essay about food processing

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 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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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.

Whole apple	Prepackaged apple slices with no additives	Unsweetened applesauce made with apples, water, and ascorbic acid to prevent browning	Sweetened applesauce that contains the prior ingredients plus high fructose corn syrup	Apple juice drink with high fructose corn syrup and added coloring
Whole oat groats	Steel-cut oats, rolled oats	Instant oats with added sugar and a preservative only to enhance freshness	Instant flavored oatmeal with added sugar, artificial flavorings, and other additives to improve texture and freshness	Low-fiber packaged oat-containing cookie (mostly made of refined flour and sugar)
Dried chickpeas	Chickpea flour made from dried finely ground chickpeas; chickpea pasta	Canned chickpeas; store-bought hummus made with chickpeas, spices, and oil without preservatives	Store-bought hummus made with chickpeas, salt, spices, and artificial flavors	“Chickpea” chips that are made with mostly rice or potato flour and are high in added salt and oils
Peanuts in the shell	Shelled plain peanuts	Natural peanut butter made with only peanuts and salt	Peanut butter with added sugar, salt, and emulsifiers	Peanut butter candy
Homemade veggie burger made with brown rice, lentils, sweet potato, and cooked kale			Packaged frozen veggie burgers or plant-based meat substitutes with added salt and seasonings; a good source of protein and fiber
	Homemade or store-bought plain yogurt with only pasteurized milk	Store-bought plain yogurt made with pasteurized milk, live active cultures, and food starch (thickener)	Yogurt with a small amount of added sugar, and pectins and gums to thicken/emulsify; a good source of protein and calcium	Yogurts higher in added sugars or fruit concentrates, artificial flavors, and gums to thicken/emulsify; not a significant source or protein or calcium
Fresh fish	Unseasoned frozen fish filets	Canned or frozen or fresh fish with seasoning	Breaded fish sticks

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.
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• 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.
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• 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.
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• 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.
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Last reviewed August 2023

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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
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• Frontiers - Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains
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• National Center for Biotechnology Information - PubMed Central - Food Processing at a Crossroad
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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.

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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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Food Processing

By Daniel Sidorick

The food industry has always held a special place in Philadelphia and its surrounding region, though it never became a center of a massive industry like meatpacking in Chicago. Still, the methods of processing food at different periods and the people who did the work tell much about the state of Philadelphia’s economy and its residents. From colonial times, when most Americans processed their own foods, through the rapid changes in food manufacture introduced by the industrial revolution, to the consolidation and globalization of the food industry in the late twentieth century, the ways agricultural produce has been transformed into food and consumed at Philadelphians’ dinner tables has defined both the changing economic structure of the region and its level of integration within the larger world.

The indigenous and early colonial residents of the Delaware Valley were largely self-sufficient. The minimal processing needed to make bread or to preserve meat was done mostly at home or on the farm. Yet the inklings of the future food industry were visible in the trades marching in the Philadelphia Grand Federal Procession in 1788 celebrating the new Constitution: bakers, butchers, sugar refiners, and brewers joined their fellow predecessors of the coming Industrial Revolution in the line of march.  And even in this early period, food processing brought the region into the global economy. Hogs driven to Philadelphia for slaughter and grain transported to the city for milling ended up not only in market stalls on High Street (later Market Street) but also as provisions traded for Caribbean sugar destined for the city’s refiners.

Philadelphia’s propitious location in the midst of the rich agricultural lands of southeastern Pennsylvania and southern New Jersey made it the natural location for the artisans and merchants who would establish a wide array of food-processing businesses. Yet until the mid-nineteenth century only flour milling , brewing, and sugar refining had established enterprises beyond the size of small artisanal shops.  Philadelphia, in fact, became the center of the new country’s largest food industry, dominating flour milling in the late eighteenth century  through the first third of the following century and exporting some 400,000 barrels of flour (and a smaller quantity of corn meal) per year. The city also housed many sugar refineries from the late eighteenth to the late twentieth century.

Although  leadership in flour milling fell first to Baltimore and then the Midwest, Philadelphia, Camden, and nearby towns soon saw phenomenal growth in an amazing range of food-related industries: canning, the baking of bread, biscuits, and soft pretzels, candy-making, meat processing, the production of ice cream, mustard, and vinegar, and much more. Most new companies were of the type Philadelphia was best known for: small- to medium-sized and family-owned, often operating in the production of specialty items. But some of them grew to become national or world leaders in the mass production of food products and obtained financing from sources of capital beyond the wealth of their founding families.

Food Processing Outpaces Manufacturing

Spurred by the demands of war and growing urban populations, food industry expansion nationally outpaced manufacturing as a whole in the late nineteenth century, and, in Philadelphia, food processing become the city’s second largest industry (after textiles) by 1910. Canning , invented to feed Napoleon’s armies, became essential in the Civil War and remained so in America’s twentieth-century conflicts and in ordinary consumption.

Urbanization separated more and more people from the farms that produced their food, and the new advertising industry, as well as the promise of lightened housework, helped convince Philadelphia housewives (and others) that they needed factory-made canned soup and mass-produced sliced bread. Fears of contamination that led to governmental regulation also provided advertisers with arguments for why consumers should buy brand-name (and government-inspected) ice cream and cellophane-wrapped chocolates. Philadelphia’s many ethnic groups expanded the range of food processing methods and markets even further. Meat processing, for example, took the form of a first-floor Kosher butcher shop in West Philadelphia, an Italian basement butchery in South Philadelphia, and a Polish smokehouse in Port Richmond.

Canning, more than any other food-processing sector, brought the industrial revolution to the cities, towns, and hamlets of the Delaware Valley in the second half of the nineteenth century. In virtually every town in the lush agricultural region surrounding Philadelphia, tinsmiths built canneries, partnered with farmers and merchants, and sold their products not only in the city, but along the trade routes stretching west along the railways. When the steamboat Bertrand sank in the Missouri River in 1865, it carried to the bottom peaches and cranberry sauce from canneries in Philadelphia and southern New Jersey (as well as rival Baltimore). Canning also spurred development of allied industries.  Southern New Jersey’s glass manufacturers provided the first containers for the industry, and several can makers followed (like the Continental Can Company located next door to Campbell Soup in Camden), while Bridgeton’s Ferracute Machine Company built canning machinery used throughout the region. This growth of related industries and synergies among producers of raw materials, intermediate outputs, and final consumer goods was seen most clearly in the case of canning, but it was a phenomenon that characterized all branches of the food industry in the Delaware Valley.

