronic diseases like heart disease and diabetes. However, the definition of processed food varies widely depending on the source:

• The U.S. Department of Agriculture (USDA) defines a processed food as one that has undergone any changes to its natural state—that is, any raw agricultural commodity subjected 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. The food may include the addition of other ingredients such as preservatives, flavors, nutrients and other food additives or substances approved for use in food products, such as salt, sugars, and fats.
• The Institute of Food Technologists includes additional processing terms like storing, filtering, fermenting, extracting, concentrating, microwaving, and packaging. [1]

According to these standards, virtually all foods sold in the supermarket would be classified as “processed” to some degree. Because food begins to deteriorate and loses nutrients as soon as it is harvested, even the  apples  in the produce aisle undergo four or more processing steps before being sold to the consumer. That’s why in practice, it’s helpful to differentiate between the various degrees of food processing.

Types of Food Processing

A popular system to classify processed foods was introduced in 2009, called the NOVA classification. It lists four categories considering the degree to which a food is processed and the purpose of these modifications: [2-4]

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra-processed foods

The NOVA system is recognized by the World Health Organization, Food and Agriculture Organization, and the Pan American Health Organization, but not currently in the U.S. by the Food and Drug Administration or USDA. NOVA has been criticized for being too general in classifying certain foods, causing confusion. For example, yogurt may fall into more than one category: plain yogurt is minimally processed, but fruited yogurt with added sweeteners could be labeled either processed or ultra-processed depending on how much sweetener and other chemical additives are incorporated. NOVA also does not provide comprehensive lists of specific foods in each category, so the consumer is left to guess where each may fall.

Is Processed Food Unhealthy?

There’s no doubt that at least some processed foods are found in most people’s kitchens. There are benefits and drawbacks.

• Frozen, pre-chopped, and canned ingredients can be time-savers in the kitchen.
• Some processed and fortified foods provide important nutrients that may not otherwise be obtained in a busy household or one that has a limited food budget.
• From a nutritional standpoint, processed and even ultra-processed foods can provide key nutrients. Some nutrients, like protein, are naturally retained throughout processing, and others, such as B vitamins and iron, may be added back if they are lost during processing. Fruits and vegetables that are quickly frozen after harvesting can  retain the majority of vitamin C .
• Throughout history, foods fortified with specific nutrients have prevented deficiencies and their related health problems in certain populations. Examples include infant cereals fortified with iron and B vitamins to prevent anemia, milk fortified with vitamin D to prevent rickets, wheat flour fortified with folic acid to prevent birth defects and iodine added to salt to prevent goiter.
• Processing by certain methods like pasteurization, cooking, and drying can destroy or inhibit the growth of harmful bacteria. Additives such as emulsifiers preserve the texture of foods, such as preventing peanut butter from separating into solid and liquid parts. Other functions of processing include delaying the spoilage of food; preserving desirable sensory qualities of food (flavor, texture, aroma, appearance); and increasing convenience in preparing a complete meal.
• Therefore, the indispensable role of food processing enables us to have a stable and predictable food supply and maintains food and nutrient security.

Depending on the degree of processing, nutrients can be destroyed or removed. Peeling outer layers of fruits, vegetables, and whole grains may remove plant nutrients (phytochemicals) and fiber. Heating or drying foods can destroy certain vitamins and minerals. Although food manufacturers can add back some of the nutrients lost, it is impossible to recreate the food in its original form.

Currently, bread and frozen meals are some of the most consumed ultra-processed foods in the U.S. [5] While these products can be good sources of whole grains, fiber, vitamins, and minerals, they can also be high in sodium, added sugars, and saturated fats. Given the variety of ultra-processed foods, it may be helpful to distinguish those with lower nutritional value from the broader category. Such distinction can be determined by evaluating a food’s nutritional content and long-term health effects. A product with an unevenly high ratio of calories to fiber and healthy nutrients (e.g., unsaturated fats, B vitamins, potassium) may be considered an “ultra-processed food of low nutritional value.” For example, soda provides high calories from added sugars and no healthy nutrients; and research supports an association between a high intake of sugar-sweetened beverages and an increased risk of obesity, diabetes, and heart disease. On the other hand, whole-grain bread and fiber-containing low-sugar breakfast cereals that may be fortified with nutrients such as folic acid have consistently been linked with lower rates of stroke. [6]

To help illustrate the spectrum of food processing, the table below includes ultra-processed foods of low nutritional value as its own category. We also we separate the NOVA categories of “unprocessed” and “minimally processed” foods, and omit NOVA’s “processed culinary ingredients” category, which mainly includes supplementary food components to assist in cooking and food preparation.

Decoding the ingredients list on a food label

• The ingredients are listed in order of quantity by weight. This means that the food ingredient that weighs the most will be listed first, and the ingredient that weighs the least is listed last. [7]
• Some ingredients like sugar and salt may be listed by other names. For example, alternative terms for sugar are corn syrup, high-fructose corn syrup, honey, agave nectar, cane sugar, evaporated cane juice, coconut sugar, dextrose, malt syrup, molasses, or turbinado sugar. Other terms for sodium include monosodium glutamate or disodium phosphate.
• Preservatives —ascorbic acid, sodium benzoate, potassium sorbate, tocopherols
• Emulsifiers that prevent separation of liquids and solids—soy lecithin, monoglycerides
• Thickeners to add texture—xanthan gum, pectin, carrageenan , guar gum
• Colors —artificial FD&C Yellow No. 6 or natural beta-carotene to add yellow hues
• Fortified foods contain vitamins and minerals that are added after processing. Either these nutrients were lost during processing, or they were added because they are lacking in the average diet. Examples include B vitamins (riboflavin, niacin, niacinamide, folate or folic acid), beta carotene, iron (ferrous sulfate), vitamin C (ascorbic acid), vitamin D, or amino acids to boost protein content (L-tryptophan, L-lysine, L-leucine, L-methionine).

Ingredients used widely in the production of ultra-processed foods such as  saturated fats ,  added sugar , and  sodium have become markers of poor diet quality due to their effect on heart disease, obesity, and high blood pressure. [8,9] It is estimated that ultra-processed foods contribute about 90% of the total calories obtained from added sugars. [5]  

• In 2015, the World Health Organization categorized processed meats as cancer-causing to humans. They defined “processed meat” as meat that has been transformed through salting, curing, fermentation, smoking, or other processes to enhance flavor or improve preservation. The statement was made after 22 scientists from the International Agency for Research on Cancer Working Group evaluated more than 800 studies on the topic. The evidence on processed meats was strongest for colorectal cancer, followed by stomach cancer. [10]
• An analysis of the Nurses’ Health Study and Health Professionals Follow-up Study found that a higher intake of ultra-processed foods like processed meats and potato chips was associated with weight gain over 4 years. [11] Other studies suggest that the more that ultra-processed foods are eaten, the greater the risk of a diet lacking in important nutrients. An evaluation of the dietary intakes of 9,317 U.S. participants in an NHANES cohort found that higher intakes of ultra-processed foods were linked with greater consumption of refined carbohydrate, added sugars, and saturated fat. At the same time, intakes of fiber, zinc, potassium, phosphorus, magnesium, calcium, and vitamins A, C, D, and E decreased. [12]
• Another observational study among nearly 20,000 Spanish university graduates in the Seguimiento University of Navarra (SUN) cohort found that higher consumption (more than 4 servings per day) of ultra-processed food was associated with a 62% increased risk of death from any cause compared with lower consumption (less than 2 servings per day). For each additional daily serving of ultra-processed food, there was an 18% increased risk of death. Based on their findings, the researchers noted the importance of policies that limit the proportion of ultra-processed foods in the diet and promote consumption of unprocessed or minimally processed foods to improve global public health. [13] Other cohort studies in France (NutriNet Santé) and the U.S. (NHANES) have also found that consumption of ultra-processed foods was directly associated with higher all-cause mortality. [14,15]
• In 2019, a randomized controlled trial looked at whether ultra-processed foods, as defined under the NOVA classification, might indeed cause people to eat more. Ten men and ten women were randomized to receive either an ultra-processed diet or unprocessed diet for 14 days, followed by 14 more days of the alternate diet. The diets were relatively equal in calories, sugar, fat, fiber, and other nutrients, and participants were allowed to eat as much or as little as they liked. The study found that participants ate about 500 calories more on the ultra-processed diet and also gained weight (about 2 pounds). [16] Most of the extra calories came from carbohydrate and fats, and the diet also increased their sodium intake. When the participants changed to the unprocessed diet, they ate fewer calories and lost the weight they gained. According to appetite surveys, the diets did not differ in levels of hunger, fullness, and satisfaction, though participants tended to eat faster on the ultra-processed diet.
• Reviews of cohort and cross-sectional studies were conducted to assess the effect of ultra-processed foods on health. Results from cross-sectional studies found that the highest intakes of ultra-processed foods were associated with significantly higher odds  of overweight/obesity, low HDL cholesterol, and metabolic syndrome. [17,18]   Results from cohort studies found an association with the highest ultra-processed food intake and an increased risk of cardiovascular disease, early deaths from any cause, and depression. [17]
• Another review looked at trends with ultra-processed foods using 100 studies from around the world. [19] The study found that ultra-processed foods (especially breads, cookies, savory snacks, juices, sodas, and breakfast cereals) tended to be eaten the most by those with lower education status and by children and adolescents. However, vegans and vegetarians were also found to have higher intakes of ultra-processed foods when classifying plant-based meat and dairy substitutes as highly processed items. The authors noted the difficulty in comparing study results due to the different definitions of ultra-processed foods (e.g., the same food may have been classified differently among studies). They also observed that most studies used food frequency questionnaires to assess ultra-processed food intake, which are not validated to do so, and therefore any conclusions drawn from the studies should be interpreted cautiously.
• A systematic review with meta-analysis incorporating data from cohort studies including the Nurses Health Study and Health Professionals Follow-up Study found that a higher ultra-processed food intake was associated with a higher risk of type 2 diabetes. [20] Certain food categories were associated with disease risk such as refined breads, artificially and sugar-sweetened beverages, animal-based products, and ready-to-eat mixed dishes. On the other hand, whole-grain breads and cereals and savory snacks like light crackers and fat-free popcorn were associated with lower risk of this condition.

The Bottom Line

Food processing is a very broad spectrum that ranges from basic technologies like freezing or milling, to the incorporation of additives that promote shelf stability or increase palatability. As a general rule, emphasizing unprocessed or minimally processed foods in the daily diet is optimal. That said, the use of processed and even ultra-processed foods is the choice of the consumer, and there are pros and cons that come with each type. The Nutrition Facts Label and ingredients list can be useful tools in deciding when to include a more processed food in one’s diet. There is evidence showing an association with certain types of food processing and poor health outcomes, especially low-nutrient ultra-processed foods that contain added sugars ,  excess sodium , and  unhealthful fats . But there also exist ultra-processed foods that have low amounts of these ingredients while being fortified in beneficial nutrients such as calcium, protein, fiber, and vitamins B and D.

Research is still clarifying if any harmful health effects from ultra-processed foods arise from the higher degree of processing or simply from the poorer nutritional quality often accompanying these types of foods. There is a growing range of processed and ultra-processed foods available, and some products may be a useful addition to a healthful diet.

Put it into practice: Ideas for a day of minimally-processed meals

You don’t have to avoid all processed foods but begin by adding more fresh or minimally processed ingredients to your shopping cart. More time may be needed to prepare these foods than just opening a can or popping a frozen container in a microwave, but the rewards may be fresher flavors, increased nutrients, and eating less additives that have no nutritional benefit.

• Look for breads that include whole grain flour as the main ingredient (it should be listed first) and that contain minimal additives and preservatives.
• Swap out butter spreads for mashed avocado or nut/seed butters.
• Choose breakfast cereals with less added sugar, such as plain steel-cut or large flake oats, plain shredded wheat, and low-sugar mueslis. Add nuts, chia seeds , or flaxseeds and fresh diced fruit to cereals for a heartier meal.

Lunch/Dinner:

• Reduce takeout and prepare more home-cooked meals using fresh ingredients or processed frozen or canned ingredients that are low in added sugar, sodium, and saturated fat.
• Choose fresh poultry and fish, dried or low-sodium canned legumes , dry or frozen plain whole grains (brown or wild rice , farro, millet, quinoa ), fresh or frozen unseasoned vegetables, and herbs, spices, and vinegars .
• Cook in bulk and freeze extra food so that you have meals ready to reheat when you are bus Dinner leftovers make a great next-day lunch! If you are not used to cooking at home, it may require some planning ahead and experimentation at first.
• Try fresh washed and sliced fruits, raw sliced vegetables with hummus, plain or low-sugar yogurt, unsalted nuts, roasted chickpeas or other beans, edamame, overnight oats , or homemade trail mix with nuts, seeds, and dried fruit.

Beverages: Your body appreciates plain water ! Try it chilled with ice, warmed, or infused with fresh mint, slices of citrus fruit, or a piece of ginger.

