Food processing is the transformation of raw
ingredients, by physical or chemical means into
food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as
mincing and
macerating, liquefaction,
emulsification, and
cooking (such as boiling, broiling, frying, or grilling);
pickling,
pasteurization, and many other kinds of
preservation; and
canning or other
packaging. (Primary-processing such as dicing or slicing, freezing or drying when leading to secondary products are also included.)