Most canneries remained fairly small, but several grew into sizable establishments, employing hundreds or even thousands of workers, typically doubling in size during harvest season.  Philip J. Ritter first tried his hand at confectionery, but had more success when he began selling his wife’s preserves in 1854. When operations outgrew the family’s Kensington home twenty years later, he opened a factory on Dauphin Street. By 1894 his cannery employed 150 workers year-round and 300 at peak season. To get even closer to its raw materials, especially tomatoes for its award-winning Ritter Catsup, the company opened a plant across the river in Bridgeton, New Jersey.  An even more famous product, Campbell’s Soup, rolled off the lines of that company’s mammoth plant in Camden.

New Eating Habits

Eating new items like canned soup was something Philadelphians were learning to do, but bread and other baked goods had been part of their diet from colonial days.  Yet even with the onset of the industrial revolution, most people in the city and surrounding towns continued baking bread at home or purchasing it from the hundreds of small neighborhood bakeries. The first attempt at building a large mechanized bread bakery at Broad and Vine Streets in 1857 ended in failure three years later. But by the end of the nineteenth century a number of local bakeries and branches of national bread makers had implemented modern production and distribution methods, and brands like Freihofer‘s and Stroehmann’s became household names.

One of the main obstacles to commercial production of bread was overcome by Charles Fleishmann’s (1835-1897) invention of consistent packaged yeast in 1868 in Cincinnati.  His “Vienna Model Bakery” became one of the highlights of the Philadelphia Centennial Exposition in 1876 . The Model Bakery moved to 253 North Broad Street after the Exposition (managed by Fleischmann’s brother-in-law) and the company expanded from there to Manhattan and elsewhere. Other bakers quickly adopted the use of commercial yeast, and store-bought brand-name bread spread rapidly.  Philadelphia baker Charles Freihofer (1860-1942) continued the Vienna theme when he teamed with his brother to open the Freihofer Vienna Baking Company in Camden in 1899 and a similarly named company at 24th and Master Streets in North Philadelphia a year later. Rapid growth in the business led to a move to 20th and Indiana Streets in 1913 and expansion to several other cities. Freihofer’s and competitors’ home-delivery vans, originally horse-drawn, became a fixture in Philadelphia’s neighborhoods as many smaller bakeries closed their doors.

Entrepreneurs Philip Bauer and Herbert Morris conceived the idea of mass-producing and marketing small “sanitary-wrapped” cakes and opened a plant on Sedgley Avenue in 1914. Their Tasty Baking Company was so successful that “Tasty Kakes” became a Philadelphia icon. By 1922 they moved to a much larger facility on Hunting Park Avenue.   Other Philadelphia traditions remained the province of smaller establishments.  Small soft pretzel bakeries were found in almost every neighborhood, though some, such as Federal Pretzel Baking Company in South Philadelphia, introduced limited mass-production techniques to increase their output. Similarly, the rolls used for Philadelphia’s cheesesteak sandwiches and hoagies came from a variety of bakers.  But the Amoroso family enterprise, originally just another small bakery in Camden in 1904, repeatedly outgrew its facilities until it was able to produce enough rolls to meet region-wide demand in a large plant on South 55th Street in Southwest Philadelphia.

Although large-scale production of breads and cakes got off to a slow start in Philadelphia, the manufacture of biscuits and crackers was well established by the Civil War, when “hard-tack,” a hard, usually saltless biscuit, was widely used for military rations. Godfrey Keebler (1822-93) had worked in a number of bakeries by the onset of the war, and in 1862 opened a bakery in South Philadelphia. His success from supplying the Union Army as well as the Philadelphia market led to expansion to a mechanized facility at 258-264 N. Twenty-Second Street and later, after a merger that formed the Keebler-Weyl Baking Company, to a large plant at G Street and East Hunting Park Avenue. The National Biscuit Company conglomerate (formed in 1898) also opened operations in Philadelphia at Broad Street and Glenwood Avenue, and later near the Roosevelt Boulevard in the Far Northeast section of the city.

Confectionary Leader

Philadelphia has also long been a leader in the confectionery industry. Stephen F. Whitman (1823-88) opened a confectionery shop on the waterfront in 1842 and introduced prepackaged candy in 1854. His company pioneered the use of cellophane in its famous Whitman’s Sampler (1912) and moved several times, eventually to Fourth and Race Streets.  It relocated once again, in 1960, to a new industrial park in the Far Northeast, where it employed 1,650 workers.  (Another Philadelphia candy shop, opened in 1873 by the young Milton Hershey [1857-1945], failed after a few years; he moved about a hundred miles west where he founded the Hershey Chocolate Company in 1894.)  Among other well-known Philadelphia candy makers were Richardson’s Mints (1893), C. A. Asher (1892, moved to Germantown in 1899), and David Goldenberg (who started his candy store on Kensington Avenue in 1890 and created Goldenberg’s Peanut Chews as a World War I ration in 1917).

A related industry, the manufacture of ice cream, was also important in Philadelphia. Among other ice-cream makers in the city, William A. Breyer (1828-82) began making ice cream in 1866 and opened a retail store on Frankford Avenue in 1882. The business was continued by his wife and sons after his death.  The company trumpeted the pure ingredients of its ice cream, and growing sales led to several moves, eventually to a large plant at Forty-Third Street and Woodland Avenue that employed 500 workers by 1931.

Meat, poultry, and seafood processing have been small but continual parts of Philadelphia’s food industry from the beginning from the beginning.  Excellent transportation to the West enabled meat processors to supply the needs of the large regional market. A few small-to-medium-sized slaughterhouses were found in the area, such as Cross Brothers in Kensington and Triolo’s in Burlington County, New Jersey. Dietz and Watson started making delicatessen meats in 1939 and expanded to other cities while maintaining a large plant in the Tacony section of the city. The nineteenth-century shad fisheries and markets of Shackamaxon even resulted in the change of that neighborhood’s name to Fishtown.

Local Consumers Were Producers, Too

Philadelphians were not only consumers of the products of the companies founded by the area’s food industry entrepreneurs; residents of working-class neighborhoods throughout the region were also the ones who did the work that turned agricultural raw or semi-processed materials into finished products. And that work was often long, hard, and low-paying, especially before employees joined together in unions to press for better pay and working conditions. Among the first recorded activities of united Philadelphia food workers was a strike for higher wages by the Journeymen Bakers in 1835. Journeymen Biscuit Makers were mentioned in the press a year later.  Some crafts in the industry were unionized over the next century, but it was only after the organizing drives of the Congress of Industrial Organizations in the 1930s that most of the areas food workers became union members–even the 1,500 confectionary workers who organized Candy Workers Local 350. Union contracts improved the lives of food workers but often only after strikes and other industrial actions. One example among many was the strike of 1,900 bakers in 1946 against eight major bakery firms including Freihofer and Fleischmann in Philadelphia and Stroehmann Brothers in Norristown. Working-class support for unions and picket lines was impressive.  A sense of the strong traditions against crossing picket lines can be garnered from an arbitrator’s report about what happened at Cross Brothers Meat Packing Company when employees who had struck a different unit of the company crossed the street to an unrelated division of the firm:

On July 1, 1971, [Cross Brothers] expected approximately 65 slaughterhouse and 18 boning employees to report for work. None reported, since they refused to cross the Local 195 picket line. The office and clerical employees and the delivery employees, represented by Teamsters’ locals 161 and 500 respectively, similarly did not report for work. . . . Employees of an independent contractor building an addition to Packers’ building, as well as those of a garbage removal contractor, also refused to cross the picket line in order to perform their job duties.

