Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 29, Issue 1, Pages 74-79Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2012.08.007
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Funding
- Danish Food Industry Agency
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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.
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