Tag: Vegetable processing

According to the Food and Drug Administration (FDA), an estimated 48 million people get foodborne illnesses each year from contaminated food. Yes, most fresh vegetables undergo some level of processing, but it is typically minimal and focused on safety, quality, and convenience. This initial preparation is very different from the extensive industrial processing associated with ultra-processed foods.

Food processing has been a part of human history for centuries, but its effects on vegetables are often misunderstood. This guide will explore what does processing do to vegetables, detailing the scientific impacts on their nutritional value, texture, and flavor, while also outlining the benefits and drawbacks.