What is food processing?

Processed foods are a vital part of the food supply and essential to delivering safe, nutritious, affordable and sustainable diets.

Processed foods have been a part of everyday life for people around the world since ancient times when fire cooking was discovered. Even in ancient times, people used processing techniques, such as drying, smoking, and salting to make food edible, safe and available.

A processed food is simply described as any food that has been altered from its raw state. What is perhaps not widely understood, particularly among consumers, is that most foods, even fresh fruits and vegetables, are “processed” before they are consumed.

Food processing is any method used to transform a raw food or ingredient into a food product

Processing, whether it is at home or on an industrial scale, involves all stages of food preparation from the production of a raw ingredient to the final product. It includes a broad range of activities – from simple techniques such as peeling, chopping and cooking to more advanced techniques such as pasteurisation, extrusion and fermentation.

Food safety is a priority

Formulations and processing techniques are scientifically developed and designed to deliver food that is safe, eliminating or preventing the presence or growth of any harmful chemical contaminants and micro-organisms that could cause food-borne illnesses. Manufacturers maintain comprehensive food safety standards which cover the entire supply chain, from sourcing through to packaging and transportation and follow all applicable regulations issued by regulatory authorities.

Additives in food: a safe addition

Food processing may also incorporate components such as additives to maintain or improve food safety, freshness, taste, texture, aroma or appearance. Food additives used in the food supply are highly regulated ingredients and regularly assessed and approved as safe for general consumption by leading food safety authorities such as the European Food Safety Authority (EFSA), the U.S. Food & Drug Administration and the joint FAO & WHO Expert Committee on Food Additives (JECFA).