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Processed food and a comparison
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For the reason that consumers nowadays are being influence by the technologies, food productions are became processed and mass produced. As a result, researchers have different studies in relation to this topic. According to (Monteiro, 2012), defines food processing as a series of operations by which raw or unprocessed foods are converted into foodstuffs to lengthen the duration or the shelf life of foods and enable reduce the time, storage and effort in much procedures that are required for it. He also explains that unprocessed foods most of it is cannot be stored for a long period of time and highly perishable. And also it requires strong and long culinary processing to make the food safe and secure for the consumption that is why the …show more content…
The first group includes minimally and unprocessed foods, minimally are foods that mostly on physical. This group is applied to single basic with the preservation purposes of making them accessible, available, safer and palatable for the sake of consumers or basically the people who eat that kind of food. This process includes cleaning, freezing, pasteurization, fermentation and simple wrapping.
The second group is the processed culinary or food industry ingredients which includes substances purified and extracted from minimally processed foods to be able to produce this kind of foodstuff. It undergoes process of chemical and physical such as refining, milling and use of additives and enzymes are also employed in this process and this process is different from the first group, in terms of, it radically change the nature of original
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First is the palatability and sensory improvements, all foods undergo different stages of processing before they are serve in the market. Before it becomes palatable it requires quite elaborate processing and when it comes to sensory improvements the organoleptic quality of some foodstuffs benefits directly from its processing techniques. Second is preserved and improved nutritional quality. Freezing as an example of processing, preserves the nutrients that are present in foods while other process such as cooking can also be improve the nutritional value by making the nutrients more available. When processed correctly and carefully, the people can get lycopene and flavonoids that have antioxidant properties which contribute to the maintenance of heart health and may reduce the risk of cancer. Also it creates foods that have enhanced nutrient availability. The third one is safety of food; many techniques in processing ensure the safety of foods by reducing the numbers of harmful bacteria that causes illness. Another benefit of processing is by the destruction of anti-nutritional factors. Since boiling is a part of food processing, prolonged boiling destroys the lectins that are harmful to human and present in foods. The fourth one is preservation, choice and convenience. As always said it enables the extension of the shelf life of foods such as perishable foods such as
In our fast pace society, we base everything on time and money. This need to save money and time has transformed the way we see food and purchase food. Food is an essential part of all cultures. It plays a role in every person’s life. The population has the power to choose what we eat and how the food industry is shaped. There are many important questions that we need to ask ourselves in order to keep the food industry in check. These questions are: How do we know our food is safe? What should we eat? How should food be distributed? What is good food? These are simple yet difficult questions.
The processed food we eat has many chemical additives that mislead our scenes, which are actually mascaraing the manufacturing process of the food industry. Eric Schlosser does an excellent job proving this fact in his report “Food Product Design”. His arguments point out that fast food industries main goal is to entice you with a brand of flavor that you eventually will be addicted to. Subsequently over the last fifty years the flavor industry has manipulated the population into spending 90 percent of the money that they spend on groceries, to ensure they are buying branded processed food. In effect these corporations are employing scientific research and a human beings natural instincts and scenes to persuade us into eating their certain brand of food.
Processed foods can be processed in the mechanical sense, such as grinding peanuts into peanut butter or freezing meat. These are still whole foods, so they usually don’t have a negative effect on our health. When a food is chemically processed is when problems tend to arise. For example when whole corn is made into corn chips, or when wheat is made into cereal can be extremely unhealthy. An example of the effects of processed foods is "The added salt in many processed foods is primarily a negative point when there is so much salt in everything else we eat. This can result in cramping, water retention and in extremes – heart damage." (Cranston1) The salt is only one example of the dangers of processed food. Other problems would be the various chemicals and trans fats. Cranston also says "Unfortunately the very existence of processed foods, and the fact that they are so easy and convenient to eat, means that people in a rush or low in cash will often choose processed foods rather than think of creative ways to eat fresh foods more cheaply and easily. The fact that it is ‘all too easy’ to take this easier route means that many people aren’t getting the proportion of fresh foods in their diet that they need." (Cranston2) Processed foods have unhealthy amounts of fat salt and calories, and in some cases very few micronutrients, such as vitamins and minerals. This causes countless adverse health effects, and has
Over the years food has changed from more natural occurring products to quick and easily accessible ones. I for one blame the companies who accept and encourage this. From the previous essay, it also provides a series of questions for which we should be analyzing our food: “How fresh is it? How far was it transported? How pure or clean is it?” (Berry). Simply, we need to be more aware about our food. Food used to be only grown. There was no way
Food industry can be chartered by low margin industry, while along with the shift of power from the manufacturer to the purchaser, the price and demand became flexible, and the product variety increased.
