13 Facts About Food processing

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

Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods.

Primary food processing is necessary to make most foods edible, and secondary food processing turns the ingredients into familiar foods, such as bread.

Tertiary food processing has been criticized for promoting overnutrition and obesity, containing too much sugar and salt, too little fiber, and otherwise being unhealthful in respect to dietary needs of humans and farm animals.

Primary food processing turns agricultural products, such as raw wheat kernels or livestock, into something that can eventually be eaten.

However, many forms of processing contribute to improved food safety and longer shelf life before the food spoils.

Secondary food processing is the everyday process of creating food from ingredients that are ready to use.

Tertiary food processing is the commercial production of what is commonly called processed food.

Food processing companies marketed their products especially towards middle-class working wives and mothers.

Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency.

Food processing is typically a mechanical process that utilizes extrusion, large mixing, grinding, chopping and emulsifying equipment in the production process.

Food processing manufacturers utilize industrial metal detectors to detect and reject automatically any metal fragment.

Food processing does have some benefits, such as making food last longer and making products more convenient.