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
Hauptverfasser:	Adler-Nissen, Jens, Akkerman, Renzo, Frosch, Stina, Grunow, Martin, Løje, Hanne, Risum, Jørgen, Wang, Yang, Ørnholt-Johansson, Gine
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences cost effectiveness Delivery scheduling Environmental impact Food industries food law food quality food service food supply chain Foods Fundamental and applied biological sciences. Psychology kitchens Meals Melting professionals shelf life supply chain Supply chains thawing Wastes
Online-Zugang:	Volltext
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