Articles Tagged with ''ready-to-eat''

Let’s take a look back. HACCP was developed in the 1950s to early 1960s primarily because we wanted to send safe food into space.

Validation of RTE product safety is necessary, and helped by a combination of skills and principles.

New launch activity in ready-meals category addresses nutrition and quality trends.

Although Maple Leaf Foods has always been committed to food safety, the deadly 2008 listeriosis outbreak traced back to some of its products forced the company to adopt more rigorous food-safety processes.

Since environmental exposure is a major source of Listeria monocytogenes contamination on fully cooked ready-to-eat products, cook-in-the-bag processing has become very important. By not exposing the product to the environment between cooking and packaging, the chance of Lm contamination is eliminated, which reduces the need for some of the antimicrobial agents and the post-packaging pasteurization process to eliminate Lm on ready-to-eat meat products.

The ready meals sector is particularly innovative when it comes to new product activity, with creative use of packaging and flavorful creativity with proteins.

Hot dogs, as well as pepperoni and deli meats, are relatively free of carcinogenic compounds, according to Kansas State University research.

Over the last decade, microwaveable packaging has gained new momentum in retail foods. And it’s not just the demand for convenience driving this trend. The economic downturn has caused consumers