In this modern age, shelf stable meals are one way that individuals, institutions, and public service organizations cope with the necessity of feeding millions of people. There are many scenarios in which cooking-to-order is not the best solution or even possible. Convenience is another reason, and for many people it is the most persuasive.
Most people have the facilities to cook for themselves and others. However, there may be reasons that they cannot or do not choose to do so. High labor costs and the difficulties of finding competent staff may cause institutions to choose to serve at least some ready-to-eat entrees. People who work long hours and face lengthy commutes may like to have a meal waiting in the cupboard at home rather than preparing dinner from scratch or eating out. Meals-on-wheels volunteers can work efficiently with pre-packaged products.
Some of the ways to make food suitable for long-term storage at room temperature are: removing water; increasing acidity; using radiation to pasteurize the food; and replacing natural oils and fats with trans-fats, which are heated to keep them from quick rancidity. The goal is to keep the food's natural texture, color, and taste intact, in order to make this option an appealing one.
'Delicious' and 'nutritious' are words that occur prominently on the websites of companies that produce ready-to-eat entrees that don't require refrigeration. The target audience includes day care and senior centers, and schools that serve breakfast and participate in the 'week-end backpack' program, which provides low-income children with food to last them over the week-end break from school. Nursing homes, charity programs like meals-on-wheels, and other organizations that feed large groups of people can also often benefit.
Some things are sacrificed to convenience and necessity. All health authorities say that fresh, unprocessed food is best for people of all ages. They advocate fresh fruits and vegetables, whole grain products, and as much local food as possible. Most of the processed food that goes into the sort of meal that can sit in a cupboard until needed would not qualify as either fresh or whole.
Stable food providers work hard to make their products as tasty and nutritious as possible. Packaging, seasoning, methods of preservation, and menu choices are designed to reassure consumers that the entrees will provide the taste and nutrition that they need. The selection for institutions or for individuals is wide and menu options are many. Even the most health-conscious and natural food lover can find products of interest to their specific needs and desires.
As new methods of food preparation are introduced, it is up to the consumer to make the best choices among the many options available. The internet is a great way to get informed on this subject, to find customer reviews, and to see what is available. For people on the go, in situations where refrigeration or cooking is not feasible, or who just want convenient ways to feed their families or their clients, off-the-shelf meals can be the answer.
Shelf stable meals have become a part of every-day life for millions, as fewer people work in the home, more seniors live in retirement homes, more children are in day care, and everyone is busy, busy, busy. It is a way to break the fast-food habit, get balanced nutrition, and serve large numbers of people with less staff.
Most people have the facilities to cook for themselves and others. However, there may be reasons that they cannot or do not choose to do so. High labor costs and the difficulties of finding competent staff may cause institutions to choose to serve at least some ready-to-eat entrees. People who work long hours and face lengthy commutes may like to have a meal waiting in the cupboard at home rather than preparing dinner from scratch or eating out. Meals-on-wheels volunteers can work efficiently with pre-packaged products.
Some of the ways to make food suitable for long-term storage at room temperature are: removing water; increasing acidity; using radiation to pasteurize the food; and replacing natural oils and fats with trans-fats, which are heated to keep them from quick rancidity. The goal is to keep the food's natural texture, color, and taste intact, in order to make this option an appealing one.
'Delicious' and 'nutritious' are words that occur prominently on the websites of companies that produce ready-to-eat entrees that don't require refrigeration. The target audience includes day care and senior centers, and schools that serve breakfast and participate in the 'week-end backpack' program, which provides low-income children with food to last them over the week-end break from school. Nursing homes, charity programs like meals-on-wheels, and other organizations that feed large groups of people can also often benefit.
Some things are sacrificed to convenience and necessity. All health authorities say that fresh, unprocessed food is best for people of all ages. They advocate fresh fruits and vegetables, whole grain products, and as much local food as possible. Most of the processed food that goes into the sort of meal that can sit in a cupboard until needed would not qualify as either fresh or whole.
Stable food providers work hard to make their products as tasty and nutritious as possible. Packaging, seasoning, methods of preservation, and menu choices are designed to reassure consumers that the entrees will provide the taste and nutrition that they need. The selection for institutions or for individuals is wide and menu options are many. Even the most health-conscious and natural food lover can find products of interest to their specific needs and desires.
As new methods of food preparation are introduced, it is up to the consumer to make the best choices among the many options available. The internet is a great way to get informed on this subject, to find customer reviews, and to see what is available. For people on the go, in situations where refrigeration or cooking is not feasible, or who just want convenient ways to feed their families or their clients, off-the-shelf meals can be the answer.
Shelf stable meals have become a part of every-day life for millions, as fewer people work in the home, more seniors live in retirement homes, more children are in day care, and everyone is busy, busy, busy. It is a way to break the fast-food habit, get balanced nutrition, and serve large numbers of people with less staff.
About the Author:
You can visit the website www.myownmeals.com for more helpful information about The Convenience Of Shelf Stable Meals
Aucun commentaire:
Enregistrer un commentaire