Food Processing

Food Processing

Convert to goodness

Food processing is any method used to turn fresh foods into food products. This can involve one or a combination of the following: washing, chopping, pasteurising, freezing, fermenting, packaging and many more.

Food processing also includes adding components to food, for example to extend shelf life, or adding vitamins and minerals to improve the nutritional quality of the food (fortification).


ABC on food processing (Infographic)

28 November 2018

What is the impact of food processing and how can we get the most out of processed foods? Learn more about the basics of food processing from our infographic.


Milk and yoghurt (Infographic)

28 November 2018

Raw milk poses an unnecessary risk to our health. Take a look at the processing steps milks goes through to guarantee its safety and be transformed to yoghurt.


Frozen Peas (Infographic)

28 November 2018

Freezing is a traditional method that slows the loss of nutritive qualities and prevents food spoilage. Discover the steps taken to freeze fresh vegetables such as peas.


Canned tomatoes (Infographic)

28 November 2018

Canning is a common food processing method used to preserve foods. Learn the journey canned tomatoes go through to end up in our cupboard.


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...


2- and 3-MCPD and Their Esters in Vegetable Oils

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.


Sugar: How is produced from cane? (Infographic)

07 February 2015

Globally, 80% of sugar is produced from sugar cane. Sugar cane is not grown in the EU. Main sugar cane producers include Brazil, India, China, Mexico, Australia...


Sugar: How is it produced from beet? (Infographic)

07 February 2015

The EU is the world’s leading producer of beet sugar. Globally, 20% of sugar is produced from sugar beet; the other 80% is produced from sugar cane.


Evolution of Food Processing and Labelling in Food Production

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...


Stevia: How is it produced? (Infographic)

01 January 2014

Stevia rebaudiana Bertoni, native to South America, is now grown on four continents. Leaves are harvested and dried once they reach peak sweetness. The dried leaves are...


HACCP and GHP: Standards in Food Industry

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.


X-Ray 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.


Glucose fructose syrup: How is it produced? (Infographic)

01 December 2011

In the EU, wheat and maize are commonly used raw materials in starch production, each accounting for about 35%. Another commonly used source is potato.There are varying methods of milling grains...
 


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.


Food processing: The Advantages 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: Safe Food Transport and Storage

12 October 2009

Safe storage and transportation of food is critical to food safety, making operating and monitoring procedures important. Learn more here.


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: Processes in the Food Chain

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.


Yeast - The Illustrious Microbe

03 August 2000

In our previous article on beneficial micro-organisms, we described the role of lactic acid bacteria in food production. Yeast is another microbe that has made an important contribution to our tables.


Lactic acid bacteria - their uses in food

03 August 1999

Lactic acid bacteria have been used to ferment or culture foods for at least 4000 years. They are used in particular in fermented milk products from all over the world, including yoghurt, cheese, butter, buttermilk, kefir and koumiss.