Understanding the Spectrum of Processed Foods
To determine the processing level of mithai, it's crucial to understand the scientific definitions of processed food. Any food that has been altered in some way during its preparation is processed. This can range from basic actions like washing, cutting, and cooking to complex industrial methods involving emulsifiers and hydrogenated oils.
The most widely used classification system, the NOVA classification, uses four tiers to categorize foods based on the extent and purpose of processing:
- Group 1: Unprocessed or Minimally Processed Foods: Whole foods like fruits, vegetables, eggs, and plain meat.
- Group 2: Processed Culinary Ingredients: Ingredients like oils, sugar, salt, and spices used in home cooking.
- Group 3: Processed Foods: Relatively simple products made by adding Group 2 ingredients to Group 1 foods (e.g., canned vegetables, simple cheese, fresh bread). Traditional Indian sweets and snacks belong here.
- Group 4: Ultra-Processed Foods (UPFs): Industrial formulations typically with a long list of ingredients, including additives not used in home cooking (e.g., high-fructose corn syrup, artificial flavors, stabilizers).
Traditional, home-cooked mithai falls into Group 3, as it's made with simple, recognizable culinary ingredients. Industrially produced, packaged mithai often falls into Group 4.
The Processing Methods in Mithai Production
Mithai production involves several processing techniques, most of which have been used for centuries:
- Heating and Boiling: Many milk-based sweets like peda or burfi require reducing milk through prolonged boiling to create khoa. This heat treatment alters the food's physical and chemical properties.
- Milling and Mixing: Ingredients like flour, sugar, and various pulses are milled and then mixed to form doughs or batters.
- Frying/Baking: Popular items like gulab jamun (fried) or shakarpara (fried/baked) involve significant heat application.
- Syruping: Many mithais are soaked in sugar syrups to prolong shelf life and enhance flavor.
These processes are culinary rather than industrial in a traditional context. However, when produced at an industrial scale, the use of automated machinery, specific additives for color or shelf stability, and complex formulations can shift the product into the ultra-processed category.
Traditional vs. Industrial Mithai: A Comparison
The key difference lies in the ingredients and scale of operation. Traditional mithai uses simple, whole-food derived ingredients, while industrial production often uses ingredients extracted or synthesized for specific functional properties.
| Feature | Traditional Mithai | Industrial/Packaged Mithai |
|---|---|---|
| Ingredients | Milk, sugar, flour, ghee, nuts, natural spices (saffron, cardamom) | May include hydrogenated oils, artificial colors, flavors, preservatives, emulsifiers |
| Processing Level | Processed (Group 3) | Often Ultra-Processed (Group 4) |
| Production Method | Home-cooked, artisanal methods | Mass production, industrial techniques |
| Shelf Life | Short (days) | Long (weeks to months) |
| Nutritional Profile | Nutrient-dense, fewer additives | Often high in saturated/trans fats, sugar, and sodium with few beneficial nutrients |
Conclusion
Yes, mithai is a processed food. The level of processing, however, varies greatly. Traditional, homemade mithai is a processed food (Group 3), much like homemade bread or cheese. The processing methods are conventional culinary techniques. Industrially produced mithai, found in many stores with long shelf lives, frequently contains industrial additives and is better classified as an ultra-processed food (Group 4). As with any food, reading the ingredient list is the best way to determine how heavily processed a specific product is. A shorter list of recognizable ingredients is generally an indication of less processing and potentially a healthier option.
