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.
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