Processing Glossary

Products are exposed to circulating air to remove heat gradually. Common for bakery goods, fruits, and vegetables.

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.

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.

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.

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.

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.

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)

Beer, kombucha, tea

Raw materials undergo cleaning processes to remove impurities, dirt, and foreign materials.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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

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.

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.

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.

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.

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

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.

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

Chocolate-covered nuts, candied fruits, yogurt-covered pretzels, gumballs

Fruits and vegetables may be peeled and cut into desired shapes for further 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.

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.

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.

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.

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.

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.

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.

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.

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.

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

Leafy green produce

Products are cooled by direct contact with cold water.

Poultry, seafood