FOOD PROCESSING

            Food processing is preserving foods which are perishable. Traditional methods of processing include: drying or dehydration, fermentation, high-sugar preservation, refrigeration, and freezing. The relatively more recent methods of processing food  would include : irradiation, extrusion, microwave and ultra-filtration.  Processed food commodities include fruit and vegetables, meat and poultry, dairy, nuts and legumes and cereals.

            Processing of foods is both a chemical and physical form of transforming foods, hence both a chemical and physical restructuring process.  Advantages of processed foods are that they are  less bulky and occupy less space and handling, have a longer shelf-life or storage life, enables availability in areas where they are not grown and provides diversity in the preparation of foods. Changes in consumer styles of living have also provided the challenge for manufacturing convenience foods and ready-to-eat foods  such as tv dinners.  The microwaveable popcorn is perhaps one of the most innovative processed food developed.  American consumers have also become more adventurous in their taste preference, leading to the emergence and  popularity  of ethnic foods.  The concern for health and nutrition has also led to the myriad health and sport beverages and drinks,  as well as  low-calorie/low-fat food formulations which call for sugar and fat substitution.

            Processing foods is also a means of adding value to foods.  Processed foods command a higher price than fresh agricultural produce.  Value-addition of foods is provides a continuous  challenge for the agriculture industry and  plays a key role in the economic progress of the state of Michigan.  Locally founded food companies in Michigan include the cereal companies Kellogg and Post,  Gerber Baby Foods company, Country Fresh, etc.