Why do we process food?

Why do we process food?

Almost all food is processed in some way before it is eaten. Even fresh vegetables from the garden are first cleaned and trimmed. To start with, processing made foods more edible, palatable and safe, and preserved it for rainy days. Nowadays, food is processed at home – think of all that happens in our kitchens, and on an industrial scale – think of all that occurs before we open and unpack our groceries.

Mass food processing, scientific and technological know-how, and progress in storage and transportation, have allowed for greater food choices and a more varied diet, increasing the population’s likeliness to get all the nutrients required for good health. Never in human history have we had such high-quality and safe food so abundant, cheap, and readily available. With a lot of the convenience foods being energy dense, their easy accessibility may be seen as a mixed blessing for public health in today’s societies.


Processed food (Q&A)

20 March 2017

In a recent consumer study, we investigated the understanding of processed food among the UK participants. This Q&A summarises the topics explored in the study.


EUFIC Forum n° 7 - Understanding perceptions of processed food among UK consumers. A qualitative consumer study by EUFIC

25 November 2016

Food processing are the methods and techniques that turn fresh foods into food products. A range of operations are used, including washing, chopping, pasteurising, freezing, packaging and the addition of ingredients, which may change the nutritional characteristics of a food.


Process contaminants in vegetable oils and foods pose potential health concerns finds EFSA

18 May 2016

Contaminants in vegetable oils and fats (and foods containing them such as cookies, pastries and others) pose a potential health concern to average consumers for young age groups...


Process contaminants in vegetable oils and foods (Q&A)

18 May 2015

Process contaminants are chemical substances that have not been intentionally added to food but are produced during cooking, heating or purification of foods or ingredients.


Food production 1/3: The evolution of meeting nutritional needs through processing and labelling

08 December 2014

European consumers expect nutritious, safe, environmentally sustainable, and affordable food products. This article gives an overview of food processing, its evolution, consumer trends, and how the food...


Food industry standards: Focus on HACCP

01 February 2013

Consumers rightfully expect that food is safe to eat and to comply with these requirements, many food businesses follow relevant industry standards.


The use of X-rays in food inspection

02 January 2013

Increasing regulatory and consumer demands have intensified the pressure on the food industry to implement reliable methods of food inspection to ensure product safety and quality.


Food fortification: Optimising food’s goodness

10 March 2011

Food fortification can be used to increase the micronutrient content of foods or to replace nutrients lost in food processing, thus playing a valuable role in preventing dietary deficiencies.


The greatest thing since sliced bread? A review of the benefits of processed foods

01 June 2010

We all process foods everyday when preparing a meal for ourselves or our family and virtually all foods undergo some form of processing before they are ready to eat. Some foods are even dangerous...


From farm to fork: Transport and storage safeguarding food

12 October 2009

Those working with food during transport and storage observe operating and monitoring procedures which are critical to food safety.


From farm to fork: Food processing for safer, longer lasting food

06 July 2006

Consumer confidence in food safety is basic to the food processing industry and essential to its success.


From farm to fork

06 June 2006

"From Farm to Fork" traces the different stages of the food chain system and examines the practices and procedures that ensure the safety of our food.