Current and Emerging Technologies for Refrigerated Foods

Retail Prepared Refrigerated Foods: The Market and Technologies

This 85-page condensed mini study focuses exclusively on current and emerging technologies used in the manufacture of refrigerated prepared foods. There is no market data provided in this study.

This study provides an in-depth review over 20 current and emerging formulation, thermal, nonthermal, and packaging technologies, that used either separately, or in concert, assure that product safety, quality, and shelf life requirements are met. The study also outlines which technologies are commonly used for specific product types, and which are optional, or emerging, technologies.

The benefits of temperature control are also described in detail, as well as an overview of food safety principles and HACCP. In addition, a case study on food safety is provided which has a direct impact on prepared refrigerated food suppliers.

Table of Contents

• Introduction
• Brief History of Prepared Foods
• Overview of Hurdle Technologies

Formulation Hurdles

• Acidulants
• Water Activity Control
• Antimicrobial Agents
• Antioxidants
• Blanching

Thermal Processing Hurdles

• Hot Fill, Quick Chill
• Post Pasteurization

Nonthermal Processing Hurdles

• Ultra High Pressure Processing
• Irradiation
• Pulsed Light and Pulsed Electric Fields

Packaging Hurdles

• Modified Atmosphere Packaging
• Clean Room Packaging
• Packaging Materials
• Active Packaging Systems
• Intelligent Packaging Systems

Food Safety

• HACCP
• Food Safety Case Study
• Temperature Control

Summary And Outlook

Appendix - Overview of Microbial Pathogens

We also invite you to review our other mini studies

• Entrees, Dinners and Value-added Meat & Poultry
• Value-added Produce
• Prepared Salads
• Pizza
• Pasta and Sauces
• Lunch Kits

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