Restaurants:

• Bypass the usual highly processed fast-food options of fried chicken, burgers, and fries. Visit eateries that offer fresh vegetables or salads; lean fresh protein foods like fish, poultry, tofu, or legumes; and whole grains that are simply prepared without excess salt and fat.
• Research menus online when available, to save time when making food selectio
• Weaver CM, Dwyer J, Fulgoni III VL, King JC, Leveille GA, MacDonald RS, Ordovas J, Schnakenberg D. Processed foods: contributions to nutrition. The American journal of clinical nutrition . 2014 Apr 23;99(6):1525-42.
• Monteiro CA. Nutrition and health. The issue is not food, nor nutrients, so much as processing. Public health nutrition . 2009 May;12(5):729-31.
• Monteiro CA, Cannon G, Moubarac JC, Levy RB, Louzada ML, Jaime PC. The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing. Public Health Nutrition . 2018 Jan;21(1):5-17.
• Monteiro CA, Cannon G, Levy RB et al. NOVA. The star shines bright. [Food classification. Public health] World Nutrition January-March 2016, 7, 1-3, 28-38.
• Steele EM, Baraldi LG, da Costa Louzada ML, Moubarac JC, Mozaffarian D, Monteiro CA. Ultra-processed foods and added sugars in the US diet: evidence from a nationally representative cross-sectional study. BMJ open. 2016 Jan 1;6(3):e009892.
• Hankey GJ. B vitamins for stroke prevention. Stroke and vascular neurology . 2018 Jun 1;3(2).
• U.S. Food and Drug Administration. Food Labeling Guide: Guidance for Industry. January 2013.
• Tapsell LC, Neale EP, Satija A, Hu FB. Foods, nutrients, and dietary patterns: interconnections and implications for dietary guidelines. Advances in Nutrition . 2016 May 9;7(3):445-54.
• Poti JM, Braga B, Qin B. Ultra-processed Food Intake and Obesity: What Really Matters for Health—Processing or Nutrient Content?. Current obesity reports . 2017 Dec 1;6(4):420-31.
• Bouvard V, Loomis D, Guyton KZ, Grosse Y, El Ghissassi F, Benbrahim-Tallaa L, Guha N, Mattock H, Straif K. Carcinogenicity of consumption of red and processed meat. The Lancet Oncology . 2015 Dec 1;16(16):1599-600.
• Mozaffarian D, Hao T, Rimm EB, Willett WC, Hu FB. Changes in diet and lifestyle and long-term weight gain in women and men. New England Journal of Medicine . 2011 Jun 23;364(25):2392-404.
• Steele EM, Popkin BM, Swinburn B, Monteiro CA. The share of ultra-processed foods and the overall nutritional quality of diets in the US: evidence from a nationally representative cross-sectional study. Population health metrics . 2017 Dec;15(1):6.
• Rico-Campà A, Martínez-González MA, Alvarez-Alvarez I, de Deus Mendonça R, de la Fuente-Arrillaga C, Gómez-Donoso C, Bes-Rastrollo M. Association between consumption of ultra-processed foods and all cause mortality: SUN prospective cohort study. BMJ . 2019 May 29;365:l1949.
• Schnabel L, Kesse-Guyot E, Allès B, Touvier M, Srour B, Hercberg S, Buscail C, Julia C. Association Between Ultraprocessed Food Consumption and Risk of Mortality Among Middle-aged Adults in France. JAMA internal medicine . 2019 Feb 11.
• Kim H, Hu EA, Rebholz CM. Ultra-processed food intake and mortality in the USA: results from the Third National Health and Nutrition Examination Survey (NHANES III, 1988–1994). Public health nutrition . 2019 Feb 21:1-9.
• Hall KD, Ayuketah A, Brychta R, Cai H, Cassimatis T, Chen KY, Chung ST, Costa E, Courville A, Darcey V, Fletcher LA. Ultra-processed diets cause excess calorie intake and weight gain: an inpatient randomized controlled trial of ad libitum food intake. Cell metabolism . 2019 May 16.
• Pagliai G, Dinu M, Madarena MP, Bonaccio M, Iacoviello L, Sofi F. Consumption of ultra-processed foods and health status: a systematic review and meta-analysis. British Journal of Nutrition . 2021 Feb;125(3):308-18.
• Askari M, Heshmati J, Shahinfar H, Tripathi N, Daneshzad E. Ultra-processed food and the risk of overweight and obesity: a systematic review and meta-analysis of observational studies. International journal of obesity . 2020 Oct;44(10):2080-91.
• Marino M, Puppo F, Del Bo’ C, Vinelli V, Riso P, Porrini M, Martini D. A systematic review of worldwide consumption of ultra-processed foods: findings and criticisms. Nutrients . 2021 Aug 13;13(8):2778.
• Chen Z, Khandpur N, Desjardins C, Wang L, Monteiro CA, Rossato SL, Fung TT, Manson JE, Willett WC, Rimm EB, Hu FB. Ultra-processed food consumption and risk of type 2 diabetes: three large prospective US cohort studies. Diabetes Care . 2023 Jul 1;46(7):1335-44.

Last reviewed August 2023

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• Int J Environ Res Public Health

Processed Food: Nutrition, Safety, and Public Health

Tânia gonçalves albuquerque.

1 Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. Av. Padre Cruz, 1649-016 Lisboa, Portugal

2 REQUIMTE-LAQV/Faculdade de Farmácia da Universidade do Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal

Adriana Pavesi Arisseto Bragotto

3 Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Cidade Universitária, Campinas 13083-000, SP, Brazil

Helena S. Costa

1. introduction.

Food processing comprises the activities involved during the transformation of raw materials from different origins (vegetable, animal) until a final product is achieved that is suitable for human consumption [ 1 ]. Food processing was traditionally developed with a focus on the long-time storage and transport of foods, using techniques such as cooking, curing, and smoking. However, the effective reduction in spoilage and pathogenic microorganisms achieved with processing techniques such as pasteurization and other heat treatment technologies has also allowed processed foods to become safer. Later development of food processing has also included strategies to increase the palatability and production of indulgent products [ 2 ].

In recent decades, with the industrialization and globalization of food systems, food processing has evolved rapidly, contributing to an immense variety of foods subject to different types of processing, which above all, have different impacts on health. Excessive consumption of processed foods is often associated with the early development of non-communicable diseases, mainly because they have been recognized as containing high levels of salt, fat (saturated and “trans”), and sugar.

Consumers are increasingly looking for processed foods, mainly because they are practical, tasty, attractive, accessible, and affordable [ 3 , 4 ]. In the last thirty years, the processed food market has grown as never before; every day, “new” processed foods with different characteristics become available on the market [ 5 ]. Due to its high availability, accessibility and variety, its presence in the diet of the population of all age groups is inevitable.

Food processing has evolved profoundly and rapidly in the past decades. It is often related to potential negative consequences on the nutritional quality of food, and, in turn, on the population’s dietary patterns and the increase in noncommunicable diseases. However, food processing should not be seen as a problem for human nutrition. On the contrary, it played a key role in the evolution of humanity and civilizations, making food safer and more diverse. Furthermore, it is extremely important to extend the shelf life of foods or simply to make them edible [ 6 ].

2. Processed Foods and Nutrition

Processed foods are generally recognized as a source of salt, saturated fat, “trans” fatty acids, and sugar. An excessive intake of these nutrients is perceived as the leading reason for an increased risk in the development of some of the major worldwide public health concerns, such as obesity, diabetes type 2, cancer, and cardiovascular diseases.

Salt is an ingredient, condiment, and nutrient playing a central role in human nutrition. However, its excessive use is associated with public health concerns, namely hypertension. Over the years, there has been an increase in cases of hypertension, and it is estimated that this disease is the cause of 7.5 million deaths per year [ 7 ]. The World Health Organization (WHO) recommends a salt intake of less than 5 g/day for the prevention of cardiovascular diseases [ 7 ]. According to the Global Action Plan for the Prevention and Control of Noncommunicable Diseases (2013–2020), the WHO has set a goal of reducing salt intake by 30% [ 8 ].

Foods in their natural form usually contain sodium, but in most foods, it is present in low amounts. Sodium is normally added to foods in the form of salt. In developed countries, about 75–80% of salt is obtained by eating processed foods, 5–10% occurs naturally in foods, and the remaining 10–15% results from salt added during food preparation or at the table [ 7 , 9 , 10 ]. On the other hand, in developing countries, the salt used for seasoning or in sauces plays a much more important role.

From the point of view of the food industry, salt, in addition to the flavor it gives to foods, plays a crucial role in food preservation and processing [ 10 ]. On the other hand, for the consumer, salt is an important element for the flavor of food, in addition to suppressing other less appreciated flavors. When the amounts of salt are drastically reduced, the consumer usually rejects these foods.

Fat in foods has been one of the most studied nutrients in recent decades, with a concern not only in the amount ingested, but also in its quality and composition [ 11 ]. The type of fatty acids determines not only the physicochemical characteristics of the fat (such as resistance to rancidity), but also its nutritional properties and health effects. Among the different types of fatty acids, (saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA), and “trans” (TFA)), those frequently associated with undesirable effects on the health of the population are SFA and TFA. An excessive intake of foods rich in this type of fatty acid was strongly related to an increased risk of developing cardiovascular disease, obesity, diabetes and cancer [ 12 , 13 , 14 ].

The European Strategy for the Prevention and Control of Noncommunicable Diseases (2012–2016) proposed to “eliminate “trans” fats in food and replace them with polyunsaturated fats” [ 15 ]. In addition, this specific objective is also a part of the European Action Plan for Food and Nutrition (2015–2020), whose general objective is to improve the management of the food system, the quality of food, and the nutritional status of the population, as well as to promote health and well-being [ 16 ].

Considering that the high consumption of free sugar by the world’s population in recent years has contributed to the achievement of daily energy values that exceed those recommended by health authorities and, consequently, to the increase in obesity rates, the WHO has issued guidance on sugar intake and strongly recommended that its consumption by children and adults be reduced to contribute less than 10% (preferably 5%) of the total calorie intake. Strategies such as educational campaigns, the taxation of beverages containing added sugars, restrictions in the advertising of foods and beverages with added sugar, and the reformulation of these products by the food industries, among others, have been adopted in some countries to achieve the goal of sugar reduction [ 17 ].

However, the power of sweet taste to induce consumption and to motivate behavior is profound, suggesting the importance of this sense for many species [ 18 ]. Although mainly used in foods due to its sweet taste, sugar has many other functions in food technology, including its role as a preservative, texture modifier, fermentation substrate, and bulking agent [ 19 ].

Concerning other nutrients, it is well-known that their contents can be destroyed or removed depending on the degree of processing. Some vitamins and minerals, for example, can be destroyed by heating or drying foods, while phytochemicals and fibers can be removed when peeling the outer layers of vegetables, fruits, and whole grains. On the other hand, certain processing techniques are employed to retain nutrients such as the quick freezing of fruits and vegetables after harvesting. Moreover, foods fortified with specific nutrients during processing have prevented deficiencies and their related health problems in certain populations [ 20 ].

3. Safety Aspects of Processed Foods

Foodborne diseases caused by pathogens, chemical substances, allergens, and physical contaminants remain a global public health challenge, since new threats are continuously emerging, while others are being controlled [ 21 ].

In order to lower the risk of foodborne pathogens or spoilage microorganisms, food processing techniques are employed to control microbial growth or inactivate microorganisms in food products [ 22 ]. The control of such microorganisms has evolved throughout human history to allow the production of safer foods via the application of physical or natural antimicrobials-based strategies [ 23 ].

The processing of food may also inactivate a range of chemical toxicants, including some natural toxins such as lectins and cyanogenic glycosides. Others, such as mycotoxins and metals, can be partially eliminated during the polishing of grains. On the other hand, some techniques commonly used to thermally process food (i.e., roasting, baking, frying, barbecuing) may generate carcinogenic substances such as acrylamide, furan, and polycyclic aromatic hydrocarbons. In addition, processed foods are also recognized for containing substances of deliberate use in food production, such as pesticides and additives [ 24 ].

Food processing may also impact the ability of proteins to cause the acquisition of allergic sensitization. Fermentation and hydrolysis, for example, may have the potential to reduce allergenicity to such an extent that symptoms will not be elicited [ 25 ].

4. Impacts on Public Health

The current pandemic of obesity and other noncommunicable diseases related to the population’s eating habits poses a serious threat to future well-being and economic prosperity worldwide. Currently, there is a new paradigm regarding the health status and quality of life of the population, since people live longer, but live with more comorbidities (diabetes, cardiovascular diseases, respiratory diseases, obesity, and oncological diseases). These diseases are often associated with early mortality and morbidity and have a significant impact on the national economy, mainly due to reduced productivity, increased absenteeism, and healthcare costs. It is estimated that women in the European Union spend almost a quarter (23%) of their lives in ill health; for men this figure is almost a fifth (19%) [ 26 , 27 ].