Mayo Clinic. “What is MSG? Is it bad for you? Health and Nutrition, Monosodium Glutamate
Of all the analyzed factors, the problem in the industry is availability of cheap and plenty non-organic foods. While organic foods emphasize on health, it does not provide alternative of cheap foods. Majority of the population, perhaps due to the information they have at hand, consumers prefer buying depending on economies of scale rather than observing their health. For example, a large family will prefer large amount of food, which are cheaper as compared to the same amount of organic food but at double or triple price. Therefore, even competitors of WFM face the same problem of alternative non organic food in the market that come cheap and
Food additives have been around for hundreds, perhaps thousands of years. They have been used for a wide variety of purposes: to preserve food to keep it from spoiling, to enhance flavor, or the simple purpose of making food look more presentable to whoever is going to consume it. But the most prominent food additive is what is called M.S.G. This food additive, whose name is short for Monosodium Glutamate, has been in the U.S. for over 60 years. This is a food additive that has been known to kill, which is why it should be removed from the market in the first place, or at least be heavily regulated by the FDA. One might not care about this topic because they think it is nothing to get worked up over, but MSG is not something to laugh about. Before anything too radical happens, one must follow the first rule of engaging the enemy; know more about the enemy, in this case, MSG. There are things that need to be known about MSG’s history and origin, the chemical composition, the risks of having it in the body, such as diseases linked to consuming it, people that want to keep it in the market (yes, there are people who want to keep this stuff), food that contains MSG, and a solution to the many problems it causes. With these key points in mind, let's explore the origins of MSG and the problems associated with it.
This method is usually carried out on ready to eat food and processed meat and poultry. This method is a proven way to extend shelf life by killing microorganisms and pathogens, which are the reason processed meat such as deli meats last so long. However, there are negative effects of this method. There is a change in nutritional value and sensory value in foods that have been used in this process. It can change the flavour and can cause vitamin and protein destruction. However, non-thermal methods offer an extension in shelf life without changing the sensory values or nutritional values. It is a low cost method of food processing also. Non thermal methods have a big place in the future of food processing as consumers are becoming more aware of the nutritional value of the food, as well as wanting to save money and enjoy the flavour of the
Many customers will buy more package food in the future as it is cheaper and more convenience because customers can buy it in high volume and keep it for the long time.
The product quality and safety of the fast foods in Asia is a major concern threatening the establishment of more fast foods in this countries. The fast food companies are faced with a challenge in meeting the standards in this foreign countries which reduces their confidence across international borders. The Asian economies such as in China have registered slow growth overtime which have led to stagnant incomes from the people (Frost, 2009). This hinders the customer`s purchase powers which in turn prompts them to fall back to making meals at
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
What are processed foods? It is food “composed of synthetic chemical additives, such as colorings, preservatives, sugar substitutes and trans-fats” (Fitzgerald, 2006, p.72). Fitzgerald reported that by the “1970s most meats and dairy products that were factory farmed were laced with growth hormones, antibiotics and a range of pesticides” (p.72). Furthermore, food that is frozen, packaged and canned is considered processed food. A brief explanation of the chemical additives in processed food.
The most harmful, from all the different types of processed foods, is ultra-processed foods. Ultra-processed foods are a mixture of cheap ingredients. Some examples are: sugar, high fructose corn syrup, food coloring, and enriched flour. Sixty percent of American’s calorie intake is ultra-processed foods. Cara Rosenbloom, from The Washington Post, explains “… ultra-processed foods are high in sugar, fat and salt, and lack fiber, vitamins and minerals. People who consume more ultra-processed foods have a greater risk of obesity, hypertension and high blood sugar levels, which can lead to heart disease and diabetes.” Even though Ultra-processed foods are very harmful to adults and children, processed foods use pesticides to keep it
CHANGING PREFRECE depended vastly on the fast food manus. For example we can mention about SALAD. Now salad was never considered as a part of fast food menu. But with the change of taste and preference, fast food chains like Windy, Taco Bell, and McDonald have introduced SALAD into their menus. This preference is not stopping only with salads. In 2002, McDonald’s introduced great tasting new products including premium salads, n salads plus menu; Chicken McNuggets made with white meat; Fish McDippers; Chicken Selects; and new breakfast offerings like the McGriddle sandwiches. Here as a fast food chain, McDonald did not have to introduce new dishes in their menus but with the impression and image in the market analysis, of increasing demand and chan...