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    Activity - Classwork Lina Tapiero

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    Edwin Estiben Perilla Salgado
    The document summarizes the level of food processing for various food products based on their ingredients and packaging. It finds that cinnamon has a minimal level of processing since it only contains cinnamon and is packaged in a bag. Milk is found to have a high level of processing although it is still in a bag since it contains additional ingredients beyond just milk. Blackberry sauce is deemed to have a high level of processing despite being packaged in a bag since it contains several non-fresh ingredients like preservatives and thickeners.

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    Activity - Classwork Lina Tapiero

    Uploaded by

    Edwin Estiben Perilla Salgado
    21 views2 pages
    The document summarizes the level of food processing for various food products based on their ingredients and packaging. It finds that cinnamon has a minimal level of processing since it only contains cinnamon and is packaged in a bag. Milk is found to have a high level of processing although it is still in a bag since it contains additional ingredients beyond just milk. Blackberry sauce is deemed to have a high level of processing despite being packaged in a bag since it contains several non-fresh ingredients like preservatives and thickeners.

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    The document summarizes the level of food processing for various food products based on their ingredients and packaging. It finds that cinnamon has a minimal level of processing since it only contains cinnamon and is packaged in a bag. Milk is found to have a high level of processing although it is still in a bag since it contains additional ingredients beyond just milk. Blackberry sauce is deemed to have a high level of processing despite being packaged in a bag since it contains several non-fresh ingredients like preservatives and thickeners.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    21 views2 pages

    Activity - Classwork Lina Tapiero

    Uploaded by

    Edwin Estiben Perilla Salgado
    The document summarizes the level of food processing for various food products based on their ingredients and packaging. It finds that cinnamon has a minimal level of processing since it only contains cinnamon and is packaged in a bag. Milk is found to have a high level of processing although it is still in a bag since it contains additional ingredients beyond just milk. Blackberry sauce is deemed to have a high level of processing despite being packaged in a bag since it contains several non-fresh ingredients like preservatives and thickeners.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    Name: Lina María Tapiero Romero

    From Farm to Table: Determining the Level of Food Processing


    Food Product Number of Ingredients Packaging Storage Temperature Level of Processing

    (Box, Bottle, Bag, or


    (High, Moderate, Minimal)
    Can)
    Cinnamon Cinnamon Bag Room temperature Minimal
    Milk Milk Bag Refrigeration High
    Whole milk
    Water
    Sugar
    Yogurt Cornstarch Bottle Refrigeration High
    Jjelly
    Lactic cultivation
    Vanilla
    Sugar
    Blackberry pulp
    Water
    Blackberry sauce Gelling Bag Room temperature High
    Acidulsant
    Preservatives
    Defoamer
    Fresh milk
    Condensed milk Bag Room temperature Moderate
    Sugar
    Water
    Vegetable oil
    Egg
    Thickener
    Sugar
    Mayonnaise Bag Room temperature High
    Salt
    Vinegar
    Acidulsant
    Preservative
    Flavor enhancer
    Oats Whole ground oats Bag Room temperature Moderate
    Cornmeal Precooked white corn flour Bag Room temperature Moderate
    Whole milk
    Sugar
    Berries
    red berries jam Bag Room temperature High
    Colorant
    Preservative
    Flavoring
    Sugar
    syrup Water Can Room temperature Moderate
    Taste of Honey

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