| Submission declined on 8 October 2025 byMgp28 (talk). This draft's references do not show that the subjectqualifies for a Wikipedia article. In summary, the draft needs multiple published sources that are:
Where to get help
How to improve a draft
You can also browseWikipedia:Featured articles andWikipedia:Good articles to find examples of Wikipedia's best writing on topics similar to your proposed article. Improving your odds of a speedy review To improve your odds of a faster review, tag your draft with relevantWikiProject tags using the button below. This will let reviewers know a new draft has been submitted in their area of interest. For instance, if you wrote about a female astronomer, you would want to add theBiography,Astronomy, andWomen scientists tags. Editor resources
|  |
Comment: Also, the figure is stated to be your own work. If it's original research then it cannot be used in Wikipedia. If it is not your own work you need to give proper reference to the source.Mgp28 (talk) 17:07, 8 October 2025 (UTC)Comment: This article seems mostly to be about a classification system that has only very recently been published. I could not find any secondary sources discussing this system so it cannot yet meetWP:GNG. If it is meant to cover food processing more generally then thefood processing article seems a more appropriate venue. If you wish to write about this system in a standalone article you will need to wait until it has been significantly discussed in secondary sources.Mgp28 (talk) 17:05, 8 October 2025 (UTC)Comment: Please consider commenting on the proposal atTalk:Food_processing#Roos_taxonomy_of_food_processing_levels. (— 𝐬𝐝𝐒𝐝𝐬 — -talk) 12:17, 8 September 2025 (UTC) | It has been suggested that this page bemerged intoFood_processing#Food_processing_levels. (Discuss) Proposed since September 2025. |
Food processing level (FPL) is a parameter used for grouping of food processing according to physical and (bio)chemical changes taking place in food materials during processing. Definition of the extent of processing benefits from the use of an ordinallevel of measurement. Arbitrary grouping of processed food using nominal scales, such as extent of change, nature of change, raw material sources, ingredients used, place of processing, purpose of processing, traditional, novel and other type of treatments is often criticised.[1] Ranking of food processing at an ordinal scale at any stage from food production inagriculture to eating byconsumer describes the extent of food processing using the order of the different levels of processing.
Processed food classifications often identify processing as a criterion for the grouping ofprocessed foods.[1] Some processed food classifications, such as theNova classification, emphasise the role of processing in the development ofobesity andnoncommunicable diseases.[2] Thepublic health interest is particularly in the Nova category ofultra-processed foods, a highly processed foods category, which often causes controversy on whether ingredients of processed foods or food processing relate to adverse health outcomes.[3][4]
Food processing results in physical and (bio)chemical changes in food materials independently whether processing involves home cooking, food services or industrial food manufacturing. Food processing is typically covered byfood engineering,biochemical engineering andchemical engineering disciplines. Description of processes relies on understanding physical phenomena occurring inunit operations and kinetics of (bio)chemical reactions inunit processes which form the building blocks of food processing[5]. Food processing categories with typical processes are given in Table 1.
| Processing category | FPL | Object | Result | Typical processes |
|---|---|---|---|---|
| Unit operations | 0 | Minor physical change. | Retention of natural food characteristics. | Washing, hulling, peeling, mixing, blending, forming, shaping, molding, shredding, cutting, sieving, screening, filtration, centrifugation, refrigeration, freezing. |
| 1 | Major physical change. | Intense physical operation and disintegration of natural cellular structures. | Grinding, milling, mincing, pressing, brining, salting, coagulation, gelling, emulsifying, homogenization, whipping, high pressure processing, blanching, pasteurization, water extraction, concentration, membrane separations, crystallization, evaporation, distillation, steaming, drying. | |
| Unit processes | 2 | General food processing but minor chemical changes. | Physical, chemical and enzymatic changes as part of food preparation, processing and traditional fermentation. | Baking, boiling, brewing, canning, cooking, grilling, frying, fermentations, simple extrusion, smoking, UHT processing, electrodialysis, ion exchange. |
| 3 | Chemical processing. | Major chemical and compositional changes. | Toasting, puffing, solvent extraction, chemical and enzymatic refining, chemical processing, extrusion cooking, irradiation, starch and carbohydrates processing, biotechnological processes. |
Food processing levels (Table 1) indicate the object and result of food processing and provide means for the use of the extent of food processing at anordinal scale for various purposes, e.g.,processed food classification. The relative impact of FPL on the expected extent of food processing results from the combined effects of physical and chemical changes during food processing as is described in Figure 1.
Studies of food processing impact on public health and other outcomes, such as affordability, energy efficiency, food safety and sustainability benefit from the use of FPL. Several food ingredients, which have different FPL, are often used in food products. The highest FPL used to obtain ingredients and the FPL of their additional processing indicate the FPL of the final food.[6]. Final food products may be formulated using ingredients from several FPL which, when including ingredients or processing at FPL 3, are assigned to the highest FPL 4[6]