The story of food processing is a highly convoluted one

Written by World Council for Health and Christof Plothe D.O. on August 1, 2025. Posted in Current News

Imagine a world without cooked food. No roasted vegetables, no baked bread, no steaming bowls of soup

For our ancestors, the discovery of fire was revolutionary—it made food safer, tastier, and easier to digest.

But fast forward a few millennia, and food processing has taken a darker turn.

Today, we’re grappling with the consequences of a system that prioritizes profit over health, and convenience over nutrition. Let’s explore how we got here, who’s profiting, and why it matters for our health.

The History of Food Processing: A Timeline

1. The Dawn of Cooking

When early humans discovered fire about 1.8 million years ago, they began cooking their food. This made it easier to digest, killed harmful bacteria, and unlocked more nutrients. Cooking is arguably the first form of food processing—and it was a game-changer for human evolution.

2. Fermentation

Around 10,000 BCE, humans learned to ferment foods like bread, beer, yogurt, and cheese. Fermentation preserved food and added probiotics, which are great for gut health. It’s a natural, health-boosting form of processing that’s still celebrated today (think kimchi, kefir, and sourdough).

3. Industrial Revolution (18th–19th Century)

The Industrial Revolution of the 18th-19th centuries brought mechanized food processing. Canned foods, pasteurization, and refrigeration made food safer and more accessible. Brands like Heinz (for ketchup) and Campbell’s (for soup) emerged, capitalizing on mass production. While these innovations reduced food spoilage and hunger, they also marked the beginning of a shift toward convenience over quality.

4. The Rise of Additives (20th Century)

In teh 20th century, food scientists began adding preservatives, artificial flavors, and colors to extend shelf life and enhance appeal. Companies such as Kraft ( for processed cheese), Nestlé (instant foods), and Coca-Cola (sugary drinks) became household names. While these additives made food cheaper and more convenient, they introduced new health risks (more on this in a moment).

5. The Age of Ultra-Processing (21st Century)

In the 21st century, food processing has reached new heights (or depths, depending on your viewpoint), with the creation of ultra-processed foods: industrial formulations made from refined ingredients and additives. Multinationals such as PepsiCo (chips, sodas), Mondelez (Oreos, Cadbury), and Unilever (frozen meals) dominate this space.

These ultra-processed foods now make up over 50 percent of calories in many Western diets, contributing to a global health crisis.

Why did food processing evolve this way?

The answer lies in three key drivers:

1. Profit: Processed foods are cheaper to produce, have longer shelf lives, and generate higher profit margins.
2. Convenience: Busy lifestyles created demand for quick, ready-to-eat meals.
3. Addiction: Companies engineer foods to be hyper-palatable, triggering dopamine release and keeping consumers coming back for more.

The Dark Side of Food Processing

Not all food processing is bad, but ultra-processing has introduced a host of harmful additives. Here are some examples:

1. Artificial Colors

• Tartrazine (Yellow #5): Linked to hyperactivity in children and allergic reactions.
• Red #40: Associated with behavioral issues and potential carcinogenicity.

These chemicals can disrupt cellular function and harm the microbiome.

2. Preservatives

• Sodium Nitrite: Found in processed meats like bacon, linked to cancer.
• BHA/BHT: Used in cereals and snacks, may disrupt hormones and damage cells.

These preservatives can cause oxidative stress and inflammation.

3. Artificial Sweeteners

• Aspartame: Found in diet sodas, linked to headaches and metabolic issues.
• Sucralose: May alter gut bacteria and reduce insulin sensitivity.

These sweeteners can harm the microbiome and contribute to metabolic disorders.

4. Emulsifiers and Stabilizers

• Polysorbate 80: Found in ice cream and salad dressings, linked to gut inflammation.
• Carrageenan: Used in dairy alternatives, may cause digestive issues.

These additives can damage the gut lining and disrupt the microbiome.

The Environmental Cost of Ultra-Processing

Ultra-processed foods aren’t just bad for us—they’re bad for the planet. Here’s why:

• They create packaging waste. Single-use plastics and non-recyclable materials contribute to pollution.
• They guzzle precious resources. Producing refined ingredients like palm oil and high-fructose corn syrup requires vast amounts of water, land, and energy.
• They cause chemical runoff. Pesticides and fertilizers used in industrial farming contaminate soil and waterways.

What Can We Do?

Here are just four ways we can protect ourselves and our loved ones from the negative impacts of ultra-processed foods:

1. Choose whole foods: Opt for minimally processed foods like fruits, vegetables, nuts, and whole grains.
2. Read labels: Avoid products with long ingredient lists and unrecognizable chemicals.
3. Support sustainable brands: Look for companies committed to transparency and environmental responsibility.
4. Cook at home: Take control of what goes into your food.

The Bottom Line

Food processing has come a long way since the discovery of fire. While some innovations have improved our lives, others have put our health at risk.

By understanding the history and motives behind food processing, we can make better choices for ourselves and future generations.

Let’s reclaim our food system—one meal at a time.

See more here substack.com

Header image: Oleksandra-Naumenko

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