| Term | Definition | Process type | Product Examples |
|---|---|---|---|
Products are exposed to circulating air to remove heat gradually. Common for bakery goods, fruits, and vegetables. | Cooling/Freezing | Baked goods, fruit, vegetables | |
The process of filling and sealing food and beverage products into sterilized containers under aseptic conditions to maintain their freshness and extend their shelf life. | Packaging / Filling | Shelf stable milk, tofu, liquid eggs | |
The cooking method that uses dry heat in an oven to transform raw ingredients into finished food products, such as bread, cakes, and pastries. | Thermal Processing | Bread, cookies, pastries | |
A rapid freezing technique that involves exposing food and beverage products to extremely low temperatures using cold air or liquid nitrogen to preserve their quality and freshness. | Cooling/Freezing | Seafood, baked goods, ready-to-cook meals | |
The process of combining dry ingredients, such as powders or granules, to create uniform mixtures for use in food and beverage production. | Mixing / Blending | Bakery mixes, drink mixes, spice blends | |
The mixing of liquid ingredients, such as juices, syrups, or sauces, to achieve a homogeneous mixture for use in food and beverage manufacturing. | Mixing / Blending | Fruit juice, syrups, sauces | |
The production process of producing beverages through the fermentation of ingredients, typically grains or other starch sources, to create alcoholic or non-alcoholic beverages. It can also apply to the preparation of other fermented beverages like kombucha and certain types of tea by fermention from a symbiotic culture of bacteria and yeast (SCOBY) | Fermentation / Culturing | Beer, kombucha, tea | |
Raw materials undergo cleaning processes to remove impurities, dirt, and foreign materials. | Pre-Processing | Whole fruit & vegetables, raw grains & nuts | |
The method of filling food and beverage products into containers at low temperatures to minimize microbial growth and maintain product quality. These products are generally stored at refrigeration temperatures. | Packaging / Filling | Cold-pressed juices, salad dressings, salsas | |
The process of shaping or forming foods at ambient or lower temperatures. Most often used to refer to bar formation. | Shaping / Forming | Protein bar, fruit & nut bar | |
This involves the use of extremely low temperatures through the application of gases like liquid nitrogen, and is used for high-value products, such as gourmet ice creams and certain baked goods. | Cooling/Freezing | Gourmet ice creams | |
The removal of water from food and beverage products through various methods, such as air drying, sun drying, or using specialized equipment, to preserve them and extend their shelf life. | Drying / Dehydration | Sun-dried tomatoes, dried fruit | |
The act of pouring or dripping a thin stream of liquid, such as chocolate, over food products such as protein bars for flavor enhancement or decorative purposes. | Coating | Protein bars, cookies | |
The coating of food products, typically confections or snacks, with a layer of chocolate, icing, or other coatings to enhance their taste, texture, and appearance. This usually involves passing a food item through a curtain or waterfall of liquid coating material, such as chocolate or icing, and results in a relatively thin and even layer of coating around the entire surface of the food item. | Coating | Whole fruit, cookies, bars | |
The process of filling and packaging food and beverage products under specific conditions to extend their shelf life beyond standard refrigerated storage while maintaining their quality. | Packaging / Filling | Retort pouched foods, canned foods, freeze-dried fruits, hot-fill products | |
The process of forcing food ingredients, such as dough or paste, through a die or nozzle to create specific shapes or forms, commonly used in snack manufacturing. | Shaping / Forming | Puffed snack foods, pasta, dry pet food | |
The rapid heating of food and beverage products to a high temperature for a short period to effectively kill pathogens and extend their shelf life. | Thermal Processing | Fruit juice, beer, dairy products | |
Cold air is forced over products to accelerate the cooling process. This is often used for bulk quantities of products | Cooling/Freezing | Grains | |
The removal of water from frozen food and beverage products through sublimation, a process where ice directly converts into vapor without passing through the liquid phase, resulting in lightweight, shelf-stable products. | Drying / Dehydration | Fruit, instant coffee, soups | |
The cooking method that involves immersing food products in hot oil or fat, resulting in a crispy texture and enhanced flavor. | Thermal Processing | Potato chips, crispy chicken tenders, doughnuts | |
The process of reducing food ingredients into smaller particles or powders using mechanical or electrical equipment, commonly used in the production of spices, flours, or ground meats. | Mechanical Processing | Coffee beans, ground meat, spices | |
