Why Are Fresh Foods Processed?

Fresh foods consumption, regarded as “natural”, requires a minimum processing to prevent illnesses derived from poor hygiene practices. The right choice, handling, and conservation of these products are of key importance for their safety. That is why rinsing, sanitizing, and thermal treatments applied to foods will prevent them from becoming sources of food poisoning or foodborne diseases.

How Is Food Processing Regulated?

Official regulations set physicochemical, microbiological, and toxicological parameters raw materials and food processing end products have to comply with as to guarantee quality and safety standards for nutritious and safe foods.

For prepackaged products, it is mandatory to display their nutritional information and ingredient used which might be of risk for certain population groups. Having this information and using it properly will also contribute to the promotion of healthy lifestyles and informed decision making on the products chosen. 

Constant Improvement of Food Products for a Better Health

The goal to protect people’s health drives the development of products with better nutrient profiles. Nowadays, main trends are still revolving around the reduction of saturated fats as well as added sugars and salt. At the same time, they aim at increasing micronutrient and phytochemical profiles, which are quite relevant to stay healthy during all the different stages of life.

Processed Foods and Their Impact on Nutritional Value

Contrary to popular belief, food processing can favor the nutritional value of products. On the one hand, presence of antinutrients can be reduced and, on the other hand, bioavailability of some phytochemicals can increase when the processed version is compared to the fresh alternative. 

For instance, levels of vitamin A precursors and lycopenes grow after being subjected to thermal processes products like tomatoes go through.

Another example of the benefits of processed foods can be observed in fermented products, through which probiotics can be integrated to a diet–action with proven health benefits.

Food Processing to Reduce Health Risks

Food processing is also capable of reducing the presence of toxic agents; a good example of this is how, during the manufacturing of food doughs, grinding decreases the presence of heavy metals. Something similar happens with canned and frozen foods. There is evidence that shows that, after thermal canning and defrosting processes, the levels of heavy metals have dwindled.

Safe and Varied Foods for Everyone

Foods industrially processed offer consumers a possibility to integrate safe and varied foods to their diets, products that adapt to their individual lifestyle and particular needs. Today, the food industry is before a great challenge: guaranteeing a safe product supply through a complex network in which process design and execution needs to be more and more efficient and sustainable. Food technology is a key ally when it comes to food selection, conservation, processing, packaging, distribution, and safe use. 

Less Waste, More Food

At present, food processing focuses on reducing waste and making processes more sustainable for a more efficient use of raw materials.

Food technologies contribute to better functional properties and more profitable processes. For example, the use of enzymes to produce sweeteners, separate mixes, and increase peptide production.

Sustainability in Food Processing

By following the ISO 14000 international regulations, the food industry tries to reduce the generation of different kinds of waste, treat wastewater, foster the recycling and reuse of waste and packaging, at the same time a conscious use of resources and energy is encouraged.

Food processing makes various contributions which allow us to have safe foods for all free of toxic substances, and that improve nutrition, avoid waste, and promote resource conservation.