Convenience food preparations

When the Myco-protein project was planned in the 1960s it was assumed the product would form a valuable protein source, needed to meet expected protein shortages. By the early 1980s, when the project had reached production, the protein shortage had not developed (at least in Europe). However, dietary habits had changed, and there was a move away from meat consumption to other healthier foods. There was also a move towards convenience foods such as deep-frozen prepared meals. It was to these markets that Myco-protein was directed. 

Pre-packaged foods and frozen or quick-prepare dinners are increasingly available and appealing to time-stressed consumers Increase in consumption of convenience foods that are often high in fat and calories and low in nutritional value... 

Simple, simple, simple. Nearly everyone is looking for fast, convenient foods that are simple to prepare. Simplicity also can encompass cost-effectiveness. I accept this set of requirements as a dietary fact of twenty-first-century life, so I hope you will find that these quick and easy smoothie recipes work for you in meeting those goals with flying colors. 

Fig. 5.58 Flowchart for manufacturing of powdered, agglomerated and tabletted convenience foods (flavour components are highlighted in green process steps for flavour preparation are highlighted in orange)...

For example, convenience foods can be easily and quickly used, such as instant soups, sauces, and drinks, or products that were recombined from fine, ground food stuffs, contain already the correct amount of spices and other aromas, and, after quick and easy preparation, feature a texture and taste that pleases the palate. 

Frying is one of the most widely used practices in the preparation and manufacture of food. There is an increased consumption of fried food today and this is related to the preference of modem consumers for convenience food, the growth of the snack food industry, and the increasing number of fast-food restaurants and takeaway outlets. 

It is apparent that both total consumption and per capita consumption of culinary herbs have increased in recent years. The demand for herbs has been growing by about 10% per year moreover, there is also a revival of herbs for medicinal purposes and as beverages (Greenhalgh, 1982). There is also the demand from other sectors such as the food industry, which uses herbs in the preparation of processed and convenience foods, especially meats, sauces and soups the institutional or food service sector (restaurants, canteens, schools, etc.) and the retail or household sectors. 

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