Several of the most intense clashes between workers and management in the food-processing industry occurred in South Jersey, especially at Campbell Soup in Camden and Seabrook Farms in Cumberland County.  The workers at Seabrook, mostly African Americans and Italian immigrants, who were paid 12-15 cents per hour, initially won a big increase in their  wages when they struck in 1934, but their union was destroyed a few months later after concerted attacks by company, police, and vigilantes.

By the early twenty-first century much of Philadelphia’s food processing industry had disappeared or been absorbed into global food mega-corporations, though, just as in earlier centuries, small establishments continued to compete in various niches. There were many reasons for the decline. The rich agricultural hinterlands of the city that had supplied canneries and other food processors were no longer the source of raw materials. Although local farms still produced a smaller amount of food for the fresh market, food processors preferred cheaper mass-produced intermediate inputs like tomato paste from California and China. Beyond reasons specific to the food industry, Philadelphia’s food workers suffered along with others from the increasingly aggressive cost-cutting strategies of global capitalism that ramped up in the 1970s. The lure of highly automated factories with fewer workers, remaining workers who would accept lower pay and not join unions, states and countries offering corporate tax breaks and little regulation, and repeated bouts of merger-and-acquisition mania all took their toll on Philadelphia’s industries, including its food processors.

Recent Consolidation

Freihofer’s and Stroehmann’s breads (along with Arnold’s, Entenmann’s, and others) had been absorbed into the largest bakery corporation in the United States, Bimbo Bakeries , a unit of Mexico’s Grupo Bimbo. Area residents might have taken some comfort from the fact that Bimbo’s American headquarters located in Horsham in Montgomery County. Tasty Baking Company closed its Nicetown plant and moved to a new taxpayer-subsidized facility at the former Navy Yard in 2010. Because the new plant was highly automated, hundreds of employees were laid off.  Yet the company avoided bankruptcy only by becoming part of Georgia-based Flowers Foods (a Bimbo competitor). After Whitman’s Chocolates’ much-heralded move to the new Philadelphia Industrial Park in 1960, it was sold to Pet, Inc. When Pet later sold the brand to Russell Stover Candies in 1993, it closed the Philadelphia plant.  Breyer’s Ice Cream went through several corporate owners; it became part of the Anglo-Dutch multinational Unilever in 1993 where it made mostly “frozen dairy desserts” rather than ice cream.  It laid off the 240 workers at its Philadelphia plant in the mid-1990s and demolished the building. One of the city’s oldest industries–sugar refining–ended with the closing of the National Sugar refinery (Jack Frost sugar) in Fishtown in 1981 and the Amstar (formerly Franklin) refinery (Domino sugar) in South Philadelphia a year later.

Still, food processing companies large and small remained in the area in the twenty-first century. Cross Brothers was gone, but 400 workers at Dietz and Watson continued curing meat in Tacony, and the Czerw family still smoked kielbasa in its Port Richmond smokehouse. Keebler’s factory in Juniata was closed long ago (and the company itself had been absorbed into Kellogg’s), but 700 workers still made cookies and crackers at the Nabisco plant in Northeast Philadelphia, though it had changed ownership by then to Kraft Foods. Federal Soft Pretzel Bakery was sold to snack food giant J&J Snack Foods Corporation across the river in Pennsauken in 2000, but Philadelphia Soft Pretzels continued hand-twisting pretzels at its Feltonville bakery, though by then it was competing with dozens of new franchised pretzel makers.

The Philadelphia food-processing industry had fallen far from its important position of the early twentieth century.  Most large mass-production facilities had taken the same route as the region’s other large manufacturers and moved to newer and cheaper locations in the globalized food economy. Some foods that had short shelf life or were difficult to transport were still made in plants in or near large cities, including Philadelphia. For example, while Bimbo managed all of its U.S. holdings from Horsham, it still relied on local bakeries (such as Stroehmann’s) for most of its bread production (and it continued using old local brand names). A few independent companies with strong local ties (like Dietz and Watson) still employed hundreds in the area, and the growing ranks of “foodies” and newer immigrant groups provided opportunities for numerous niche producers of specialty and ethnic foods. These, along with a handful of national and global corporate headquarters of food companies like Campbell and Bimbo, marked the latest stage in the history of food processing in Philadelphia.

Daniel Sidorick has taught history at Temple and Rutgers Universities and the College of New Jersey.  His book Condensed Capitalism: Campbell Soup and the Pursuit of Cheap Production in the Twentieth Century (Cornell University Press) was awarded the Richard P. McCormick Prize by the New Jersey Historical Commission. (Author information current at time of publication.)

Copyright 2013, Rutgers University

Keebler and Firestone on the Ben Franklin Parkway

Temple University Libraries

The food industry has always held a special place in Philadelphia and the surrounding region. This undated aerial photograph of the Benjamin Franklin Parkway includes the Keebler plant as well as the Firestone factory (lower left and upper left, respectively). Keebler opened its first plant in 1862 and moved to Center City after booming success supplying the Union army. However, like many food processing companies in Philadelphia, Keebler no longer calls the city home after being absorbed by the Kellogg company and taking business elsewhere. The Philadelphia food-processing industry fell far from its important position of the early twentieth century. In the globalized food economy, most large mass-production facilities took the same route as the region's other large manufacturers and moved to newer and cheaper locations.

Breyers Ice Cream Factory Workers

As the United States recovered from the Civil War, Philadelphian William Breyer was experimenting with fresh, natural ingredients and a hand-crank ice cream machine. In 1882 he opened his first ice cream shop on Frankford Avenue. The product was popular among neighborhood consumers, and soon the Breyer family opened more shops in the Philadelphia area. By 1908 the business was incorporated, and by 1918 Breyers was producing more than a million gallons of ice cream a year, shipping up and down the East Coast. A factory was built at Forty-Third Street and Woodland Avenue, near the Schuylkill River, in 1931. The Breyers factory employed 500 workers at its start, and the mint green building became a familiar landmark for those driving in to Philadelphia. In 1995 the original plant, pictured above, closed its doors and the ice cream ceased to be made in the city of its birth.

