Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review
Ready-to-cook (RTC) foods can significantly improve the cooking experience of busy or unskillful consumers, based on production involving technical combinations of food processing and packaging. Initialized by a market survey of 172 products in Beijing, this systematic review analyzes RTC foods’ dev...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/21/3454 |
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| _version_ | 1846173388839583744 |
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| author | Tianqi Cui Goh Rui Gine Yuqin Lei Zhiling Shi Beichen Jiang Yifan Yan Hongchao Zhang |
| author_facet | Tianqi Cui Goh Rui Gine Yuqin Lei Zhiling Shi Beichen Jiang Yifan Yan Hongchao Zhang |
| author_sort | Tianqi Cui |
| collection | DOAJ |
| description | Ready-to-cook (RTC) foods can significantly improve the cooking experience of busy or unskillful consumers, based on production involving technical combinations of food processing and packaging. Initialized by a market survey of 172 products in Beijing, this systematic review analyzes RTC foods’ development status according to ingredients, packaging, and storage conditions to further clarify the scope of RTC foods. The working principles and efficacy of various food processing techniques, such as washing, cutting, marinating, and frying, and packaging design or innovations such as modified atmosphere packaging (MAP) were both summarized in detail, with attention to their ability to extend shelf life, reduce safety risks, and maximize production efficiency in RTC food production. The cutting-edge technologies that may potentially apply in the RTC food processing or packaging sector were compared with current approaches to visualize the direction of future developments. In conclusion, we have observed the specific pattern of RTC food varieties and packaging formats in the Beijing market and revealed the advancements in RTC food technologies that will continue playing a critical role in shaping this growing market, while challenges in scalability, cost-efficiency, and sustainability remain key areas for future research. The data and perspectives presented will articulate the conceptions and existing challenges of RTC food, foster consumer perception and recognition of similar products, and deliver useful guidance for stakeholders interested in such products. |
| format | Article |
| id | doaj-art-ce14f2b6567a4c8595d079306f2db0e9 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-ce14f2b6567a4c8595d079306f2db0e92024-11-08T14:36:20ZengMDPI AGFoods2304-81582024-10-011321345410.3390/foods13213454Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic ReviewTianqi Cui0Goh Rui Gine1Yuqin Lei2Zhiling Shi3Beichen Jiang4Yifan Yan5Hongchao Zhang6College of Food Science and Nutritional Engineering, China Agriculture University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agriculture University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agriculture University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agriculture University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agriculture University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agriculture University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agriculture University, Beijing 100083, ChinaReady-to-cook (RTC) foods can significantly improve the cooking experience of busy or unskillful consumers, based on production involving technical combinations of food processing and packaging. Initialized by a market survey of 172 products in Beijing, this systematic review analyzes RTC foods’ development status according to ingredients, packaging, and storage conditions to further clarify the scope of RTC foods. The working principles and efficacy of various food processing techniques, such as washing, cutting, marinating, and frying, and packaging design or innovations such as modified atmosphere packaging (MAP) were both summarized in detail, with attention to their ability to extend shelf life, reduce safety risks, and maximize production efficiency in RTC food production. The cutting-edge technologies that may potentially apply in the RTC food processing or packaging sector were compared with current approaches to visualize the direction of future developments. In conclusion, we have observed the specific pattern of RTC food varieties and packaging formats in the Beijing market and revealed the advancements in RTC food technologies that will continue playing a critical role in shaping this growing market, while challenges in scalability, cost-efficiency, and sustainability remain key areas for future research. The data and perspectives presented will articulate the conceptions and existing challenges of RTC food, foster consumer perception and recognition of similar products, and deliver useful guidance for stakeholders interested in such products.https://www.mdpi.com/2304-8158/13/21/3454ready-to-cookfresh-cutmarinationmodified atmosphere packagingmeal kits |
| spellingShingle | Tianqi Cui Goh Rui Gine Yuqin Lei Zhiling Shi Beichen Jiang Yifan Yan Hongchao Zhang Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review Foods ready-to-cook fresh-cut marination modified atmosphere packaging meal kits |
| title | Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review |
| title_full | Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review |
| title_fullStr | Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review |
| title_full_unstemmed | Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review |
| title_short | Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review |
| title_sort | ready to cook foods technological developments and future trends a systematic review |
| topic | ready-to-cook fresh-cut marination modified atmosphere packaging meal kits |
| url | https://www.mdpi.com/2304-8158/13/21/3454 |
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