Research Synopsis vill Research Title- TO STUDY TH CONSUMPTION AT FOOD IN AND, TREND OF FROZEN READY TO E ine tot 5 RESTAURANTS “INC RESTAYREAS | Name | Ayush Joshi be FIMCT Roll No. [2041117073 Batch 2020-23 | Ree pete ye on Guided by — Chef Divya BoseINTRODUCTION it from the time it is prepared to the time it is eaten fishermen, and trappers have preserved grains and preezing food slows Since early times, farmers produce in unheated buildings during the winter season. to ice, inhibiting the growth town decomposition by turning residual moisture in fost bacterial species. In the food commodity industry, ther 2° two he freezing kinetic processes: mechanical and eryogenic (or flash freezing important to preserve the food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular structure. Cryo: zenic freezing is the quickest freezing technology available due to the ultra low liquid nitrogen temperature -196 °C (~320 °F). BENIFITS AND ADVANTAGES OF FROZEN FOOD Freezing food preserv s is @ Convenient @ Ensured Freshness @ Nutrient-Rich @ Meal Flexibility @ Year-Round Enjoyment @ Budget-Friendly ‘eference frozen food items . So that a while opening 2 new restaurant and knowing the target market it would be easy to choose the type e which is most likable by that age group and to understand the market ave a survey of various age @ Need - to understand the pr of frozen itm and act accordingly . There is an immediate need to hi group of guest .“This would help us to know why there is an increase in the consumption of frozen ready to eat food and what policies and strategies are being planned out for its marketing among the young generation. @ Significance ~ To get a better understating oft to Identify which is th service that customerstikes . There are many ways in which frozen to customers in the catering industry and the most important sure that restaurant becomes profitable and will lead to«Ms Mary Greene 2022 etal, Did a research on Informal ready-to-eat food vending in which is research explores dynamics in ready-to-eat ending practices among low-income urban residents in Ibadan, a dynamic city with important social and economic functions. MrNasir Shamsuddin et al., did a research on food consumption Trend In which he did a research on Malaysian people and found out that Economic development has driven the Malaysian food consumption trend to move from basic staple to non-traditional staples — wheat-based, meat, fruit and vegetable items. MrsVaishaliAgte et al., did a research on Vitamin profile of cooked foods: How healthy is the practice of ready-to-eat foods. The conclusion was that there is a growing trend to consume ready-to-eat foods such as stuffed pancakes (samosa, patties), pastries, French fries; replacing traditional foods for lunch or dinner like roti, vegetable curry, bread, non- vegetarian items. Ready-to-eat foods are considered to give empty calories rather than a balanced diet. MrMeesonShuk2003 et al., did a research on Food trends in Korea he concluded that . Food consumption pattems and nutritional status of Koreans have changed substantially due to economic improvements and the adoption of a western lifestyle and ready to eat food and frozen food. * MrsThurayaAbulega2017 et al., did a research on consumption of canned fish in a sample of pupilsResults showed that canned tuna were consumed by 77.19 % of males and 80.85% of females. Canned tuna were consumed in the following descending form , sandwich pizza, sandwich and sandwich salad pizza. ¢ Lu Wang 2022 et al., did a research onAssociation of ultra-processed food consumption with colorectal cancer risk among men and women: Results from three prospective US cohort studies. No association was observed between overall ultra-processed food consumption and. risk of colorectal cancer among women. Among subgroups of ultra-processed foods, higher consumption of meat/poultry/seafood based ready-to-eat products (hazard ratio for highest0.001) and sugar sweetened beverages 1.44, 1.20 to 1.73; P for trend! ‘end0,013) among men and ready-to-cat/heat mixed dishes 4 with increased risk of 1 10k eae Oo sng worms 17, 1008 60 136: P Oe trend-0.02) was associated nord Golorectal cancer id a research on Food Consumption Trends in the Pacific Rim countries has changed food consumpiion i; Noel Nelson 1992 et al anced nutritionally ah growing affluence of the Paci pastems. Diets in the region have become more diverse and well-| Western-style foods are becoming increasingly popular ‘and available to people in the region. vod chains and supermarkets present U.S. agricultural exporters the Pacific Rim. And the The rapid growth of fast-foc with a myriad of opportu people are switching from traditional cooket Mr P Schaede 1997 et al., did a research onThe use of quick fi in hospitals. The conclusion was that . Between 1969 anc Tnstiute, among others, organized a model experiment with the us et meals in one hospital. The result is that deep frozen food clement of the hospital service. There are no substantial difference’ in ot advantage is the simple preparation, which can result in a manpowet saving. MrNida Montes 2014 etal, did a research on Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken. The aim of the present study was to develop 2 new restructured product, cooked and frozen ready-to-eat product that was ‘with boneless chicken meat (breast and drumstick) and mechanically separated such as transglutaminase (TG) and egg rength of adhesion between the meat ies for exporting food products to 1d food to ready to eat frozen food. rozen food (ready to eat meals) 4 1971 the German Hospital e of deep frozen ready to hhas become an essential cost, but a strong prepared chicken meat (MSCM). Non-meat ingredients, albumin powder, were tested to obtain a better st particles. © Marika Lyly 2007 et al., Did