Cross Brother's Meat Company

Meat, seafood, and poultry processing have been small but continuous pieces of Philadelphia’s food processing history from the industry’s beginning. Philadelphia’s easy access to both the East and West helped meat processors supply to a large regional market. Meat-packing factories as well as slaughterhouses, like Cross Brother’s Meat Company located in Kensington and pictured here in 1946, were popular in Northeast Philadelphia. Dietz and Watson, still in business today, started in nearby Tacony, and the Shackamaxon area became more popularly known as “Fishtown” due to an abundance of shad fisheries and markets. After Upton Sinclair’s The Jungle revealed the dark and dirty side of the meat industry in 1906, stricter regulations were placed on factories, leading to more sanitary conditions.

Migrant Farmers at Seabrook Farms

Library of Congress

Philadelphia's propitious location in the midst of the rich agricultural lands of southeastern Pennsylvania and southern New Jersey made it the natural location for the artisans and merchants who would establish a wide array of food-processing businesses. The men and women seen here are migrant farmers at New Jersey’s Seabrook Farms, located in Cumberland County. Founded in the early twentieth century, Seabrook not only grew fruits and vegetables, but also became a pioneer in frozen food processing.

Related Topics

• Workshop of the World

Time Periods

• Twenty-First Century
• Twentieth Century after 1945
• Twentieth Century to 1945
• Nineteenth Century after 1854
• Southwest Philadelphia
• Philadelphia Cream Cheese
• Grocery Stores and Supermarkets
• Bridgeton, New Jersey
• Camden, New Jersey
• Restaurants
• Scientific Management
• Campbell Soup Company
• Flour Milling
• Industrial Neighborhoods
• Candy and Candymakers

Related Reading

Connor, John M. and William A. Schiek.  Food Processing: An Industrial Powerhouse in Transition.   New York: John Wiley & Sons, 1997.

Delaware Valley Regional Planning Commission.  Greater Philadelphia Food System Study.   Philadelphia: DVRPC,  2010.

Sidorick, Daniel.  Condensed Capitalism: Campbell Soup and the Pursuit of Cheap Production in the Twentieth Century.   Ithaca: Cornell University Press, 2009.

Related Collections

• Freihofer Baking Company Records, Record Group 686 Charle Library 1900 N. Thirteenth Street, Philadelphia.

Backgrounders

Connecting Headlines with History

• With Dietz & Watson transaction, city looks to kickstart reindustrialization (WHYY, July 1, 2014)
• Food Industries (Workshop of the World online)
• Where Did Breyer's Ice Cream Go? (PhillyHistory Blog)

Connecting the Past with the Present, Building Community, Creating a Legacy

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 […]
• 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 […]
• 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.
• 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.
• 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 […]
• 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.
• 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 […]
• 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 […]
• 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.
• 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 […]
• 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. […]
• 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.
• 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.
• 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.
• 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.
• 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.
• 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 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.
• 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.
• 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.
• 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.
• 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 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 […]
• 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 […]
• 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 […]
• 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 […]
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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”.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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 […]
• 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 […]
• 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.
• 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 […]
• 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 […]
• 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 & 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 […]
• 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.
• 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.
• 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.
• 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.
• 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 […]
• 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.
• 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.
• 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.
• 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 […]
• 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.
• 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.
• 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 […]
• 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.
• 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 […]
• 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.
• 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 […]
• 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.
• 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.
• 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.
• 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 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.
• 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.
• 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 […]
• 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.
• 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 […]
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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 […]
• 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.
• 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.
• 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.
• 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 […]
• 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.
• “Food Colombusing” and Cultural Appropriation Authenticity in cuisine defies efforts to create an all-inclusive and integrated world in which one is allowed to enjoy and feel the attributes of a culture that is not theirs.
• 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.
• 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.
• 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].
• 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 […]
• 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.
• 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 […]
• 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.
• 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.
• 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 […]
• 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.
• 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.
• 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 […]
• 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.
• Organic Farming for Sustainable Food Production The article is titled “Will Organic Agriculture Feed the World,” and it provides its readers with an overview of the statistics that apply to the sustainability of organic farming.
• 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.
• 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.
• 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.
• 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 […]
• 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 […]
• Wendy’s Fast Food Restaurant The design has the potential to elaborate on the cause of failures inherent in the establishment and possess the capacity to make recommendations on combating the challenges.
• The Junk Food’s Risks Junk food has high content of fat and cholesterol that leads to clogging of the heart arteries. The content of many junk foods is unhealthy and it may expose the brain to premature aging and […]
• 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.
• 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.
• 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.
• 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.
• 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, Eating Behavior, and Culture in Chinese Society The majority of the food and the cookies were not an actual part of the Chinese cuisine. The issue of the origin of the fortune cookies demonstrates the global intersections.
• 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.
• Problem of Food Overconsumption Therefore, the goals of this paper are: to identify the problem of food overconsumption, to discuss the critical factors which influence the development of the given issue, to propose a solution, and to observe possible […]
• 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 […]
• 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.
• 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.
• 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 […]
• 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.
• 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.
• Fast Foods More Harm Than Good The rest of the life of such a child is upsetting as the child is ridiculed in and out of school, through his/her adolescence, and even in college.
• Food Retailing Industry in Turkey: Self-Sufficient Economics Therefore this paper will largely investigate and evaluate how the food retail industry in Turkey specifically paying attention to the food retail structure, the transformation of Turkey’s economy that in turn has led to growth […]
• 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.
• 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.
• 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.
• Causes and Effects of Fast Food: Reputation for Unhealthy Eating By setting this price to a low value, fast food companies can exclude traditional restaurants from the selection, improve throughput, and increase their brand equity.
• Livestock Food Production Issues The failure to address animal welfare, health, and environmental concerns, as well as the intensification of livestock farming, contributes to the exasperation of challenges associated with livestock food production.
• Food, Customers, and Culture in the Grocery Store There also were many alcoholic drinks, and the section with beer was among the largest; lemonades, juices, and smoothies were also present. Both the store labels and the food labels quite often stressed the low […]
• 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 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.
• Global Food Trade’s Benefits For instance, the developing nations are in a position to supplement their food products and the much needed nutritional value. On the other hand, this initiative may impede the quality of local products due to […]
• Hotpot Concept and Cultural Value The history of the Chinese hotpot goes back to the past 1000 years even though the roots of the delicacy are in Mongolia.
• Food and Environmental Hygiene Department He also claims that the attendance book was left unattended and thus he filled in information in the absence of the receptionist attendant.Mr.
• 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.
• Weird Chinese Foods: Cultural Practices and Eating Culture The Chinese are also known to eat crocodile meat for a number of reasons. The other fascinating Chinese cuisine is eating of private parts that are used mostly in adding aroma to whisky and wine.
• 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.
• 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.
• 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 […]
• Food and Beverage Brands’ Expansion and Site Selection In this paper, the researcher focused on investigating and comparing the conventional factors influencing site selection and the innovative indicators used in site selection in the food and beverage brands within the Kingdom of Saudi […]
• 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 […]
• The McDonald’s Food Sustainability Model The food sustainability model remains one of the priority options for McDonald’s if it is to remain competitive in the Australian market.
• 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.
• Food Security: Sustainable Development While reading this part of the chapter, I realized that the majority of the land is used to produce meat products.
• Analysis of a Look at the Fast-Food Industry by Eric Schlosser For the presentation of various arguments, the use of statistics involved in the employees and the increased amount of production due to division and specialization of labor and the production process improved the validity of […]
• Food Industry: The Problems Caused by the Corona Crisis The food and beverage sector has been significantly affected by the Corona crisis, and the issue should be addressed to alleviate the collapse of the industry, especially in the most affected regions.
• Analysis of Push and Pull Factors in Food Travel Motivation The implementation of the pull strategy is aimed at providing a powerful and long-term information impact through the media on the end consumer of the product.
• 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.
• 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.
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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.

