Food Processing
University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
Food processing includes the methods and techniques used to transform raw ingredients into packaged food. Workers in this industry use harvested crops or slaughtered and butchered livestock to create products that are marketed to the public. There are different ways in which food can be processed, from a one-off product, such as a wedding cake, to a mass-produced product, such as a line of cupcakes packaged and sold in stores.
The Pros and Cons of Food Processing
Food processing has a number of important benefits, such as creating products that have a much longer shelf life than raw foods. Also, food processing protects the health of the consumer and allows for easier shipment and the marketing of foods by corporations. However, there are certain drawbacks. Food processing can reduce the nutritional content of raw ingredients. For example, canning involves the use of heat, which destroys the vitamin C in canned fruit. Also, certain food additives that are included during processing, such as high corn syrup, can affect the health of a consumer. However, the level of added sugar can make a major difference. Small amounts of added sugar and other sweeteners, about 6 to 9 teaspoons a day or less, are not considered harmful.[1]
Food Additives
If you examine the label for a processed food product, it is not unusual to see a long list of added materials. These natural or synthetic substances are food additives and there are more than three hundred used during food processing today. The most popular additives are benzoates, nitrites, sulfites, and sorbates, which prevent molds and yeast from growing on food.[2] Food additives are introduced in the processing stage for a variety of reasons. Some control acidity and alkalinity, while others enhance the color or flavor of food. Some additives stabilize food and keep it from breaking down, while others add body or texture. Table 17.1 “Food Additives” lists some common food additives and their uses:
Table 17.1 Food Additives
| Additive | Reason for Adding |
| Beta-carotene | Adds artificial coloring to food |
| Caffeine | Acts as a stimulant |
| Citric acid | Increases tartness to prevent food from becoming rancid |
| Dextrin | Thickens gravies, sauces, and baking mixes |
| Gelatin | Stabilizes, thickens, or texturizes food |
| Modified food starch | Keeps ingredients from separating and prevents lumps |
| MSG | Enhances flavor in a variety of foods |
| Pectin | Gives candies and jams a gel-like texture |
| Polysorbates | Blends oil and water and keep them from separating |
| Soy lecithin | Emulsifies and stabilizes chocolate, margarine, and other items |
| Sulfites | Prevent discoloration in dried fruits |
| Xanthan gum | Thickens, emulsifies, and stabilizes dairy products and dressings |
Source: Chemical Cuisine: Learn about Food Additives. Center for Science in the Public Interest.http://www.