An Investigation into Convenience Foods

Authors Avatar

Food & Nutrition Coursework

An Investigation into Convenience Foods

Introduction

For this project I have chosen to investigate convenience foods particularly frozen ready meals as we often have these at home.

I will need to find out some initial information

                

Task Analysis

WHAT

TYPES OF CONVENIENCE FOODS – READY MEALS – FROZEN – CHILLED- DRIED

TYPES OF MEALS AVAILABLE – PIZZA, PASTA, CHICKEN, MEAT, FISH RICE POTATOES, SWEET FOODS.

WHO

CHILDREN, ADULTS, OLDER PEOPLE, WORKING PEOPLE, SINGLE PEOPLE, TEENAGERS,

WHERE

SOLD IN SUPERMARKETS, LOCAL SHOPS,  TAKE AWAYS STORES.

EATEN AT HOME, WORK, WHILST TRAVELLING.

WHEN

DIFFERENT MEAL TIMES – BREAKFAST, LUNCH, DINNER, SNACK

AFTER WORK, WEEKENDS DAYS OFF

HOW

CARRY OUT RESEARCH, SURVEYS, QUESTIONNAIRES

WHY

TO FIND OUT IF READY MEALS ARE GOOD FOR US?

ARE HOME MADE DISHES BETTER?

DO THEY SAVE TIME?

DO THEY SAVE MONEY?

Research for my investigation

I will need to use a variety of methods for my research including primary research such as surveys, interviews and questionnaires also the secondary research will be from books, magazines, journals, leaflets and the internet

I will be investigating the following using the methods indicated

What are Convenience Foods

I need to find out what convenience foods are. I have found the following information on the Internet and the sites I have referenced them

Convenience foods both save time and are away of keeping food for longer. Examples of these foods are frozen/ready meals and snacks, dried foods, canned foods and chilled foods.

Freezing is a popular method of food preservation and most households will have a freezer or at least a freezing compartment in the fridge. There are many meals available to us that are on display in the freezers in supermarkets

Long-term freezing requires a constant temperature of -18  or less. Some  cannot achieve such low temperature. The time food can be kept in the freezer is reduced considerably if the temperature in a freezer fluctuates. Fluctuations could occur by a small gap in the freezer door or adding a large amount of unfrozen food can change the temperature.

Disadvantges of convenience foods are:

  • Typically they are manufactured from almost inedible agricultural products
  • They typically are high in fat and calorie contents
  • The reduced time cost and nutritional content associated with these foods is specifically blamed for  
  • Sometimes Genetically Modified () Foods are used
  • Sometimes an irradiation process is used
  •  are almost always used

Food processing is the set of methods and techniques used to transform raw  into  for  by  or animals. The food processing  utilizes these processes. Food processing often takes clean,  or  and  components and uses these to produce attractive and  food products. Similar processes are used to produce .

Following are common food processing techniques:

  • removal of unwanted outer layers, such as  peeling or the skinning of  
  • Chopping or slicing, of which examples include , diced , or  peel.
  •  and macerating
  • Liquefaction, such as to produce  
  •  
  • , such as , , ,  or  
  •  
  • Addition of gas such as air entrainment for  or  of  
  •  
  •  

Food processing dates back to the prehistoric ages when crude processing incorporated slaughtering, various types of , such as over fires, smoking, steaming, oven baking, fermenting, sun drying and preserving with salt. Foods preserved this way were a common part of warriors and sailor's diets up until the introduction of canned food. These crude processing techniques remained essentially the same until the advent of the industrial revolution.

Modern food processing technologies in the 19th and 20th century were largely developed to serve military needs. There was a technique developed a vacuum bottling process to supply troops in the army with food, which would eventually lead to tinning and then canning. Although initially expensive and somewhat hazardous due to lead used in the cans, canned goods would later become a staple around the world. Pasteurization was a significant advance in ensuring micro-biological safety of food.

the developing consumer society in the developed world furthered the development of food processing with advances such as , juice concentrates,  and the introduction of artificial sweeteners, colorants, and preservatives such as  and . In the late 20th century products such as dried instant soups, reconstituted fruits and juices,

Benefits

Benefits of food processing include toxin removal, preservation, improving flavor, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases seasonal availability of many foods, enables transportation of delicate perishable foods across long distances, and makes many kinds of foods safe to eat by removing the microorganisms. Modern supermarkets would not be capable without modern food processing techniques, long voyages would not be possible, and military campaigns would be significantly more difficult and costly to execute.

Modern food processing also improves the quality of life for allergies, diabetics, and other people who cannot consume some common food elements. Food processing can also add extra nutrients.

Drawbacks

Food processing can lower the nutritional value of some foods. Some preservatives added or created during processing such as slats may cause adverse health effects on some consumers. In addition, high quality and hygiene standards must be maintained to ensure consumer safety and failures to maintain adequate standards can have serious health consequences.

In general, fresh food that has not been processed other than by washing and simple kitchen preparation, may be expected to contain a higher proportion of naturally occurring vitamins, fibre and minerals than the equivalent product processed by the food industry. However fresh materials are more liable to early spoilage and are often unsuited to long distance transportation from source to shelf. Fresh materials, such as fresh produce and raw meats, are also more likely capable of producing disease 

These products tend to be used because of:

  • Cost there usually quite cheap
  • Time Costs. Convenience foods reduce the time it takes to prepare dinners significantly.
  • Variety. Due to packaging techniques such as canning and freezing, foods are available at all times of the year.
  • Food Safety. Packaging and processing techniques, such as canning, freezing, and irradiation, reduce spoilage and the presence of bacteria in the consumed products.

The Popularity of Ready Meals

The ready meals market has grown considerably in recent years. Total sales in the UK were valued at £1.78 billion in 2001, up 46% on 1997. Ready meals include: chilled (53% of the value of retail sales); frozen (40%); and room temperature (7%) – including instant hot snacks.

  • The UK chilled ready meals sector is the most highly developed in Europe in terms of the range of products available and total sales.
  • As many as half of all new ready meal launches use international or ethnic recipes.
  • Low fat and low-calorie only account for a small percentage of new product developments. Most of these types are within existing well-known brands such as Weight Watchers from Heinz.
  • New product developments are likely to focus on healthiness, although not necessarily low-fat/low-calorie. The emphasis is more on wholesome fresh ingredients.
Join now!

Who eats ready meals?

  • Ready meals are used in 77% of households.
  • Of those that use ready meals, 28% use them more than once a week, 26% once a week and 44% three times a month or less frequently.
  • 32% of households with children use ready meals more than once a week; compared to 26% of households without children.
  • Ready meals are eaten most by 15-19 years olds; and least by the over-64s.
  • Use does not vary greatly between income bands so price does not seem to be a very significant barrier ...

This is a preview of the whole essay