Noncommunicable diseases tend to be of long duration and are the result of a combination of genetic, physiological, environmental, and behavioral factors. The five ‘major’ noncommunicable diseases are cardiovascular diseases, diabetes, cancers, chronic respiratory diseases, and mental disorders.

According to the WHO, noncommunicable diseases kill 41 million people a year, representing 71% of all deaths worldwide. It is estimated that the total annual number of deaths from these diseases will increase to 55 million by 2030 if preventive measures are not taken, namely through the adoption of a healthy lifestyle, which includes a varied and balanced diet, as well as physical exercise and the prevention of excess weight.

5. Conclusions

Public health refers to preventing disease, prolonging life, and promoting physical, mental, and social wellbeing. Therefore, it is of the utmost importance to study the nutritional and safety aspects of processed foods and to deepen knowledge on the consumption of such foods to envisage the potential impact on public health.

Acknowledgments

The authors would like to acknowledge the support of IJERPH and the work of all contributors, including the reviewers.

Funding Statement

This research received no external funding.

Author Contributions

T.G.A. outlined and wrote the first draft of the editorial; A.P.A.B. contributed to the concept and provided contents; H.S.C. contributed to the concept and provided revisions. All authors have read and agreed to the published version of the manuscript.

Conflicts of Interest

The authors declare no conflict of interest.

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• Biology Article

Food Processing

“Food processing is the transformation of agricultural products into food, or one form of food into other forms.”

What is Food processing?

Food Processing is the process of transforming food items into a form that can be used. It can cover the processing of raw materials into food via different physical and chemical processes. Various activities covered in this process are mincing, cooking, canning, liquefaction, pickling, macerating and emulsification.

It takes clean, harvested crops, or butchered and slaughtered animal products to produce attractive, marketable, and in several cases, life-long food products. However, food processing can also lower the nutritional value of the food and might include additives that might adversely affect health.

Objectives of Food Processing

Food technology is a very vast domain concerning with the production and processing of food. Food processing has certain objectives, such as:

• It boosts the shelf life of food products.
• Prevent food-contamination.
• Food storage and Transportation.
• Turns raw food materials into attractive, marketable products.
• Provide employment to a large population.

Also Read:  Food Adulteration

Food processing Methods

There are certain criteria that have to be compiled for the appropriate processing of food, right from the possibility of a pest or  bacteria to invade and multiply on foods to the biological activity of foods. The following methods are applied for the proper processing of food:

• Peeling off the outer layers of the raw materials.
• Chopping or slicing
• Liquefaction
• Fermentation
• Emulsification
• Gasification such as the addition of a gas in bread or soft drinks.
• Spray drying
• Pasteurization

Other Methods of Food Processing

Food preservation is a process involved in food processing employed to prevent the growth of fungi, bacteria, and many other microorganisms. It involves the process of slowing down the oxidation of fats that would lead to rancidity. There are several food preservation methods that are designed specifically to preserve food. Some of the selected few preservation methods are stated below:

It is one of the traditional techniques that are employed to decompose food products. Exposure of food particles to sunlight to dry them is one such method done naturally. This process would result in the evaporation of moisture content from food, thus preventing microorganisms from invading the food. Moisture from food could also be removed by using hot air

It is a technique of preserving food by slowing down the growth of microorganisms and action of an enzyme that is responsible for the rotting of food. Some of the food products such as meat, dairy products, and fish could be stored in a refrigerator thus increasing the shelf-life of the products.

It is one of the regular processes that has been under use domestically and commercially to preserve a wide range of foods. Rapid freezing might have an adverse effect on the texture of food.

The majority of microorganisms and spores could be destroyed by applying sufficient heat to food items. One of the known examples includes boiling of milk.

It is a process of preserving food in an edible and antimicrobial liquid. Pickling could be categorized into two types, namely fermentation and thermal pickling.

In fermentation pickling, bacteria present in a liquid produces organic agents which would act as preservation agents.

In chemical pickling, the food is preserved in an edible liquid that destroys microorganisms and bacteria.

Benefits of Food processing

The important benefits of food processing include:

• Food processing reduces the number of harmful bacteria in food that can cause diseases. For eg., drying, pickling dehydrates the food product and alters the pH that prevents the growth of harmful microorganisms.
• It also improves the shelf-life of food products.
• It reduces health inequalities and major health concerns.

Drawbacks of Food Processing

The important drawbacks of food processing include:

• Processed food contains artificial ingredients.
• A large number of resources are spent in making the food pleasant to the brain that leads to overconsumption.
• Processed foods are the biggest source of added sugar that is very unhealthy.

Also Read:  Food production

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Essay on Processed Food

Processed food is mainly considered unprocessed foods. Processed food are foods that are either packaged or boxed and contain artificial colors, flavors or any other chemical substance that keeps it fresh in their containers and they may include shelf life, which means that they are kept on shelves for days or even months and still stay fresh. There are many reasons and side effects of processed food and why they exist.

What are the main methods of processed food and why does is exist?

Processed foods are anything that are bagged, boxed, jarred or canned and has a. . .

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What is Food Science?

Food Science is a convenient name used to describe the application of scientific principles to create and maintain a wholesome food supply.

“Just as society has evolved over time, our food system as also evolved over centuries into a global system of immense size and complexity. The commitment of food science and technology professionals to advancing the science of food, ensuring a safe and abundant food supply, and contributing to healthier people everywhere is integral to that evolution. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments. As the food system has drastically changed, from one centered around family food production on individual farms and food preservation to the modern system of today, most people are not connected to their food nor are they familiar with agricultural production and food manufacturing designed for better food safety and quality.”

“Feeding the World Today and Tomorrow: The Importance of Food Science and Technology”; John D. Foloros, Rosetta Newsome, William Fisher; from Comprehensive Reviews in Food Science and Food Safety; 2010

Food Science has given us

• frozen foods
• canned foods
• microwave meals
• milk which keeps
• nutritious new foods
• more easily prepared traditional foods
• above all, VARIETY in our diets.

The Food Scientist helps supply this bounty by learning to apply a wide range of scientific knowledge to maintain a high quality, abundant food supply. Food Science allows us to make the best use of our food resources and minimize waste.

Most food materials are of biological origin. How they behave in harvesting, processing, distribution, storage and preparation is a complex problem. Full awareness of all important aspects of the problem requires broad-based training.

To be a Food Scientist and help handle the world's food supply to maximum advantage, you need some familiarity with

• Microbiology
• Biochemistry
• Engineering
• Some specialized Statistics.

With this special training in the applied Food Science, many exciting and productive careers with a wide range of employment opportunities exist for the trained professional, such as

• Product Development Specialist
• Sensory Scientist
• Quality Control Specialist
• Technical Sales Representative

UC Davis Department of Food Science and Technology Mission Statement

The mission of the department is to generate knowledge about foods through research, and to apply and disseminate knowledge through teaching and outreach, with the goal of ensuring the availability of safe, nutritious, appealing food, with minimum environmental impact, for the benefit of all people.

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663 Interesting Food Essay Topics, Examples, and Ideas

Food essays are an excellent way to demonstrate your awareness of current nutrition and health issues. Obesity is a significant concern that is present in many people throughout the world and can lead to a variety of deadly conditions.

Obesity is often associated with eating junk food or food made with unhealthy ingredients and emphasizing taste or longevity over safety. Its opposite, healthy food, is a combination of many factors, which include food consumption patterns and monitoring your calorie intake.

As such, many ideas for innovative diets that circumvent some of the complexities have emerged, but most of them are flawed due to oversights. This article will provide you with topics about food and some tips for your essay writing process.

🏆 Best Food Topics & Essay Examples

👍 good essay topics about food, 🎓 popular nutrition and food topics to talk about, 🥇 most interesting food essay examples, 💡 simple topics related to food, 📌 good research food and nutrition topics, ❓ research questions about food.

Nutritionists generally agree on a single definition of healthy eating patterns, one that is supported by a vast body of research. They involve controlling your nutrient and calorie intake by adjusting your meat and plant intake balance as well as the portion size. You should also avoid preserved foods, as their preparation processes tend to ruin the nutrients present in the ingredients while introducing a variety of unhealthy substances.

For optimal effects, you should understand various fats and their influences on the human body as well as your need for each type and the foods that can supply it. The topic about food offers many different avenues of investigation.

However, not all people have the willpower and willingness to learn and use the knowledge to change their food patterns. As such, new fad diets, which try to circumvent some of the ideas and offer a more convenient way to lose weight, keep emerging every year.

These approaches may sometimes work for their intended purpose, but they do not contribute to health. While the person may lose weight because of new eating habits, they may become malnourished as a result. People will then have to take supplements and still risk developing issues before the imbalance is discovered and addressed. You may address the approaches described above when selecting argumentative essay topics about food.

He or she will then have to take supplements and still risk developing issues before the imbalance is discovered and addressed, something you can address in your food essay titles.

Here are some additional tips for the essay:

• Discuss how not all natural food is equal, with different examples of vegetables or meat displaying varying nutrient amounts. Healthy eating involves choosing food that is good for your health and balancing it appropriately.
• Follow general essay guidelines, which include using a proper structure, writing in an academic style, and separating topics with informative titles. Nutrition is a scholarly topic with a significant body of research contributing to its findings.
• Make sure to cite recent scholarly research or statistics when stating facts about nutrition and eating patterns. The body of research is constantly expanding and discovering new information, which may show past facts or findings in a new light.
• You should talk about the reasons why junk food is unhealthy, as it extends beyond poor nutritional values. Research shows that people are compelled to eat more when consuming unhealthy foods, regardless of their diet awareness.
• Discuss the alternate ways of losing weight in detail and identify their advantages and flaws. With proper precautions, they can be as effective and safe as traditional healthy eating patterns, but they will require the same effort or more as a result.

Visit IvyPanda to get many different food essay examples and other useful samples!

