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Trends, Convenience, and Safety Issues of Ready Meals

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Minimally Processed Foods

Part of the book series: Food Engineering Series ((FSES))

Abstract

Today’s food industry and retailers are trying to address the growing demand for convenience by considerable expansion of pre-prepared meal solutions, for example ready meals (also called meals ready-to-eat, MRE) (Geeroms et al. 2008; Olsen et al. 2010). Due to the socio-economic evolutions and the busy and hectic lifestyle, ready meals have become a popular meal solution for many people around the world. Based on the retail value of US$92.2 billion in 2012, Euromonitor International (2013) has pointed that ready meal secures a noteworthy market and it is expected to maintain this momentum in the forthcoming years up to 2016.

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Authors and Affiliations

  1. Food and Biomaterial Engineering Research Group, Bioprocess Engineering Department, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, 81300, Johor Bahru, Johor, Malaysia

    Ida Idayu Muhamad & Norsuhada Abdul Karim

Authors
  1. Ida Idayu Muhamad
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  2. Norsuhada Abdul Karim
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Correspondence to Ida Idayu Muhamad .

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Editors and Affiliations

  1. Department of Food Science and Technology, Bihar Agricultural University, Sabour, Bhagalpur, Bihar, India

    Mohammed Wasim Siddiqui

  2. Department of Food Science and Nutrition, Sultan Qaboos University, Al-khod, Oman

    Mohammad Shafiur Rahman

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Muhamad, I.I., Abdul Karim, N. (2015). Trends, Convenience, and Safety Issues of Ready Meals. In: Siddiqui, M., Rahman, M. (eds) Minimally Processed Foods. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-10677-9_6

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