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Ensuring Safe Food: From Production to Consumption (1998)

Chapter: 6. conclusions and recommendations, 6 conclusions and recommendations.

Congress commissioned the National Academy of Sciences, through the US Department of Agriculture's (USDA) Agricultural Research Service, to undertake the study that resulted in this report. The charge to the committee was to perform two main tasks: assess the current US food safety system and its effectiveness in addressing the continually changing concerns about food safety; and provide recommendations on scientific and organizational changes needed to ensure an effective food safety system for the present and future generations.

The effectiveness of efforts to ensure the safety of food for US consumers is not solely, perhaps not even primarily, the responsibility of the federal government. An effective food safety system depends on the collective efforts of food producers, processors, transporters, suppliers, preparers, retailers, and handlers; of officials at the local, state, and federal levels; and of consumers who select and prepare food. There are three overriding conclusions that the committee came to as a result of its deliberations:

  

The committee's recommendations focus on two main areas. The first addresses the scientific basis of prudent, cost-effective food safety regulation. The second addresses the legal framework and management structure within which the scientific basis should be developed and deployed. The committee presents these recommendations as an integrated, mutually reinforcing package. Specifically, the committee believes that the development and, critically, the use of a scientifically supportable foundation for regulation is not likely to be achieved within the current scattered organization of federal food safety programs, where responsibility is dispersed, budgets are separate, a unified mission is lacking, and no single official has formal or public overall responsibility and authority for performance.

More study is needed to determine the best organizational plan for a centrally unified framework for managing the federal system. The committee's recommendations do not assume that the only way to improve food safety is to create a single responsible agency. The committee also recognizes that designing the details of a centrally managed federal system will generate controversy and will in any case take time. Moreover, it should be emphasized that many of the specific elements of its recommendations can and should be implemented without waiting for the creation of a centrally managed federal system.

The committee emphasizes the urgency of reform, 1 both scientific and organizational. Threats to the safety of food consumed by Americans are ubiquitous and, whether or not the threats are growing, they are certainly changing. Diverse observers of the food safety system, including entities attached to both Congress and the White House, have been calling attention to specific gaps and deficiencies for more than a decade (see Appendix B for a description of previous proposals related to changes in organizational structure). Responsive legislative and administrative actions along the lines of those recommended are long overdue.

Scientific Recommendations

Recommendation i:.

Base the food safety system on science.

The United States has enjoyed notable successes in improving food safety. An example of these is the joint government-industry development of low-acid

During the I month period in which the final committee meeting was held (June, 1998), national public health officials in the US reported three major outbreaks involving collectively more than 7,000 reported cases of food-related illness. It is assumed that many more cases of food-related illnesses occurred during this time period as most foodborne illnesses are either unreported or unrecognized as part of an outbreak.

canned food regulations, based on contingency microbiology and food engineering principles, that has almost eliminated botulism resulting from improperly processed commercial food. Similarly, the passage of the 1958 Food Additives Amendment to the Food, Drug, and Cosmetics Act of 1938 was a "technology forcing" event that improved the evaluation of the safety of added and natural substances and reduced the risks associated with the use of food additives. With increasing knowledge, many rational, science-based regulatory philosophies have been adopted, some of which rely on quantitative risk assessment. Adoption of this regulatory philosophy has been uneven and difficult to ensure given the fragmentation of food safety activities, and the differing missions of the various agencies responsible for specific components of food safety. This philosophy must be integrated into all aspects of the food safety system, from federal to state and local.

The greatest strides in ensuring food safety from production to consumption can be made through a scientific risk-based system that ensures that surveillance, regulatory, and research resources are allocated to maximize effectiveness. This will require identification of the greatest public health needs through surveillance and risk analysis. The state of knowledge and technology defines what is achievable through the application of current science. Public resources can have the greatest favorable effect on public health if they are allocated in accordance with the combined analysis of risk assessment and technical feasibility. It is important to recognize that limiting allocation of resources to only those areas where high priority hazards exist can create another problem: other hazards with somewhat lower priority but with a much greater probability of reduction or elimination will not be addressed due to limited resources. Thus, both the relative risks and benefits must be considered in allocating resources.

Recommendation IIa:

Congress should change federal statutes so that inspection, enforcement, and research efforts can be based on scientifically supportable assessments of risks to public health.

At a minimum, Congress should legislatively modify the provisions of the Meat Inspection Act and the Poultry Products Inspection Act that are now understood to require physical inspection of each animal carcass and thereby force resources to be allocated in a fashion that is not calibrated to risk. Adequate resources should be made available for the implementation of the Hazard Analysis Critical Control Point (HACCP) system by the USDA and the Food and Drug Administration.

Resource allocations should be subject to revision and adjustment as assessments of risk change. Implementing a food safety system based on risk assessment will require a new level of flexibility in statutory directives to permit

responsiveness to advances in science and technology that underlie the food system and food safety efforts.