• Genetically Modified Food Essay In spite of the perceived benefits of genetic engineering technology in the agricultural sector, the production and use of genetically modified foods has triggered a number of issues pertaining to safety and consequences of consumption.
• Junk Food in Schools: Good or Bad for Children? One of the main advantages of junk food is that it is simple to cook and it satiates hunger. As for the main advantage of availability of junk food and its simplicity to be cooked […]
• Filipino Food Essay However, because of the Spanish and American influence, meat, especially pork and chicken, are also served. So, Philippines is a country of festivals and a diversity of traditional dishes and beverages.
• Food and Beverage Management The mission of the department is to provide food and beverage that meets highest standards so that they can keep a competitive edge in the hotel industry.
• Fast Food Industry: Arguments for and Against For instance, those who believe that fast food industry is beneficial to them and other members of the society will expect the findings of this research to be in support of their beliefs.
• Fast Food vs. Home Cooking: Lifestyle and Traditions The good thing with this business is that the food was from natural products hence healthy, a fact that has since changed Many people are very busy for the better part of the day and […]
• Food Habits and Culture: Factors Influence The food habits of a group of people/community can be described as the reasons for eating, the methods used while eating, the types of food eaten, and the mode of storage.
• Food Insecurity and What We Can Do to Help Attention Material/Credibility Material: Imagine a day when you have little strength and energy – you feel weakness and soreness – the feelings are rather unpleasant. Now imagine that you feel this discomfort and lack of […]
• Was Food Healthier 100 Years Ago? The widespread organic farming in the twentieth century led to the production of healthy and highly nutritional foods. Some critics believe that modern-day food is much safer and healthier compared to the food consumed in […]
• The Future of Food The evolution and advancement of technology have influenced the methods of how people grow and consume food. The changes that people have made to nature are very traceable and their inability to predict the outcome […]
• Hospitality Management: Food & Beverage Service The art of catering goes beyond providing food and beverages and extends to the ambience of the eating place and the quality of service received.
• Junk Food and Drinks: Ban on Advertising The reason youngsters are attracted to junk food is that they do not get the actual flavors at their home and then they are less attracted to original and healthy food as compared to junk […]
• Fast Food in Campus: Advantages and Disadvantages On the other hand, a classmate mentions that fast foods lead to obesity among university students who eat from fast-food restaurants.
• Globalization and Food Culture Essay The interviewee gave the examples of France, America, and China in her description of how food can affect the culture of a place and vice versa.
• Food Production and The Environment So all aspects of production – the cultivation and collection of plants, the maintenance of animals, the processing of products, their packaging, and transportation, affect the environment.
• The Food and Beverage Industry Role in the Tourism The essay begins by looking at the food and beverage industry in general, and then proceeds to look at the main sectors of the industry.
• Designing a shopping centre food court outlet The design itself The food court outlet will specialize with the sale of fried potatoes, a fast food which is immensely purchased by the customers from the area.
• Food Security Crisis Resolution To ensure the situation does not run out of hand, the global body Food and Agricultural Organization has been at the forefront since time immemorial to cater for issues related to this basic human need. […]
• Determinants of Food Supply and Demand Due to high demand for vegetables and fruits, producers increase production and supply in order to fulfill the needs of consumers.
• The Organizational Structure in Kraft Foods Group It is imperative to note that the organization structure is the one that influences communication within the organization. One of the secrets to the organization’s success is the depth and quality of its employees.
• Food Culture and Obesity The marketers pass a message to the consumers that they need to eat the fast foods to experience the goodness and the refreshing memory that cannot be found in any other food.
• Quality and Value of Food Preparation of food of good quality means use of ingredients of good quality thus food production by farmers affects directly the quality and value of food.
• Food Security: The Main Challenges The attainment of food security is a key challenge faced in the contemporary world; it is caused by industrialized agriculture, which affects the climate, problematic balancing between agriculture and the environment, and the inability of […]
• Chocolate Ice-Cream: Food Product Case In the case of Chocolate ice-cream, the flavouring added is normally chocolate. Chocolate ice cream is the second most common type of ice cream in the world after vanilla.
• Food Waste Recycling Benefits Through the analysis of Gupta and Gangopadhyay, it was noted that food waste was one of the leading preventable contributors towards the sheer amount of trash that winds up in many of the today’s landfills.
• HRM in the Fast Food Industry: US, Germany, and Australia It should be mentioned that the term human-resource relations refers to the programs that an organization puts in place in order to ensure that the employees receive the benefits that are guaranteed by legislation.
• Food Security and Growing Population Thus, nations have to address the problem of feeding the increasing global population amid the challenges of the production of adequate food.
• Food Contamination and Adulteration: Environmental Problems, Food Habits, Way of Cultivation The purpose of this essay is to explain reasons for different kinds of food contamination and adulteration, harmful contaminants and adulterants and the diseases caused by the usage of those substances, prevention of food contamination […]
• The Fast Food Industry Lots of people claim that the growth of the rate of obese people correlates with the growth of fast food chains in the region.
• Health Effects of Junk Food Intake Notably, the consumption of junk food has become one of the major health issues that destabilize the health of individuals and groups in contemporary societies.
• Small Mobile Food & Drinks Shop: Business Project Time constraints are often decisive in the world of business, which is a good point for healthy shops to switch to a mobile food service offering delivery as an option.
• Food Service System: Overview Through the system, quality control is achieved through the quality of components, menus, and recipes chosen by the director. The rationale for ready-prepared system involves mass-generation and freezing of food items which might lower labor […]
• Food Products: Tomatoes and Juice Preservation This Unico package only states that tomatoes are from the Mediterranean, which reflects on such food consumption trends as gourmet convenience and cleaner labels.
• Chipotle Company’s Food Crisis After the food poisoning occurrence, the local and federal authorities tried to ascertain the reason for the outbreak, but the tests they conducted could not confirm the ingredient that caused the illness.
• The Negative Consequences of Employing High School Students in Fast Food Restaurants In addition, high school students should be advised that education and their careers are more important as compared to working at fast food restaurants.
• New Food Product Development In most cases the food may be free of pathogens but if the environment of preparation is full of normal flora, the possibility of gross contamination of food may take place and this is the […]
• Analysis and Significance of Food Moisture Content Fish food had the least moisture content and the lowest water activity of 0. The meat had the highest moisture content and a high level of water activity of 0.
• Food Preferences and Nutrition Culture I gave my mother the recipe and nowadays, each time I visit her, she makes me a bowl of chicken noodle soup.
• Quality Management in Food Industry: PDCA and Six Sigma This cycle, which is widely used in food industry, represents the essence of realization – the so-called “general functions of management”.
• What Role Does Food Play in Cultural Identity? From the point of view of cultural studies, such a model of nutrition speaks more about the absence of global roots, the absence of deep moral guidelines, and not about the convenience of the process.
• Fast Food Effects on Human Health The phenomenon results in the ideological perspectives of increased obesity and the emergence of lifestyle diseases. The popularity and consumption rate of fast-food restaurants is one of the trending issues in cities and towns.
• Food & Beverage Choices and Health Impacts This written report presents the analysis of my Meal Summary Report, Nutrients Report, and Food Groups and Calories Report to reveal the factors affecting my food and beverage choices, compare the latter with SuperTracker’s Recommended […]
• Chemicals in Foods: Natural Components and Their Toxic Properties In order to ensure the safety and health of the consumer upon the consumption of foods, it is important to establish procedures that are in a position to assess the types of health risks that […]
• The Food Preservation Techniques Convenience food became the go-to as America got preoccupied with vehicles and the freedom to travel around their cities and neighborhoods and as postwar America worked. Processing the ingredients and sending them to the eateries […]
• The Impact of Climate Change on Food Security Currently, the world is beginning to encounter the effects of the continuous warming of the Earth. Some of the heat must be reflected in space to ensure that there is a temperature balance in the […]
• Chinese New Year Foods: Chinese Culture and Traditions This piece of work will give an in depth discussion of Chinese culture with the central focus being on the Chinese New Year Foods and its relationship with the changes that have been experienced in […]
• Jamie Oliver’s TED Talk Teach Every Child About Food In his TED talk, Jamie Oliver addresses the problem of obesity and unhealthy food options offered to children at schools.
• Dubai’s Food, Dress Code and Culture Religion is an important in aspect in Dubai because it influences the lifestyle of the people and forms the foundation of their culture.
• Organic Food Is Not a Cure for Environmental and Health Issues For instance, the same group of scientists claims that the moderate use of pesticides in organic agriculture is particularly important to consider while purchasing food.
• Why Junk Food Should Cost More Than Healthy Food In order to persuade the audience that a solution to this problem is the change of prices to make healthy food more affordable, a problem-cause-solution approach will be used. According to Elementum, to understand the […]
• Food Analysis and Its Methods in Practice Food analysis is the field that handles the use of diagnostic processes to characterize food substances and their components. The purpose of this experiment was to conduct a food analysis of an unknown sample and […]
• Global Challenges Faced By Fast Food Companies For instance the price strategy is usually determined by a number of factors such as the number of competitors in the market, the availability and costs of raw materials and the existent product substitutes in […]
• Representation of Food in the Importance of Being Earnest In a large extent, food is also used as a sign of respect and hospitality to visitors and also as a form of socializing.
• Global Food Crisis: Political Economy Perspective In effect, the loss of power to international institutions, decentralization of resources and privatization of powers are political economic factors that have worsened political and economic stability of developing countries making them more vulnerable to […]
• Multinational Food Corporations & Eating Patterns in New Zealand In this report, the connection between eating patterns in New Zealand and the performance of multinational corporations such as Coca-Cola and McDonald’s will be investigated and disclosed.
• Food Critiques for the Three Dishes: Integral Part of French Cuisine One of the most notable things about this dish is serving the legs with a celery puree, or sauteed chestnuts or chestnut puree. This chef is regarded as one of the most notable innovators in […]
• The Disadvantages of Canned Food From this perspective, canned food is considered to be harmful to health as the added sugar and trans fats in it can lead to the appearance of serious medical problems.
• Food Industry: Organic Restaurant The restaurant will capture the social environment and provide the necessary menu for this field. In the cultural environment, the chefs employed in this restaurant have been highly trained to produce several ethnic dishes to […]
• Investigation of a Food Poisoning Incident This paper proposes a Departmental Policy Document in a bid to detail the accountability of the department in the investigation of a Salmonella food poisoning outbreak.
• Nutrition: Chemical Composition of the Food Energy is the product of food in the body. Vitamin C, Vitamin A and folate are the major vitamins in this type of food.
• The Impact of Food Habits on the Environment The topic of this research is based on the issue of human-induced pollution or another environmental impact that affect the Earth and dietary approaches that can improve the situation.
• Major Reasons for Food Prices Increase Admittedly, one of the major reasons for food prices increase is the use of corns for fuel production. The increase of fuel prices created a great temptation for farmers to produce ethanol instead of corn […]
• Molecular Gastronomy Trend: Gastronomy and Food Science The use of science and other disciplines in restaurants and home cooking is therefore having a beneficial influence in a highly public area, lending credibility to the topic as a whole. The popularity of this […]
• Problem-Solution on Convenience Food in Singapore The overconsumption of convenience food and ready-to-eat meals is an acknowledged problem for many countries that endangers the population’s health and lifespan.
• Rice: Food Ingredient as a Currency Asia is considered to be the homeland of Rice: in Asia, and to be exact, in the north of modern Thailand and Vietnam, has started to cultivate rice for the first time.
• Impact of Food on Human Health and the Content of Diet People who are living in cities never get the chance to taste catfish so they even say that catfish is used by the people of low status.
• Brazil Food Culture and Dietary Patterns The Brazilian food culture is made up of a variety of mostly traditional dishes that have their background from the history and culture of the country.
• Eco-Friendly Food Product Production and Marketing The innovation of the airfryier has not only been a benefit to the health of the people but it also helps in the conservation of the environment.
