Journal of Current Research in Food Science
2025, Vol. 6, Issue 2, Part B
Ready-to-eat and ready-to-cook foods current developments, nutritional value, and consumer acceptance
Author(s): Ahmed Al-Mansoori, Fatima Al-Kadhim, Tariq Jassim, and Zainab Ibrahim
Abstract: The increasing demand for convenience in modern lifestyles has accelerated the growth of ready-to-eat (RTE) and ready-to-cook (RTC) food products. This study explores recent advancements in the production and preservation technologies of RTE and RTC foods, assesses their nutritional implications, and evaluates consumer acceptance trends, particularly in emerging markets. Using a mixed-method approach, the research integrates a systematic literature review, recent market data, and case studies from India and other developing economies to examine how innovation in food processing aligns with health, safety, and consumer behavior. Technological interventions such as high-pressure processing (HPP), modified atmosphere packaging (MAP), and ultrasonic-microwave-assisted vacuum frying (USMVF) have shown significant promise in enhancing product shelf life, nutrient retention, and sensory qualities in RTC items. Simultaneously, millet-based RTC formulations have demonstrated the feasibility of clean-label, nutrient-dense convenience products, rich in fiber, protein, and essential minerals. However, concerns persist regarding RTE items, especially ultra-processed variants, which often contain excessive levels of sodium, sugar, and saturated fats—factors linked to chronic health conditions including obesity, cardiovascular disease, and type 2 diabetes. Consumer trends reveal a growing preference for RTC foods over RTE, with a notable 58% growth in India’s RTC market in 2024, driven by perceptions of freshness, control over ingredients, and perceived health benefits. The comparative analysis suggests that RTC products may offer a more balanced approach to convenience and nutrition than their RTE counterparts. This paper concludes by identifying gaps in current regulations, the need for clearer labeling standards, and the potential for future innovations focused on sustainability and personalized nutrition. These findings are relevant to food technologists, nutritionists, policy-makers, and industry stakeholders seeking to align convenience food offerings with long-term health goals.
Pages: 79-86 | Views: 51 | Downloads: 33
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How to cite this article:
Ahmed Al-Mansoori, Fatima Al-Kadhim, Tariq Jassim,, Zainab Ibrahim. Ready-to-eat and ready-to-cook foods current developments, nutritional value, and consumer acceptance. J Curr Res Food Sci 2025;6(2):79-86.
