Effects of Food Processing

Food processing transforms raw ingredients into packaged, shelf-stable and palatable food.
Processing can affect nutritional value, safety and sensory properties of food.
Positive effects include nutrient preservation, extended shelf-life, and enhanced taste and texture.
Examples include pasteurisation of milk, freezing, and cooking for digestibility.
Negative effects include loss of valuable nutrients, reduced fibre content, and added salt, sugar, and artificial additives.
Balance is needed between using processed foods for convenience and maintaining a diet rich in whole, minimally processed foods.