Click here to visit the EUFIC Homepage
Food Safety & Quality
Food Technology
Food Risk Communication
Nutrition
Health & Lifestyle
Diet-Related Diseases
Consumer Insights
Food for thought
EU initiatives
In the spotlight
Energy Balance

This website is certified by Health On the Net Foundation. Click to verify. This site complies with the Health on the Net Foundation Code for trustworthy health information:
verify here.



Food processing

Background Information

Food production: where do we go from here?

Our eating habits have changed dramatically during the 20th century. In the first 50 years, especially in the immediate aftermath of World War II, food was simply a source of energy. Today it is also a sensory, cultural and social phenomenon and technological progress in food manufacturing and recent discoveries in nutritional science have resulted in increasingly high food quality standards and enormous food variety.

Read more

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

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 if eaten without proper processing. The most basic definition of food processing is “a variety of operations by which raw foodstuffs are made suitable for consumption, cooking, or storage”. Food processing includes any action that changes or converts raw plant ...

Read more
Science Briefs

UK salt campaign may have successfully reduced salt intake, but what are the next steps?

Read more

Consumption of raw milk poses a realistic and unnecessary health threat

Read more

Eating oat beta-glucan regularly helps maintain normal blood cholesterol

Read more
View all
FAQ

Why does cheese have holes?

Read more

Why do foods become brown during cooking/baking?

Read more

What effects would a higher time-temperature combination have on pasteurising skimmed milk?

Read more
View all
Press release

Healthy foods for thin wallets – New European project gives people at risk of poverty a CHANCE

Read more
View all
Podcasts
Consumer perception of nutrition and health claims 01/03/2010
CONNECT4ACTION: Bringing together stakeholders to aid commercialisation of new food products 07/11/2013
View all
Food Today

Cow milk varieties, processing and health

We are encouraged to consume lower fat milks for health. Contrary to popular belief, fat removal hardly affects the levels of other nutrients in milk, and processing such as pasteurisation has little impact on milk’s overall nutritional benefits.

Freeze-drying adds value to high-quality products

Anecdotal evidence of freeze-drying to preserve foods dates back to the ancient Incas. Today, this technology is used commercially to improve shelf-life whilst maintaining flavour and nutritional quality of a variety of products such as coffee, spices, or trekking meals.

What happens when we cook food – understanding acrylamide formation

For many thousands of years, people have used heat to cook foods. However, along with the formation of the desired flavour, odour and colour compounds, the process of heating can also lead to the formation of less favourable substances. One such compound that has received much scientific and media interest over recent years is acrylamide.

Membrane filtration – an effective way to food quality

In the food and beverage industries, the precise separation of particles is increasingly important in the production of beer, apple juice and numerous dairy products. Membrane filtration is a good example of a simple and efficient technology used to enhance food quality with excellent future prospects

New food technologies - processing food for safety, convenience and taste

Salting and drying are two of the earliest methods of treating foods to help preserve freshness and improve flavour. Over the years, improved techniques for processing foods have resulted in the expansion of our food supply by prolonging keeping times, preventing spoilage and increasing the variety of food products available. This is the first in a series of articles in which Food Today will look at various technologies used today and the benefits they offer in improving the food supply

Where we Least Expect them: Beneficial Micro-organisms in our Diet

Foods made with fermentation technology have been around for thousands of years. In previous Food Today articles we explained the importance of yeasts and lactic acid bacteria. This time we focus on several less well known micro-organisms, also used in making common foods and food additives.
View all
Other articles

New dietary strategies for healthy ageing in Europe

Read more

Affordable, nutritious foods for those at risk of poverty

Read more
View all
ABOUT EUFIC
The European Food Information Council (EUFIC) is a non-profit organisation which communicates science-based information on nutrition and health, food safety and quality, to help consumers to be better informed when choosing a well-balanced, safe and healthful diet.

Read more
This site was last updated 29/07/2014
View all search results