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Food Processing

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26 views9 pages

Food Processing

Uploaded by

Arun
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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FOOD PROCESSING

Processed foods are foods that have been


changed mechanically or chemically on a
domestic or commercial level.

© PDST Home Economics


REASONS FOR PROCESSING
FOODS

 Make them safe to eat.


 Save time & energy in the home.
 Create new food products.
 For healthier food options.
 Vary the diet.
 Increase shelf-life.
 Ensure wide choice all year round.
 Allow for fortification.
TYPES OF PROCESSING

Primary processing:
 Changes a basic foodstuff, to change keeping quality, make
it saleable and ready for cooking and eating.
 E.g. milling wheat, pasteurising milk, making vegetable oil
from seeds & nuts.

Secondary processing (convenience foods):


 Takes a basic processed food and uses it to produce a food
product.
 E.g. making margarine from vegetable oil, making bread,
cakes, biscuits from flour, making dairy products from
milk, convenience meals.
RANGE OF PROCESSED
FOODS

 Milk ,cheese, yoghurt.


 Butter, margarine,
spreads.
 Flour, pasta, rice.
 Bread, cakes, biscuits,
breakfast cereals.
 Convenience foods.
CONVENIENCE FOODS
Foods partly or totally prepared so it is easier for
consumer to use.

ADVANTAGES DISADVANTAGES

 Save time, labour & fuel.  More expensive.


 Little cooking skill needed.  Contain additives.
 Less waste.  Low in fibre.
 Often fortified.  High in salt, sugar & fat.
 Easily stored.  Inferior taste, colour &
 Wide variety. texture.
CLASSIFICATION OF EXAMPLES OF EACH
CONVENIENCE FOODS CLASS
Frozen Meats, fish, vegetables,
fruit, complete meals,
desserts
Dried Milk, soups, sauces,
fruit, cakes/bread
mixes, TVP
Canned/bottled Fish, vegetables, soup,
fruit, jam, pickles,
chutney, sauces.
Cook-chill (refrigerated) Cartons/tubs soup,
sauces, quiche, lasagne,
sausage rolls
Take-away food Chips, burgers, pizza,
breakfast rolls etc
FUNCTIONAL
FOODS  Foods with health promoting
properties.
 Plant sterols - reduce
cholesterol e.g. “Benecol”,
“Flora Pro-Active”.
 Probiotics - improve the
working of the digestive
system e.g. Bio yoghurts -
“Activia”, “Vitallity”.
 Omega3 fatty acids -
reduce heart disease and
cancer - milk, yoghurt.
 Any fortified food
PROFILE OF 3 TYPES OF
PROCESSED FOODS

 A food that undergoes extensive processing e.g.


milling wheat to produce flour.

 A food that is processed to extend its shelf life


e.g. long life milk.

 Added value food – processing of raw materials to


make a product with a high economic value e.g.
cooked-chill food.
GENETICALLY MODIFIED
FOODS – GM FOODS

 Foods that have had their DNA altered to change


the characteristics of the food. E.g. size, speed of
ripening, susceptibility to a disease.
 Very restricted use in Ireland. Modified soya
beans and maize are used.
 EU regulations demand the labelling of genetically
modified food.

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