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ANALYSIS OF VACUUM LOW TEMPERATURE FRIED PRODUCTS IN TAIWAN MARKET

Driven by GDP growth, the increase of Disposable Income, the acceleration of the life pace, and the increase in leisure places such as business districts and movie theaters, the continuous growth of snack food market has rapid expansion. Leisure and healthy food has become an important part of people's daily food consumption. The latest trend in Taiwan's snack food market is moving towards health and nutrition, creating a new favorite in the snack food industry: vacuum crisp food. Vacuum crisp food is made adopting the latest vacuum low temperature frying process. Taking the fruit and vegetable crisps as an example: Fruit and vegetable crisps are made from fresh fruits and vegetables as the main raw material and undergo innovative processes "vacuum low temperature frying and dehydration" as well as the equipment called “vacuum frying system” to produce fruit and vegetable chips. Vacuum frying is to fry the raw materials in a closed and decompressed environment to make the raw materials dehydrate. It can retain the original color of the raw materials and produce a special mouthfeel. The traditional high-temperature frying is between 160 and 185 ° C. If starch-based foods (generally above 120 ° C) are fried or baked at high temperature, such as bread, sweet potato, taro, potato, etc., a large amount of "Acrylamide" will be produced, which is a kind of chemical that has been shown to have adverse effects on humans in animal experiments. Frying is performed in vacuum condition, and the frying temperature can be greatly reduced to 90 to 110 ° C. In the state of vacuum, the boiling point of water is reduced, and then the oil is used as a heat transfer medium to evaporate the water content of the raw material to achieve the purpose of frying and dehydration, and it can make the food's tissue porosity appear crispy. The vacuum frying temperature is low, and the near-vacuum, oxygen-free state in the fryer can avoid rancidity, browning, and oxidative deterioration of the oil and products, so that the fried food can maintain the flavor and color of the raw material itself, and greatly reduce the degradation caused by fat of harmful substances. Currently Taiwan's vacuum low temperature fried food market can be divided into four types. A. Fruit and vegetable crisps: Fresh fruits and vegetables are the main raw materials, such as apples, bananas, pineapples, jackfruit, onions, mushrooms, okra, etc. You need to choose raw materials that are easy to obtain to make it high valued products. B. Rhizomes: Rhizome crops are the main raw materials, such as potatoes, sweet potatoes, and taro. C. Seafood: all kinds of seafood are the main ingredients, such as shrimp, squid, crab, small fish etc. It can preserve the freshest and sweetest natural seafood.   D. Traditional high-temperature fried products such as red shallot oil, shallot puff pastry, garlic, etc.: The vacuum low-temperature deep-frying dehydration process is used to replace the traditional high-temperature fried products.  The expected hardness and color of the ingredients can be obtained. Also, the fried oil is not easy to deteriorate and can be reused because frying temperature is lower than 120 degrees.   Vacuum low temperature frying products need to be performed with a complete vacuum frying equipment. At present, Taiwan's vacuum frying equipment has been able to achieve a systematic and integrated level. Professional vacuum frying machine can improve frying efficiency and reduce energy consumption. 1. The entire operation uses a human-machine interface panel, and can record the process parameters of each batch of production products to establish a product history. 2. Fried at low temperature, the oil and products are not easy to deteriorate. The finished product has low oil content. And the oil consumption is low as well. 3. The frying tank, oil storage tank, filtration system, multi-tube heat exchanger, and piping are all made of SUS304 stainless steel. 4. Applicable to a variety of agricultural material and seafood such as French fries, shiitake mushrooms, straw mushrooms, edamame, apples, bananas, drain, squid, fresh shrimp, etc. 5. It is equipped with a special patented design to maintain the ultra-high vacuum state of the fryer, and the crispness of the product is better.   Leisure and healthy food has become an important part of daily food consumption, and the market has been expanding. How to seize the young group of people is a subject that snack food companies must study. With the prevalence of online shopping, distinctive products and services are more likely to win consumers' favor, which is conducive to capturing more market share and brand exposure opportunities. Writer: Kevin Chang / Marketing Manager from Jing Heng Sing Technology Co., Ltd.
