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Intro -- Contents -- Introduction -- Chapter One: What Is Processed Food? -- Chapter Two: How Is It Made? -- Chapter Three: What Difference Does It Make? -- Chapter Four: Making Healthy Choices -- Glossary -- For More Information -- For Further Reading -- Bibliography -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- K -- M -- N -- O -- P -- R -- S

In some ways food is unlike other commodities, as local tastes, delivery costs and quality are particularly significant issues for food producers. Food consumption has traditionally reflected local conditions, particularly the raw materials available in the region. For this reason it has been difficult to compare food industries in different countries. In recent years new farm and food technologies and cheaper international transport have increased trade in food products and reduced the importance of local conditions in determining consumption patterns. Large multinational food companies now trade food globally. Population growth and urbanisation have led to the need for mass production of food and mass transportation to urban areas. Technological progress has improved the quality of food and the speed with which it can be transported. Transportation networks have been expanded and new methods of food processing such as freeze-drying have been introduced. Japan's food industry has changed dramatically as a result. Processed food now accounts for two-thirds of food consumption in Japan, and up to 90 per cent if dining out and other food services are included. An increase in food imports has been one of the main factors driving the rise in processed food consumption. Until the early 1990s, most food imports were of ingredients for processing in Japan. To reduce costs, food processing firms started to relocate abroad as they built up knowledge of how to manage the labour force and the manufacturing process in foreign countries. Processed foods previously manufactured in Japan were then imported directly from overseas affiliates of Japanese multinationals. In addition barriers to trade and investment have been falling and consumer tastes have been diversifying, with Western foods becoming more popular. These trends have put pressure on local food manufacturers who had previously been protected from competition, forcing Japan's food industry into a period of transition. This paper provides an overview of Japan's processed food industry from primary production to retail sale. It discusses the features and the problems of the industry, and the key issues facing government, industry, producers and consumers. The industry is currently facing four types of change: shifts in demand, product or process innovations, changes in market position and policy changes. These four factors are closely related: for instance, consumer Pacific Economic Papers demand affects product and process innovation, and the diversification of industries. What will these changes mean for the food retailing and processing industry, and are they likely to introduce greater competition?

Intro -- Contents -- Chapter 1: Brief Introduction of Food Processing Methods and Chemical Hazards Formed during Thermal Processing -- 1.1 Introduction -- 1.2 Thermal Processing Methods -- 1.2.1 Dry-Heating Methods -- 1.2.1.1 Broiling -- 1.2.1.2 Grilling -- 1.2.1.3 Roasting and Baking -- 1.2.1.4 Sautéing -- 1.2.1.5 Deep-Fat Frying -- 1.2.1.6 Pan-Frying -- 1.2.2 Moist-Heating Methods -- 1.2.2.1 Poaching -- 1.2.2.2 Simmering -- 1.2.2.3 Boiling -- 1.2.2.4 Steaming -- 1.2.2.5 Pasteurization and Sterilization -- 1.2.2.6 Braising and Stewing -- 1.2.3 Application of Thermal Processing -- 1.2.3.1 Meat Products -- 1.2.3.2 Fish Products -- 1.2.3.3 Milk Products -- 1.2.3.4 Canned Foods -- 1.2.3.5 Ready Meals -- 1.2.3.6 Vegetable Products -- 1.2.3.7 Concentrated Juices -- 1.3 Non-thermal Processing Methods -- 1.3.1 High-Pressure Processing (HPP) -- 1.3.2 Pulsed Electric Fields (PEF) -- 1.3.3 High-Pressure Carbon Dioxide (HPCD) -- 1.3.4 High-Pressure Homogenization (HPH) -- 1.3.5 Ionizing Radiation (IR) -- 1.4 Recently Developed Food Processing Methods -- 1.4.1 Ohmic Heating -- 1.4.2 Microwave Heating -- 1.4.3 Irradiation -- 1.5 Chemical Hazards Formed during Thermal Processing -- 1.5.1 α-Dicarbonyl Compounds -- 1.5.2 Furan -- 1.5.3 Trans-Fatty Acids (TFAs) -- 1.5.4 Heterocyclic Amines (HAs) -- 1.5.5 Acrylamide (AA) -- References -- Chapter 2: Alpha-Dicarbonyl Compounds -- 2.1 α-Dicarbonyl Compounds Existing in Foods -- 2.2 Formation of α-Dicarbonyl Compounds in Thermally Processed Foods -- 2.2.1 Formation Through the Maillard Reaction -- 2.2.2 Formation via Autoxidation and Degradation of Sugars -- 2.2.3 Formation via Degradation of Lipids -- 2.2.4 Formation via Degradation of Vitamin C -- 2.3 Analysis of α-Dicarbonyl Compounds in Food -- 2.4 Mitigation Strategies of α-Dicarbonyl Compounds -- 2.4.1 Trapping of Dicarbonyl Compounds by Polyphenols.

