Food Processing

Food Processing Overview

Until the period between the 18th and 19th centuries, processing food was largely dependent on crude methods like cooking, salting, fermenting, and drying. These methods were based on available resources at the time. Today, food processing has transitioned with technological innovations. It involves all activities involved in transforming fresh foods to finished food products that are safe for consumption.
Among other benefits, food processing serves to improve the taste and quality of foods, and facilitates transportation and storage as marketing functions. It eliminates or reduces toxins, and provides a wider range of food options for persons with special health conditions. For instance, the application of enzymes and other treatments during processing has the potential to reduce allergens while pasteurization of milk deactivates microorganisms that may lead to spoilage.

The environmental and health safety of food processing are however argued by many. Under unfavourable conditions like high heat intensity, certain nutritional components of food like vitamins are destroyed. It is believed that a few manufacturers are not completely honest on food additives and treatment, some of which have been reported to be unsafe for human consumption. Also, the energy utilized by manufacturing plants contribute to greenhouse gas emissions making the process non-eco-friendly. Our team of experts can provide you with advisory services on food processing. Give us a call today.