• The Governmental Role in Food Safety The government has the mandate to supervise the overall procedures that are undertaken for food to be made from the farms to the shelves.
• Changes in Food Production Over Time The new system of farming replaces the holistic thinking and the recycling of the nutrients through the use of crop rotation and animal rotation to produce food.
• Indian Culture, Food, Temples, and Clothing Key Terms: Traditional dresses, Indian fashion, saree, headgear Claim: Despite the inevitable impact of globalization and westernization, India is a country that could preserve its culture by wearing traditional clothes. It is normal to see […]
• Food and Nutrient Security Situation in Pakistan In this respect, Pakistan needs to deepen its understanding of the scales of the food insecurity problem, highlight future problems, and define agricultural policies and food security programs that could reduce the vulnerability of rural […]
• Pros and Cons of Food Dyes: Experiments with Food Ramesh and Muthuraman argue that there is a certain association between the increased use of food colorants and the elevated rates of ADHD in children.
• Scientists Views: Should Organic Food Be Promoted? The cycle can be presented in the following way: At the same time, production of conventional products can be described in this way: It is expected that organic sort of nutrition will have a positive […]
• World Food Program Addressing risks to food and safety Food safety and public health entail core issues to the policies of the WFP in addressing food security across the globe.
• Food: How Technology Has Changed the Way We Eat? These foods could cause harm to the consumers, who in most cases are not sure of the ingredients used to prepare them, and that may pose a health risk.
• The Supply and Demand for Energy Foods and Beverages One should pay attention to the following issues: 1) the growing demand for energy foods and drinks; 2) willingness of people to pay attention to the health effects of such products; 3) the increasing number […]
• Food Industry’s Quality Function Improvement The Taipei Spring Vegetarian Restaurant is the object of the research, and the intention of the investigation is to find ways of improving service quality in the vegetarian industry [2].
• Eco-Friendly Packaging for Food and Beverage Industry This product was chosen because of the direct impact of the quality of food products on the health of ordinary people regardless of the region of living of country of origin.
• Checkers and Rally’s Fast-Food Chain Analysis This paper includes a brief analysis of Checkers & Rally’s, one of the leading fast-food chains in the USA. It is necessary to note that the threat of entry is quite serious as many entrepreneurs, […]
• Improvements of Supply Chain Processes in the Fast Food Industry: Subway The purposes of the research are to analyze the service delivery stage of the internal supply chain process typical of the Subway restaurants located in Dubai, the United Arab Emirates; identify drawbacks in these areas […]
• Saudi Food Industry’s Overview and Market Size Although state-owned companies play a big role in the economic development of the KSA, it is mostly the independent consumer food service that has been affecting the development of the KSA food industry.
• Food and Beverage Server’s Duties and Dependencies As a food and beverage server, my relationship with the facilities department where I work would primarily consist of coordination regarding the disposal of material waste, bringing in the proper types of beverages that customers […]
• Food Web and Impact of Environmental Degradation In the course of this paper, ‘conservation’ refers to the preservation of natural resources that are, in any way, involved in the functioning of the food web.
• Diabetic Diet and Food Restrictions Diabetes is a disease caused by the inability of the body to control blood sugar because of the lack or inadequate production of insulin by the B cells of the pancreas.
• The Fancy Street Foods in Japan: The Major Street Dishes and Traditions It is easy to note that the outcome is an opposite of the ordinary boiled eggs that have a firm albumen and soft yolk. The centre of the food is soft and gooey while the […]
• Chemicals Used for Microbial Preservation of Food Usually, this chemical is used in the preservation of meat. It is common in the form of powder and white in color.
• American Food, Its History and Global Distribution The adoption of the different styles of cooking and foods and the fusion of these foods has made them American. Some of the animals they hunted included the buffalo, wild turkey, and the bear.
• Geography of Food. Restaurant Review Carino’s Italian grill was located in Doral at the center of Miami making it accessible to most people. The food was of moderate quality.
• Motivational Issues in the Fast Food Sector Fast food refers to a type of cuisine produced in mass and marketed by some eateries, presentation stands, and service establishments for fast and effective production and delivery.
• Food and Culture Links Many publications have tried to convince people that the food they eat is a product of their culture and that culture defines the different tastes they have for foods.
• Poverty and Global Food Crisis: Food and Agriculture Model Her innovative approach to the issue was to measure food shortages in calories as opposed to the traditional method of measuring in pounds and stones.
• Common Food Preparation Methods and Their Effects Speaking about the latter, it is necessary to define and provide insight into the most important types of nutrients that can be found in alimentary products that we use.
• Globalization and Food in Japan We have the McDonalds in the developed countries and it has influenced food market in Japan, so continued globalization will affect cultures in all countries in the world, including developing countries.
• Food Labels and Food Security It is imperative that food companies display the real food ingredients on the back of the food package because food safety is a serious problem in today’s society.
• Effects of Food Challenges to Health Insufficient access to nutritious and healthy food due to high-cost results in a short and long-term effect on both physical and mental health.
• Food Safety in the Modern World It is evident that the process of delivering food to the table is highly complex and there are multiple points along the way where food may be mishandled leading to contamination.
• Food Hygiene Legislation in the UK For comprehension purposes, the applicable food laws and powers of authorized officers who conducted the inspection are presented briefly in the first section of the report.
• Food and Grades of Students at School The paper conducts a literature review to determine how nutrition and healthy food helps to improve the academic performance of students.
• Classification of Healthy Food: Healthy Eating Habits Vegetables are good for the body since they contain minerals and vitamins. They also help keep the bloodstream clear and they are very healthy foods.
• Supply and Demand Influences on Food in the Recent Years A rise in the supply of food at a constant demand causes the prices of food commodities to fall. On the other hand, a fall in the supply of food commodities at a constant demand […]
• Food Safety and Its Application The realization that low temperatures slow down the growth of microbes and the process of food spoilage led to the invention of refrigeration.
• Nanotechnology in the Food Industry The presence of PEG in the copolymer makes the surface charge less negative, thus enhancing the interaction of the nanoparticles with food compounds in the process of coating the food or the food ingredients.
• Is Genetically Engineered Food the Solution to the World’s Hunger Problems? However, the acceptance of GMO’s as the solution to the world’s food problem is not unanimously and there is still a multitude of opposition and suspicion of their use.
• The Consequences of Fast Food The most evident effect of fast food is obesity among others and these effects are what will be considered as the basis of discouraging the intake of fast food while encouraging other healthier options.
• Rice: Thailand Native Foods Thus, rice is the staple food of the Thai people and especially the jasmine variety of rice which makes up the largest portion of the Thai cuisine.
• Main Reasons for Establishing Food Banks The main reason for establishing food banks is to have platforms where people with more food can donate to people with less food. Food banks should also invest in teaching people the need to help […]
• Sea Foods in the Environment Protection Context Further, the purpose of the website is to give information that seeks to reward the efforts of people who protect and safeguard the ocean and seafood supplies such as lobsters.
• Healthy Eating Plan by Food Pyramid When it comes to the social aspect of obesity I am well aware that it can sometimes cause low self-esteem, especially on campus, in the office, as well as in the community.
• Food Hygiene Inspection of a Food Premises and the Intervention Strategies The need to conduct this inspection was necessitated by the complaints that were received from the customers about the food served at this store.
• Personal Reflection of the Book “In Defense of Food” This means that when people eat food they are not supposed to fall sick or develop health conditions that will eventually be the cause of their death.
• The Application of Arginine Pyroglutamate as a Food Additive To substantiate the claim made by Senomyx in that the compound Arginine Pyroglutamate may act as a savory flavor enhancer, it is important to note that the Pyroglutamate component delivered by this compound may be […]
• Ethical Behavior as to Returned Food and Beverages One of the biggest problems is that the liberalization of the policies related to the return of the food and beverages led to the abundance of the products that should be returned.
• Food Culture in Mexican Cuisine It is bordered on the north by the United States, on the south and west by the Pacific Ocean, and on the east by the Gulf of Mexico and the Caribbean Sea.
• Influencing Consumer Behavior: the changing image of ‘fast food’ Some of the factors that consumers may be influenced with include the cost, what their friends and family members say, where the restaurant is located, the duration the meal takes, and by how the consumers […]
• What Are the Benefits of Organic Foods? The proponents of organic foods believe that organic foods have greater benefits as compared to conventional foods, while the opponents believe they have are unsafe.
• Impacts of Fast Food on Childhood Eating Habits The author’s claim that lack of nutritional information on fast food packaging is a major cause of obesity among children and teenagers is not true.
• Food Preservation Methods and Their Classification At the same time, conditions are created for the development of microorganisms, which change the properties of the product in the course of their life activity to improve its nutritional and taste qualities.
• The Reasons Behind the Popularity of Fast Food in the Context of the Lebanese Market Nowadays, in Beirut, the variety of traditional dishes which can be prepared quickly and served as fast food is amazing, from the kebab, to the falafel; most dishes are represented.
• A Sociology of Food and Nutrition: Unity of Traditions and Culture In Buddhism, there is also a reminder about the preferences in food and in terms of how and when to eat it, in particular.
• Zero Hunger and Food Production in Abu Dhabi Food and Agriculture Organization of the United Nations, the International Fund for Agricultural Development and the World Food Program have prepared new estimates of the additional investment needed to end hunger sustainably 2030 year.
• Food and Taste Process Issues It is now accepted that certain areas of the tongue have a higher ability to taste those tastes, but they are also able to sense all the other flavors.
• Food Safety and Health Violation at Workplace This can give pests access to food and enhance the growth and spread of bacteria. This can cause a quick growth and spread of bacteria.
• Dog Food: Pedigree Company’s Case The attractiveness of the dog food category is manifested through the intense competitive nature of the various stakeholders. The third and final phase of the segmentation is to label the category of dog food as […]
• Food Delivery Industry Drivers in the United Kingdom The threat of entry is one of the drivers of the food industry in the United Kingdom. Substitution is a great driver of the food industry in the United Kingdom.
• Ethos, Logos, Pathos in the Food, Inc. Documentary In the documentary, there are many instances of its makers providing viewers with the factual information, as to the discussed subject matter, which is supposed to convince the latter in the full legitimacy of people’s […]
• Kokubu Food Company’s Trends and Information System In addition, the paper aims to provide the in-depth analysis of the organizational trends and the role of the information systems in the strategy of the Kokubu Food Company.
• The Concept of Food as a Leisure Experience In the modern day lifestyle, the scope of leisure activity has been extended to include food with majority of the people increasingly finding it to be a new form of leisure.
• Large-Scale Organic Farming and Food Supply The issue of environmental sustainability comes up due to the emerging ways of farming like the great shift of the farmers to the use of organic methods of farming.
• Environmental and Industrial Analysis of UK Food Manufacturing Companies Technological Analysis The technological analysis has affected the Tasty Bake Company positively in that the global transport infrastructure has greatly improved in the recent past and this has enabled it to market its products widely.
• Whole Foods Market: Healthy and Natural Food The main principle of merchandising in the Whole Foods Market is to offer the customers only fresh and quality products they may be satisfied with. The security is really important in the stores of the […]
• Good to Eat: Riddles of Food and Culture by Marvin Harris Good to eat is a thought provoking and intellectual journey that the author takes, in terms of the different kinds of food habits adopted by various groups of people and the reasons behind such habits.
• The Pleasures of Eating: Food and Consumer Culture The laziness and inability of an average consumer to realize the food journey of the things they buy or eat is highlighted and ridiculed.
• Food Diary: Nutrition Opportunities and Challenges I need to improve the amount of protein and dietary fiber I consume by adding peas, lentils, chickpeas, and beans to my diet.
• Preserving Food Hygiene and Safety Thirdly, assessment Apps have aided in the transition of audits from worksheets to a platform designed to implement and track food safety procedures.
• Inventory Control in the Food Industry To formulate a mathematical model to optimize cost in inventory control, it is critical to consider different aspects of inventory control that significantly contribute to the formulation of the model and the reorder policies.