The demand for processed fruit juice is rising in Uganda due to growth in urbanization, incomes and middle class. Though locally-processed fruit juice is available, much of the domestic demand is being satisfied through imports mainly from South Africa and Kenya, leading to a variety of products in the market. Since processed fruit juice is a heterogenous product, this study assessed the implicit market values of its quality attributes for enhancement of nutrition security in Uganda. By fitting market data to the hedonic price model, size of package was slightly discounted in processed fruit juice per 100 ml serving. For a unit (ml) increase in size of package of fruit juice, the price per serving decreased by Ush0.11 (< US$0.01). Further, fruit juices in transparent packages were significantly cheaper per serving than those in non-transparent packages by Ush23 (US$0.01). Besides packaging, the influence of important quality attributes on its market price was weak. Only fruit juices with added sugar and preservatives were discounted on the market. Fruit juice concentration and flavour did not have any effect on the market price of processed fruit juice, probably because market prices of fruit juices were relatively uniform per serving irrespective of the fruit juice concentration and flavour. Informal interview with one of the local fruit juice processors revealed that the price of fruit juice reflected the cost of packaging material that constituted about 70% of total production costs. Results from this study have far reaching implications for agribusinesses and policy makers for promotion of nutrition security in Uganda. Local fruit juice processors and distributors could opt for the market-oriented pricing and segmentation strategies to offer a wide range of products including premium fruit juice products for high-end, nutrition and health conscious consumers. Moreover, any government efforts to lower the cost of fruit juice packaging material will promote local fruit juice production and consumption in Uganda.Keywords: processed fruit juice, hedonic price model, attributes, convenience, nutrition

The world population grows with the tendency to concentrate in urban areas. Having food for everyone and correct information on nutrients and diet for everyone is included in the global scope of the United Nations Millennium Sustainable Development Goals (SDGs). Science and technology play a key role. Recently the term 'Ultra-processed' has become fashionable in certain circles related to nutrition. This term is generating a great deal of confusion in certain consumer groups and in the sector of food production, since its interpretation is controversial. This document analyses the reason for this confusion. From a legal point of view, the use of the expression or concept 'ultra-processed' by the political or administrative authorities could be sanctioned. In this context, both the European Commission and national governments could take measures to avoid the use of this expression, the proliferation of which confuses the consumer, influencing their purchasing decisions and legal security. Nor can it be overlooked that those companies, whose products are disparaged to potential buyers by this label, may take legal measures to compensate for the damages and loss caused. ; Postprint (author's final draft)

The paper is focused on the open market availability of fortified products in India and the effects of socio-economic factors on fortified products. Initially, the data will be collected from a Survey and some information will be used from the official websites. Secondly, the data will be analyzed with Stata MP 17 software. Finally, the expected outcomes will be based on the priorities of the population who prefer their nutritional diet in their daily routine. The policies and strategies initiated by the government will promote fortified products and make them available on the open market