Supermarket shelves are lined with processed foods these days - we have microwave meals, bags of chips, soft drinks and I could go on and on. Processed food has been receiving much flak from the public. Why and how did food processing come about and is it good or bad?
Long before the invention of the ready meal, humans processed food to preserve it and make it safe. From fire to fermentation, our ancestors survived periods of famine by changing the very nature of their food. This ability to process food has undoubtedly made us one of the most successful species on the planet, but have we gone too far?
Through manipulating chemical reactions and organisms, scientists have unlocked all kinds of methods to improve food longevity and increase supply. The developments are keeping up with the changing needs of the demanding consumer, but we only tend to notice when the latest scaremongering headline hits the news.
This book puts processed food into perspective. It explores how processing methods have evolved in many of the foods that we love in response to big business, consumer demand, health concerns, innovation, political will, waste and even war. It will arm readers with the information they need to be rational consumers, capable of making informed decisions about their food.
I finally found some closure and answers to many niggling questions I had on the food processing industrg and the continuous debate on the credibility of processed foods. It was such a credible read that I would encourage more people to get a copy for its truthfulness in a light-hearted manner.
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