The sector of ready–to-eat food grows every year and the consumption on-the-go is a big trend for 2020. This boost is due to the rapid urbanization, the lack of time that consumers have to cook, and the convenience offered. Consumers expect ready to eat meals to be minimally processed, with a stable shelf-life and few or no preservatives, without compromising the sensory quality. High Pressure Processing (HPP) technology presents a tremendous potential as a non-thermal preservation technique for RTE meals. Continue reading
Ready to eat foods: a gastronomic experience on the go
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