Freezing technology to preserve produce for more extended periods.

Sealing in airtight containers to prevent spoilage

Creating concentrated fruit drinks or adding them to other products.

 Reducing moisture content for preservation, snacks, and ingredients.

 Combining fruit with sugar to create sweet spreads.

Pasteurized and homogenized for direct consumption

A wide variety of textures and flavors, made by coagulating milk proteins.

 Thick and creamy product from fermented milk.

 Churning cream to create a solid, fatty spread.

 Delightful treats made from a milk base, sugar, and flavorings.

Raw beef, pork, lamb, processed into various cuts.

Methods of preservation with salt, smoke, or other curing agents (bacon, ham, sausage).

Cooked and sealed for convenience and storage (tuna, spam).

 Involves handling chickens, turkeys, and other fowl for consumption.

 Preparing fish and shellfish, fresh, frozen, or canned.

Purified and packaged for consumption.

Extraction and preparation of caffeinated beverages.

Brewed from fermented grains like barley and flavored with hops.

Fermented from grapes with diverse varieties and flavors.

 Distilled alcoholic drinks with higher alcohol content (whiskey, vodka, rum).

Grain processing into flour and other refined products.

Removal of oils from oilseeds (soybean oil, sunflower oil, etc.).