Food processing

Question 1

• Edible parts of plants or animals, fungi, algae and water, after separation from nature
  
  • Drying, crushing, grinding, fractioning, filtering, roasting, boiling, non-alcoholic fermentation, pasteurization, refrigeration, chilling, freezing, placing in containers and vacuum-packaging
  • E.g. fresh, squeezed, chilled, frozen, dried fruits & veg, grains, legumes, meat, eggs, milk, grits, flakes or flours, pasta, couscous and polenta without added salt or oil, nuts, herbs, plain yoghurt, tea and coffee.

Answer 1

Unprocessed or minimally processed foods.

Question 2

E.g. oils, butter, sugar and salt - derived from group 1 foods or nature by processes such as pressing, refining, grinding, milling and drying

Answer 2

Processed culinary ingredients

Question 3

• Made by adding salt, oil, sugar or other substances from group 2 to group 1
  
  • Processes include various preservation or cooking methods, and, in the case of breads and cheese, non-alcoholic fermentation
  • E.g. canned or bottled veg, fruit and legumes, canned fish, fruits in syrup, cheeses, unpackaged freshly made breads

Answer 3

Processed foods

Question 4

• Not modified foods but formulations made mostly or entirely from substances derived from foods and additives, with little if any intact group 1 food - ingredients usually include those also used in processed foods, such as sugars, oils, fats or salt
  E.g. carbonated drinks, sweet or savoury packaged foods, margarines and spreads, infant formula, many ready-to-heat products

Answer 4

Ultra-processed foods

Question 5

Purpose and benefits
- Safety
○ ____ the shelf-life
- Variety
○ ______ variety of products
- Convenience
○ More ___/_____/____ to prepare/consume
- Sensory Evaluation
○ Enhance the ______ and _______ properties of food
- Nutrients
○ Can maintain or ______ the nutrient composition of food
- Profitability
○ ______ the economy

Answer 5

• Safety
  ○ Extends the shelf-life
  
  • Variety
    ○ Increases variety of products
  • Convenience
    ○ More convenient/easier/faster to prepare/consume
  • Sensory Evaluation
    ○ Enhance the palatability and sensory properties of food
  • Nutrients
    ○ Can maintain or enhance the nutrient composition of food
  • Profitability
    ○ Increase the economy

Question 6

Consequences:
- Social
○ Convenient ultra-processed foods can ____ home made dishes
- Cultural
○ Ultra-processed food and drink manufacturers “______ authentic established varied food systems and cultures and generate _____ consumer habits
- Nutritional
○ ______ between some ______ foods and ______ outcomes
- Health & Safety
○ Some food packaging could also contribute to health ________ e.g. BPA used in hard plastics, metal can linings and other packaging’s has been linked with adverse affects on reproductive development in fetuses, infants, and children etc,
- Environmental
○_____ ______
- Economic
○ Creation of ________due to demand for common ingredients
- Political
○ Harder for governments to enact policies designed to increase _______ and ___________ of _______ processed foods and to decrease the availability/affordability of ultra-processed foods

Answer 6

Consequences:
- Social
○ Convenient ultra-processed foods can displace home made dishes
- Cultural
○ Ultra-processed food and drink manufacturers “displace authentic established varied food systems and cultures and generate uniform consumer habits
- Nutritional
○ Relationship between some processed foods and health outcomes
- Health & Safety
○ Some food packaging could also contribute to health consequences e.g. BPA used in hard plastics, metal can linings and other packaging’s has been linked with adverse affects on reproductive development in fetuses, infants, and children etc,
- Environmental
○ Food waste
- Economic
○ Creation of mono-cultures due to demand for common ingredients
- Political
○ Harder for governments to enact policies designed to increase availability and affordability of minimally processed foods and to decrease the availability/affordability of ultra-processed foods