Why Food Processing is Important 

Food Processing technology has improved drastically and is pertinent in the ongoing market with the rising technical innovations. Food Processors aid in food processing as they are quite versatile kitchen appliances. They help the process through multiple techniques from chopping, shredding, grinding, and a lot more. 

The handiness and accessibility of food processing techniques have secured a name for themselves in the material world. Seamlessly, most of the food is processed in quite a similar way.  It is a very indispensable process through which one can remove or eliminate unwanted disease-causing microorganisms from their Food. This ensures better nutrient retention and storage for a longer time. 

Food Processing and Nutrition 

Depending on the processing the food goes through, the food nutrition value is highly changed. Based on the research the water-soluble vitamins present within the food are quite susceptible to alteration during the cooking and food processing process. So it is always wise to make sure the food is processed and stored securely to prevent any sort of loss in nutrient content and food retains its taste. Excessive intake of ultra-cooked and processed food items increases an individual’s chances of gaining weight quickly within a handpicked short time and may result in causing unwanted diet-based disease if continued for a prolonged period of time. 

Effect of Food Processing 

Through scientific studies, it can be concluded that certain vitamins tend to remain unaffected by these procedures compared to others. Especially Water soluble (C and B group)and Fat-soluble vitamins( K, A, and E) are more susceptible to go through alteration during Processing.

The most unstable vitamins mainly include Folate, Thiamine, Vitamin C. 

The common stable vitamins are: Vitamin B3, Vitamin  D, Vitamin K. 

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Processes affecting Food Nutrient content

There is a wide spectrum of stuff that goes on during the growing, harvesting, and storage of food which alters the nutrient value of food on a large scale. During the whole processing process often exposure to heat, excessive metabolism, and light causes deterioration in its nutrient value.


Mostly well-fertilized and nutrient-rich soil is preferred for food raising. Excessive use of fertilizer can cause a reduction in Vitamin C in quite many varieties of fruit and vegetables.


Removal of fibrous husks from cereals like wheat causes a potential downfall in its nutritive value as plant husks mainly contain dietary fibrous and other vitamins. 

Because of this, wholemeal varieties are often considered much more nutritious compared to normal white bread. Even artificial injection of nutrients does not fulfil the lost nutrient in the Processing method. 

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Blanching is an exquisite practice to retain the longevity and lifespan of the food in the long run. But there are a few setbacks that follow such an improved artificial technique. During Blanching, the food undergoes quick heating through stream water before it’s canned or packed. In Blanching the water-soluble vitamins, especially Vitamin C and B-complex, tend to perish as they are prone to be easily destroyed. 


Canning is another essential technique practised in the Food Industry. The canning process deals with heating food items within the can to eliminate any sort of disease-causing microorganisms within the food. This improves the lifespan of the food and helps in the retention of the nutritive value of the food. 

With such a process, the taste and texture of the food may alter as some microorganisms only get eliminated at high temperatures. Water-soluble vitamins also seem to get destroyed as they are sensitive to rising heat. Although canned food is not nutritious as fresh food, it is an excellent substitute to keep the food good for a longer period of time. 


Frequent cooling and freezing prove to be excellent techniques through which the nutrition level of food is kept intact. Any nutrient loss that occurs in food supplements is due to pre and post-freezing processes.

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The pasteurization technique deals with heating liquid, especially milk and fruit juices, to the required temperature. This ensures the removal of all microorganisms. Vitamin C is often lost during heating.


It is a preserving method through which the elimination of microorganisms is done in an elevated method without the use of heat. As heat is not necessary the processing retains the original taste and nutrient value far more than other processes. 

Ultra-processed Foods

Ultra-processed food is formulated in the Food industry and contains additive ingredients. The process of formulating such food is quite different from traditional methods. Ultra-processed food goes through specialized techniques from hydrolysis to pre-frying.  They contain added sugar, salt, oils, and fat. Other food additives are used and are usually not a part of the household kitchen. Intake of Ultra-processed at large amounts is considered unhealthy. It can lead to obesity and other cardiovascular diseases in the long run. Grandparents and working parents are all far too busy these days to provide nutritious meals. Children who consume these processed foods grow up to be picky eaters who despise veggies. That is why it is important to begin developing your family’s healthy eating habits on time.