Food Processing Processing is not the same as ultra-processed. Ultra-processed foods typically contain multiple ingredients, are high in sugars, oils, fats and salts, are ready to eat and have sophisticated and attractive packaging. Download Related snapAG Articles Antibiotics in Food Biosecurity Organic Farming Beef Protein and the Environment Global Protein Consumption What are GMOs Organic Soil Management Organic and Synthetic Pesticides Neonics Global Protein Consumption Advanced Plant Breeding Antibiotic Resistance Antibiotics – What and Why? Vaccines Animal Welfare or Rights Transporting Farm Animals The Myth of Factory Farms Intensive Livestock Operations Dairy Cows Chicken Housing Hormones Today’s Farm Soil Horticulture in Canada Aquaculture in Canada Water Management Farm Animals Animal Breeding Agriculture and Land Use Agriculture and Greenhouse Gases Conservation Tillage Crop Rotation Carbon Sequestration Protein and Nutrition Food Safety Food Waste Grass-Fed and Grain-Finished Beef Pesticides on Food Organic Food Eggs Dairy in Your Diet Milk Pasteurization Gluten Food Additives GMOs and the Environment GMO Foods GMOs Around the World Conventional or Organic Fertilizer Fertilizer Use Fertilizer Irrigation Grain Farm Technology Glyphosate Pesticides and the Environment Pesticides – What and Why? Plant Breeding and Food Security Genetics and Farming Genetic Engineering and Human Health History of Plant Breeding Bees Bioplastics Crop Byproducts Eating Local Food Processing Food Security Invasive Species Regenerative Agriculture Robotics in Agriculture Supply Management Urban Agriculture Urban Pesticides Websites to Investigate This Topic Further Agriculture and Agri-Food Canada Dairy Farmers of Canada Egg Farmers of Canada Footnotes i Monteiro, C.A. et al (November 2010). “A New Classification of Foods Based on the Extent and Purpose of Their Processing.” Cadernos de Saúde Pública 26(11) ii Emerging Technologies for Food Processing (D. Sun, Ed.) (2005). London, UK & Washington, DC: Elsevier – Academic Press. iii Food and Agriculture Organization of the United Nations (FAO) World Food Summit (1996). “Chapter 2. Food Security: Concepts and Measurement.” iv De W. Blackburn, C. (2006). “Managing Microbial Food Spoilage: An Overview” in Food Spoilage Microorganisms, 147-170. v Canada Food Inspection Agency (CFIA) (January 23, 2020). “Understanding the Safe Food for Canadians Regulations: A Handbook for Food Businesses.” vi Encyclopedia of Food Grains Volume 2 (2nd Edition) (2016). vii Encyclopedia of Food Microbiology (2nd Edition) (2014). viii “The Food System” (2016). World Nutrition 7(1-3), January-March 2016, p.33. ix Agriculture and Agri-Food Canada (December 8, 2015). “Food Labelling in Canada.” x Egg Farmers of Canada (February 19, 2016). “From the Farm to Your Table: An Overview of Canada’s Egg Industry.” xi Dairy Farmers of Canada (2019). “The Story of Milk.” Tags crops plants food nutrition food processing nutrients health food security food safety preserve CFIA meat fruit labelling milk dairy cows cattle eggs