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“Processed Food” is a category for books that explore how ingredients are transformed into the packaged and prepared foods we buy and eat. It spans the science and technology of processing, preservation, additives, and packaging; the history and economics of the food industry; marketing, regulation, and public health debates around ultra-processed products; and the cultural and environmental impacts of a processed-food diet. Titles range from investigative journalism and policy analysis to consumer guides on reading labels and navigating the grocery aisle, plus practical cookbooks offering homemade or minimally processed alternatives to commercial staples. This genre is for readers curious about what happens between farm and fork—and how those processes shape taste, convenience, wellness, and society.

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