• The Aspects of Food in the Hindu Religion According to Hinduism, the right kind of food has to be eaten; this is because of the role that food plays in a person. Food among the Hindus is respected and taken with a lot […]
• Processed Food Industry The key concepts regarding the harmful nature of processed foods and the major reasons for UAE residents to consume fewer processed foods are covered in the last section of the paper.
• Food & Drug Administration: Federal Health Agency To be healthy, people have to understand the importance of the use of radiation-emitting products, the participation in vaccination and blood control, the discussion of veterinary affairs, and the evaluation of cosmetics and tobacco products.
• Do-Do Online Fresh Food Supply LLC’s Business Plan The “Do-Do Online Fresh Food Supply LLC” would be registered as a limited liability company with two owners who are the student of Long Island University at post-graduation level in the same discipline and they […]
• McDonald’s Digital Campaign “Our Food. Your Questions” The digital campaign designed to answer the questions that have been bothering the consumers of fast food for a long time, provide transparency and get rid of the myths that make a negative impact on […]
• Food Security and Sustainable Local Food Systems The lessons will be tailored to ensure that the community can be in a position to influence policies related to food security and sustainable food systems in the area.
• The World’s Food Problems’ Solving When the population of a country increases, there are some associated problems that will automatically arise such as increase in the level of unemployment which leads to food problems in the developing countries.
• Optimizing Production in the Food Industry The realization that tones of food end in landfills through irresponsible habits should drive people to engage in rational behavior about consumption, and storage of food. Also, correct societal perception would help in instilling the […]
• Local Food Production in Malaysia According to the Ministry of Agriculture, the main challenge facing the agricultural sector is the lack of self-sufficiency in the production of food crops and over-reliance on food imports.
• Organic Food Marketing Prospects The Forces will enable the manager analyze the risks to the organic industry, and their impact on marketing initiatives for the chosen product of the company.
• An Analysis of Marketing Strategies of Local vs. International Brands in the Fast Food Sector This comes as no surprise, considering that the UK is one of the world’s largest economies in the world, has one of Europe’s highest populations and is the largest consumer of fast food in the […]
• Healthy Fast Food Restaurant The project committee has ensured that this project has a number of strengths as it is introduced in this competitive market.
• Entering the Indian Food Market We will need to find the optimal way to organize the local business and the way it will interact with the headquarter.2.
• Agricultural Geography and the Production and Consumption of Food in British Columbia The impact of the disparity in the natural environment which causes variable conditions in different geographical areas is reflected in the productivity, production cost and efficiency of production.
• Hunger Crisis and Food Security: Research This article is very useful and lays the basis for the research, as it determines the scope of the problem in the US and points at the most vulnerable groups. This source is very helpful […]
• Dietary Record of Seven Days of Food Intake This paper aims to analyze the record of seven days of food intake, with regards to the quality and quantity of the intake, the time of the day, the size and distribution of the foods […]
• Healthy Nutrition: Affordable Food To understand more about the food on the plates, they set to understand the origin of the food, how it is grown, where and how long it takes, or how far it comes from.
• Impact of Fast Food on Human Body Firstly, it is the economics of fast food fast food is the cheapest food on the market in terms of a calorie per dollar.
• The Intervention Plan For a Food Poisoning Incident And, finally, a draft of the procedures that can be adopted by the officers and staff of the Council’s Environmental Health Department should such an outbreak occur is prepared.
• Food Safety Policy for a Music Festival Several food businesses are expected to be at the festival thus posing a threat to the health of the participants should the right measures fail to be implemented to avoid the spread of food-borne diseases.
• Investigation of Orange as a Food Commodity Oranges are considered to be world’s most popular fruits because of their presence in most of the country and the extent of their production across the world.
• Organic Foods: the Best Solution or Not? In this way, my choice of organic foods as a principal rule in nutrition is conditional upon their benefit for health, their taste, and the production by well-known farms and food companies.
• Food Costs Reduction in a Food Establishment The cost of products is linked to the amount of food waste a food establishment generates. To conclude, the reduction of food costs requires a commitment to action and flexibility.
• Writing on Preservation and Distribution of Food To address the several different methods used in food preservation in the food essay and the effects of preservation on food appearance, taste and its quality.
• Fast Foods Popularity: Causes and Effects
• Causes and Effects of Fast Food: Reputation for Unhealthy Eating
• Food, Eating Behavior, and Culture in Chinese Society
• Livestock Food Production Issues
• Acid Effects on Starch Gels in Food Preparation
• Food, Customers, and Culture in the Grocery Store
• Problem of Food Overconsumption
• Healthy Food: Lesson Plan
• Organic Farming for Sustainable Food Production
• Nutrition Process: Eating Healthy Foods
• Service Marketing: Food Market
• Traditional Food Culture in the Indian Religion
• Global Food Trade’s Benefits
• Hotpot Concept and Cultural Value
• Wendy’s Fast Food Restaurant
• Food Motif in Bartleby the Scrivener
• Jamie Oliver and Leadership in the Food Industry
• Food and Environmental Hygiene Department
• Weird Chinese Foods: Cultural Practices and Eating Culture
• Fast Foods More Harm Than Good
• Food Safety Risk Assessment
• Food Retailing Industry in Turkey: Self-Sufficient Economics
• Safe Food Supply System
• The Junk Food’s Risks
• Food and Beverage Brands’ Expansion and Site Selection
• The McDonald’s Food Sustainability Model
• Analysis of a Look at the Fast-Food Industry by Eric Schlosser
• Food Truck Business Presentation
• Biodiversity and Food Production
• Using Food Preservatives Ethical
• Making Healthy Foods Available to the Poor People
• Safety and Quality: Food Contaminants and Adulteration
• Oxidative Rancidity in Lipids and Food Storing
• The Food Company New Product Development Group
• Food Security in the United States: The Major Lapses of the Conventional Food Systems
• Future of Genetic Engineering and the Concept of “Franken-Foods”
• Food Preparation: Workplace Hygiene
• Should All Genetically Modified Foods Be Labeled?
• McDonald’s Corporation: Analyzing Fast Food Industry
• Impact of Food Waste on Climate Change
• Food and Farming: Urban Farming Benefits the Local Economy
• Food Insecurity: Key Principles
• American Fast Food in Foreign Countries
• Food Is Dangerous: Nutrition Transition
• The Study of the Anthropology of Food
• Food and Water Shortage: The Negative Effects
• World Civilization History: Food Preservation Using Conventional and Modern Methods
• Nurses’ Food Security Policy Advocacy
• Food Security Policy Problem Analysis
• Pathophysiology of Stress, Processed Foods, and Risky Alcohol Consumption
• “Food Colombusing” and Cultural Appropriation
• How Food Tank Solves Issue of Food Insecurities
• Food Waste Management: Impact on Sustainability and Climate Change
• The “In Defense of Food” Book by Michael Pollan
• Poor Food Security Rates in Guatemala
• Pandemic Effect on Texas Food Supplies
• Food Choices in the United States
• Can the Human Race Survive Without Genetically Modified Food?
• An Argentinean Food Product Launch in Uruguay
• Fast Food: What We Eat by Eric Schlosser
• Implications of the Russia–Ukraine War for Global Food Security
• The Entrepreneurial Journey of Foods Future Global
• The Heinz Food Processing Company’s Information
• Food Security, Improved Nutrition and Sustainable Agriculture
• The Truth About Food Addiction in Society
• Care for Real: Racism and Food Insecurity
• On-Campus Food Services: Part-Time and Full-Time Students
• The Culture of Fast Food Consumption
• An Automation Business Plan in the Food Industry
• The Actuality of Issue of Food Safety
• Food Supply Issues During Warfare
• Safety of Food: Weaning Management Practices
• Food Purchase Behaviors in Australia: Impact of Marketing and Ethnicity
• The Electronic Food Processor Project Management
• Coalition in Solving the Lack of Food Resources
• Sustainable Development and Water-Food-Energy Nexus in Sweden
• The Effects of Fast Food Consumption on Obesity
• The Fast Food Mass Production Problem
• The Junk Food Issue in Australia
• Work Experience at PH Food Inc.
• Food Macromolecules – Lipids, Carbohydrates, and Proteins
• The Gourmet Food Retail Store’s Business Plan
• Factors Involved in Creating a Food Business
• Food Deserts and Their Negative Effects
• American Food Industry: Panera’s Value Chain
• COVID-19 Vaccines: U.S. Food and Drug Administration
• The Food Tax in Oklahoma Articles
• The Problem of Obesity: The US Food Policies
• Prerequisites for Reforms in the Local Food Movement
• One Aspect of the Modern World That Bothers Me Most: Food Scarcity
• Aspects of Food and Nutrition Myths
• JBS S.A. Food Business in Brazil
• Fast Food Restaurant: Emergency Procedure
• Genetically Modified Organisms (GMOs) in Food Production
• Food Insecurity in Maryland State
• The Asian Food Industry After the COVID-19 Outbreak
• Food Banks Board Members and Cycle of Poverty
• You Are What You Eat: How Does Food Become an Addiction
• Trends in Food Sources and Diet Quality Among US Children and Adults
• The ‘Food Desert’ Times in the United States
• Sustainable Business of Food and Beverage Delivery
• Casa Mono: A Multi-Sensory Experience as a Food Critic
• Food Waste in American Hospitals
• Operations to Ensure Food Safety
• The Peking Duck Food System’s Sustainability
• Food Safety Modernization Act and Its Importance
• Relation Between Food Policy and Politics
• Salmonellosis and Food-Borne Poisoning
• Drive-Thru Dreams and Fast Food Nation by Adam Chandler
• Impact of Food on Health of Kids and Adults
• A Food Truck Business: Project Summary
• Organizing a Food Waste Awareness Campaign
• Food Security: Sustainable Development
• If Slow Is Good for Food, Why Not Medicine?
• The Impact of Food Security of a Country on Its Political and Cultural Aspects
• Multicultural Food Marketing Techniques
• Food as Ritual Video by Crittenden
• Slow and Fast Food Values by Alice Waters
• Immigrants’ Employment in Agriculture and Food Processing
• The Impact of the Food Industry on the Environment
• The Necessity of Chemical Food Additives
• Food Scarcity During Pandemic in Montgomery County
• Data Driven in Food Production Companies
• Blame It on Fast-Moving Food Industries or Personal Irresponsibility
• Importance of Accession to Healthy Fresh Food Regularly
• Foodways: Cultural Norms and Attitudes Toward Food
• Food Banks in Canada and Their Relevance
• Overpopulation and Food Production Problem
• The Canine Health: Food, Vaccination, and Hygiene
• Food Advertising and Its Effects on Children
• Food in The Book of the Dead. The Food History
• Food Industry: The Problems Caused by the Corona Crisis
• How Fried Foods Affect Nutrition for Young Adults
• Nutrients: Food and Nutrients in Disease Management
• Food Safety and Organic Growing in the USA
• Farm-to-Table Food: Dissemination Portfolio
• The Community Mobile Food Truck for Children in Macomb County
• Employee Retention & Staff Turnover in Fast Food Industry
• Inadequate Food Choices for Americans in Low-Income Neighborhoods
• Fritter’s Fast Food Restaurants: Overview
• Impacts of Climatic Changes on Food Insecurity
• Food Manufacturing: Term Definition
• Pasteurization: Processing Food Substances
• Healthier School Lunches Without Processed Foods
• E-Commerce as a Fast-Growing Trend in the Industry of Food
• Food Insecurity in Philadelphia, PA: Literature Review
• The Truth About Fat: Fast Foods and Obesity
• Primary Scales for Quinoa-Based Organic Foods
• Reducing Food Waste Problem by Creating a Platform to Sell Expiring Food
• Food Security Under Hot Climate in Saudi Arabia
• Food Insecurity in the US: Feeding the Richest Country
• Food Insecurity in the US: The New Face of Hunger
• Research and Experiments: Molecules in Food, Photosynthesis
• Ethical Ramifications of Eating Specific Food
• Sustainable Development in the Food Industry
• Genetically Modified Food: Health Risks
• American Agricultural and Food System
• Food Insecurity in the Gulf Region
• The Environment of Fast Food Chains
• Whole Foods Market in 2008: Vision, Core Values and Strategy
• Loving Organic Foods by Diligent Consulting Group
• Customer Loyalty in Fast Food Industry Under Current Economic Crisis
• TED Talk “Teach Every Child About Food”
• Consumers’ Behavioral Intentions as to Organic Food Products
• Promoting Fast Food Ingredient Awareness
• Global Population Growth and Increased Demand for Food
• Wildlife Conservation and Food Safety for Human
• The Role of the Flavor Industry in Processed Food
• Food Desert Investigation and Analysis
• Analysis of Push and Pull Factors in Food Travel Motivation
• Polysaccharides in Foods
• The Fast Food Restaurant Market of Canada
• The Food Justice Social Movement
• The Impact of Food Demand Upon Areas of Outstanding Beauty
• Dog Food by Subscription: Service Design Project
• Organoleptic Properties in Foods: Substance Density Value
• Strategic Planning of Whole Foods Market
• Food Processing and Preservation Methods
• Ideology of Fast Food Industry Development
• Canada Food Guide Overview
• Food Safety and Information Bulletin
• COVID-19: Supply Chain Management Challenges of Food Industry
• Distinguish Unpleasant Tastes From Food Reactions
• Food, Music and Verbal Communication in China
• Impacts of H7N9 Virus and Food Contamination at Maleic Acid on Inbound Tourism for Elderly to Taiwan
• Changing the Food Journal After Every Month
• The Chemical Composition of Food
• The Sunshine Wok: Food Hygiene Inspection
• Food Provision at the Annisburgh District Music Festival
• The Fast Food Culture in Saudi Arabia
• Consumptions of Fast Foods Among Youth in Saudi Arabia
• Fast Food and Gender: Is There a Relation?
• Genetically Modified Food: Analysis and Implications
• Julia Food Booth: Business Decision Analysis
• The Routine Food Hygiene Inspection
• Food Borne Diseases Associated With Chilled Ready to Eat Food
• Facing Food Insecurity: Causes & Current Programs
• The Role of Food for Sustainability in the Built Environment
• Nutrition: Preventing Food Born Diseases
• Safe Food Handling for Optimum Nutrition
• Obesity Prevalence and Fast Food Restaurant Prevalence
• Regulation of the Fast Food Industry: Review
• Nutrients and Food Guide Pyramid Recommendation
• Brand: An Exceptional Food Experience
• Food Stamp: Supplemental Nutrition Assistance Program
