Most food undergoes some form of processing before it reaches our plates. The table below outlines the stages of food processing from source to consumer.
Food is processed to ensure that:
- are safe to eat;
- can be transported and displayed for sale safely;
- can be easily purchased, stored and used;
- have a suitable expiry date;
- are ready to be prepared, cooked and served.
There are two stages of food processing:
- Primary processing
At this stage, food is processed immediately after harvesting or slaughter (in the case of meat), so that it is ready to be consumed or used in other production processes (e.g. turning wheat into flour). - Secondary processing
At this stage, food that has already been processed is combined or transformed into other products (e.g. turning flour into bread or pasta).
Food processing
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Cereals
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Cereals such as wheat, maize, rice and oats form the basis of many of the foods we eat every day. Before they reach our tables, the grains undergo processing that makes them tastier, easier to store and ready to eat.
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Rice
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Once harvested, rice goes through several stages before it reaches the form in which we consume it. Rice processing is essential for removing inedible parts, improving shelf life and adapting the grain to different culinary uses.
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Potatoes
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The potato is one of the most versatile and widely consumed foods in the world. Rich in starch, fiber, potassium and vitamin C, they can be eaten fresh or processed into many different products, ranging from instant mashed potatoes and crisps to potato starch and flour.
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Pulses
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Pulses, such as beans, chickpeas, peas, lentils and broad beans, are essential foods for human consumption and for the sustainability of the planet. Once harvested, these seeds undergo various stages of cleaning, drying and processing, which make them safer, tastier and easier to cook.
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Fruits and vegetables
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Fruit and vegetables are fresh foods rich in water, vitamins and minerals. However, this richness also makes them highly perishable; in other words, they spoil easily if not stored properly.
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Milk
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The milk that reaches our table undergoes various processes to ensure it is safe, nutritious and stable. Milk processing ensures that it stays fresh for longer and is free from microorganisms that could cause illness, whilst preserving its key nutrients, calcium, proteins and vitamins.
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Eggs
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Eggs are highly nutritious and versatile foods, rich in high-quality protein, vitamins and minerals. As well as being sold fresh, they can also be processed to extend their shelf life, facilitate transport and enable their use in a variety of food products, such as cakes, pasta, mayonnaise and desserts.
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Fish, Molluscs and Crustaceans
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Fish and shellfish are highly nutritious foods, rich in high-quality protein, omega-3, vitamins and minerals. However, they are highly perishable products, which spoil quickly if they are not preserved or processed immediately after being caught.
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Chicken and other poultry
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Chicken and other poultry, such as turkey and duck, are among the world’s main sources of animal protein. It is rich in high-quality proteins, B vitamins and minerals such as iron and zinc, and is considered a white meat because it has a lower myoglobin content than red meat.
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Red meat
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Red meat, such as that from beef, pork, lamb and goat, are rich sources of protein, iron, zinc and B vitamins, which are important for the body’s growth and functioning.
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Sugar
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Sugar is one of the most common ingredients in our diet, but its journey to our table is a long one, involving many stages of processing. The most common type of table sugar (sucrose) is extracted from two main plants: sugar cane, grown in tropical regions, and sugar beet, typical of colder climates, such as those in Europe.
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Olive Oil
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Olive oil is produced by extracting oil from olives, the fruit of the olive tree. It is a natural product and an essential part of the Mediterranean diet, highly prized for its flavour, nutritional value and health benefits.
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