Food processing is the transformation of cooked ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking such as boiling, broiling, frying, or grilling; pickling, pasteurization, and many other kinds of preservation; and canning or other packaging. Primary-processing such as dicing, slicing, freezing or drying when leading to secondary products are also included. Modern food processing also improves the quality of life for people with allergies, diabetics, and other people who cannot consume some common food elements. Food processing can also add extra nutrients such as vitamins.