Minimally Processed Vegetables
The minimally processed ready-to-eat
vegetable industry was initially developed to
supply restaurants, hotels and other institutions
and, more recently, was expanded to include
food retailers for home consumption.
Minimally processed ready-to-eat vegetables: defined as ‘raw vegetables that have been peeled, sliced, chopped or shredded prior to being packaged for sale. With the possible exception of the addition of dressing or croutons by the end-user, the product does not require further preparation before consumption’.
The health benefits associated
with fresh produce combined
with the on-going consumer trend
toward eating out and consuming
ready-to-eat foods have contributed to a substantial increase in the
opularity of minimally processed ready-to-eat vegetables. Whereas most
salads and other vegetables are still prepared at home, the inclusion of
minimally processed ready-to-eat vegetables has moved the preparation of
these products from the consumer.
for more information, please downalod the issue
for more information, Please download the presentation
click on the Pic
Filed under: ملفات بالانكليزي | Tagged: food technology،ready to eat | Leave a comment »
م. ايمن قاسم الرفاعي 