• The Food Industry as a Threat to Public Health and Food Safety
• Food Security: Limiting the Use of Antibiotics to Reduce or Slow the Antibiotic Resistance
• Food Work in the Family and Gender Aspects of Food Choice
• Sociology of Food and Nutrition
• The Egyptian Diet: Sociology of Food and Nutrition
• The Importance of Food Safety in Live
• Food Product Trends Related to Consumer Demands
• Food Processing and Farming Methods
• Fast Food: What Is Really in It?
• Are Packaged Foods Fat-Free Products?
• Public Service Bulletin: Food Safety Issues
• Fast-Food and Tobacco Industry Regulation
• Recommendations for Food Security
• Raising Awareness on Food Poisoning Among Children Riyadh
• Food Security and Macroeconomics Discussion
• Principles for the Location of Foods In a Supermarket
• Nutrition. 3-Day Food Intake
• Magnesium in Food and Dietary Allowance
• Polymerase Chain Reaction-Based Diagnostics for Pathogens in Food
• Food Diary Project: Dietary Recommended Intakes (DRI)
• “The Bitter Truth About Fast Food” by Schlosser
• Sugar Is Back on Food Labels as a Selling Point
• Overnutrition, Obesity, and Food Insecurities as the Global Concerns
• Keeping a Food Diary: Control of Calorie Intake
• Entrepreneur Ayesha Khan and Her Food for Employees
• Biotechnology and Animal Welfare: How Genetically Modified Chicken Serves the Demand in Fast Food Chains
• The Food of Easter Holidays: The Roots of the Easter Tradition
• Healthy Food With Proper Rationing and Balanced Meal
• European Union Health Law and Food Law
• Rhetorical Analysis on Healthy Food and Labeling Problem
• Introducing Infants to Semi-Solid Food
• Food Safety Policy and Inspection Services
• Independent Food Safety Inspections in US Restaurants
• The Problem of Food Safety and the Spread of Various Diseases
• Protecting Americans From Food-Related Illnesses
• Home Isolation Survival Kit: Food Kits for Emergencies
• Quality System Implementation in Greek Food Sector
• New Food Movements: The Raw Foodism
• Festive Food in Chinese-Vietnamese Fests by Nir Avieli
• Food Addiction and Obesity in Children and Teens
• Food Texture in Packaging of Cakes, Pastries and Sweets
• Food Security and Environmental Designers
• Agriculture and Environment: Organic Foods
• Adverse Impacts of Food on Human Health: Toxicity, Nutritional Deficiency, and Allergenicity
• Fast-Food and Restaurant Strategic Marketing
• Is Genetic Engineering an Environmentally Sound Way to Increase Food Production?
• Kudler Fine Foods Analysis and Promotional Strategies
• Flavours of Chittering Food & Wine Festival: Analysis
• Organic Food as a Viable Option for Consumers
• The Demand for Food in South Africa
• Agro-Food Geographies: Food, Nature, Farmers and Agency
• Appropriateness of a Food Production and Service
• Foods Crises in Uganda Issue Analysis
• The Specificity of Chinese Culture in Terms of Food and Music
• Functional Food: Definition, Types, Benefits
• The Food Served in Venice: World Famous Italian Foods
• Beef Industry: Nutrition and Food Safety Analysis
• Science Nutrition: Controversies in Food and Nutrition
• 3D Printed Food and Utensils Safety
• Meatpacking and Fast-Food Industry: Making a Better Tomorrow
• Meat and Fast-Food Industry: What Are We Eating?
• Texture Description of Food for Preschool Children
• Water Efficiency in Food Production: Food Security, and Quality of Life
• The Analysis of the Annual Amount Spent on Organic Food Using Multiple Linear Regression
• The Opportunity for School Food to Influence a Child’s Dietary Intake
• Food Distribution and Water Pollution
• Extending Existing Knowledge in the Area of Schools Foods and Their Influence on Children’s Diets
• How Architecture Is Being Used to Meet the Challenge of Food Provision
• Organic Food: Eco-Friendly Attitudes and Behavior
• Understanding Genetically Modified Foods by Howard et al.
• Food Choices and Dietary Habits: An Interview With a Mexican Immigrant
• Food and Drug Administration Importance
• Menu Foods Tainted Pet Food Crisis, 2007
• Dough Pizza Company in the Food Truck Industry
• Food Security Solutions for Kenya
• Science and Grow Food Sustainability
• Processed Foods and High Fructose Corn Syrup Effects
• Food Recommender Systems and Their Types
• Emily Baumgaertner: Crop Viruses and Food Security
• Environmental Issues and Food Efficiency
• Conventional Food System: Justice and Security
• Hong Kong Street Food in Ethnographic Studies
• Food Anthropology and Its Research Methods
• Low-Calorie Frozen and Microwavable Food Industry
• Fast Food Restaurants and Buyers’ Responsibility
• Casa Vasca Restaurant’s Food Safety and Sanitation
• Changes in Food Preferences
• Fast Food, Fat Profits: Obesity in America
• Food Choices: Diets and Diseases
• Gender Relationship: Food and Culture
• Healthy Foods: Behavior Change Analysis
• International Food and Beverage Business in Africa
• Food Inspection Procedures in Saudi Arabia
• Food Poisoning and Hygiene Awareness in Saudi Arabia
• Genetically Modified Foods and Pesticides for Health
• Food Business and Government Regulation in the US
• Best Food Superstores’ Customer Service Policy
• Snack Food Company’s Product Marketing Research
• The 38th Winter Fancy Food Shows in San Francisco
• Genetically Engineered Food Against World Hunger
• Demographic Transition Model and Food Security
• Food Texture and Health Outcomes Association
• The Impact of Supply Chain Efficiency on Food Losses
• Chemical Contaminants in Food: Endocrine Disruptors Study
• Farmers Views: Should Organic Food Be Promoted From?
• Should Organic Food Be Promoted?
• The Organic Food Benefits
• Globalization, Food, and Ethnic Identity in Literature
• Disguised Observation: Students Food and Drink Preferences
• Food Safety at Introducing of New Meal
• Food Product Risk Assessment
• The Effect of Food Texture on Health Outcomes
• Chicago Food and Beverage Company: Human Resources
• Childhood Obesity and Food Culture in Schools
• Food Texture Research for Healthcare
• Food Safety: Washing Contact Surfaces and Cooking
• Technology and Communications in the Global Food Industry
• East Asian Food and Its Identifying Factors
• Kuwaiti Food Industry and Its Development
• The Food Angel Visiting Project
• Agri-Food Supply Chains Stakeholders
• Food Allergies Management
• Carlo’s Food Company: Information Misunderstanding
• Genetically Modified Foods: Pros and Cons
• Healthy Food Truck: Management Project
• Oil-For-Food Program: International Law Issues
• Janesville School District Food Services Leadership
• Food Nexus Models in Abu Dhabi
• Family Food and Meals Traditions in Dubai History
• Schneiders Food Company and Tyson Foods Inc.
• Food Corporations’ Damaging Influence
• Unhealthy Food Access and Choice Ethics
• The Science of Why You Crave Comfort Food
• Genetically Modified Foods: Scientific Resources
• Food Scarcity Factor in French Revolution
• Healthy You: Diets and Food
• Imbalance in Food Supply and Growing Demand
• Organic Foods Consumption and Cancer Prevention
• “How to Solve the Food Waste Problem” by Chavich
• Genetic Engineering in Food: Development and Risks
• Food and Water Quality Testing Device
• Popular Food as a Part of Contemporary Culture
• American Food Industry in “Food, Inc.” Documentary
• Food Production and Animals Suffering
• Black Families’ Issues in the “Soul Food” Series
• Fresh Food Provision for Low-Income Families
• UAE Food & Clothes Retail and Restaurant Business
• Kasih Food Company’s Export Strategy
• Pet Food Industry in the United States
• Swordfish Restaurant and Store in Food Services
• US Food and Drug Administration Approval System
• Aspen Hills Inc.’s Food Safety and Quality Issues
• US Pet Food Delivery: Industrial Marketing
• Takeaway Food in Saudi Arabia: Business Plan
• Cultural Studies: Aesthetics of Food and Wine
• Australia New Zealand Food Authority Business Plan
• Sous Vide Food Production System
• Food Shortages in the Republic of Malawi
• Food and Water Waste Disposal in NYC
• Tamwal Mobile Food Trucks Business Plan
• Fast Food Consumption in New Jersey (United States)
• Mexican Cuisine’s Transition to Comfort Food
• Food and Drug Administration’s Strategies
• Employee Turnover in Fast-Food Restaurants
• Food and Stress Relationship: Psychological Factor
• Gluten-Free Products in the US Food Market
• Low-Calorie Frozen Food Company’s Market Structure
• McDonald’s New Strategy Toward Healthy Food
• Depressive Food Intake Disorder
• Organic Food as a Solution of Global Food Problem
• Glass vs. Paper/Cardboard in Food Packaging
• The “Waist Banned” Article – Taxes on Junk Food
• Food Business and Government Role in Saudi Arabia
• Factors Contributing to Fast Food Consumption in UAE
• The Fast Food Danger Awareness Among the Young People
• Food Nexus Tools and Results
• Halal Food and Terrorist Organizations in Australia
• Food Sovereignty in United States
• Malaysia National Agri-Food Policy: Local Food Promotion
• Sliders Mobile Food Truck Marketing Plan
• Blue Springs Fast Food Store vs. Blue Gardens Restaurant Analysis
• Spoilage Device: Forget Expiration Dates
• The Mass Production of Food: Food Safety Issue
• Animal Production and Food Availability
• Food Production Workshop Instructional Plan
• Froma Harrop Views on Genetically Modified Food
• Temperature Impacts on Food
• Special Food Shop for Pregnant Women
• Traditional Medicine or Food Customs in a Chinese Culture
• Healthy Consequences of Fast Foods
• Food Production, Sharing, and Consumption
• Fast Food War in Singapore: The Stiff Competition and Fight for Customers
• Recent and Promising Food Allergy Treatments
• Feeding Baby: How to Avoid Food Allergies
• Role of Food in Cultural Studies: Globalization and Exchange of Food
• Food’ Role in International Students Interaction
• Hinduism Religion: Food and Asceticism
• Food as a Means of Cross-Cultural Interaction
• Nutrition: Is Genetically Modified Food Bad or Good?
• Should Fast Food Qualify As “Food”?
• Fast Food Industry and Its Impacts
• Food Role on Social Events
• Genetically Modified Foods: Should They Be Consumed?
• Corn is Our Every Day Food
• Analysis of the Documentary Fast Food, Fat Profits
• Good Food That Does not Grow on Trees: Analyzing the Key Supply Chain Issues
• Organic Foods in Australia and the USA
• Determinants of Success in the Swedish Food and Drink Industry
• The Economic Effect of Issuing Food Stamps to Those in Poverty
• Obesity and Fast Food
• Liability in Food Illness Cases
• Expanding the Australian Food Processing Industry into the United States
• Wegmans Food Markets v. Camden Property Trust
• Threats to Global Food Supplies
• Whole Foods Market Strategic Analysis
• Food Borne Diseases of Intoxicants on MSG
• Increasing the Consumption of Healthy Food Products
• Operations Decisions for Krafts Foods Inc. and Manute Foods Company
• Kraft Foods’ Diverse Brand Portfolio
• Monaghan’s Conributions to Society Foodservice Management
• Analysis of Whole Foods Market’s feedback loops
• Analysis of Whole Foods Market using Nadler-Tushman Congruence Model
• Analysis of Whole Foods Market’s inputs
• Organizational diagnosis for Whole Foods Market
• Marketing Strategy and Competitive Positioning at the Whole Foods Market
• RFID in Food Industry and Global Trading Patterns
• Kudler Fine Foods: Incorporating Strategic Thinking
• Fast Food Industry in the US
• Business and economics: The organic food sector
• Consumer Decision-Making Process on Buying Organic Foods
• Food and Drug Administration in United States of America
• Literature Review on Organic Food and Healthy Diet
• Foods That Effect Children With ADHD/ ADD
• Why Food Services Are the Most Commonly Outsourced Function in the Business Community
• Food and Wine Tourism
• A Typology for foodservice menu development
• Food and Beverage Development
• Effects of Food Advertising in Australian Television on Children Aged 5-12 Years
• Sustainable Development in the Food Area
• Food additives: Artificial sweeteners
• Company Research: Whole Foods
• Evaluate Human Resource Issues in Hong Kong Food and Environmental Hygiene Department
• Expansion of Large Food Retailer into Emerging Markets
• Survey of Food Allergies in the UAE
• Diet Food Center at the University of California
• Utley Food Markets: Pay-for-Performance Model Establishment
• Food Ethics
• The Problems in Food Ethics in Modern World
• The economical aspects and different perspectives for fast food industry in Canada
• The Contribution of Biofuels in the Food Crisis in 2011
• Food and Culture: Food Habits in Cape Breton
• Food Security in Detroit – Michigan
• Challenges Inherent in Repositioning a Fast Food Chain
• The Food and Beverage Sector
• Whole Foods Company Analysis
• Sub-Optimization of The Canadian Food Production System
• Critical Review: “Food’s Footprint: Agriculture and Climate Change” by Jennifer Burney
• The Effect of Genetically Modified Food on Society and Environment
• Careers in Lodging and Food and Beverage Industries
• South East Queensland Food and Wine Festivals
• Genetically Modified Food of Monsanto Company
• Are Government Bio Fuel Incentives Raising Food Prices?
• The Fast-food Industry in Russia
• Driving Forces behind a Surge of Demand for Food in the Developing Economies by 2020
• Essential Foods Price: Basics Foods and High Increase in Prices
• The Pros and Cons of Regulating the Food Business
• Government Regulation of the Food Business
• Healthy Foods and Obesity: Unhealthy Weight Loss Methods and Media Weight Loss Campaigns
• Does Healthy Food Prevent Obesity?
• Food and Beverage Industry Analysis
• Foods That Are Being Served to Our Youth in the School System
• Peoples Food and Policy
• Genetically Modified Food and European Consumer Behavior
• Fast Food Drive-throughs
• Culture and Food: Sanumá Relation to Food Taboos
• Organic Food and Healthy Eating
• Genetically Modified Foods Projects
• The Fast-Food Industry and Legal Accountability for Obesity
• Could Biotechnology Solve Food Shortage Problem?
• Does Circadian Rhythm Affect Consumer Evaluation for Food Products?
• Are China’s Grain Trade Policies Effective in the Stabilization of Domestic Food Prices?
• Can Better Governance Improve Food Security?
• Does Corporate Social Responsibility Matter in the Food Industry?
• Are Female-Headed Households More Food Insecure?
• Can Drought-Tolerant Varieties Produce More Food With Less Water?
• What Factors Determine/Influence the Food Choice People Make?
• Why Are Restricted Food Items Still Sold After the Implementation of the School Store Policy?
• Are Food Safety Standards Different From Other Food Standards?
• Can Food Monitoring and Accessible Healthy Food Help Combat Child Obesity?
• Are Food Stamps Income or Food Supplementation?
• Can Government-Allocated Land Contribute to Food Security?
• Is Genetically Modified Food Safe for Consumption?
• Can Insects Increase Food Security in Developing Countries?
• Are Input Policies Effective to Enhance Food Security in Kenya?
• Can Non-wood Forest Products Be Used in Promoting Household Food Security?
• What Are Most Serious Negative Effects of Eating Fast Food?
• Who Does Regulate Food Safety for the United States?
• Should the Government Regulate Food More?
• Vegetarianism Essay Ideas
• Chocolate Topics
• Eating Disorders Questions
• Vitamins Research Topics
• Dietary Supplements Questions
• Meat Research Ideas
• Poisoning Essay Ideas
• Grocery Store Essay Topics
• Chicago (A-D)
• Chicago (N-B)

