Understanding Convenience Foods: Processing, Benefits, and Drawbacks

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Convenience foods are processed products designed to save time and effort in meal preparation, ranging from frozen and canned goods to ready-to-eat meals. While they offer advantages such as convenience and variety, they also have disadvantages like additives and higher costs. This text explores the classification, advantages, and disadvantages of convenience foods.

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Convenience Foods Chapter 17: Food Processing and Labelling

What I Will Learn To explain what a convenience food is and give examples To state the advantages and disadvantages of convenience foods To develop a set of guidelines for buying, storing and preserving convenience foods To evaluate the packaging on convenience foods

Class Activity 1. Look at the pictures you have been given of a variety of foods. Some are fresh and some are convenience. 2. Divide them up, placing fresh foods to the left and convenience foods to the right. 3. Identify what type of convenience food each one is and discuss what type of processing is involved. See Activity 17.6 in the TRB

What are Convenience Foods? A number of processed foods are classified as convenience foods, e.g. frozen, canned, bottled, dried, cook-chill and instant or takeaway foods. Foods partly or totally prepared so they are easier for the consumer to use, saving them time, energy and fuel. Convenience foods also include fortified, functional and novel protein foods.

Advantages of Convenience Foods Save time and labour, e.g. tinned tomatoes Reduce fuel costs during cooking, e.g. reheating in microwave Little cooking skills needed, e.g. frozen meals Little or no waste, e.g. tinned beans Often fortified with vitamins and minerals, e.g. milk Often prepared in portion sizes, e.g. single or two portions, useful for people living alone Easily stored and transported, e.g. coffee, cocoa Large variety available, which encourages people to try new products, e.g. almond/soya milk Consumer demands are catered for, e.g. low-fat foods Useful for disabled or older people

Disadvantages of Convenience Foods More expensive than homemade products, e.g. soup Many contain additives such as preservatives, colourings and flavouring Often low in fibre, which is removed during processing, e.g. white rice Often high in salt, sugar and fat, e.g. pizza Inferior taste, colour and texture in comparison to homemade/fresh version, e.g. pasta

Classification of Convenience Foods Buying, storing and using Effect of process Classification Frozen Nutritive value: Similar to fresh food, but often higher in vitamins and minerals because frozen at their freshest and best`. Quality: If correctly sealed and stored, appearance and flavour are similar to fresh. Cost: Expensive but no waste. Examples: Meats, fish, chicken, vegetables, fruit, complete meals, desserts Buying: Should be correctly stored in the freezer and frozen solid. Packaging should be intact and sealed. Check expiry date. Storing: Put in the freezer as soon as possible. Store for the recommended time only. Never refreeze thawed food (why?). Using: Follow the instructions on the package as many are cooked from frozen. Thaw meat, poultry and fish in a fridge or in the microwave before cooking.

Classification of Convenience Foods Classification Effect of process Nutritive value: Some vitamins and minerals are lost during processing or may seep into the canning liquid. Fruit tinned in syrup is high in sugar; fish tinned in oil is higher in fat. If brine is used, there will be more sodium. Quality: Softer texture. Can contain additives like colourings. Cost: Usually cheaper than frozen foods. Save on fuel as they only need reheating. Buying, storing and using Buying: Avoid dented, rusted or bulging tins. Check date stamps. Storing: Cool, dry cupboard. Using: Reheat in the canning liquid. If all the contents are not being used, remove from the can/bottle, place in a clean container, cover and store in the fridge, use within 2 days. Examples: Fish, vegetables, soup, fruit, jam, pickles, chutney, sauces Canned/ bottled

Classification of Convenience Foods Classification Effect of process Nutritive value: Some loss of vitamin C. The water that is removed during drying is usually returned to the food during cooking. Quality: Texture and flavour is very different from fresh foods but similar once rehydrated. Cost: Relatively cheaper than fresh. Examples: Milk, soups, sauces, fruit, cakes and bread mixes, TVP, stock cubes foods Buying, storing and using Buying: Check date stamps and ensure that the packet is sealed. Storing: Cool, dry cupboard. Use quickly once opened or store in airtight containers. Using: Follow the instruction on the packet. Some foods like dried soup or sauce will need water added to replace the liquid lost in drying. Dried foods

Classification of Convenience Foods Classification Effect of process Nutritive value: Varies according to the product. Some contain additives, and are high in salt and refined carbohydrates. Quality: Usually good quality, but quantities may be Small. Cost: Tend to be expensive. Buying, storing and using Buying: Make sure they are stored correctly in shop (where?). Check date stamps. Storing: Refrigerate as soon as possible. Use up quickly once opened. Using: Use within the recommended time. Reheat thoroughly or cook according to instructions on the packet. Examples: Cartons or tubs of soups and sauces, quiche, lasagne, sausage rolls Cook-chill (refrigerated)

Classification of Convenience Foods Classification Effect of process Buying, storing and using Buying: Make sure they are stored correctly in shop. Check date stamps. Storing: Refrigerate as soon as possible. Use up quickly once opened. Using: Use within the recommended time. Reheat thoroughly or cook according to packet instructions. Instant or take- away food Nutritive value: Varies according to product. Some are balanced and nutritious. Others contain additives, are high in salt and refined carbohydrates. Quality: Usually good quality. Cost: Some expensive, while some (ready meals) can be good value. Examples: Cakes, biscuits, chips, burgers, pizza, breakfast rolls, ready- to-cook meals, prepared salads, sandwiches

Class Activity: Labelling 1. Working in pairs, examine the food labels you have been given. 2. Put the labels in order from left to right, starting with the product that has the most food value to the one with the least food value based on the information on the package. 3. Explain your choices orally.

Being Clever with Convenience Foods Try not to use too many convenience foods, but remember they can be useful when time is short. Combine them with fresh foods, e.g. cook-chill lasagne with tossed salad. Use them as part of more complicated recipes to save time and effort, e.g. use passata in pizza or a packet of cheese sauce in a lasagne. Always cook ready-to-cook meals according to the instructions on the label. Cook-chill foods must be stored carefully and reheated thoroughly.