Biomedical Engineering Reference
In-Depth Information
Fig. 6.2
The annual global ready meals market value and growth rate from 2009 to 2012
(Datamonitor
2013
)
E. coli
,
Enterococci
,
Staphylococcus aureus
,
Bacillus
spp.,
Clostridium perfringens
,
Lactic Acid Bacteria,
Pseudomonas
spp., yeasts, moulds and other pathogens) are
determined. This could reduce the probability of a product recall (Adler-Nissena
et al.
2013
).
Frozen foods are stored at its freezing condition or at room temperature after
freeze drying. Freeze drying is primarily a method of food preservation and it occurs
as a result of sublimation of ice to water vapor. The advantage of drying over freez-
ing is development of dried shelf stable product and thus it generally requires only
a sealed container to keep it for months or even years at ambient temperature
(Stapley
2008
).
6.2
Market Trends of Ready Meals
6.2.1
World Market
The ready meals market consists of the retail sale of chilled, dried, canned and fro-
zen ready meals (Fig.
6.1
). The market is valued according to the retail selling price
(RSP) and includes any applicable taxes. The global market consists of North
America, South America, Western Europe, Eastern Europe MEA, and Asia-Pacifi c.
The global ready meals market has produced moderate growth in recent years, with
the market expected to grow up to 2017 (i.e. the forecasted period used). The global
ready meals market revenue was $55,510 million in 2012 (Fig.
6.2
) and it repre-
sented a compound annual growth rate (CAGR) of 3.2 % between 2008 and 2012.
In comparison, the European and Asia-Pacifi c markets grew with CAGRs of 4 %
