32-1 |
The state of the chilled foods industry- Advances and challenges |
M. MITCHELL, Certified Analytical Group, 200 Express St., Plainview, NY 11803 Chilled foods are increasing in demand but we also know that they could be potentially hazardous if not handled properly. Consumer demand for "fresh" products have pushed food processors to develop ready-to-eat chilled foods that are flavorful and high quality, and also safe. Extended shelf-life products, deli products, and fresh fruits and vegetables are among the categories that are increasing and demanding much care from the processor and the consumer. Parallel to this, handling and distribution of food products have evolved to increase safety assurance and keeping quality.
Session 32, The latest advances in chilled foods
|