Eliminate continuous inspection system for meat and poultry and replace with a science-based approach which is capable of detecting hazards of concern; ·   mandate a single set of science-based inspection regulations for all foods; and ·   mandate that all imported foods come from only countries with food safety standards deemed equivalent to US standards. Recommendation IIb: Congress and the administration should require development of a comprehensive national food safety plan. Funds appropriated for food safety programs (including research and education programs) should be allocated in accordance with science-based assessments of risk and potential benefit. The National Food Safety Plan should: •   integrate federal, state, and local food safety activities; •   allocate funding for food safety in accordance with science-based assessments of risk and potential benefit; •   provide adequate and identifiable support for research and surveillance to: —   monitor changes in risk or potential hazards brought on by changes in the food supply or consumption patterns, and —   improve the capability to predict and avoid new hazards; increase monitoring and surveillance efforts to improve knowledge of the incidence, seriousness, and cause-effect relationships of foodborne disease and related hazards; address the additional and distinctive efforts required to ensure the safety of imported foods; recognize and provide support for the burdens imposed on state and local authorities that have primary front-line responsibility for the regulation of food service establishments; and address consumers' behaviors related to safe food-handling practices. Rationale for Recommendations Related to a Science-Based System The greatest strides in ensuring food safety from production to consumption can be made through a scientific risk-based system that ensures that surveillance, regulatory, and research resources are allocated to maximize effectiveness. That will require identification of the greatest public health needs and greatest opportunities for improvement through prevention, surveillance and risk analysis. The state of knowledge and technology defines what is achievable through the application of current science. Public resources can have the greatest favorable effect on public health if they are allocated in accordance with the combined analysis of risk assessment and technical feasibility. Both risks and scientific understanding of risks change, so federal efforts must be carried out within a flexible framework. US regulatory agencies are moving toward science-based HACCP programs. The committee found evidence that current resources might be inadequate both to continue traditional inspection and to implement HACCP systems fully. A glaring defect in the present system is that substantial resources are directed to problems that do not have the greatest human health impact (for example, carcass-by-carcass organoleptic [primarily visual and odor detection] inspection of meat and poultry). The elimination of continuous inspection for meat and poultry would not necessarily end all ante- or postmortem inspections of carcasses, if HACCP programs were appropriately developed and implemented. Such programs would have to include appropriate methods to identify diseased animals, which might require some level of carcass inspection as identified by hazard analysis. Current understanding of the magnitude of the problem of foodborne disease and the importance of the relevant hazards is incomplete and in many cases inaccurate. Furthermore, there is a lack of scientific resources and structure to address the gaps and inaccuracies. Effective and adequate monitoring, surveillance, and research to characterize risk are required to improve the allocation of resources and to develop the knowledge and technology needed to manage hazards that pose the greatest risk. The committee found many instances in which the resource base for research and surveillance was not adequate to achieve the critical goals discussed. There is not an adequately coordinated effort on the scale required to analyze the risks and respond to the challenges presented by the changing nature of American food hazards related to increases in consumption of imported foods and in meals eaten away from home. It is also important that any national plan directly address the safety of imported food. Not all agencies responsible for monitoring the safety of imported food are authorized to enter into agreements with the governments of exporting countries in order to reciprocally recognize food safety standards or inspection results. Uniform or harmonized food safety standards or practices should be encouraged, and officials allowed to undertake research, monitoring, surveillance, or inspection activities within other countries. This should permit inspection and monitoring efforts to be allocated in accordance with science based analyses of risk and benefit. The committee found two major problems with respect to consumer education: in some instances, consumer knowledge is inadequate or erroneous; and even where knowledge is adequate, it often fails to influence behavior. A task force to examine approaches to and resources for consumer education is required. Role of Risk Analysis The cornerstone of a science-based system of food safety is the incorporation of the results of risk analysis into all decisions regarding resource allocation, programmatic priorities, and public education activities. Risk assessment integrates data on exposure to harmful agents and dose-response relationships to estimate the risk of developing illness from eating specific foods. The growing acceptance of the principles of risk assessment has also led to its use beyond regulatory standard-setting. It is now possible to use comparisons of risk to inform and set priorities for risk management. Risk-based priorities enable resources to be so allocated as to protect public health and to attack the worst problems and/or those most amenable to change first. Resources Required for Research To move from a reactive mode of research based on responses to food safety crises to a preventive mode in which newly emerging hazards are identified, or, if possible, prevented, and potential methods for containment evaluated, the federal agency(ies) responsible for food safety regulation will need authority to direct the allocation of funds for food safety research. Intramural and extramural research priorities should be focused on both short and long-term hazard prevention and on advancing understanding of foodborne pathogens and other food-related hazards; research results should then be integrated into the standard-setting and regulatory program. Selection of research priorities should be based on identification of the greatest potential areas for foodborne risks and assessment of the likely contributions of research findings to the prevention of illness and the improvement of regulatory performance. In addition to research targeted at immediate regulatory needs, there should continue to be a federally supported, long-term, strategic research program. It should have both applied and basic components and be targeted at the needs of producers, processors, consumers, and nonregulatory and regulatory scientists. Recommendations to Implement a Science-Based System Through Organizational Changes Recommendation iiia:. To implement a science-based system, Congress should establish, by statute, a unified and central framework for managing federal food safety programs, one that is headed by a single official and which has the responsibility and control of resources for all federal food safety activities, including outbreak management, standard-setting, inspection, monitoring, surveillance, risk assessment, enforcement, research, and education. The committee was asked to look at organizational changes that would improve the safety of food in the United States. In the time available for information gathering and deliberation, the committee identified characteristics needed in an organizational structure that would improve food safety in the United States. The committee found that the current fragmented regulatory structure is not well-equipped to meet the current challenges. The committee's key recommendation is that to achieve a structure that can implement a science based system, one official should be responsible for federal efforts in food safety and have control of the resources allocated to food safety. This recommendation contemplates a structure that would have an identifiable, high-ranking, presidentially appointed head, who would direct and coordinate federal activities and speak to the nation, giving federal food safety efforts a single voice. The structure created, and the person heading it, should have control over the resources Congress allocates to the food safety effort; the structure should also have a firm foundation in statute and thus not be easily subject to changes in political agendas. It is also important that the person heading the structure should be accountable to an official no lower than a cabinet-level secretary, and ultimately, to the President. Whether or not a single agency emerges, the ultimate structure must provide for not just delegated responsibility, but also for control of resources and authority over food safety activities in the federal government Recommendation IIIb: Congress should provide the agency responsible for food safety at the federal level with the tools necessary to integrate and unify the efforts of authorities at the state and