Mom was right—eating your veggies is important. The trouble is, when we were kids, the vegetables were often overcooked and didn’t taste all that great. The rise of fast food created the idea that a vegetable had to be fried to taste good. It’s part of the reason why there is so much talk today about combating the obesity crisis in America: We’ve forgotten to eat our veggies!
With fewer people eating out, consumers are primed for frozen and fresh vegetables formulated and packaged for easy preparation. If frozen vegetables are available in interesting combinations and flavored well, and if fresh vegetables come pre-cut, seasoned and ready to cook, all the better. The increased interest in vegetables also encourages restaurants to offer more vegetable side dishes.
Because many people are heeding the dieticians’ call to increase vegetable consumption (the 2005 Dietary Guidelines recommends 2½ cups of vegetables per day), vegetables have not only gained more room on the plate, but sometimes take center stage. Add to that the need to increase dietary fiber, and vegetables—especially in gourmet preparations—are gaining notoriety.
Fresher faster
New breathable packaging has made it much easier to offer fresh vegetables precut. The so-called “smart packaging” extends the freshness of packaged produce using the latest technology, thus slowing nutrient loss.
Precut vegetables are subject to increased respiration, oxidative browning and microbial spoilage. Modified-atmosphere packaging works by manipulating the amount of oxygen and carbon dioxide in the package. It perfectly matches the respiration and ethylene sensitivity of the product being packed, as well as the outside storage temperature and humidity. Shelf life of vegetables is extended for long hauling from farm to table and once it reaches the consumer or restaurant. The newest technology can customize packaging for various vegetables, since the needs for different vegetables can be quite diverse.
“Once a plant is harvested, it will begin to die. We prolong its ‘life’ by keeping it cold and maintaining moisture,” says Gina Nucci, manager foodservice marketing, Ocean Mist Farms, Castroville, CA. “Once the vegetables are harvested, they are cooled to remove field heat temperatures and then processed, cut into whichever form is needed; then they are washed and dried.”
Fresh-cut vegetables, Nucci adds, are packaged in breathable film to optimize shelf life. This smart film maintains a higher carbon dioxide level, which plants like, up to a point. If the CO2 level is too high, vegetables might be subject to anaerobic respiration and the production of off-flavors.
For foodservice operations, life-extending packaging is even more welcome. Packaged, cut vegetables reduce labor costs and waste, especially for high-volume operations and quick-service venues.
Other packaging options that help manufacturers offer fresh vegetables include plastic trays with film lids that have a 10-day shelf life. The packaging is designed so that, when the vegetables are microwave-heated, the film inflates and creates a “steam dome,” allowing the contents to cook evenly. Some pouches now on the market can also create this effect. Microwaving without a steam dome often causes vegetables to cook unevenly.
Freezing fine-tuned
Freezing vegetables creates several processing challenges. Frozen vegetables must have the freshest flavor possible, good color and pleasant texture, all of which can be negatively affected by freezing.