OUR FOOD
OXYGEN absorption
Pasta Process Description: Flour and water are mixed into a dough and extruded. The fresh pasta is dried in drying chambers and packaged.
Shelf Life: 2 years
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Facts: The United States consumes an average of 2.7 million metric tons of pasta per year.
Popcorn Kernel Process Description: Popcorn kernels are dried on the stalk until they reach a moisture content of 14%. After kernels are removed from the husk they are sorted by size to eliminate kernels too small to pop and packaged.
Shelf Life: Indefinite
Facts: 1,300 Kernels = 1 lb
Oats Process Description: Raw oats are cleaned to remove dirt and debris and hulled in a process called aspiration. After aspiration, the oats are conditioned in a kiln, which decreases the moisture content of the oats and kills harmful microbes. After they are conditioned the oats are rolled and packaged.
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Shelf Life: 2 years
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Facts: Over 60 million bushels of oats are produced in the United States each year.
C A N N I N G
Applesauce Process Description: Apples are peeled, cored, and pureed. Scorbic acid and natural additives, such as cinnamon and sugar, are combined with the puree.
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Shelf Life: 3 years
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Facts: 1¼ cans of apples sauce = 1 gallon
Canned CORN Process Description: Corn kernels are cooked to temperatures high enough to make them sterile. They are packaged into cans with salt and water.
Shelf Life: 6 years
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Facts: 1 can of corn = 12 cups of corn
Lentils Process Description: Raw beans are hydrated for 1 to 18 hours then blanched in boiling water. They are then soaked in brine and sealed into cans.
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Shelf Life: 5 years
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Facts: 1 acre of farmland yields 1,152 pounds of beans
A D D I T I V E S
Fruit Loops Process Description: Dry and wet ingredients are mixed in industrial sized mixers, poured into molds, baked, cooled, and packaged.
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Shelf Life: 1 year
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Facts: Fruit Loops contain 16 ingredients, including natural and synthetic additives
Potato Chip Process Description: Potatoes are sorted, washed, peel, and sliced. The potato slices are then blanched, treated with sulfur dioxide, and fried. Additives, such as ascorbic acid, sodium phosphate, and sodium bisulfite, are added to the potato chips to increase shelf life longevity.
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Shelf Life: 6 months
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Facts: The average American eats over 4 lbs of potato chips per year.
Jelly Bean Process Description: Liquid sugar is heated to 350 ° F and mixed with citric acid, starch, and glucose. The mixture is molded into the classic bean shape and left to dry for 24 hours. The dried candies are steamed and coated with more liquid sugar and shellac.
Shelf Life: 4 years
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Facts: 16 billion jelly beans are produced for the Easter holiday. That is enough jelly beans to circle the earth.
Chocolate Process Description: Cacao seeds are roasted, processed, and ground to produce a liquid, paste, or block. The cacao is mixed with other ingredients, including sugar and condensed milk, and poured into molds to harden. Additivites, such as sodium benzoate, sodium lactate, and tetrasodium pryophosphate, are added to chocolate as preservatives.
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Shelf Life: 2 years
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Facts: Worldwide consumption of chocolate is an estimated 7.2 million metric tons per Year
Dehydration
Apricot Process Description: Harvested apricots can be sun dried or mechanically dried in dehydrator machines. The dried apricots are cleaned and processed to remove dirt and debris. Sulfur dioxide is added to the fruit to preserve freshness, taste, and color.
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Shelf Life: Indefinite
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Facts: Sulfur Dioxide helps maintain the vibrant Orange of apricots
Raisin Process Description: Harvested grapes can be sun dried or mechanically dried in dehydrator machines. The raisins are cleaned and processed to remove dirt and debris. Sulfur dioxide is added to the fruit to preserve freshness, taste, and color.
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Shelf Life: Indefinite
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Facts: Almost 300,000 metric tons of raisins are produced in the US each year
Dried Cranberry Process Description: Harvested Cranberries can be sun dried or mechanically dried in dehydrator machines. The dried apricots are cleaned and processed to removed dirt and debris. Sulfur dioxide is added to the fruit to preserve freshness, taste, and color. Sugar is also added to offset cranberries’ naturally lower sugar content.
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Shelf Life: Indefinite
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Facts: 4 cups dried cranberries = 1 lb
Refrigeration
Waffle Process Description: Waffle batter is mixed, poured, and baked. After baking, waffles enter a blast freezer. In the freezer, fans blow frigid air onto rotating trays of waffles. The freezing process takes approximately 20 minutes.
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Shelf Life: 1.5 years
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Facts: 40 Eggos = 3 lbs
Cashew Process Description: Cashews have an inedible outer shell. To remove the shell, the nuts are steamed and roasted for 15 minutes and 20 minutes, respectively.
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Shelf Life: 2 years
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Facts: 240 Cashews = 1 lb
Process Description: Ingredients, stabilizers, and emulsifiers are mixed and pasteurized at 155° F for 30 minutes. The mixture is then homogenized and stored at 40° F for a minimum of four hours. Flavors and colorants are added to the mixture after it has cooled.
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Shelf Life: 1 year
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Facts: Approximately 1.4 billion gallons of ice cream are produced in the United States each year.
Almond Process Description: Almonds are processed through pasteurization. During this processed they are either steamed of fumigated with propylene oxide.
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Shelf Life: 2 years
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Facts: More than 1 billion pounds of almonds are produced every year