Modern times have changed the way we eat. As more people work outside the home, more children depend on public schools cafeterias, and more senior citizens live in large institutions, food preparation and delivery has needed to be streamlined. Shelf stable meals are one of the ways that individuals, charities, and institutions cope with the demands made upon them.
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.
Many food-processing companies provide nutritious and delicious foods carefully designed for long-term storage. They offer their services to senior centers, nursing homes, and such programs as meals-on-wheels for the elderly. Younger people are served at schools, universities, and the weekend backpack program that provides provisions for children who are thought to face hunger at home.
The prospect of increased convenience entails some sacrifice of nutrition. Health advocates stress the importance of fresh fruits and vegetables, locally grown if possible, and the importance of whole rather than processed foods. However, sometimes the simple need for calories must take precedence.
Companies that market menus for long-term storage try to make their products as healthy and tasty as they can. There is a wide variety of dishes, from all-time favorites like macaroni and cheese to exotic ethnic dishes for the more adventurous. Consumers can customize their food choices or select from standard menus that offer a real variety.
The internet helps consumers get informed on this subject and see what is available in meals that require no refrigeration. Everyone from large institutions to office workers who eat lunch at their desks can compare menus, prices, and customer reviews with just a few clicks of a mouse. New methods of food packaging, preservation, and presentation make pre-made entrees more appealing than ever.
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.
Many food-processing companies provide nutritious and delicious foods carefully designed for long-term storage. They offer their services to senior centers, nursing homes, and such programs as meals-on-wheels for the elderly. Younger people are served at schools, universities, and the weekend backpack program that provides provisions for children who are thought to face hunger at home.
The prospect of increased convenience entails some sacrifice of nutrition. Health advocates stress the importance of fresh fruits and vegetables, locally grown if possible, and the importance of whole rather than processed foods. However, sometimes the simple need for calories must take precedence.
Companies that market menus for long-term storage try to make their products as healthy and tasty as they can. There is a wide variety of dishes, from all-time favorites like macaroni and cheese to exotic ethnic dishes for the more adventurous. Consumers can customize their food choices or select from standard menus that offer a real variety.
The internet helps consumers get informed on this subject and see what is available in meals that require no refrigeration. Everyone from large institutions to office workers who eat lunch at their desks can compare menus, prices, and customer reviews with just a few clicks of a mouse. New methods of food packaging, preservation, and presentation make pre-made entrees more appealing than ever.
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.
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