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).
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.
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.
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.
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.
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.
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...
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.
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...
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.
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...
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...
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.
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.
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...
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.
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...
12 October 2009
Safe storage and transportation of food is critical to food safety, making operating and monitoring procedures important. Learn more here.
06 July 2006
Consumer confidence in food safety is basic to the food processing industry and essential to its success.
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.
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.
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.