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Food manufacturing, or food processing, arose during the industrialisation éra in the 19th century. This development took advantage of new mass markets and emerging new technology, such as milling, food preservation, packaging and labelling and transportation. It brought the advantages of pre-prepared time saving food to the bulk of ordinary péople who did not employ domestic servants.

At the start of the 21st century, a two-tier structure has arisen, with a few international food processing giants controlling a wide range of well known food brands; with a populous number of small local or national food processing companies.

See also: Best before, Canning, Coloring, Food quality, Cook/chill, Additives, Flavoring, Enzymes, Genetically modified food, Packaging and labelling, Pasteurization, Preservation, Shelf-life, Ultra-high temperature processing.