local levels to enhance food safety. This report specifically addresses the federal role in the food safety system, but the roles of state and local government entities are equally critical. For integrated operation of a food safety system, officials at all levels of government must work together in support of common goals of a science-based system. The federal government must be able to ensure nationwide adherence to minimal standards when it is deemed appropriate. The work of the states and localities in support of the federal mission deserves improved formal recognition and appropriate financial support. Statutory Tools Required to Integrate Local and State Activities Regarding Food Safety into an Effective National System Authority to mandate adherence to minimal federal standards for products or processes, ·   continued authority to deputize state and local officials to serve as enforcers of federal law, ·   funding to support, in whole or in part, activities of state and local officials that are judged necessary or appropriate to enhance the safety of food, ·   authority given to the federal official responsible for food safety to direct action by other agencies with assessment and monitoring capabilities, and ·   authority to convene working groups, create partnerships, and direct other forms and means of collaboration to achieve integrated protection of the food supply. Rationale for Organizational Recommendations Centralized and unified federal framework. The committee believes that the creation of a centralized and unified federal framework is critical to improve the food safety system. Many members of the committee are of the view that the most viable means of achieving the goal would be a single, unified agency headed by a single administrator—an agency that would incorporate the several relevant functions now dispersed, and in many instances separately organized, among three departments and a department-level agency. However, in the time frame given the committee, it was not possible to determine whether this is the only sound approach or whether the costs of achieving it would be too high. Nor was it the committee's charge to resolve these issues. The committee did discuss some possible structures; while it ruled out some, it certainly did not examine all possible configurations and thus the examples provided below are only illustrative of possible overall structures that could be considered. The committee does not believe that the type of centralized focus envisioned can be achieved through the appointment of an individual with formal coordinating responsibility but without legal authority or budgetary control for food safety, a model similar to a White House-based ''czar". Nor, in the committee's view, can this goal be achieved through a coordinating committee similar to that currently provided via the National Food Safety Initiative. Experience indicates that any ad hoc administrative adjustments and commitments to coordinate will not suffice to bring about the cultural changes and collaborative efforts needed to create an integrated system. In evaluating possible structures, the committee realized that past experience with other structures or reorganizations, including the creation of new agencies, such as the Environmental Protection Agency, should inform any final judgment. Further, it is quite possible that other models may now exist in government that can serve as templates for an improved structure. It thus proposes that a sequential, detailed examination of specific organizational changes be a major component of future study, in keeping with the Congressional appropriations language. Some Examples of Possible Organizational Structures to Create a Single Federal Voice for Food Safety A Food Safety Council with representatives from the agencies with a central chair appointed by the President, reporting to Congress and having control of resources, ·   designating one current agency as the lead agency and having the head of that agency be the responsible individual, ·   a single agency reporting to one current cabinet-level secretary, and ·   an independent single agency at cabinet level. NOTE: These examples are provided for illustrative purposes and many other configurations are possible. It is strongly recommended that future activities be directed toward identifying a feasible structure that meets the criteria outlined. Integration of Food Safety Efforts This report specifically addresses the federal role in the food safety system, but the roles of state and local government entities are equally critical. For integrated operation of the food safety system, officials at all levels of government must work together in support of common goals. The federal government must be able to ensure nationwide adherence to minimal standards. The work of the states and localities in support of the federal mission deserves better formal recognition and appropriate financial support. Similarly, the increased demand of US consumers for year-round availability of fruits and vegetables and the internationalization of the food supply generally have created an increased need for regulatory inspection and control of imported foods. Rationalization of an expanded system of import controls should be based on risk analysis and rely on greatly increased cooperation with US trading partners. The food industry, from production to delivery, must be included in the planning and implementation of comprehensive food safety efforts. Consumers also have the crucial responsibility of knowing and practicing safe food-handling procedures to protect themselves and their families. Government officials should develop and support partnerships and joint activities with the food industry and with consumers in pursuit of the goal of combating foodborne illness and related hazards. How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers. READ FREE ONLINE Welcome to OpenBook! You're looking at OpenBook, NAP.edu's online reading room since 1999. Based on feedback from you, our users, we've made some improvements that make it easier than ever to read thousands of publications on our website. Do you want to take a quick tour of the OpenBook's features? Show this book's table of contents , where you can jump to any chapter by name. ...or use these buttons to go back to the previous chapter or skip to the next one. Jump up to the previous page or down to the next one. Also, you can type in a page number and press Enter to go directly to that page in the book. Switch between the Original Pages , where you can read the report as it appeared in print, and Text Pages for the web version, where you can highlight and search the text. To search the entire text of this book, type in your search term here and press Enter . Share a link to this book page on your preferred social network or via email. View our suggested citation for this chapter. Ready to take your reading offline? Click here to buy this book in print or download it as a free PDF, if available. Get Email Updates Do you enjoy reading reports from the Academies online for free ? Sign up for email notifications and we'll let you know about new publications in your areas of interest when they're released. 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. Get the huge list of more than 500 Essay Topics and Ideas 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. Customize your course in 30 seconds Which class are you in. Travelling Essay Picnic Essay Our Country Essay My Parents Essay Essay on Favourite Personality Essay on Memorable Day of My Life Essay on Knowledge is Power Essay on Gurpurab Essay on My Favourite Season Essay on Types of Sports Leave a Reply Cancel reply Your email address will not be published. Required fields are marked * Download the App Share full article Opinion David Wallace-Wells Food as You Know It Is About to Change Credit... Alma Haser Supported by By David Wallace-Wells Opinion Writer July 28, 2024 This essay is part of What to Eat on a Burning Planet, a series exploring bold ideas to secure our food supply. Read more about this project in a note from Eliza Barclay, Opinion’s climate editor. From the vantage of the American supermarket aisle, the modern food system looks like a kind of miracle. Everything has been carefully cultivated for taste and convenience — even those foods billed as organic or heirloom — and produce regarded as exotic luxuries just a few generations ago now seems more like staples, available on demand: avocados, mangoes, out-of-season blueberries imported from Uruguay. But the supermarket is also increasingly a diorama of the fragility of a system — disrupted in recent years by the pandemic, conflict and, increasingly, climate change. What comes next? Almost certainly, more disruptions and more hazards, enough to remake the whole future of food. The world as a whole is already facing what the Cornell agricultural economist Chris Barrett calls a “food polycrisis.” Over the past decade, he says, what had long been reliable global patterns of year-on-year improvements in hunger first stalled and then reversed. Rates of undernourishment have grown 21 percent since 2017. Agricultural yields are still growing, but not as quickly as they used to and not as quickly as demand is booming. Obesity has continued to rise, and the average micronutrient content of dozens of popular vegetables has continued to fall . The food system is contributing to the growing burden of diabetes and heart disease and to new spillovers of infectious diseases from animals to humans as well. And