LYOPHILIZED HIKING FOOD DEVELOPMENT TRENDS

Inese Silicka, Iveta Dembovska, Erika Teirumnieka, Ivo Dembovskis

Abstract


The consumption of functional food is increasing in almost all industrialized countries, not only because of an aging population, but also because of a more enthusiastic lifestyle, which makes meeting the nutritional requirements more difficult. In part, the transition to processed, easily packaged and pre-cooked foods is considered to be a response to long working hours. It resulted in an increased demand for ready-to-eat foods in recent years and it is expected to continue growing. The aim of the research is to study and analyze lyophilized hiking food development trends.  Methods used in the research – monographic, synthesis, statistical analysis methods. The research developed proposals for food processing companies for further development of lyophilized food.


Keywords


lyophilized hiking food, market development trends

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DOI: https://doi.org/10.17770/jresd2020vol1.12.5400

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