Name Yensi Liseth Morales Hernández

From Farm to Table: Determining the Level of Food Processing

Packaging Level of Processing
Food Product Number of Ingredients (Box, Bottle, Bag, or Can) Storage Temperature (High, Moderate, Minimal)
CORN CRISPS oil and crispets Bag room temperature Minimal
Tuna, vegetable oil, Water,
TUNA Salt Can room temperature High
vegetable oils, palm, palm
palm, sodium, emulsifiers,
soy lecithin, fatty acids,
potassium sorbate, butter
flavor, citric acid,
antioxidant, vitamin a and b,
BUTTER Colorant, Trans fat. bag room temperature High
sodium chloride, potassium
fluoride, iodide, anti-
SALT compactant bag room temperature High
CHOCOLATE cocoa liquor, soy lecithin, soy bag room temperature High
AREPAS FLOUR oats, soybeans, wheat, bag room temperature Moderate
wheat flour, niacin, iron,
vitamin b1, vitamin b2, folic
WHEAT FLOUR acid, benzoyl peroxide, soy, bag room temperature Moderate and high
BROWN SUGAR ingredients not found bag Room temperature High
rice flour, Salt, flavor,
enhancer, coriander
vegetables, onion, carrot,
garlic, spinach, celery,
savor chicken. cumin,
spinach green artificial
TUREEN colors, tartrazine box Room temperature High
whole milk, stabilizer,
MILK sodium polyphosphate bag - 25ºC High