Food Processing: Modern Times - Deepstash

Food Processing: Modern Times

  • Most food processing done today is for how it looks, and how convenient it becomes to process, ship, and consume as fast as possible.
  • Packaging often costs ten times the food inside, as manufacturers know that how the outer packaging looks to the consumer is a major factor for its sale in a highly competitive market.
  • Sugar and its artificial derivatives are a major health concern but are added in bulk by manufacturers as it compensates for the over-processing, providing it texture, bulk and preservative benefits.



Raw starch can be filled with colours, flavours, sugars, thickeners, gelling agents and emulsifiers to create artificial food, which tastes consistent but does not have anything of value.

The person who eats this highly processed ‘food’ isn’t eating anything really but is fooling the taste buds while filling the body with junk.


  • Similar to soft drinks, most processed foods would be unrecognizable to what they were a few decades ago.
  • Breakfast cereals hardly have any grain in them, just like the chocolate we have today is highly processed and refined, miles apart from what the Aztecs relished centuries before.
  • Tomato ketchup hardly has any tomatoes, while juices are marketed as juice drinks containing 1 per cent juice extract.


Customers demand consistent taste, smell and colours from their foods, giving food manufacturers reason to adapt their products to have consistency at the cost of authenticity.

The required taste and texture can easily be created from extracts, making food cheaper and faster to make in bulk quantities and with the required consistency.


Most food processing done for centuries has been to soften the food, give it some shelf life and add flavour. Techniques like pasteurisation or salting also make food safer to eat and allow people to take it with them while travelling.

Some processed foods, however, bear little resemblance to the original and are extremely bad for our health.


  • Pop soda started being manufactured in Britain about 250 years ago, as a way to make freshwater last longer for sailors on sea voyages.
  • Water injected with carbon dioxide was marketed as medicated water that could prevent diseases like scurvy.
  • The carbonated water became a huge hit, due to its acidic taste and it not getting stale as fast as normal water.
  • It began to be sold as tonic water in the mid-19th Century and became increasingly processed.

Modern soda is high-sugar and has plenty of additives that are clearly not good for the body.


Processed Foods: Origins
  • 400,000 years ago, man decided to cook meat on fire, and the first ‘processed’ food was consumed.
  • Agriculture started about 15,000 years ago and gave way to fermentation of alcohol and dairy products, baking, and preservation of meat by salt or brining.
  • Food processing has been important for keeping food edible for long, and to create new flavours.



Pepsi And Coke
  • Pepsi-Cola was first sold in the 1890s as ‘Brad’s Drink’, promoted as a digestive aid. Even the name was similar to Pepsin, a digestive enzyme. The drink was heavily processed and didn’t even contain pepsin or kola nuts.
  • Coca-Cola was flavoured with coca leaves and kola nuts in the late 19th Century and was sold as a brain tonic. The stimulating drink at that time is a stark contrast to the processed version sold now.


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170 million gallons the amount of sparkling water Americans drink each year.

Sparkling waters are the latest in health chic, providing all the fizzy refreshment of a soft drink with none of those wicked calories. As with any health food trend, questions of its validly abound.


Coffee brewing

In years passed, coffee drinkers didn't know how coffee was produced or brewed. Coffee was cheap, tasted bitter, and was purposed for medicine or fuel. But over the decades, coffee has been elevated to craft level.

Filter or drip coffee can taste smooth and sweet like chocolate or taste fruity. The expansion of flavours is partly due to new roasting techniques. Roasting at relatively low temperatures for a shorter time tends to bring out the flavours of the bean itself and where it was grown.



Added Sugar vs. Natural Sugar
  • Added sugar is unfriendly to our health. It can be found in most food products we come across. It is absorbed by the body quicker unlike natural sugar.
  • Processed food is digested quickly as soon as it enters out intestine while fiber-rich foods break down slowly and travel farther down the digestive track making us feel fuller.
  • Foods containing natural sugar and fiber allow the body to feed the healthy bacteria in our gut and supports the health of our own microbiome.