a research on Factors influencing, consumers’ g oat B-glucan in Finland, France and beverages and ready-to-eat frozen soups containing sweden. Three beverage or soup samples were presented to each consumer: a reference sample without f-glucan/health claim, a sample containing S-glucan, without claim and a third one with f-glucan and claim (cholesterol or glucose related). Questions about liking, beneficiality, willingness to use and price estimates for purchasing were asked before and = 11) also profiled the sensory characteristics of the after tasting, A trained sensory panel (N the willingness to use them. willingness to use samples, Taste of the samples strongly affected did a research on Frozen steamed breads and boiled noodles: Quality e Fan Zou 2021 et al., affected by ingredients and processin; steamed products and boiled noodles has demand of ready-to-eat frozen food products from the market. Felix Geonandhi 2020 et al, Did a resarch on THE INFLUENCE OF PRODUCT “EXPERIENCE AND FOOD COOKING HABIT ON © 2. The conclusion was that The production of frozen. kept increasing. This is due to the increasing OVID-19 TOWARDSrs / puRCHASE READY-MADE FROZEN FOOD. The research aim is to see the need from PURE andthe result is for ready-made frozen food from homemade suppliers to giving & cess strategy thetic experience the food cooking habit on Covid!9 in increasing, ver. 20 and the result from 350 respondents, not giving a significant to repurchase ready-made frozen food, and the experience meaning is » isthe 9 fat Infant Foods and powevers ng the highest contribution in repurchase ready-made frozen food. aanFlyod2022 et al. did a research on Fluoride Content of Ready-to-E: aims to estimate the amount of fluoride content from a range lable in Australia. * drinks in Australia.this study éreommercially available ready-to-cat (RTE) infant foods and drinks avail Based on an external calibration method, potentiometry involving fluor electrode and a silverlsilver chloride reference electrode was conducte fluoride content of a total of 326 solid food samples and 49 liquid food samples in this work. Gur results showed an overall median (range) fluoride content of 0.16 (0.00128) HE Fig of solid food samples, and 0.020 (0.002-1.2) 1g F/mL of liquid food samples. «Abdul KhafirBidar 2022 et al,, did a research on Factors Influencing Consumers’ Preference for Purchasing of Ready to Eat Food Products . The study revealed that 47.78 per cent of third of the consumers taste, convenience, and ide ion selective .d to analyse the the respondents preferred ready to eat products. Nearly one purchase ready-to-eat products once a week. Easy availability, quality were the main factors influencing consumers’ purchase of ready-to-eat products in Shahr -e- Now of Kabul city markets. Did a research on Consumption Patterns for Ready to Eat Foods © DhirajPhatak 2019 et al. Items in Phagwara District of Punjab (India).Defined objectives of the study were fulfilled by interviews and observations. Primary collecting primary data in the form of questionnaires, data was collected from 184 respondents with the help of 18 close ended questions. Data was subjected to statistical tools to gauze the use of ready to eat foods in specified locations. The study concluded that a major segment of ready to eat food products consumers buy these products at discounts from the super markets in the area and another rapidly consuming segment of ready to eat food products prefer these products as a part of convenience in the lifestyle. Shilpi Jain 2015 et al., published a research paper on Consumers attitudes towards ready-to- eat-food The study was conducted in the Raipur district of Chhattisgarh state. Primary data from 60 consumers were collected through personal interview method with the help of well- designed questionnaire. The study revealed that the consumers were more positively inclined towards “Ready-to-eat food” products and this was mainly due to the convenience factor and the change in the lifestyle of the people. The study suggests that the Ready-to-eat food product are very good example for time saving food. © ParthenaKotzekidou2016 et al., did a research on Food Hygiene and Toxicology in Ready- to-Eat Foods and The book is written by an international team of experts presenting the mosts and guidance to enhance Jame ceserch in the field, and provides current application yerrdity in the food industry. Strategies and recommendations for each food Research Methodology the characteristics of a partioulay fh qvcarch design falls undet this ste20°Y A a the nasraion of facts el GBI a = ve research studies: ‘concerned with describing | individual or a group rrndy that is concemed with specific rediclons © raed to an individual, group oF situation, ar nso of deseripti ured survey method is going to be used {0 make a formal list of questions which are gong o Be common 1 8 respondents ‘used in this research. @ Research Instrument: Questionnais 5 the research instrument being 11 be provided, one forthe Employers and the other for the © Data collection-Struct! ‘And two sets of questionnaire wil guest. © Contact Method: The Questionnaire will be filled out in online or on telephone with the employers and guest. @ Sampling Plan: enience sampling This will help to ensure that they have © Sampling procedure- Conv ‘good understanding tat what they do affects the customer experience. o Sample Size- 20-30ted f iis & Interpretation-All the data cot questionn pata Anal ean yeti of nh be ven log wih chat to awe od COR ; BB Pacomnendtion- An cr conten snd review of the entice sean coectad 1 7 ore erent > Appendix Format of the Questionnaire used in the research. Details ofthe ll he books and websites refered while conducting D>" search > sibliograPhy ‘ny tutorialspoint.com omy slideshare ne frozentid-foodtood