Tertiary processed food is another term for fully processed food — products that have been substantially transformed from their raw state through multiple manufacturing steps. Where primary processing covers cleaning, milling, and butchering, and secondary processing covers cooking and combining into recognisable foods, tertiary processing takes it further: ready meals, confectionery, soft drinks, and snack foods engineered for convenience, shelf life, and palatability. Such foods are typically energy-dense and high in salt, sugar, or fat, which is why dietary guidance urges moderation. The term is used in food-system analysis to describe the industrial end of the processing spectrum and its public-health implications.