International Journal of Agriculture and Food Science

Vol. 5, Issue 1, Part B (2023)

Recent developments in ready-to-eat and ready-to-cook foods: An overview


Ushas Mathew and Dr. Priyanka Sharma


The convenience of ready-to-eat and ready-to-cook food products has led to their rapid rise in popularity in recent decades. Because of urbanisation, cultural shifts, and social transformation, people's eating habits and approaches to food preparation have undergone profound changes in recent years. Here, we break down the ready-to-eat/cook food market into its component parts: produce-based, grain- and pulse-based, and animal-based. Extrusion, baking, sterilisation, puffing, coating, cold plasma, high-pressure processing, etc. are all utilised in the creation of this category of food. Longer storage life of these foods may be achieved by proper packaging and microbiological protection. The most up-to-date developments in RTE/RTC food technology are highlighted in this article. While these foods are nutritious, practical, and easy to get, eating too much of them may have negative effects on our health.

Pages: 147-152  |  195 Views  57 Downloads

How to cite this article:
Ushas Mathew and Dr. Priyanka Sharma. Recent developments in ready-to-eat and ready-to-cook foods: An overview. Int. J. Agric. Food Sci. 2023;5(1):147-152. DOI: 10.33545/2664844X.2023.v5.i1b.135
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