What Is Food Processing?

Food production processes have walked along humans since prehistorical times, when simple techniques were used such as sun drying, salting, fermentation, and cooking with fire. The benefits provided by these methods made foods edible, improved their flavor, preserved them for longer, and prevented diseases since they were no longer eaten raw or in decay.

Time passed by and the Industrial Revolution came to happen–technologies improved and allowed for food products to be preserved for longer as well as to be produced at a larger scale. Today, technological processes enable food preservation in best conditions for their consumption fostering safety and nutritional quality, improving their flavor and texture at the same time the impact on the environment is reduced. 

Food production processes include the use of methods and techniques to transform food traits such as its flavor, stretch its shelf life, preserve its quality and safety, and contribute to nutrition. Said methods and techniques can be followed at home or at an industrial scale. 

We are talking about food safety when we say one of the main objectives behind food processing is to guarantee for them to be fit for human consumption. It is vital that during food processing potential risks and dangers (from production to consumption) are prevented, reduced, and eliminated. 

Food security can be attained when safe foods are available. In 1996 during the World Food Summit at the FAO headquarters, food security was official defined. “Food security exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life.” (World Food Summit, 1996). Today, food security is considered a fundamental human right. 

Food Production Processes

There are several food production processes. Some examples are the use of high temperatures, grinding, freezing, enzymatic treatment, microwaving, high pressure, smoking, pasteurization, packaging, canning, fermentation and drying. All of which are designed to meet specific objectives such as:

• Preserve safety 
• Improve flavor and texture
• Preserve original colors
• Extend shelf life
• Make nutrients more bioavailable
• Reduce loss due to decay or waste

Here are some of the most common food production processes.

• Canning. Used to preserve foods avoiding or limiting microorganism growth that might decompose the product or cause harm to whoever consumes it. They have a longer shelf life, can be easily stored, and may be eaten along the year. In general terms, all foods may be canned. 
• Freezing. Used to reduce microorganism growth that might decompose a product by using temperatures below -18ºC. They preserve their nutritional value and sensory characteristics. It is applied to sea food, other animal-origin products, fruits, and vegetables.
• Drying. Used to reduce water present in foods, which is key for microorganisms to grow. Drying might be done using solar power, convection ovens or even lyophilization. They are easy to transport due to their light weight. It is normally used for fruits and vegetables. 
• Fermentation. Used to transform sugars by means of beneficial microorganisms like bacteria, fungi, and yeasts. Their unique flavors and aromas, along with the amount of probiotics they contain, foster gut health. Yogurt, bread, and kombucha go through this process. 
• Food fortification. Used to collaborate in the reduction of nutrient deficiencies by adding vitamins and/or minerals to staple foods consumed by a large portion of the population. Bread, cookies, pasta, and flours are good examples of fortified foods. 

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  This is how food production processes contribute to food security. When a person suffers from food insecurity, they do not have regular access to sufficient safe and nutritious foods needed for regular growth and development as well as for leading a healthy and active life. This might be experienced in different degrees and has its origin both in the lack of food availability and of resources to acquire it.

  How Is Food Security Ensured Through Food Processing?

  It is estimated there will be 9,700 million inhabitants around the world by 2050. Therefore, it is vital to secure availability of safe foods with enough nutritional quality at the same time natural resources are being protected. 

  Consequently, the main goal would be for food production to cover everyone’s needs the world over, in other words, to achieve food security. 

  Sadly, inequalities in regard to food security are quite evident and demand the attention from everyone involved in the value chain. In 2022, more than a third of the world population was not able to access healthy diets; in low-income countries that number reached up to 71.5%. Recent global conflicts, climate phenomena, economic recessions in the last 10 years, and many other challenges we are facing should be also considered. 

  The role played by the food industry and its different food production processes are key to food security. The following contributions are examples of active responsibility the industry has taken regarding food security.

• Availability. It refers to food offer at a local or national level. The food industry supplies food at a large scale, even taking it to hard-to-access geographies.
• Access. It refers to available resources households have to purchase the right amount of food needed. The food industry designs different commercial strategies to adapt the size of their packaging for their products to be consumed by everyone. 

• Thanks to food production processes it is possible to provide a wide array of safe products along the year which bring nutritional benefits and are also practical and easy to prepare. For all that, the food industry contributes to food security and, consequently, to the health of population groups the world over. What do you think? Had you ever considered this point of view?

• Use. It refers to the quality of food needed for proper nutrition and a healthy life. The food industry complies with strict local, national, and international regulations to carry out the processes it needs, transport food and sell it, for its products to get to the consumer in optimal conditions. 
• Stability. It refers to the capacity to have constant access to proper portions of high-quality food products. The food industry manages to keep a steady offer of their products in different markets, supermarkets, convenience stores, and mom-and-pop stores for them to be purchased by families all year round. 
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• References

  • Asociación Argentina de Tecnólogos Alimentarios. (s. f.). La AATA en defensa de los alimentos procesados: Alimentos procesados y envasados: indispensables para el abastecimiento global. En Asociación Latinoamericana y del Caribe de Ciencia y Tecnología de Alimentos ALACCTA.

    Bambridge-Sutton, A. (2023, 20 diciembre). The benefits of food processing for preservation, bioavailability and food security: IFT. Food Navigator Europe.

    FAO, FIDA, UNICEF, PMA, & OMS. (2024). Versión resumida de El estado de la seguridad alimentaria y la nutrición en el mundo 2024.

    Food Science and Technology Solutions to Improve Food and Nutrition Security: Reducing Food Loss & Valorizing Food Processing Side Streams. (s. f.). En Institute of Food Technologists.

    Hambre e inseguridad alimentaria. (s. f.). Food And Agriculture Organization Of The United Nations FAO.

    Programa Especial para la Seguridad Alimentaria (PESA) Centroamérica Conceptos Básicos. (s. f.). Organización de las Naciones Unidas Para la Alimentación y la Agricultura FAO.

    Qué es la seguridad alimentaria. (s. f.). Banco Mundial.

    Secretaría de Agricultura y Desarrollo Rural. (2023, 16 marzo). Seguridad alimentaria, un pilar de la transformación. Gobierno de México.