1. FOOD PROCESSING Processed foods are foods that have been
changed mechanically or chemically on a domestic or commercial level.
© PDST Home Economics

2. REASONS FOR PROCESSING FOODS
Make them safe to eat.
Save time & energy in the home.
Create new food products.
For healthier food options.
Vary the diet.
Increase shelf-life.
Ensure wide choice all year round.
Allow for fortification.

3. TYPES OF PROCESSING Primary processing:
Changes a basic foodstuff, to change keeping quality, make it saleable and ready for cooking and eating.
E.g. milling wheat, pasteurising milk, making vegetable oil from seeds & nuts.
Secondary processing (convenience foods):
Takes a basic processed food and uses it to produce a food product.
E.g. making margarine from vegetable oil, making bread, cakes, biscuits from flour, making dairy products from milk, convenience meals.

4. RANGE OF PROCESSED FOODS
Milk ,cheese, yoghurt.
Butter, margarine, spreads.
Flour, pasta, rice.
Bread, cakes, biscuits, breakfast cereals.
Convenience foods.

5. CONVENIENCE FOODS Foods partly or totally prepared so it is easier for consumer to use.
ADVANTAGES
Save time, labour & fuel.
Little cooking skill needed.
Less waste.
Often fortified.
Easily stored.
Wide variety.
DISADVANTAGES
More expensive.
Contain additives.
Low in fibre.
High in salt, sugar & fat.
Inferior taste, colour & texture.

6. CLASSIFICATION OF CONVENIENCE FOODS
EXAMPLES OF EACH CLASS
Frozen
Meats, fish, vegetables, fruit, complete meals, desserts
Dried
Milk, soups, sauces, fruit, cakes/bread mixes, TVP
Canned/bottled
Fish, vegetables, soup, fruit, jam, pickles, chutney, sauces.
Cook-chill (refrigerated)
Cartons/tubs soup, sauces, quiche, lasagne, sausage rolls
Take-away food
Chips, burgers, pizza, breakfast rolls etc

7. FUNCTIONAL FOODS Foods with health promoting properties.
Plant sterols - reduce cholesterol e.g. “Benecol”, “Flora Pro-Active”.
Probiotics - improve the working of the digestive system e.g. Bio yoghurts - “Activia”, “Vitallity”.
Omega3 fatty acids - reduce heart disease and cancer - milk, yoghurt.
Any fortified food

8. PROFILE OF 3 TYPES OF PROCESSED FOODS
A food that undergoes extensive processing e.g. milling wheat to produce flour.
A food that is processed to extend its shelf life e.g. long life milk.
Added value food – processing of raw materials to make a product with a high economic value e.g. cooked-chill food.

9. GENETICALLY MODIFIED FOODS – GM FOODS
Foods that have had their DNA altered to change the characteristics of the food. E.g. size, speed of ripening, susceptibility to a disease.
Very restricted use in Ireland. Modified soya beans and maize are used.
EU regulations demand the labelling of genetically modified food.