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INTRODUCTION OF TAIWAN PREPARED-FOOD MARKET

 Publish Date: 2021/6 In recent years, due to the characteristics of freshness, convenient handling, simple cooking, and diversified items of prepared foods, coupled with changes in food technology and social environment, such as the increase in the number of food outlets. The number of convenience stores and hypermarkets and such, frozen prepared foods develop rapidly and become a star industry. With the economic growth, the increase of small families and other social changes, it has become more and more difficult to cook at home. Convenient and fast "prepared foods" that can be served on the table with only reheating have gradually become the best choice for those who do not cook. What is prepared food? "The raw materials are properly processed and rapidly cooled, then packaged and stored for sale. They can be directly and simply processed and reheated for consumers to eat. They can be distinguished according to their final sterilization and storage conditions: 1. Normal temperature prepared food 2. Refrigerated prepared food 3. Frozen prepared food." Consumers can buy "reheating" prepared foods such as Chinese bento, pasta, burgers, or "no need for reheating" products such as rice balls, cold Japanese noodles, salads. Those prepared food is preserved under normal temperature, frozen and refrigerated in supermarkets, mass merchandise stores and other channels.  According to research conducted by Euromonitor, a British consumer market strategy survey agency, with the continuous innovation of channels, target objects, microwave and processing technology, the global prepared food market will continue to expand. In 2014, the global market was 91.7 billion U.S. dollars. The market scale is estimated to increase to 110.9 billion US dollars in 2019. Taiwan’s prepared food market cannot be underestimated. Information from the Statistics Department of the Ministry of Economic Affairs also shows that the sales of frozen and refrigerated prepared foods in 2016 reached 1.6 billion U.S. dollars, and it is estimated that sales in 2019 will reach 2 billion U.S. dollars. Both volume and value show a growing trend. It can be expected that prepared food will set off a whirlwind of home kitchen revolution, and it will also bring changes to the production model of future catering.   Characteristics of Prepared Foods  1. Hygiene and safety, no additives added. Prepared food emphasizes the use of heating and cooking during food processing, which should be heated and sterilized for a short time at a core temperature of 75 ℃ or higher, and then undergo a rapid cooling process ( such as Vacuum Cooler) to quickly cool the product to control microorganisms. Refrigerate prepared food strictly require product temperature control below 7°C during storage, transportation and sales to achieve the purpose of reducing the growth of microorganisms in food. Therefore, it can achieve the function of food preservation without adding any preservatives to ensure consumers food hygiene and safety.  2. The original nutrients, color, flavor and taste of the foods are retained. The heating conditions and cooking methods of prepared foods are like those of family-style self-prepared dishes, but they need to be rapidly cooled and packaged after heating. And then, they need to be stored and sold at low temperatures, so they can retain the original freshness, flavor, appearance, and nutrients of the food.  3. Easy to be cooked and ready for serve. The prepared food is designed according to the final product model that can be eaten directly or simply by reheating. It does not need to be thawed when eating, and does not require too much time for pre-processing, so it is very suitable for modern consumers.   The Items of Prepared Foods  There are many items in chilled prepared foods category. Chilled prepared foods can be produced from agricultural, marine, poultry products, and also from vegetables, eggs dairy products by using chilling and processing techniques, thus provide the customers with Freshness, Hygiene, and Safety choices. Currently, the items available include: 1. Chilled rice products: chilled fried rice, chilled assorted rice, and chilled sticky rice products etc. 2. Chilled rice and wheat flour products: chilled radish cake, chilled Cantonese dim sum, chilled rice cakes etc. 3. Chilled sauces with egg: chilled salad dressing, chilled mayonnaise, chilled bean curd with egg etc. 4. Chilled ready-to-serve dishes: chilled green salad, chilled pouch-boiled soup, chilled dishes etc. 5. Chilled preserved or pickled fruits and vegetables: chilled pickled ginger, chilled pickled burdock etc. The sales market of prepared foods can be divided into consumer markets and business markets. The consumer market is aimed at the general consumer, while the business market includes the catering industry such as traditional restaurants, coffee snacks, bubble tea shops, breakfast shops, and academics, hospitals, corporate offices, and the army’s meals. At present, the ratio of Taiwan country's prepared food business market to retail market is about 4 to 6, and the proportion of the consumer market is higher. With the severe global COVID-19 epidemic, the general public’s eating habits have undergone new changes. The ratio of eating at home is increasing. With the gradual maturity of food preparation technology, the ratio of home-cooked ingredients has also increased. It is possible to have a healthy and convenient diet. *************************************** 2021 Taipei Foodtech Exhibition Exhibition location:  Taipei World Trade Center Nangang Exhibition Hall 2nd Floor, 4th Floor Exhibition time: October 6 (Wed) to October 9 (Sat) 2021 
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