Highlighted Yellow = On quiz
(1/30) Processed Foods
● Factors Impacting Food Purchases
○ Nutrition
■ Macros
○ Convenience
■ Processed foods easier to prepare at home
■ 50% of men and 66% of women cook
■ 92% of women cooked in 1965
■ Wealthier/more educated populations spend more time cooking
○ Value
■ Grocery prices rising drastically
■ Average: 10% of disposable income goes to food
● Lowest 20% of Americans spend 35.4% of their disposable
income($79/week)
● Middle 20% of Income = 13% = $144/week
● Highest 20% spend 8.2% of their disposable income(257/week)
○ Sustainability
■ Plant-based foods
■ 40% of all farm food is wasted
■ Food that goes bad faster has a higher value on the shelf because of the
loss that they take when the food goes bad
■ Preservation related to convenience & value
○ Taste (#1 Driver)
■ Taste and flavor of sustainable foods(beyond burger) affect their sales
● Current diet recommendations(Are they Achievable?)
○ Spend more time cooking
○ Pay more for foods
○ Sacrifice taste
● Goal for all food
○ Convenient
○ Affordable
○ Nourishing
○ Sustainable
○ Great tasting
○ Accessible to all people
● Healthy & Convenient processed food
○ Pre-cleaned and bagged produce
■ Carrots, cabbage, guacamole, fruit slices
○ Ready-to-eat foods
■ Low-sugar breakfast cereals, whole wheat breads, yogurts, cheeses,
frozen, dried & canned foods, roasted nuts
○ Easy cooking foods
■ Frozen vegetables, refrigerated potatoes, certain microwavable meals,
canned sauces, canned and frozen seafood, canned soup
● Industrially produced foods affordability
○ Raw materials in large quantities
○ Use energy efficient processing steps
○ Maximize yield to decrease waste
○ Utilize food waste products to offset processing costs
○ Utilize packaging and food ingredients to maximize shelf-life
● Preservation
○ Due to:
■ Seasonal abundance of raw materials
● Canning fruits and vegetables
● Jams and jellies
● Lactic acid fermentation = pickling
● Alcohol fermentation
○ Beer and Wine
● Salting and smoking fish
■ Lack of refrigeration
● Processing of mets, drying, salting, smoking, fermenting
● Dairy fermentation to cheese and yogurt
● Preserve Healthy foods
○ Blast freezing = Frozen vegetables
○ Aseptic(Sterilized packaging) processing
■ No bacteria to degrade juices
○ Modified atmosphere packaging
■ Preservation of meats, pasta and vegetables
● Controlling airflow in packages to limit bacteria
○ High-pressure Processing
■ Preserves flavor and texture by minimal heating(nonthermal)
■ Heat kills bacteria, cooked guacamole won't be the same so must be
pressure
● Processed Foods for Nutrient Delivery
○ Processed foods are critical in nutrition because of fortification to deliver nutrients
to all lifestyles
■ Folate fortification of cereal foods decreased neural tude defects 28%
between 1995 to 1999
○ Processed foods are widespread
● Unintended Consequences of Nutritional Recommendations
○ The industry reformulates foods to meet public health goals
■ Size of industry can rapidly change food supply
● Processed food challenges - Too much sodium
○ Stealth nutrition
○ Umami flavors
○ Monosodium glutamate
■ Safest food ingredient
● Processed food challenges - Too much sugar
○ Stealth nutrition
■ Reduce sugar through unhealthy additives
○ Non Caloric sweeteners
○ Sweetness can overcome negative flavors to help deliver positive nutrients
● Processed food challenges - Too many calories
○ Increase caloric consumption
■ Increase portion size
■ Increased food accessibility
○ More eating out of home
○ More frequent eating
○ Portion controlled foods
■ Prepackaged portions of food
(2/4) Water and pH
● Food safety
○ Microorganisms need water to grow
● Food quality