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Bibliography

IvyPanda . "663 Interesting Food Essay Topics, Examples, and Ideas." February 25, 2024. https://ivypanda.com/essays/topic/food-essay-examples/.

Food Essay for Students and Children

500+ words essay on food.

Food is the basic human need to stay alive. Moreover, it is the need of every living organism . Therefore it is important that we should not waste food. Our world consists of different types of cultures. These cultures have varieties of dishes of food in them.

Thus, all the dishes have different taste. Furthermore, our nature provides us a variety of food. From fruits to vegetables, from Dairy food to seafood everything is available. Different countries have their own specialty of dishes. Therefore some of them are below:

World-famous Cuisines

Italian Cuisines – Italian cuisines is one of the most popular cuisines around the world. Moreover, it is widely available in our India too. Dishes like pizza, pasta, and lasagna own a special place in the hearts’ of people.

Furthermore, restaurants like Dominos and Pizza hut are available all over the country. People of every age love the taste of these Italian dishes. Also, Italian dishes are famous for their’ cheese filling. Every dish is load with cheese. Which enhances the taste of these Italian dishes.

Indian cuisine – Indian cuisine is always filled with a lot of herbs and spices. Furthermore, the specialty of Indian dishes is, it is always filled with curries. Whether veg or non-veg the dishes are in curry form. Moreover, Indian cuisine has so many varieties of food that has further branches. The Branch consists of Mughal cuisine which is mostly of non-vegetarian dishes. Also, almost every Indian love Muglia dishes.

Chinese Cuisine – Chinese cuisine in India is also very popular. There are many Chinese theme-based restaurants here. Moreover, in these restaurants Chinese are preferable chefs because they can only give the perfect Chinese blend. Chinese cuisines have a wide variety of dishes. Some of them are Chinese noodles, fried rice, Dumplings, etc. Dumplings have a different name here. They go by the name of momos in India and people love the taste of it.

These were some of the favorites of Indian people. Moreover, these are in almost every part of the city. You can find it anywhere, whether be it in 5-star restaurants or at the side of the street as street foods.

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Importance of Food in Our Life

We cannot deny the importance of food in our lives. As it is the basic need to survive. Yet some people waste not thinking that there are still some people that do not get any of it. We should always be careful while taking a meal on our plates.

In other words, we should take only that much that our stomach can allow. Or else there will be wasting of food . In India there are many people living in slums, they do not have proper shelter. Moreover, they are not able to have even a one-time meal. They starve for days and are always in a state of sickness.

Many children are there on roads who are laboring to get a daily meal. After seeing conditions like these people should not dare to waste food. Moreover, we should always provide food to the needy ones as much as we can.

Q1. Name any two different types of cuisines available in India.

A1. The two different types of cuisines available in India are Italian and Chinese cuisine. These are famous apart from Indian cuisine.

Q2. How can we not waste food?

A2. You cannot waste food by taking only a sufficient amount of it. Moreover, people should seal pack the leftover food and give it to the beggars. So that they can at least stay healthy and not starve.

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Pulsed Electric Field Processing Applications in the Food Industry

This fact sheet describes how pulsed electric field (PEF) processing is used to inactivate food microbes or modify the foods’ structures.

What is Pulsed Electric Field (PEF) Processing?

Pulsed electric field (PEF) processing is a new food pasteurization method that uses short bursts of high voltage electric fields on foods to achieve desired microbial inactivation or modification of food structure.

How Does PEF Work?

PEF processing applies high voltage pulses (20–80 kV/cm) with a duration of milliseconds to microseconds to treat liquid foods placed between two electrodes (Zhang et al. 2010; Toepfl, Heinz, and Knorr 2006). For solid foods, 1–8 kV/cm is used due to the large gap in the treatment chamber and the power limit of the pulse generator. The electric field may be applied as exponentially decaying, square wave, bipolar, or oscillatory pulses at ambient, sub-ambient, or slightly above-ambient temperatures. The pulses are applied at high repetition rates (up to 3,000 pulses per second) so that the entire volume of the food sample can be treated.

How Does PEF Inactivate Microorganisms?

PEF processing applies a series of short, high-voltage pulses. These pulses rupture the cell membranes of vegetative microorganisms by creating pores or by expanding existing pores (electroporation). The ruptures cause leak of intracellular contents, resulting in the concomitant loss of cellular metabolic activity such as growth and division, thus causing microbial inactivation (Buckow, Ng, and Toepfl 2013).

The inactivation of microbial populations by PEF depends on a variety of PEF equipment process parameters and treatment chamber geometry (Jin, Guo, and Zhang 2015):

• electric field strength
• treatment time
• pulse frequency
• pulse width
• treatment temperature

Microbial efficacy of PEF treatment is also influenced by various product parameters:

• presence of antimicrobial and ionic compounds
• conductivity
• medium ionic strength

PEF treatment has limited effect on bacterial and mold spores, enzymes, and viruses.

Can PEF Be Used to Pasteurize and Sterilize Foods?

To date, PEF is primarily used as a pasteurization technique. The technology does not inactivate bacterial spores. Ongoing research suggests that PEF in combination with heat may inactivate bacterial spores, but more comprehensive research is needed before PEF can be used as a sterilization method. To increase the degree of microbial inactivation and extend the shelf life of food, PEF processing can be combined with mild heating or other nonthermal processing and antimicrobial packaging (Jin 2017).

What are Current Applications of PEF in the Food Industry?

PEF processing is used for food pasteurization. In 2005, PEF-processed organic fruit juice products were sold in the commercial market in Oregon, United States. PEF-pasteurized foods include liquid food (fruit juice, beverage, milk, liquid egg, etc.) and semi-solid food (yogurt, applesauce, salsa, pudding, etc.).

In recent years, PEF technology has been used for extraction and dehydration of foods where lower field strength (<10 kV/cm) is employed (Yu, Jin, Fan, and Wu 2018). PEF pretreatment facilitates the release of nutrients from fruits, vegetables, and herbs, thus increasing the extract yields. PEF pretreatment also promotes liquid diffusion inside food. The pretreatment significantly reduces food dehydration time and enhances the quality of dry or semi-dry food products (Yu, Jin, Fan, and Xu 2017).

Potato processors from the United States, Canada, Europe, and Australia use PEF pretreatment to improve cut quality and reduce French fry breakage as an alternative to preheaters.

PEF pretreatment of potatoes has many advantages:

• reduces water and energy consumption
• shortens drying and pre-frying times
• reduces frying oil absorption and fat content up to 50%
• enhances extraction of juice yields from fruits
• reduces the solid volume (sludge) of wastewater

Are Commercial PEF Processing Systems Available?

Commercial-scale PEF systems that process between 400–6,000 L/h (105.6 – 1585 gal/h) as well as scalable capacities are manufactured. Several equipment providers supply PEF systems for processing foods and beverages:

• CoolWave Processing B.V. (Wageningen, Netherlands)
• Diversified Technologies, Inc. (Bedford, MA, United States)
• Elea GmbH (Quakenbrück, Germany)
• Energy Pulse Systems, Lda. (Lisbon, Portugal)

Can PEF Systems Be Readily Incorporated Into Existing Manufacturing Lines?

PEF systems can be integrated with existing production lines. For solid food, cell disintegration applications, a typical PEF processing line includes a treatment chamber unit and a pulse generator unit. For liquid pasteurization application, a PEF system includes a supply tank, a fluid pump, a pulse generator unit, a treatment chamber unit, a packaging unit, an optional heater/cooler, and a storage tank (Figures 1 and 2). The processing lines can be sanitized using clean-in-place (CIP) or steam-in-place (SIP) systems.

What are the Key Components of a PEF System?

A typical PEF processing system is composed of four major components:

• PEF treatment chamber (Figure 2b)
• fluid handling system (Figure 2c)
• control and monitoring device (Figure 2d)

What Precautions Do Food Processors Need to Consider during PEF Treatment of Foods?

Care must be taken during the treatment of liquid or solid foods containing air bubbles. Air is a poor conductor of electricity. As a result, the application of PEF through air results in dielectric breakdown which can cause catastrophic equipment failure and fire hazard. It is important to remove air from liquid or solid foods using a deaerator prior to PEF treatment. For the same reason, PEF treatment may not be a good choice for sparkling liquids, or liquids containing foams.

Improperly designed electrodes may undergo electro-corrosion resulting in the migration of electrode material (e.g., Fe, Cr, Ni, and Mn) into liquid foods. Food processors should ensure that electrodes have a special coating or are comprised of a material that minimizes electro-corrosion.

The degree of microbial inactivation by PEF depends on a number of factors:

• the various relationships between different PEF treatment parameters (electric field strength, treatment time, pulse frequency, pulse width, and treatment temperature)
• the PEF treatment system (batch/static or continuous chamber; coaxial or co-field; and square wave, exponential decay, or oscillatory pulses)
• the food product’s parameters (electrical conductivity, density, viscosity, pH, and temperature)
• the microbial characteristics (bacteria or mold/yeast, gram-positive or negative, vegetable cell, or spores)

Food processors should pay attention to a specific PEF system and decide which parameters to apply for target food products.

How Does This Technology Benefit Consumers?

Consumers are interested in minimally processed foods with fresh-like quality. PEF technology enables the food processors to manufacture liquid foods with consumers’ desired attributes or pre-treat solids prior to other unit operations.

How Economical is PEF Processing?

According to industry estimates, the overall cost for pasteurizing one liter of juice is about $0.04, and $0.056 per pound for cell disintegration applications. The cost varies depending on the product being processed and the process applied (Sampedro, McAloon, Yee, Fan, Zhang, and Geveke 2013).

What Regulatory Approval is Required for Commercializing a PEF-processed Product?

In compliance with the FDA’s juice HACCP regulations (21 CFR 120), PEF can be used for the commercial pasteurization of juices. The juice processors must implement sanitation and good manufacturing practices (GMP) during the production of PEF-treated juice products. The treatment should meet a performance standard that results in a 5-log reduction of the most resistant pathogen likely to be present in the juice. The 5-log reduction can be achieved solely by PEF, or by a combination of other interventions if they are performed at the same facility.

Acknowledgments

The authors acknowledge the contribution of The Ohio State University Food Safety Engineering Laboratory, Center for Clean Food Process Technology Development ( u.osu.edu/foodsafetyeng/ ). The authors also thank Dr. John Fulton, Dr. Erdal Ozkan, technical editor Tim Vargo, project manager Annie Steel, Ohio State University Extension for their constructive review comments. The authors gratefully acknowledge financial support from the USDA NIFA, HATCH program, the food industry, and the Ohio Ag Experiment Station. References to commercial products or trade names are made with the understanding that no endorsement or discrimination by The Ohio State University is implied.

Buckow, R., Ng, S., & Toepfl, S. (2013). Pulsed Electric Field Processing of Orange Juice: A review on microbial, enzymatic, nutritional, and sensory quality and stability. Comprehensive Reviews in Food Science and Food Safety, 12 , 455–467. doi.org/10.1111/1541-4337.12026 .

Jin, T., Guo, M., & Zhang, H. Q. (2015). Upscaling from benchtop processing to industrial scale production: More factors to be considered for pulsed electric field food processing. Journal of Food Engineering, 146 , 72–80. doi.org/10.1016/j.jfoodeng.2014.08.020 .

Jin, T. (2017). Antimicrobial Packaging in Combination with Nonthermal Processing. In  Packaging for Nonthermal Processing of Food , Second Edition (IFT Press Series). Melvin Pascall and Jung H. Han (Editors). Wiley Publisher. doi.org/10.1002/9781119126881.ch3 .

Sampedro, F., McAloon, A., Yee, W., Fan, X., Zhang, H.Q., & Geveke, D. J. (2013). Cost analysis of commercial pasteurization of orange juice by pulsed electric fields. Innovative Food Science and Emerging Technologies, 17 , 72–78. doi.org/10.1016/j.ifset.2012.10.002 .

Toepfl S., Heinz V., & Knorr D. (2006). Applications of pulsed electric fields technology for the food industry. In: Raso J, & Heinz V (eds.). Pulsed Electric Fields Technology for the Food Industry . Food Engineering Series . Springer, Boston, MA., 197–221. doi.org/10.1007/978-0-387-31122-7_7 .

Yu, Y., Jin, T. Z., Fan, X., & Wu, J. (2018). Biochemical degradation and physical migration of polyphenolic compounds in osmotic dehydrated blueberries with pulsed electric field and thermal pretreatments. Journal of Food Chemistry, 239 (15), 1219–1225. DOI: 10.1016/j.foodchem.2017.07.071 .

Yu, Y., Jin, T. Z., Fan, X., & Xu, Y. (2017). Osmotic dehydration of blueberries pretreated with pulsed electric fields: Effects on dehydration kinetics, and microbiological and nutritional qualities. Drying Technology, 35 (13), 1543–1551. doi.org/10.1080/07373937.2016.1260583 .

Zhang, H. Q., Barbosa-Canovas, G., Balasubramaniam, V. M., Dunne, P., Farkas, D., & Yuan, J. (eds.). (2011). Nonthermal Processing Technologies for Food . Chicago: IFT Press, Wiley-Blackwell Publishing. wiley.com/en-us/Nonthermal+Processing+Technologies+for+Food-p-9780470958360 .

Jerish Joyner Janahar, Graduate research associate and doctoral student, Department of Food Science and Technology, The Ohio State University

Z. T. Jin, Food Safety and Intervention Technologies Research Unit, Eastern Regional Research Center, USDA, Wyndmoor, PA

V. M. Balasubramaniam, Professor of Food Engineering, Center for Clean Food Process Technology/Food Safety Engineering Laboratory, Department of Food Science and Technology and Department of Food, Agricultural and Biological Engineering, The Ohio State University. [email protected]

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