Formulation
The aim of product development is for a company to increase sales and remain competitive. A logical basic sequence of steps to produce an acceptable, attractive, marketable and quality food product from raw materials. Processing method enhance the appearance of food and it make food more appetizing and tastier.
Most of the time, processing of foods adds value to the resultant product by increasing storability, portability, palatability and convenience.
Time economy
A cohesive plan that combines the science of production and manual labor to reduce the time needed to produce the product. It also provides employment to a large population.
Improve consistency and texture
Application of modern science and technology to assure the consistency of each batch of products.
Food processing can boost the shelf life of the products. The processing can prevent food contamination. The concepts associated with food processing are reducing/eliminating microbial activity and other factors that influence food spoilage. The principal microorganisms that cause food spoilage are bacteria, fungi, yeasts and moulds.
Product safety
The government and the manufacturers work closely to make sure that the product is safe for consumption. Food processing and preservation are required to preserve food in edible and safe form. Methods by which food is preserved from spoiling after harvesting or slaughtering date back to prehistoric times. Among the oldest methods were sun drying, controlled fermentation, salting/pickling, candying, roasting, smoking, baking and using spices as preservatives.
Processing softens the fiber, gelatinizes the starch denatures protein, at the same time makes food easier to digest.
Food convenience
Processing and packaging technologies reduce time-constraints by providing a range of convenient foods: ready meals, bagged salads, sliced and canned fruits and vegetables.
Food processing and technology: Definition and main objectives
