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More and more people buy convenience foods due to a lack of time for food preparation, because they cannot cook or for reasons of convenience. The huge variety of such products available in the grocery stores reflects a growing trend.
However, in the media, convenience foods are often presented in a negative manner. This is because their health-enhancing characteristics, such as vitamin content, are inferior and their environmental impact e.g. due to their packaging is higher when compared to their freshly-prepared counterparts. To date, there are few studies that have focused on these issues in depth.
The project ConviFood focuses on providing an answer to the following question:
Are industrially-produced convenience foods inferior to freshly cooked meals (in private households and large-scale catering establishments) with respect to their sensorial characteristics, nutrient content and environmental impact?