Cool solutions for refrigerated foods

THE global frozen, prepared food industry is expected to reach sales of $186 billion by 2015, according to a study by Global Industry Analysts, Inc. The study alludes to three major factors behind the growth. Over the next few years, markets will be driven by the consumer's need for convenience, creative product development (especially in microwavable formats), and continuous improvements in commercial refrigeration and freezing technology. In addition, growth opportunities are expected to develop in emerging markets in Asia, Latin America and Eastern Europe. 

The ready availability of frozen foods—the fastest and still the better alternative to fresh cooked food—makes them a popular choice amongst consumers whose demographic profile is also expanding. The increasing number of nuclear families, the rise in disposable incomes, young singles with little or no cooking skills, enhanced awareness of healthful diets and increased interest in ethnic and international foods have served as the impetus to the frozen foods industry, the study says. Also gaining popularity are the chilled and frozen meats categories, driven by innovative product introductions.

Food safety, the main challenge
Controlling pathogens to ensure food safety is one of the biggest challenges facing food producers. Whether microbial spoilage with pathogens occurs or not depends on multiple factors. Changing the quality and amount of ingredients, processing, packaging and transport can all potentially alter the safety of food. The shelf life of refrigerated foods is directly related to the distribution chain. An increased shelf life provides extra flexibility for retailers and convenience for consumers.

The shelf life of refrigerated food products not only varies with the product, but it is relatively short and largely limited by microbial spoilage by bacteria, yeasts and moulds. Whether targeting a shelf life of three days or three weeks, food manufacturers must have a system in place that include effective formulation hurdles, proper testing and new technologies in order to create safe foods that ultimately deliver convenience and freshness to the consumer.

"Food safety challenges faced by food manufacturers are intertwined with changing consumer demands. Consumers are better informed these days and want choices and variety. They expect differentiation and innovation from manufacturers, retailers and the food industry," says Wouter Moormann, market unit manager (Food Division) of Purac Asia Pacific, a leading ingredients company.

To meet consumer demands and expectations for foods that are convenient, easy to prepare without compromising their nutritional, sensory and fresh-like qualities and, in the same breath, do not contain chemical preservatives, a processor has many options to consider, Mr Moormann says. Recent developments in novel processing technologies, new packaging materials to preserve food, and natural antimicrobial compounds have become an important area in research and development.

Thermal, non-thermal processing technologies
The success of new preservation technologies depends on its efficiency to counter pathogenic micro-organisms without altering the original properties of the foods. There are many opportunities for the application of innovative technologies. In particular, thermal (TT) and non-thermal (NTT) technologies have generated positive results in terms of food preservation and food safety.

As the name suggests, TT involves extremely rapid heating rates. TT such as ohmic and dielectric heating are optimised to give the maximum effect against micro-organisms and minimum deterioration of food quality. These techniques, although very useful for packaged food, provide minimal use for fresh products such as meat, poultry, seafood, and fresh fruits and vegetables as they tend to cook the foods in the process rather than leave them in raw formADIDAS