British Medical Bulletin 56:1-17 (2000)
© 2000 The British Council
research-article |
Food processing: a century of change
Northern Ireland Centre for Diet and Health (NICHE), University of Ulster Coleraine, UK
Correspondence to. Dr R W Welch, Northern Ireland Centre for Diet and Health (NICHE), University of Ulster, Coleraine BT52 15A, UK
Abstract
In 1900, the population was beset with poverty, and infectious and deficiency diseases were common. The first half of the century was blighted by world wars, economic depression and post-war austerity. Nevertheless, a combination of enlightened social policy and the application of medical, nutritional and food science, resulted in substantial improvements in health, such that, by 1950, many hitherto common infectious diseases were under control, and the diet was generally nutritionally adequate. The second half of the century saw increasing economic prosperity, and unprecedented social and scientific advances. The impact on food processing was manifold: nascent technologies such as freezing and chilling were increasingly exploited, and the consumer became the major focus of a food industry that became more sophisticated, embracing automation, computerisation and new developments in, for example, drying heat processing, controlled and modified atmosphere packaging, ingredients and quality assurance, By 1999, this had led to an industry which provided food that were not only safe, nutritious and palatable, but which were also increasingly convenient and healthy.