Improving the supply chain and food quality of professionally prepared meals
An increasing share of the daily meals served in Europe is prepared out-of-home by professionals in foodservice. The quality of such meals is highly debated. This paper presents and discusses obstacles to improving quality in a cost-effective way and suggests solutions: 1) Modularisation of the meal...
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Veröffentlicht in: | Trends in food science & technology 2013-01, Vol.29 (1), p.74-79 |
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Hauptverfasser: | , , , , , , , |
Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | An increasing share of the daily meals served in Europe is prepared out-of-home by professionals in foodservice. The quality of such meals is highly debated. This paper presents and discusses obstacles to improving quality in a cost-effective way and suggests solutions: 1) Modularisation of the meal production in order to transfer labour-intensive operations from the kitchens to the industry; 2) Systemic use of a new concept: thawing during distribution, which improves shelf-life and reduces waste; 3) Supply chain modelling to improve delivery schedules and reduce environmental impact. Existing food legislation complies with the suggested approaches.
► We propose to distribute frozen meal components for foodservice in the chill chain. ► This new distribution principle results in a stable sub-zero product temperature. ► A prolonged shelf-life is indicated in theory and from experiments. ► The distribution principle is environmentally friendly due to reduced waste. ► The distribution principle complies with existing legislation on chilled foods. |
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ISSN: | 0924-2244 1879-3053 |
DOI: | 10.1016/j.tifs.2012.08.007 |