then there are prices. Worldwide, wholesale food prices, adjusted for inflation, have grown about 50 percent since 1999, and those prices have also grown considerably more volatile, making not just markets but the whole agricultural Rube Goldberg network less reliable. Overall, American grocery prices have grown by almost 21 percen t since President Biden took office, a phenomenon central to the widespread perception that the cost of living has exploded on his watch. Between 2020 and 2023, the wholesale price of olive oil tripled ; the price of cocoa delivered to American ports jumped by even more in less than two years. The economist Isabella Weber has proposed maintaining the food equivalent of a strategic petroleum reserve, to buffer against shortages and ease inevitable bursts of market chaos. Price spikes are like seismographs for the food system, registering much larger drama elsewhere — and sometimes suggesting more tectonic changes underway as well. More than three-quarters of the population of Africa, which has already surpassed one billion, cannot today afford a healthy diet; this is where most of our global population growth is expected to happen this century, and there has been little agricultural productivity growth there for 20 years. Over the same time period, there hasn’t been much growth in the United States either. How climate change could transform yields of two major crops Projected change in corn and wheat yields in 2050, based on an upper-middle scenario for global warming. Change in crop yield in 2050 Corn production in 2050 Drought conditions have already led Mexico to import a record amount of corn in recent years. Climate change could further decrease its yields. China is the world’s second-largest producer of corn, but yields are projected to decrease across most of the country. Wheat production in 2050 Pakistan, where wheat accounts for nearly two-thirds of all calories consumed, could see sharp declines. The U.S., one of the largest exporters of wheat, could see increased yields, especially in more northern latitudes. Drought conditions have already led Mexico to import a record amount of corn in recent years. Climate change could further decrease its yields. Rising temperatures could make the highlands of Peru a more productive area for corn. Pakistan, where wheat accounts for nearly two-thirds of all calories consumed, could see sharp declines. producer of corn, but yields are projected to decrease across most of the country. consumed, could see sharp declines. Sources: Jägermeyr et al. (2021) “ Climate Impacts on Global Agriculture Emerge Earlier in New Generation of Climate and Crop Models ,” Nature Food ; World Bank; U.S.D.A. Note: Yields shown are for the SSP370 middle-upper warming scenario and are compared with a 1983-2013 baseline. We are having trouble retrieving the article content. Please enable JavaScript in your browser settings. Thank you for your patience while we verify access. If you are in Reader mode please exit and  log into  your Times account, or  subscribe  for all of The Times. Thank you for your patience while we verify access. Already a subscriber?  Log in . Want all of The Times?  Subscribe . Advertisement 152 IMAGES Food Processing for Quality Food Insecurity Essay Basic principles of food processing and preservation: Easy notes / 978 ⇉The Indian Food Processing Industry Essay Example Food Processing: Principles and Controversies Food production and consumption VIDEO #food Subscribe and try to it its rich flavors and unique cooking technique #food 10 lines on CPU in English || Essay on CPU || Central Processing Unit Essay || About Computer CPU || Few Lines on WASTAGE OF FOOD Food Pyramid Essay Writing in English 250 Words Paragraph, Information or Short Note 10 lines on Maggi in English|Essay on Maggi in English|Essay on Maggi 10 lines in English COMMENTS Essay On Food Processing Food processing: Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean,... Processed Food Industry These stages typically include food processing, packing, transportation, supply, and marketing. The biggest concern regarding processed foods is their high potential for environmental pollution. On a bigger scale, the diversity of the food industry imposes a number of complications on its manufacturers (Krimsky, Gruber, & Nader, 2016). Food Processing and Farming Methods This essay will compare, contrast, and evaluate the impact of food processing (canning and blanching) techniques as well as farming methods (organic and conventional farming) on the nutritional value of food crops. It will review relevant literature to provide a deeper insight into the characteristics and effects of these methods on nutrition. How to Write a Process Essay on Food 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. Food processing: understanding its methods, examples and importance 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 ... Food Processing and Health 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. Food processing 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 ... Food Processing and Preservation Methods Coursework Food processing and preservation are two important processes that foodstuffs undergo before reaching consumers. Food processing improves the quality of foodstuffs for human consumption, while food preservation aims at removing microbes and prolonging shelf life of food. The processing and preservation methods vary from one foodstuff to another ... Essays on Food Processing. Free essay topics and examples about Food The Food processing is one of the most popular assignments among students' documents. If you are stuck with writing or missing ideas, scroll down and find inspiration in the best samples. Food processing is quite a rare and popular topic for writing an essay, but it certainly is in our database. Challenges, trends and opportunities in food processing Challenges, trends and opportunities in food processing. This opinion paper discussed past, present and future challenges facing food processing. If new challenges can only be overcome using new approaches, new opportunities arise for food processing. The challenges were organized in topics such as safety, preservation, nutrition, sensorial ... Food processing Industrial cheese production. Food processing is the transformation of agricultural products into food, or of one form of food into other forms.Food processing takes many forms, from grinding grain into raw flour, home cooking, and complex industrial methods used in the making of convenience foods.Some food processing methods play important roles in reducing food waste and improving food ... Importance Of Food Processing Importance Of Food Processing. 816 Words4 Pages. 1. Introduction. Food preservation is a technique that is used to prevent the growth of bacteria, fungi or any micro-organisms. It also delays fat oxidation that causes rancidity. (1) Food processing is the transformation of raw ingredients by physical or chemical means into food or of food into ... 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. Food Processing The Philadelphia food-processing industry fell far from its important position of the early twentieth century. In the globalized food economy, most large mass-production facilities took the same route as the region's other large manufacturers and moved to newer and cheaper locations. Breyers Ice Cream Factory Workers. Food processing Food Processing Industry. FOOD PROCESSING INDUSTRY SNEHA AGRAWAL 1226113152 SUMMARY India's food processing sector is small and its share in exports of processed food in world trade has remained at about 1.5 percent or $3.2 billion. Food processing industry in India is increasingly seen as a potential source for driving the rural. Food processing Essays Food Processing in India Introduction Food processing industry in India is a sunrise sector that has gained prominence in the recent years. India is the second largest producer of food after China in the world, it has the potential of being the major in food and agricultural sector. Food processing industry is one of the biggest industry is India. 663 Food Topics to Write about & Food Essay Samples 663 Interesting Food Essay Topics, Examples, and Ideas. Updated: Feb 25th, 2024. 35 min. 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 ... Processed Food: Nutrition, Safety, and Public Health 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 [].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. The Importance Of Food Processing Essay On Food Waste. Besides the growing shortage of field workers in America, false food scares is another problem that leaves ready to pick fruits and vegetables on the plant. ... Food Processing Throughout the history of mankind science has searched into the realms of the unknown. Along with it bringing new discoveries, allowing for our ... 6. Conclusions and Recommendations Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. Essay on Processed Food Essay on Processed Food. By Subject Academy / 30 November 2020. 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 ... Food Essay for Students and Children 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. Share with friends. Previous. Next. Kalpana Chawla Essay for Students and Children. Food as You Know It Is About to Change This essay is part of What to Eat on a Burning Planet, a series exploring bold ideas to secure our food supply. Read more about this project in a note from Eliza Barclay, Opinion's climate editor. assignment essay homework paper phd report resume review speech