Other Processes
Other Processes
Food Process |
Purpose |
Food Use Examples |
Used at Home |
Benefits |
Drawbacks |
Mixing & Blending |
Combining multiple food components/ingredients into a composite for direct use or further processing |
Spice blends, bakery products & pasta dough, chocolate, processed cheeses and meats, juice blends, and nut mixes |
Yes |
Create various food and beverage options by using unique combinations of food/ingredients (product formulation) |
None |
Enzymatic Processing & Enzymatic Fermentation |
Using enzymes to modify the molecular structure of food product |
Corn syrup, corn starch, dairy products such as cheese, meat sausages, and fruit juice |
No |
Targeted modification of food components e.g., converts insoluble fiber to soluble |
Potential modification or loss of some nutrients due to enzyme activity |
Extrusion, Pressing |
Shaping a food material into a strand, tube or other shape for further processing |
Pasta, noodles, corn chips, and ready-to-eat cereals, and baked goods (e.g., cookies) |
Yes |
Easy to use and consume (e.g., easy to rehydrate extruded products such as pasta and noodles); create novel forms and shapes |
Could lead to higher intake of extruded products because it is easy to consume; impacts carbohydrate digestion, as complex, slowly digestible carbohydrates are converted to easily digestible carbohydrates |
Whipping & Creaming |
Mechanically incorporating gas (usually air) into a liquid or semi-solid food to create a foamy texture |
Mayonnaise and salad dressings, frozen toppings, frosting, spreads, marshmallows, and baked goods |
Yes |
Enables creation of unique textures; increases smoothness of food products and mouthfeel |
None |
Forming, Shaping, Molding |
Transforming a liquid or semi-solid food into specific shapes, usually two or three dimensional |
Chocolate bars, candies, cereals, and baked goods (e.g., cakes, muffins, and breads) |
Yes |
Visually appealing and joyful due to the various shapes and forms (e.g., animal shaped crackers) |
Could lead to overconsumption of foods that are visually appealing – form and shape (e.g., animal shaped crackers). These products are typically high in sugars, fats, and/or carbohydrates |
Filling & Packaging |
Placing a food product or ingredient into a package and sealing the package to prevent contamination of the food or ingredient |
Most packaged food products |
Yes |
Food safety throughout the shelf-life of a product |
Sometimes difficult to open or close the package (e.g., cap twisted on too tightly); improper sealing could lead to spoilage or contamination |
Bulk Storage (Dry, Refrigerated, Frozen, Liquid) |
Storing a food in a large vessel (permanent or movable) under specific conditions for further use |
Virtually all food ingredients and products |
Yes |
Maintains food supply chain |
Could cause degradation of some nutrients, flavor, texture, or appearance, due to prolonged storage of food products or food ingredients |
Washing & Cleaning |
Removing foreign material like dirt, insects, or microbes from the surface of a food product, package or processing equipment with liquid (water), chemicals, or air |
Fruits, vegetables, and salad mixes, food packages; and dishwashing & equipment sanitation |
Yes |
Food safety and quality |
Potential for residual cleaning chemicals to remain on the food and equipment surfaces |