For example, pasteurizing milk, freezing vegetables, canning legumes, and fermenting yogurt are all food processing methods.<\/p>\n\n\n\n Commonly used classifications categorize foods into several groups based on their level of processing.<\/p>\n\n\n\n These are products that have undergone basic processes such as washing, sorting, chopping, cooling, freezing, or pasteurization. Examples include fresh or frozen vegetables, pasteurized milk, unroasted nuts, and dried legumes.<\/p>\n\n\n\n These are products made by adding salt, sugar, fat, or similar ingredients to a natural food. Cheese, bread, canned vegetables, and some ready-made meals can be considered in this group.<\/p>\n\n\n\n These are products that have undergone multiple production stages and may contain flavorings, colorings, thickeners, or similar ingredients. However, it is not always easy to determine which group a product belongs to simply by looking at its packaging. Therefore, the most reliable approach is to examine the product label as a whole.<\/p>\n\n\n\n \u201cThe idea that "all processed foods are harmful" is incorrect. Processes such as pasteurization, freezing, and canning can increase food safety and extend its shelf life.<\/p>\n\n\n\n However, the World Health Organization recommends that a healthy diet be based on variety, balance, and moderation, and that products high in salt, free sugars, and unhealthy fats be limited.<\/p>\n\n\n\n Therefore, one should look at the overall content of the product, not just a single word.<\/p>\n\n\n\n A brand name and a product's legal name are not the same thing. Read the name on the packaging, alongside the large print, to understand what the product actually is.<\/p>\n\n\n\n For example, the presence of fruit in an image doesn't necessarily mean the product contains real fruit. Terms like "flavored" or "seasoned" are important in this context.<\/p>\n\n\n\n In general, ingredients are listed in descending order by weight according to the quantity used in the product. Therefore, ingredients at the top of the list are present in higher amounts in the product.<\/p>\n\n\n\n Judging a product solely by the length of the ingredients list is inaccurate. The composition of the ingredients and the overall nutritional value of the product should be considered together.<\/p>\n\n\n\n Allergens such as milk, eggs, gluten-containing grains, nuts, peanuts, soy, and sesame are clearly indicated on the label to distinguish them from other ingredients.<\/p>\n\n\n\n People with food allergies or intolerances should also check for cross-contamination warnings, such as "may contain traces.".<\/p>\n\n\n\n Nutritional information on pre-packaged products is usually given per 100 grams or 100 milliliters. When comparing similar products, you can look at these values:<\/p>\n\n\n\n \u201cThe "Sugars" line shows the total amount of sugar. To determine if any additional sugar has been added to the product, you should also check the ingredients list.<\/p>\n\n\n\n The portion sizes specified by different brands may vary. Therefore, when comparing two products, it is more accurate to look at whether both are in 100 grams or 100 milliliters for a more accurate comparison.<\/p>\n\n\n\n Expiration Date (EDD)<\/strong>, It is used in products that spoil quickly and may pose a health risk when past their expiration date. Products past their expiration date should not be consumed.<\/p>\n\n\n\n Best Before Date (BBD)<\/strong> The best before date (best before date) indicates the period during which the product retains its quality characteristics such as taste, smell, and texture. When evaluating a product past its best before date, factors such as packaging integrity, storage conditions, appearance, and smell should be checked together.<\/p>\n\n\n\n \u201cWarnings such as "Store in a cool, dry place," "Refrigerate after opening," or "Consume within the specified time" are important for product safety.<\/p>\n\n\n\n Products with swollen, punctured, leaking, or damaged packaging should not be purchased, even if the expiration date is correct.<\/p>\n\n\n\n In T\u00fcrkiye, the main information that must be included on the labels of pre-packaged foods is as follows:<\/p>\n\n\n\n The food labeling guidelines in T\u00fcrkiye were updated in 2026. Label information should be presented clearly, understandably, and without misleading information, enabling consumers to make informed choices.<\/p>\n\n\n\n When evaluating processed foods, it is not enough to focus solely on the claims on the front of the packaging or on a single ingredient. The product name, ingredient list, allergens, nutritional information, expiration date, and storage conditions should all be examined together.<\/p>\n\n\n\n Reading labels makes it easier to compare similar products more consciously in the supermarket and make choices that suit personal needs.<\/p>\n\n\n\n No. Products like frozen vegetables, pasteurized milk, or packaged legumes may be minimally processed despite being packaged.<\/p>\n\n\n\n The first component is generally the one used in the largest quantity by weight during production.<\/p>\n\n\n\n No. The E code identifies the additive used. Permitted additives are evaluated within the scope of specified usage conditions and quantities. The product should still be considered in its entirety, including its contents and consumption quantity.<\/p>\n\n\n\n No. Foods that have passed their expiration date should not be consumed, even if they do not show any changes in appearance or smell.<\/p>\n\n\n\n![\"\"](\"https:\/\/zelglobal.com\/wp-content\/uploads\/2026\/10\/1368-1200x800.jpg\")
<\/figure>\n\n\n\nWhat are the types of processed foods?<\/h2>\n\n\n\n
Unprocessed or Minimally Processed Foods<\/h3>\n\n\n\n
Processed Foods<\/h3>\n\n\n\n
Heavily or Ultra-Processed Foods<\/h3>\n\n\n\n
Are Processed Foods Harmful?<\/h2>\n\n\n\n
How to Read Food Labels?<\/h2>\n\n\n\n
1. Check the Product's Actual Name<\/h3>\n\n\n\n
2. See the Table of Contents.<\/h3>\n\n\n\n
3. Check for allergens.<\/h3>\n\n\n\n
4. Compare Nutritional Values<\/h3>\n\n\n\n
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5. Focus on 100-gram values, not serving sizes.<\/h3>\n\n\n\n
6. Understand the Difference Between STT and TETT<\/h3>\n\n\n\n
7. Read the Storage and Usage Instructions.<\/h3>\n\n\n\n
Essential Information That Should Be On the Label<\/h2>\n\n\n\n
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Quick Checklist for Grocery Shopping<\/h2>\n\n\n\n
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Conclusion<\/h2>\n\n\n\n
Frequently Asked Questions<\/h2>\n\n\n\n
Is every packaged food ultra-processed?<\/h3>\n\n\n\n
What does the first item in the table of contents indicate?<\/h3>\n\n\n\n
Are all products containing an E code harmful?<\/h3>\n\n\n\n
Can a product that has passed its expiration date be consumed?<\/h3>\n\n\n\n
Sources<\/h2>\n\n\n\n
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