Food processing (processing techniques, preservation, additives, packaging)

Food Processing Techniques

Food processing encompasses a variety of techniques used to transform raw ingredients into food, or to change food into other types for consumption.
Common processes include mincing, liquefaction, emulsification, cooking (baking, broiling, frying), and vacuum-pack cooking.
Some methods create longer-lasting foods, like canning, freezing, and dehydration. They reduce spoilage from natural biological activity.
Preservation is used to extend the shelf life of the food. Techniques include canning, freezing, and dehydrating.
Pasteurisation (a process of heating food to a specific temperature to kill off certain bacteria) and Ultra High Temperature (UHT) processing (a heat treatment method which sterilises liquid food) are used to ensure microbiological safety.

Additives are substances added to food to maintain or improve its suitability.
These can be flavourings, colours, antioxidants, preservatives, sweeteners, emulsifiers, stabilizers, and thickeners.
They are regulated by law and must be approved for safety before they can be used.
Additives must be listed in the ingredients and identified either by their name or with their E number (a reference number given by the European Union).
A common misconception is that the “E” in E numbers stands for “bad” or “harmful”. This isn’t true. It simply means that the substance has passed safety tests and been approved for use in the EU.

In food processing, packaging serves several functions: it protects food from outside influences and damage, contains the food, and provides information to consumers about its content and how to prepare and use the food.
Materials used in packaging include glass, metals (aluminium, foils and laminates, tinplate, and tin-free steel), paper and board, and plastics.
Some types of plastic have been identified as potential health risks, such as those containing Bisphenol A (BPA).
New trends in packaging include biodegradable packaging materials and smart packaging (which tells consumers about the freshness of the food).