FOOD PROCESSING

Processed foods are foods that have been

changed mechanically or chemically on

a domestic or commercial level.

© PDST Home Economics

REASONS FOR PROCESSING FOODS

Make them safe to eat. Save time & energy in the home. Create new food products. For healthier food options. Vary the diet. Increase shelf-life. Ensure wide choice all year round. Allow for fortification.

Primary processing: Changes a basic foodstuff, to change keeping quality,

make it saleable and ready for cooking and eating. E.g. milling wheat, pasteurising milk, making

vegetable oil from seeds & nuts.

Secondary processing (convenience foods): Takes a basic processed food and uses it to produce a

food product. E.g. making margarine from vegetable oil, making

bread, cakes, biscuits from flour, making dairy products from milk, convenience meals.

TYPES OF PROCESSING

RANGE OF PROCESSED FOODS

Milk ,cheese, yoghurt.

Butter, margarine, spreads.

Flour, pasta, rice. Bread, cakes,

biscuits, breakfast cereals.

Convenience foods.

CONVENIENCE FOODSFoods partly or totally prepared so it is

easier for consumer to use.

ADVANTAGES

Save time, labour & fuel. Little cooking skill needed. Less waste. Often fortified. Easily stored. Wide variety.

DISADVANTAGES

More expensive. Contain additives. Low in fibre. High in salt, sugar & fat. Inferior taste, colour &

texture.

CLASSIFICATION OF CONVENIENCE

FOODS

EXAMPLES OF EACH CLASS

Frozen Meats, fish, vegetables, fruit, complete meals,

desserts

Dried Milk, soups, sauces, fruit, cakes/bread

mixes, TVP

Canned/bottled Fish, vegetables, soup, fruit, jam, pickles, chutney, sauces.

Cook-chill (refrigerated) Cartons/tubs soup, sauces, quiche,

lasagne, sausage rolls

Take-away food Chips, burgers, pizza, breakfast rolls etc

FUNCTIONAL FOODS Foods with health

promoting properties. Plant sterols - reduce

cholesterol e.g. “Benecol”, “Flora Pro-Active”.

Probiotics - improve the working of the digestive system e.g. Bio yoghurts - “Activia”, “Vitallity”.

Omega3 fatty acids - reduce heart disease and cancer - milk, yoghurt.

Any fortified food

PROFILE OF 3 TYPES OF PROCESSED FOODS

A food that undergoes extensive processing e.g. milling wheat to produce flour.

A food that is processed to extend its shelf life e.g. long life milk.

Added value food – processing of raw materials to make a product with a high economic value e.g. cooked-chill food.

GENETICALLY MODIFIED FOODS – GM FOODS

Foods that have had their DNA altered to change the characteristics of the food. E.g. size, speed of ripening, susceptibility to a disease.

Very restricted use in Ireland. Modified soya beans and maize are used.

EU regulations demand the labelling of genetically modified food.