○ Chemical reaction due to water content
● Food Cost
○ Foods sold by weight
● Unique solvent due to hydrogen bonds
○ Ice less dense than water
● Problem w/ Water
○ Water plays roles in determining
■ Chemical reaction rates
■ Microbial Growth Rates
■ Texture
○ Not a good correlation between total water content and the chemical microbial
stability of foods
○ A w = Partial pressure of water in food ÷ Partial pressure of pure water
■ Can never be 1(food is made 100% of water)
■ Bacteria > 0.85
■ Yeast > 0.7
■ Mold > 0.6
● Higher water content everything can grow, low water content
nothing can grow
● How to preserve food by changing water content
○ Change water activity
■ Remove water
● Dried fruit or meat(jerky)
○ Adding water binding agents
■ Sugar for jams, fruit, and candy and salt for processed meats, cheese,
soy, and fish sauce
● Trapped water
○ Turgor pressure(Positive water pressure inside a cell) is the positive pressure of
water inside a cell
■ Why water spurts out of apples and celery when you bite them
○ Over time, water can leave fruit and vegetable cells and the product becomes
soft
■ Can be reversible in live foods(plants)
● Freezing fruits and vegetables alters turgor pressure
○ Frozen water is less dense(Bigger) than liquid water
○ When freezing fruits and vegetables the ice crystal gets larger and can burst the
plant cell
○ When the cell is damaged this decreased turgor pressure
○ Rapid freezing makes small ice crystals and superior quality
○ Individually quick frozen foods
● Water forming food structure: Ice crystallization
○ Water is used to form structure in foods by forming ice crystal network
■ Ice cream, frozen fruit bars, sorbet
○ Provides a smooth texture if ice crystals are small
○ Ice crystal growth occurs if water melts and refreezes slowly
○ Large crystals give gritty mouth feels
● Ice Cream
○ Freeze cream to entrap air and fat
■ 10-15% fat = 100-350 calories/100g
○ Also vary in air content = overrun(Amount of air added into product through
churning)(legal limit to overrun, can not exceed 50% overrun)(ex: 1 gallon of ice
cream turned into 1.5 gallons through additional air from churning)
■ Amount of air incorporated into ice cream by churning(volume will
increase because air gets incorporated into the ice cream by churning
very fast)
■ 30-50%
● Gums added to prevent ice crystal growth
● Homemade ice cream
○ Slow freezing, slow churning, no gums
○ Initially goof and dense(creamy) right after freezing
○ Becomes hard and gritty after putting in freezer
■ Few Air Bubbles
■ Large ice crystals
● pH in foods
○ pH = 7.0 = neutral
○ pH > 7.0 = Alkaline/base
○ pH < 7.0 = Acidic
○ Low pH = tartness or sourness(Lemon)
○ Milk and yogurt are the same thing except yogurt has a lower pH to make it a
solid
○ Rare to find high pH foods with high alkalinity
● Flavor
○ Acetic = vinegar = pickles
○ Lactic = fermented foods = yogurt, cheese, meats(Letting bacteria grow and
forming acid)
○ Malic = acid
○ Tartaric = grapes
○ Citric = oranges, lemons and many beverages
■ Common food acidulant
● Acid is used to preserve
○ Yogurt and cheese 2 week shelf life(Lower pH) vs milk(week shelf life)
○ Meat and fish
■ Pepperoni is raw meat
■ Preserved with acid and salt
○ Pickles
○ pH must be below 4.6 to (can foods)prevent botulisms(only grow with no oxygen)
■ Canned tomatoes
○ Base used to preserve
■ Olives
■ Fish
■ Century Eggs
● Chemical and Physical Changes
○ pH can alter protein solubility
■ Yogurt and cheese are acidified milk which makes casein form a gel
○ pH alters color
■ Olives(Bright green to dark lime)
■ Red Cabbage( bright purple to deep red)
■ Cranberry juice + baking soda turns purple
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