ConviFood
At a glance
- Project leader : Dr. Claudia Müller
- Project team : Beatrice Baumer, Marie-Louise Cezanne, Philippe Geiger, Karen Muir, Matthias Stucki, Sarah Wettstein
- Project budget : CHF 127'000
- Project status : completed
- Funding partner : Foundation (SV Stiftung)
- Contact person : Claudia Müller
Description
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?