Added value of minimally processed fruit and vegetables.

Abstract

Throughout the nineties the catering industry has been growing (Hurst, 1997). Either in Europe and the US, consumption of food away from home accounts increasing percentages of the total expenditures (Martinez-Tomé, 2000; Stewart et al, 2004; Duquesne et al, 2005). Traditional catering services imply that meal preparation must take place as near to the time of consumption as possible. Production is therefore tighten into a relatively short period of time and this has the effect of significantly increasing staff, equipment and space requirements in comparison to those who choose to use prepared products (Church, 2003). (...)