Benefits of processed foods
Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products.
Food processing dates back to the prehistoric ages when crude processing incorporated slaughtering, fermenting, sun drying, preserving with salt, and various types of cooking for example roasting, smoking or oven baking. Modern food processing technologies developed in the 19th and 20th centuries was largely meant to serve military needs.
Benefits of food processing include toxin removal, preservation, easy marketing, and increased food consistency. In addition, it increases yearly availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms.
Modern supermarkets would not exist without modern food processing techniques and long voyages would not be possible.
Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer.
When they were first introduced, some processed foods helped to alleviate food shortages and improved the overall nutrition of populations as it has made new foods available to the masses. The extremely varied modern diet is only truly possible on a wide scale because of food processing.
Transportation of more exotic foods, as well as the elimination of much hard labor gives the modern eater easy access to a wide variety of food unimaginable to their ancestors.