FOOD PROCESSING Processed foods are foods that have

REASONS FOR PROCESSING FOODS § n n n n Make them safe to eat.

TYPES OF PROCESSING n n n § Primary processing: Changes a basic foodstuff, to

RANGE OF PROCESSED FOODS n n n Milk , cheese, yoghurt. Butter, margarine, spreads.

CONVENIENCE FOODS Foods partly or totally prepared so it is easier for consumer to

CLASSIFICATION OF CONVENIENCE FOODS EXAMPLES OF EACH CLASS Frozen Meats, fish, vegetables, fruit, complete

FUNCTIONAL FOODS n n n Foods with health promoting properties. Plant sterols - reduce

GENETICALLY MODIFIED FOODS – GM FOODS n n n Foods that have had their

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

REASONS FOR PROCESSING FOODS § n n n n 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 fortification.

TYPES OF PROCESSING n n n § 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.

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

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

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

FUNCTIONAL FOODS n n n 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”. Omega 3 fatty acids reduce heart disease and cancer - milk, yoghurt. Any fortified food

PROFILE OF 3 TYPES OF PROCESSED FOODS n n n 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.

GENETICALLY MODIFIED FOODS – GM FOODS n n n 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.