"chilled products" is a correct and usable phrase in written English.
It refers to food or other items that have been kept at a cool temperature to maintain their freshness and prevent spoiling. Example: "The supermarket offers a wide selection of chilled products such as yogurt, cheese, and deli meats."
Despite our obsession with high profile chefs, cookery books, and foodie TV shows, data compiled by retail analyst Kantar Worldpanel shows that consumers, particularly those who are short of money, time or both, are spending a bigger share of their food budgets on unhealthy frozen and chilled products.
This chapter focuses on the management of product quality and safety of chilled products.
Due to the strong influence of temperature and exposure to light (photo-induced oxidation processes) this effect especially appears in transparent packaged chilled products (like sausages).
Time temperature integrators or indicators (TTIs) are effective tools making the continuous monitoring of the time temperature history of chilled products possible throughout the cold chain.
Over the last 20 years, the chilled food industry has evolved enormously, with chilled products becoming desirable additions to the shopping basket.
In the AiF-funded project "Optimisation of transparent packaging materials with iron-based oxygen-scavengers for chilled products" (Nr. 15555N) the kinetics of oxygen-scavengers should be improved.
Nestle withdrew two chilled pasta products, Buitoni Beef Ravioli and Beef Tortellini, in Italy and Spain, Lasagnes à la Bolognaise Gourmandes, a frozen product for catering businesses produced in France, will also be withdrawn.
The jury also found that a $20 million advertising campaign that Del Monte Foods used to promote its chilled fruit products, carrying the tagline "Fruit Undressed," violated the law.
Every neighbourhood in every Indian city or town already has a kirana – a grocery – with a fridge full of cold drinks, and vast system for distributing chilled dairy products is in place.
This chapter presents an introduction to designing of chilled food products and the systems that support their supply chain, with an emphasis on microbiology.
Contamination in chilled food products may arise from four main sources: the constituent raw materials, surfaces (including people), liquids and the air.
