A helpful framing I once got from a nutritionist: "processed" food exists on a spectrum. Could you make it at home, or at least conceive of how to make it at ho

A helpful framing I once got from a nutritionist: "processed" food exists on a spectrum. Could you make it at home, or at least conceive of how to make it at home? (i.e. a can of soup, a baked cracker); or would it require a lab and advanced chemistry?