Effects of Food Processing
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.