Processed foods are foods that have been mechanically or chemically altered from their natural state. Common reasons for food processing include making foods safer to eat, increasing shelf life, creating convenience foods, and allowing for year-round availability. There are two main types of food processing: primary processing which changes a basic foodstuff, and secondary processing which uses a basic processed food to create another food product. Examples of processed foods include bread, dairy products, frozen meals, canned goods, and functional foods fortified with added nutrients.

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. 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.
TYPES OF PROCESSING

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.