Editing Food processing (section)

==History==
Food processing dates back to the prehistoric ages when crude processing incorporated fermenting, sun drying, preserving with [[salt]], and various types of [[cooking]] (such as roasting, smoking, steaming, and oven baking), Such basic food processing involved chemical enzymatic changes to the basic structure of food in its natural form, as well served to build a barrier against surface microbial activity that caused rapid decay. Salt-preservation was especially common for foods that constituted warrior and sailors' diets until the introduction of [[Canning|canning methods]]. Evidence for the existence of these methods can be found in the writings of the ancient [[Aegean civilization|Greek]], [[Neo-Babylonian Empire|Chaldean]], [[Ancient Egypt|Egyptian]] and [[Ancient Rome|Roman]] civilizations as well as archaeological evidence from [[Europe]], [[North America|North]] and [[South America]] and Asia. These tried and tested processing techniques remained essentially the same until the advent of the [[Industrial Revolution]]. Examples of ready-meals also date back to before the preindustrial revolution, and include dishes such as [[Cornish pasty]] and [[Haggis]]. Both during ancient times and today in modern society these are considered processed foods.

[[File:Wakefield, Nebraska Michael Foods plant.JPG|thumb|upright=1.5|Michael Foods [[egg (food)|egg]]-processing plant in Wakefield, Nebraska|alt=|left]]
Modern food processing technology developed in the 19th and 20th centuries was developed in a large part to serve military needs. In 1809, [[Nicolas Appert]] invented a hermetic bottling technique that would preserve food for French troops which ultimately contributed to the development of tinning, and subsequently canning by Peter Durand in 1810. Although initially expensive and somewhat hazardous due to the lead used in cans, canned goods would later become a staple around the world.<ref>Martin Bruegel, "How the French Learned to Eat Canned Food," in W. Belasco, P. Scranton, ed., Food Nations: Selling Taste in Consumer Societies (New York, Routledge, 2001)</ref> [[Pasteurization]], discovered by [[Louis Pasteur]] in 1864, improved the quality and safety of preserved foods and introduced the wine, beer, and milk preservation.

[[File:Erbswurst-1.jpg|thumb|A form of pre-made [[Pea soup|split-pea soup]] that has become traditional]]
In the 20th century, [[World War II]], the [[space race]] and the rising consumer society in developed countries contributed to the growth of food processing with such advances as [[spray drying]], [[Climbing and Falling Film Plate Evaporator|evaporation]], juice concentrates, [[freeze drying]] and the introduction of artificial sweeteners, colouring agents, and such preservatives as [[sodium benzoate]]. In the late 20th century, products such as dried instant soups, reconstituted fruits and juices, and self cooking meals such as [[MRE]] food ration were developed. By the 20th century, automatic appliances like [[microwave oven]], [[blender]], and [[rotimatic]] paved way for [[convenience cooking]].

In western Europe and North America, the second half of the 20th century witnessed a rise in the pursuit of convenience. Food processing companies marketed their products especially towards middle-class working wives and mothers. Frozen foods (often credited to [[Clarence Birdseye]]) found their success in sales of juice concentrates and "[[TV dinner]]s".<ref>Levenstein, H: "Paradox of Plenty", pages 106-107. University of California Press, 2003</ref> Processors utilised the perceived value of time to appeal to the postwar population, and this same appeal contributes to the success of [[convenience food]]s today.

Also in the late 20th century, food manufacturers began changing their product model from a single "platonic dish", such as one version of jarred spaghetti sauce, to offering multiple variations, such as a plain version, a spicy version, and a chunky version.<ref>{{Cite magazine |last=Gladwell |first=Malcolm |date=2004-08-29 |title=The Ketchup Conundrum |url=https://www.newyorker.com/magazine/2004/09/06/the-ketchup-conundrum |access-date=2025-01-28 |magazine=The New Yorker |language=en-US |issn=0028-792X}}</ref>