Food product – foods of animal, plant, mineral or biosynthetic origin, fresh or processed, for eating. Food products are beverages, chewing gum and any substances used for the production, preparation and processing of food products. Cosmetic products, tobacco products and substances only for medical use do not concern food products.

In the sphere of commodity-money relations products are attributed to the category of foodstuffs.

Food products meet the requirements of human organism of energy, macronutrients and micronutrients, take part in immune development, regulate metabolism, and ensure organoleptic sensory satisfaction. Average food consumption per day is approximately 800 g (without water) and about 2000 g of water. Table 13 presents average daily requirement of a grown-up of basic nutritients.

Our food consists of a number of different chemicals compounds: proteins, fats, carbohydrates, vitamins, mineral substances etc.

Water is found in all food products but in different quantity. It makes up about 23 of human body and ensures the most significant biochemical and physiological processes in the organism. Dehydration of the organism on 6-8% causes serious physiological problems, and dehydration on more than 10-12% causes fatal changes. Human body demand for water is satisfied due to drinking water and beverages, food products with water and water in tissues generated by the biological oxidation of different substances (proteins, fats, carbohydrates etc.).

Food products rich in water include fresh fruits and vegetables (65-95%), milk (87-90%), fish (62-84%), meat (58-74%), baked bread (42-51%). These products are nonstorable since water is a positive environment for the development of microorganisms, biochemical, chemical and other processes. They are quickly exposed to spoiling and must be preserved to extend their shelf-life.

Products noted for low water content are flour, cereals, paste (12-15%), tea and coffee (3-8%), starch (13-20%), dried fruits (12-25%). Low water content is stated in sugar, salt, vegetable butters and animal rendered fat (tenths hundred of a percent). These products keep better but, having high hygroscopicity (ability to absorb and keep water vapour from the environment), they are easily moisted. It causes loss of free-running properties, caking, balling up and other undesirable changes of quality.