processedfood

Processed food refers to foods altered from their natural state through mechanical, thermal, chemical, or biological methods to improve safety, shelf life, flavor, texture, or convenience. Processing ranges from minimal steps such as washing, cutting, freezing, or drying to complex formulations that combine multiple ingredients and additives. Some classifications distinguish minimally processed foods from more heavily processed items and from ultra-processed foods, which typically contain added sugars, fats, salt, and numerous industrial additives. Examples include canned vegetables, frozen meals, bottled sauces, cheeses, bread, cereals, and snack foods. Processing methods include pasteurization, canning, drying, fermentation, milling, extrusion, fortification, and packaging technologies that protect quality.

Nutritional and health effects of processing vary. Processing can preserve nutrients and safety, reduce waste, and improve access. However, ultra-processed foods tend to be energy-dense and high in sodium, sugars, and unhealthy fats, and observational studies associate higher consumption with poorer diet quality and higher risks of obesity and related diseases; causality is debated. Diets that emphasize minimally processed foods and limit ultra-processed options generally align with healthier patterns.

Economics and regulation also shape processed foods. Processing supports safety, year-round availability, and distribution, but can influence price and consumer choices. Labeling and ingredient standards vary by country, and many dietary guidelines recommend moderating intake of ultra-processed foods while acknowledging their role in convenience and safety.