Convenience Foods Chapter 17 Food Processing and Labelling

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 Classification Effect of process Buying, storing and using Frozen 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. 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

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

Classification of Convenience Foods Classification Effect of process Dried foods 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.

Classification of Convenience Foods Classification Effect of process Cook-chill (refrigerated) 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

Classification of Convenience Foods Classification Effect of process Buying, storing and using Instant or take- Nutritive value: Varies according to away food 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, readyto-cook meals, prepared salads, sandwiches 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.

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.

Class Activity: Being Clever with Convenience Foods Suggest how these convenience foods could be incorporated into a main course dish.

Quick Revision Write an informative note on the use of convenience foods in the diet.