Vol. 10, Issue 5 (2021)

Author(s):
Sushant Temgire, Dr. Anjan Borah, Sandip Kumthekar and Aniket Idate

Abstract:
Now a day’s ready to eat and ready to cook food product have acquired large food market because it is closest replacement to our regular food. Food habits and cooking methods are massively changes in last few years because of urbanization, changes in culture and social modification. We discuss three categories of Ready to eat/cook food products such as based on fruits and vegetables, based on cereals and pulses, based on meat, poultry and fish. Various processing technologies are used for development of this type of food including extrusion, baking, sterilization, puffing, coating, cold plasma, HPP, etc. Packaging and microbial safety of such food products are important to increase shelf life. In this review, we are headlights the recent trends and technologies for development of RTE/RTC food. These types of food are healthy, convenient and accessible but excess intake can be harmful to our health.