The initial processing step involves harvesting raw materials, such as fruits, vegetables, grains, and livestock, from farms or other sources | Primary Processing | Fruit, vegetables, grains, animal products and byproducts. | |
A preservation technique that uses high-pressure water to inactivate spoilage microorganisms while maintaining the sensory and nutritional qualities of food and beverage products. This is often used when heat would damage or alter the product. | Non-Thermal Processing | fresh fruit juice & smoothies, Seafood (oysters, smoked salmon), guacaome & salsas, baby food | |
A pasteurization method that involves quickly heating food and beverage products to a high temperature for a short period to eliminate harmful microorganisms while preserving the product's quality. | Thermal Processing | Pastuerized milk, fruit juices, soups & broths | |
The mechanical process of breaking down and evenly distributing fat globules in food and beverage products, such as milk or cream, to prevent separation and achieve a uniform texture. | Mixing / Blending | Milk & dairy products, mayonnaise, salad dressings | |
The process of filling hot food and beverage products into containers to kill microorganisms and create a vacuum seal for preservation. | Packaging / Filling | Fruit preserves, sauces & condiments, tea concentrates | |
A cooling technique used for loose, small pieces of food. Manufacturers can use contact freezing, where products are placed in direct contact with a cold surface, such as a freezer plate (great for berries), or fluidized bed freezing, where products are suspended in a fluidized bed of cold air, allowing for quick and even freezing (great for peas or diced vegetables | Cooling/Freezing | Berries, peas, diced vegetables | |
The method of cooking food products, typically in a large kettle or pot, using direct heat and continuous stirring to achieve a specific taste, texture, or consistency. | Thermal Processing | Sauces & gravies, soup bases, jams and preserves | |
Similar to enrobing, this coats food in a thin layer of chocolate or other coatings. Food is placed in a revolving drum or pan and then a coating material is gradually added and mixed until the desired layer is achieved. Pan coating can result in a thicker and more irregular coating, providing a different texture compared to the smooth and thin coating achieved through enrobing | Coating | Chocolate-covered nuts, candied fruits, yogurt-covered pretzels, gumballs | |
Fruits and vegetables may be peeled and cut into desired shapes for further processing. | Pre-Processing | Frozen vegetables, almond slivers | |
The sterilization of packaged food and beverage products in a retort machine, using high-pressure steam. Food is placed into a sealed package and heated to a high temperature to kill microorganisms and extend shelf life. | Thermal Processing | Canned vegetables, canned soups, pouched ready-to-eat meals | |
The cooking method that uses dry heat, typically in an oven, to brown and cook food products, resulting in enhanced flavors and textures. | Thermal Processing | Vegetables, meat, nuts | |
The process of shaping or forming food and beverage packaging materials, such as plastics, by rotating them in a mold until they solidify into the desired shape. | Shaping / Forming | Chocolate, candy bars, protein bars | |
The process of rolling out or flattening dough or other food products into thin, uniform sheets for further processing or baking. | Shaping / Forming | Cookies, pasta, pie crusts | |
The preservation and flavoring technique that involves exposing food products to smoke, usually from burning wood chips or sawdust, to enhance their taste and extend their shelf life. | Thermal Processing | Salmon, jerky, certain cheeses | |
Raw materials are sorted and graded based on quality, size, and other characteristics. This can be done via machine or by hand. | Primary Processing | Fruit, vegetables, nuts | |
The method of drying liquid food and beverage products, such as milk or coffee, by spraying them into a hot drying chamber, resulting in the formation of dry particles or powder. | Drying / Dehydration | Powdered milk, powdered formula | |
The cooking method that uses steam to cook food products, preserving their nutrients, color, and texture while minimizing the loss of moisture and flavors. | Thermal Processing | Vegetables (like broccoli or carrots), dumplings, tamales, bao buns | |
The process of heating packaged food and beverage products as they pass through a temperature-controlled tunnel to eliminate pathogens and extend their shelf life. | Thermal Processing | Bottled juices, canned vegetables, jarred sauces, dairy products, ready-to-drink beverages. | |
Products are placed in a vacuum, reducing pressure and facilitating faster cooling. This is often used for delicate items, like leafy greens | Cooling/Freezing | Leafy green produce | |
Products are cooled by direct contact with cold water. | Cooling/Freezing | Poultry, seafood |