Types of Processed Foods

 There are primarily four classes under which we can classify food processing:

 

Lot 1 — natural or marginally handled food sources (natural products, vegetables, eggs, meat, milk, and so on).

 

Lot 2 — food varieties handled with culinary fixings utilized by a normal cook that could incorporate oils, spread, sugar, molasses, honey, maple syrup, salt, pepper and some flavors or zest mixes regardless of salt.

 

Lot 3 — inconsequentially handled food varieties that typically have a few fixings, incorporating food secured in salt or vinegar, pickles, canned fish, for example, sardines and fish, canned natural product in syrup, newly made cheeses, bread, brew, wine or fermented juice.

 

Lot 4 — Food varieties processed using industrial formulation.