Convenience Foods
Role, Types, Advantages, Uses, Cost and Contribution to Diet.
Q. what is convenience food?
Convenience foods refer to fully or partially prepared foods in which a significant amount of preparation time, culinary skills or energy inputs have been transferred from the home kitchen to the food processor and distributor
Convenience food, or tertiary processed food, is food that is commercially prepared (often through processing) to optimize ease of consumption. Such food is usually ready to eat without further preparation. It may also be easily portable, have a long shelf life, or offer a combination of such convenient traits.
Although restaurant meals meet this definition, the term is seldom applied to them. Convenience foods include ready-to-eat dry goods, frozen foods such as TV dinners, shelf-stable foods, prepared mixes such as cake mix, and snack foods.
"foods which have services added to the basic injgredients to reduce the amount of preparation required in the home."
Q. writes the type of convenience food?
In order to meet demand of consumers, convenience foods appear a variety of forms.
according to the methods of preservation, convenience foods can be categorized into the following three groups:
the first one is the group of dehydrated foods which remove moisture from material with the primary objective of reducing microbial activities and product deteriorations. There are three types of products manufactured from this technique including powdered, dried and dehydrated foods.
The second group is frozen foods that can increase the shelf - life for foods through conditions of low temperature in order to inhibit the oxidative, enzymatic and microbial changes.
The last one is canned or tinned foods. These food products are sealed in an airtight container to prevent microorganisms from entering and proliferating inside.
According to The Swiss Association for Nutrition (SAN), depending on the level of preparation necessary, convenience foods can be classified into the following five categories. The types of convenience foods, which are most frequently available are summarized by SAN in Table 1.1.
Most Frequent Classification of Convenience Foods
Categories
Example: potatoes
Fresh raw product
Unprocessed product without any preparation
Unpeeled potatoes
Category 1: Basic product
The product requires some preparatory steps before cooking.
Peeled raw potatoes
Category 2: Ready-to-cook product
The product requires no further preparatory steps before cooking.
Peeled raw potatoes, sliced and frozen, oven fries
Category 3: Ready-to-use product
The product must be prepared and perhaps warmed up.
Dehydrated potato puree (in flakes)
Category 4: Precooked product
This is often a complete dish or menu. It only needs to be warmed up before consumption.
Frozen cooked potatoes (croquettes); Bagged potato pancakes
Category 5: Table-ready product
The product can be consumed immediately.
Chips; potato salad; complete meal (potatoes, broccoli, meat)
Q. write the advantages of convenience food?
Advantages of convenience foods
Convenience foods tend to be used because of:
• Time savings: Convenience foods significantly reduce the time it takes to prepare meals from scratch using raw ingredients significantly;
• Variety: Due to packaging techniques such as canning and freezing, foods are available at all times of the year;
• Healthy: Most convenience foods have a health aspect in them (health claims);
• Convenience: Convenience foods are convenient, palatable and portable,
• Shelf life: Convenience foods have a long shelf life;
• Labour saving: Labour and bulk reductions in acquisition and logistic activities;
• Kitchen input: Downsizing of kitchen inputs such as time, skills, energy, labour and equipment;
• Storage: Ease of storage and regeneration;
• Food safety: Packaging and processing techniques, such as canning, freezing and irradiation, reduce spoilage and the presence of bacteria in theconsumed products.
*less preparation time
*reduced planning, buying and storing of ingredients
*fewer leftovers
*more variety, especially for inexperienced cooks
*faster and easier cleanup
*storability – usually keep well for extended periods
Q. write the advantages of convenience food?
disadvantages of convenience foods
Convenience foods tend to be criticized because:
• Typically they are manufactured from almost inedible agricultural products;
• They are typically high in dietary fat, sodium and kilojoules content;
• They are low in fruit and vegetable fibre, calcium and iron;
• The reduced time cost and nutritional content associated with these foods is specifically blamed for obesity;
• Sometimes genetically modified (GMO) foods are used;
• Sometimes an irradiation process is used;
• Preservatives are almost always used; and
• Convenience foods are normally more expensive than unprocessed foods. Research done by Jabs and Devine (2006) revealed that consuming more convenience foods, ready prepared meals of lower nutritional value, eating fewer family meals prepared from scratch using raw ingredients at home and eating more meals away from home have negative effects on health. To counter this Lewis (2007) suggested the development and manufacturing of light bites and snacks in convenient pack formats which represent interesting innovation opportunities. These
include:
• Fresh organic and natural products with “guilt-free” appeal;
• Premium products targeting “foodies” (consumers who are interested in the provenance of food, cooking, ingredients, etc) with higher quality ingredients;
• Functional and fortified variants tackling consumer health requirements such as diabetes, heart and digestive health;
• Portioning - products that can be eaten throughout the day without loosing freshness. This requires a focus on packaging innovation rather than on the product itself, although the food should not lose its taste or texture quality after opening; and
• Reduced portion sizes to control kilojoules/fat intake.
Q. Write the cost and contribution of convenience food to diet.
HIGH COST CONVENIENCE
*frozen vegetables with sauce
*coating mixes
*carry out or deli items
*frozen entrees or dinners
*instant hot cereals
*fancy bakery items
*ready-to-use frosting
*frozen pancake batter
*meat “helpers”
*seasoned rice
LOW COST CONVENIENCE
*frozen juice concentrate
*cake and pancake dry mixes
*canned vegetables and fruits
*plain frozen vegetables
*instant mashed potatoes
*spaghetti sauce
*instant nonfat dry milk
*macaroni and cheese dry mix
*canned condensed soups
*frozen French fries
*bread, crackers, rolls
The Economy Myth
In some instances, convenience foods can be extremely cheap. The classic example in the United States is college students on a budget buying packets of Ramen®, which are instant noodles sold in dry cakes with powdered soup stock that cook in just a little boiling water. Individuals who use large amounts of convenience foods sometimes claim that they don’t have any choice, that they buy them because they cost less than healthier alternatives. This often does not hold true, however. For the price of one fast food meal, for example, a person often can buy an entire chicken.
