Microwavable food is defined as a prepackaged meal or food product that requires minimal preparation for cooking. Shelf stable microwavable food, chilled food, and frozen food are categorized under products that can be prepared in a microwave. Microwaves cause water, fat, and sugar molecules to vibrate 2.5 million times per second, producing heat that enables food to get cooked. Foods that can be safely stored at room temperature or “on the shelf” are called shelf stable microwavable foods. These foods are pretreated by heat or dried to destroy food-borne microorganisms. Microwavable chilled foods are stored at refrigeration temperatures, i.e., at or below 0 to −5°C. Chilled food products have high quality and are microbiologically safe at the point of consumption, although they have a low shelf life. Microwavable frozen foods are preferred over microwavable chilled foods, as they can be stored for longer periods and can be prepared in less time. Freezing maintains the nutritional value of the food items and also increases their shelf life. Microwavable frozen products do not require any added preservatives because microorganisms are unable to grow when the temperature of the food is below −9.5°C.

CHAPTER 1: INTRODUCTION

CHAPTER 2: EXECUTIVE SUMMARY

CHAPTER 3: MARKET OVERVIEW

CHAPTER 4: MICROWAVABLE FOODS MARKET, BY PRODUCT

CHAPTER 5: MICROWAVABLE FOODS MARKET, BY PACKAGING TECHNOLOGY

CHAPTER 6: MICROWAVABLE FOODS MARKET, BY GEOGRAPHY

CHAPTER 7: COMPANY PROFILES