CONVENIENCE FOODS

1. CONVENIENCE FOODS

2. Convenience foods • Foods that can be eaten immediately, or after heating , adding water or thawing; canned soup and frozen dinners are two examples. • Other convenience foods such as cake mixes are only partially prepared.

3. Food technology • World War II – dehydrated foods • 1948 Pillsbury first cake mix (white and chocolate fudge)

4. Tang • Some convenience foods have exciting histories. The convenience breakfast drink, Tang, was a flop when it was first available on the market. NASA picked it up in 1968 because it worked better in space than natural juices. Natural juices would cake in a vacuum. Tang did not cake under the same circumstances. Soon after it was used in space, the company that manufactures Tang advertised that astronauts drink it in space. Tang became popular almost immediately.

5. THREE LEVELS OF CONVENIENCE BASIC – canned, frozen, or dried foods with one or very few ingredients; instant potatoes, frozen juice concentrates, and canned vegetables COMPLEX – several ingredients with more time-saving processing; these often cost more than homemade—ready-to-use frosting, frozen waffles, and frozen entrees MANUFACTURED – cannot be made at home, relatively expensive because of production technology--carbonated beverages, instant breakfast, and ready- to-eat cereals

6. Advantages to Convenience Foods • less preparation time • reduced planning, buying and storing of ingredients • fewer leftovers • more variety, especially for inexperienced cooks • faster , easier cleanup • storability – usually keep well for extended periods • Easy for children, elderly, people with poor health. • Can be used in creative ways: • Added as an ingredient in a recipe. • Combined with other convenience foods to create a homemade taste.

7. Disadvantages to convenience foods • May be less meat, fish or cheese than you would include in homemade versions • Cooking time is sometimes increased for thawing or longer baking time • Harder to control fat, salt and sugar levels • Lots of additives and preservatives • Cost per serving may be higher than homemade • May not get enough servings from the food groups

8. Some convenience foods cost less, some cost MUCH, MUCH more. • May require a larger food budget. • Requires careful planning and price comparisons. • Desired amount, equipment, ingredients, and supplies.

9. Cost • What adds to the cost of convenience foods? *packaging *precooking *seasoning and sauces The more done to foods by someone else –the more you pay

10. HIGH COST CONVENIENCE *frozen vegetables with sauce *coating mixes *carry out or deli items *frozen entrees or dinners *instant hot cereals *fancy bakery items *ready-to-use frosting *frozen pancake batter *meat “helpers” *seasoned rice

11. LOW COST CONVENIENCE *frozen juice concentrate *cake and pancake dry mixes *canned vegetables and fruits *plain frozen vegetables *instant mashed potatoes *spaghetti sauce *instant nonfat dry milk *macaroni and cheese dry mix *canned condensed soups *frozen French fries *bread, crackers, rolls

12. Some Convenience Foods are Cheaper than Homemade because: • mass production and distribution are more cost effective • transportation is cheaper for packaged foods, especially in concentrated form • original purchase costs take advantage of bulk prices and seasonal production • less spoilage and waste occur with packaged convenience items

13. Convenience Foods • Make your own convenience foods • Leftovers are one key to convenience • Plan meals so you will have leftovers to eat later in the week. $ Make Your Food Dollars Count $_

14. Convenience Foods • Convenience foods can cost more than the same foods you make at home. • Choose them carefully. Make foods at home, if you have the time. • Compare the cost of common convenience foods: Is extra convenience worth the extra cost? *homemade vs. frozen dinner *homemade cookies vs. packaged cookies VS