Food is not simply just the practice of harvesting fresh produce and consuming them. There is more to that. It is about the taste, the flavor and the crave for more.
Satiety matters, where people want to be full and filling. Environments matters, where the ambience is part of the dining experience. Taste and aroma matters, where it is arousing and creating interest (in marketing terms, creating demand for more). The craving for more is the magic in getting the product demand kept going.
As long as people live, there is a need for food. As the population grows, the need for food grow along. This needs turn food industry one of the most demandable industry with the needs to not only making food available but also palatable to an extend that person craves for more.
More and more food products appear in the market that I have lost track of the varieties. Every single visit to the supermarket, the specialty stores gave me a fresh look of a new product. As a food technologist, I simply love to try to them out. You see a single raw food ingredient being preserved in its own form or completely turn into different formats such as a puree, extract/concentrate, powdered form or even shaped into some iconic pieces, for example, the shape of fish symbolizing omega-3, Mickey Mouse-the kid’s favorite and many more.
Processing is what made food products became lively. It provides us the delivery formats that we want and to an extend capable of pleasing the kids. No wonder product like Kinder surprise kids and are selling so well.
Taken from Facebook shared image
As food technologist, we do not only process our food just like a chef. We are a conscientious scientist, in that we process our foods carefully based on food science principles. We focused on the raw ingredients from the seeds itself, farming and harvesting practices. The method used to preserve the food so that it is maintained at a desired level of nutrients, prevention from biological, chemical and enzymatic degradation.
Foods are carefully formulated for the benefit of consumers in addition to quality control processes to ensure the highest quality of food and its safety for human consumption. And then, producing it and delivering it to the consumers.