The so-called “economy myth” surrounding these items has led some experts to question the real motives behind their use, which they believe tie closely to both cultural standards and personal choice. Many businesses have admitted that they spend significant amounts of time and money to come up with formulas that make it harder for the brain to say “no” to consumption, and as a result, some experts assert that the problem has nothing to do with money and everything to do with outright addiction.
Q. Write the Recommendation/ contribution to the diet.
Currently, there is a trend to enrich convenience products with a range of nutrients. The consumer should evaluate such products using the same criteria as for dishes without such additives.
Shopping:
1. At most, plans are complete precooked meal per day, and do not fall back on them more than three times a week.
2. Preferably select ready to use foods, since the ingredients contain less fat and salt. It is critical to compare products by studying the labels.
3. Bug only products which have their fat content on the label.
4. Combine a high fat convenience dish with low-fat foods.
5. Plan grocery shopping: prepare a list with suitable supplements to the purchased ready to use dishes.
6. Do not bug anything in damaged packaging.
7. Observe storage instructions.
Preparation:
1. Cooking temperature and time are essential factor for a successful meal, follow the manufacturers instructions.
2. Add vegetables and /or fruit to the meal. These may also be in the form of prepared foods: spinach, broccoli, cabbage, carrot, frozen, or preserved mixed vegetables. Bagged raw vegetables, bunch of carrots, green salad, beetroot.
3. Vary the product consumed.
4. The manufacturer often suggests improving taste. It’s better to ignore these many of them simply involve the addition of extra fat.
5. Water and low-fat ingredients are best for preparing dehydrated convenience food.
6. Prepare foods that match your taste: for example add fresh cabbage and onion to a bagged salad.
Q. Writes the use of convenience food?
ACCEPTABILITY AND USE OF CONVENIENCE FOODS
Convenience food acceptance can be defined as the results of sensory attributes in terms of past experiences like appearance, taste, smell, texture and other positive attributes which are encountered by an individual. If the sensory attributes of the food refer to the way in which the individual learnt what to expect as psychologically and physiologically acceptable, expectations will be confirmed and the eating experience be accepted and scarcely noticed. If however, the sensory attributes are not felt as anticipated, disconfirmation of expectations will be expressed by focusing on criticism and the food item rejected. Therefore, food acceptance can be treated as perceptual and evaluative construct categorized as a feeling, emotion or mood with a defining pleasant or unpleasant character. Food acceptance can therefore be measured in behavioral terms that include most prominently its choice or purchase behavior and intake and consumption measures as its primary index (Cardello, 1996). Research has shown that food acceptability and use is influenced by affective and physiological, as well as cognitive and psychological attributes (Letarte, Dube & Troche, 1997) as discussed in the sections that follow.
Affective or physiological attributes
Food acceptance and use is affected by affective consequences that contribute to food likes and dislikes. Likes originate from a positive view of nutritional value and 47 dislikes from negative physiological responses, in particular, the occurrence of nausea. Functional aspects, such as flexibility and preparation, are the second most important reasons for food likes while having almost no influence on dislikes (Tillotson, 2003; Letarte et al., 1997).
Cognitive or psychological attributes
Food cognition refers to how people think about food, how they conceptualize, select and evaluate the foods they consume. In food cognitive studies, respondents rates foods or food products according to their perceived pleasure, taste, health and convenience values. Food acceptance and use is also influenced by psychological and cognitive aspects such as memories of consumption contexts that contribute to food likes and dislikes (Letarte et al., 1997; Peters, Rappoport, Huff-Corzine, Nelsen
& Downey, 1994). In a study on food preferences in daily life it was found that the three factors, pleasure, health and convenience formed the basis of a model that facilitated generalization about everyday food preferences and acceptance. This three-factor model proved to be an effective tool for the prediction of everyday food preferences when including a cost factor (Peters et al., 1994)
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Common Convenience Foods
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Possible Additions
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Prepackaged noodles and rice mixes
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Fresh, frozen, or canned* vegetables; lean cuts of meat
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Canned soup
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Fresh, frozen, or canned* vegetables
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Baked potato
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Low-fat cottage cheese or plain yogurt
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Prepackaged casserole mix
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Lean beef, chicken, or turkey; fresh, frozen, or canned* vegetables
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Frozen cheese pizza
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Fresh or frozen chopped vegetables; lean meats, such as low-sodium turkey pepperoni or Canadian bacon
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Jell-O, pudding, or yogurt
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Fresh, canned, ** or frozen fruit chunks
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*Use no sodium added or low sodium
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**Use fruits canned in juice; drain juice
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As the term implies, convenience foods are designed to make having something to eat a little easier. They reduce the number of steps it takes before a person can take a bite, so a big reason for making and using them is to save time. In some cases, the intent is to make it possible to eat when “on the go” or traveling, because they can be carried easily in a bag for later or consumed with minimal preparation and tools. Another purpose is to provide an alternative to something traditionally made at home when someone doesn’t have the equipment or knowledge to make it themselves, such as using packet of gravy powder if a person never learned how to cook it from scratch. Some of these products, such as canned, tinned or dehydrated items, are designed to increase storage time or shift how the foods are kept, which is extremely beneficial to people who can’t or don’t want to shop often, or who don’t have access to tools like refrigerators and freezers.
