In this modern age, shelf stable meals are one way that individuals, institutions, and public service organizations cope with the necessity of feeding millions of people. There are many scenarios in which cooking-to-order is not the best solution or even possible. Convenience is another reason, and for many people it is the most persuasive.
After all, most people can cook at home. However, after a hard day's work and probably a long commute, many are too tired to want to bother with preparing a meal from scratch. Other options are eating out, getting take-out food to eat at home, thawing a frozen meal for the oven or the microwave, or using a meal packaged in an air-tight container that is stored at room temperature (shelf-stable)in the cupboard.
To allow foods to remain at room temperature, the container must be air-tight. Other ways to make products keep without refrigeration are removing water, submitting food stuffs to radiation, replacing fats and oils with altered or trans fats, and increasing the acidity (as in pickling). Of course, chemical preservatives and high levels of sugar and sodium can be used as well. To make products palatable, the taste, texture, and color of the food must be retained.
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.
Some things are sacrificed to convenience and necessity. All health authorities say that fresh, unprocessed food is best for people of all ages. They advocate fresh fruits and vegetables, whole grain products, and as much local food as possible. Most of the processed food that goes into the sort of meal that can sit in a cupboard until needed would not qualify as either fresh or whole.
However, food processing companies strive to make their products as healthy as possible. They take care in the packaging they use, in the methods of preparation and preservation, and in such things as flavorings, colorings, and spices. Many companies offer customized menus or a varied menu that repeats less often than once a week. Every customer, from a large institution to a health-conscious consumer, can find products that can fill their needs.
As new methods of food preparation are introduced, it is up to the consumer to make the best choices among the many options available. The internet is a great way to get informed on this subject, to find customer reviews, and to see what is available. For people on the go, in situations where refrigeration or cooking is not feasible, or who just want convenient ways to feed their families or their clients, off-the-shelf meals can be the answer.
In these days fewer women work in the home, more families are busy from morning to night, and more people reside in retirement and nursing homes. Shelf stable meals offer consumers a quick, easy, and affordable way to handle some of the demands of modern life.
After all, most people can cook at home. However, after a hard day's work and probably a long commute, many are too tired to want to bother with preparing a meal from scratch. Other options are eating out, getting take-out food to eat at home, thawing a frozen meal for the oven or the microwave, or using a meal packaged in an air-tight container that is stored at room temperature (shelf-stable)in the cupboard.
To allow foods to remain at room temperature, the container must be air-tight. Other ways to make products keep without refrigeration are removing water, submitting food stuffs to radiation, replacing fats and oils with altered or trans fats, and increasing the acidity (as in pickling). Of course, chemical preservatives and high levels of sugar and sodium can be used as well. To make products palatable, the taste, texture, and color of the food must be retained.
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.
Some things are sacrificed to convenience and necessity. All health authorities say that fresh, unprocessed food is best for people of all ages. They advocate fresh fruits and vegetables, whole grain products, and as much local food as possible. Most of the processed food that goes into the sort of meal that can sit in a cupboard until needed would not qualify as either fresh or whole.
However, food processing companies strive to make their products as healthy as possible. They take care in the packaging they use, in the methods of preparation and preservation, and in such things as flavorings, colorings, and spices. Many companies offer customized menus or a varied menu that repeats less often than once a week. Every customer, from a large institution to a health-conscious consumer, can find products that can fill their needs.
As new methods of food preparation are introduced, it is up to the consumer to make the best choices among the many options available. The internet is a great way to get informed on this subject, to find customer reviews, and to see what is available. For people on the go, in situations where refrigeration or cooking is not feasible, or who just want convenient ways to feed their families or their clients, off-the-shelf meals can be the answer.
In these days fewer women work in the home, more families are busy from morning to night, and more people reside in retirement and nursing homes. Shelf stable meals offer consumers a quick, easy, and affordable way to handle some of the demands of modern life.
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