Consumers today are more inclined towards convenient and on-the-go food products with fresh quality attributes.
Due to fast paced life, consumers do not have the time to spend long hours on cooking a nutritious meal. In response to the growing demand for convenient and fresh food, the food industry is now ready to explore advance technologies for manufacturing the consumer-driven demand for high-quality fresh food products.
The traditional food processing technologies involves high heat treatments which can lead to significant loss in the nutritional and organoleptic parameters of food; thus, reducing the bioavailability.
Therefore, in lieu of such techniques, newer and advance food processing technologies are being sorted in order to serve the clean label tag to food industry.
This article focuses on recent advances in food preservation technologies for ready-to-eat and ready-to-cook food products. The traditional food technologies involve retort, canning, freezing, pasteurisation, and irradiation.
The recent and novel food processing technologies involves minimal processing with mild heat treatment for short duration of time to retain all essential nutrients and sensory properties. Here are some of the new food processing technologies:
MAP: Modified Atmosphere Technology
This story is from the October 2018 edition of Food Marketing & Technology - India.
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This story is from the October 2018 edition of Food Marketing & Technology - India.
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