Food Processing and Production

• Food processing


  The stages in which raw ingredients are turned into food and made suitable for consumption
• Food processing


  1. Move it safe to eat

  2. Slow down spoilage
• Food production


  The process of turning ingredients into consumable food and drink products
• Food production


  1. Input (ingredients, tools, machinery)

  2. Process (things that happen to the input to change it)

  3. Output (the finished food product)
• Primary processing


  When a food has to be processed before it can be used
• Secondary processing


  When a food that has undergone primary processing transforms into a more complex food product
• Wheat growing and harvesting


  1. Wheat is grown in a field

  2. Harvesting process removes the wheat grains from the plant
• Processing wheat into bread

  1. Cleaning and conditioning the wheat

  2. Milling - separating the bran, wheat germ and endosperm

  3. Blending into different types of flour

  4. Weighing and mixing

  5. Proving

  6. Shaping

  7. Baking
• Milk production


  1. Cows are milked at least twice a day

  2. Milk is stored at 4°C and transported for processing

  3. Milk is heated to a very high temperature for a short time to destroy pathogenic bacteria (pasteurisation)

  4. Milk is separated into cream and liquid components

  5. Cream and liquid components are recombined to produce different types of milk

  6. Milk is homogenised to ensure even consistency
• Pasteurisation


  A process that reduces harmful bacteria by heating products to very high temperatures (71.7C) and cooling them rapidly (3C)
• Homogenisation


  A process that breaks down large fat molecules and disperses them to improve consistency
• Processing milk into cheese

  1. Specific bacteria are used to coagulate milk

  2. Curds (solids) are cut and whey (liquid) is drained

  3. Cheddar cheese is made by cutting blocks of curd and placing them on top of each other

  4. Salt is added once the curd is milled into crumbs

  5. Cheese is shaped by pressing the curds into moulds

  6. Cheese is stored in temperature-controlled conditions to allow it to ripen and develop flavour
• Fortification of food


  Nutrients (usually vitamins and minerals) have been added to food and drink products during processing and production to ensure these important nutrients are included in the diet
• The most common types of fortified products are staple foods such as bread, cereals and margarine
• Fortified foods make an important contribution to the diet of many people in the UK
• The fortification of food is closely controlled for safety reasons as the consumption of large amounts of some nutrients could be harmful to health
• Reasons for food fortification


  • To enrich a staple food with a nutrient that it doesn't contain
  • To replace nutrients lost during processing
  • To improve the nutritional status of a specific group of people
  • For marketing purposes
  • To prevent deficiency disorders
• Food additives


  Natural or synthetic ingredients added to food during processing and production to perform a particular function
• Types of food additives


  • Artificial (synthetic, made entirely from chemicals)
  • Natural (taken from one food and used in another)
  • Nature identical (artificially made to be the same as a natural product)
• Additives must be assessed for safety before they can be used in food and once approved will be given an E number which indicates it has been approved and is safe for use and consumption in the EU
• Common types of food additives


  • Antioxidants
  • Colours
  • Emulsifiers, stabilisers, gelling agents and thickeners
  • Flavourings and flavour enhancers
  • Preservatives
  • Sweeteners
• The food supply chain

  The process food goes through from the time it leaves the farm until it reaches the consumer's fork
• The food supply chain


  1. Agricultural sector (where food is grown, reared or caught)

  2. Manufacturing sector (primary and secondary processing)

  3. Distribution sector (transport and storage)

  4. Consumers and food services
• Food is processed to 


  Add variety to diet

  Offer convenience to consumers

  Makes it available out of season
• Primary Processing of wheat

  • Wheat is grown in a field
  • Harvesting process removes wheat grains from the plant
  • Harvested wheat grain are stored until needed
  • harvested wheat is transported to a mill
  • wheat is cleaned and conditioned to soften the outer bran layer
  • flour is milled using range of rollers
  • Bran, wheatgerm and endosperm are separated and blended into different types of flour
• Secondary processing wheat into bread

  • weighing and measuring- flour, water and yeast
  • mixing- add water to make dough
  • kneading- to tighten mixture
  • proving- aerate, causing dough to rise and expand
  • shaping- baking mould
  • baking- in oven
  • slicing- use knife or machine
• Rennet 


  Used to separate milk into curds and whey
• Milk into cheese

  • milk is pasteurised then cooled to 30C
  • bacteria culture is added. Rennet separates milk into curds and whey
  • lactic acid produced as bacteria reacts with lactose in milk
  • as milk acidifies, it ferments (coagulates) and mixture separates into whey liquid and solid curds
  • Salt is added to preserve cheese
  • Matured to ripen- colour, texture and flavour develops
• Antioxidants

  • Extend shelf life
  • decrease chance of oils and fats in food combining with oxygen and changing colour or going off
• Colours

  • make food look more attractive
  • replace colour lost during processing
  • enhance naturally occurring colour
• Emulsifiers, stabilisers, gelling agents and thickeners

  • help mix ingredients together and prevent them separating during storage.
  • give food a smooth texture
  • give foods gel-like consistency
  • thicken foods
• Flavourings and flavour enhancers

  • replace flavour lost during processing
  • intensify flavour in food
  • add flavour and improve taste
• Preservatives

  • keep food safe to eat for longer
  • extend shelf life
• Sweeteners

  • used with or instead of sugar to make food taste sweet or sweeter