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Improving quality and shelf life: challenges in the packaging of ready-to-cook meals with fresh ingredients.

Author(s) : SØRHEIM O., VEFLEN OLSEN N.

Type of article: Article

Summary

In most countries in Europe, the demand for ready meals or dinners is increasing. Ready meals can be marketed as chilled, frozen, dried or canned, but there is a trend towards selling more chilled meals. Offering meals with a better appearance, taste and quality is a challenge for the food industry.

Details

  • Original title: Improving quality and shelf life: challenges in the packaging of ready-to-cook meals with fresh ingredients.
  • Record ID : 2010-1217
  • Languages: English
  • Source: Fleischwirtschaft International - vol. 25 - n. 1
  • Publication date: 2010
  • Document available for consultation in the library of the IIR headquarters only.

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