Ready-to-Cook (RTC) Foods: The Evolution, Market Trends, and Challenges

RTC foods are meals that undergo pre-processing, allowing consumers to prepare dishes quickly and easily with minimal effort. These products are designed to meet modern lifestyle demands, combining convenience with fresh ingredients that only require cooking using simple kitchen tools like ovens, microwaves, or stovetops [1] [2].

•  Convenience: Saves time on meal preparation while maintaining freshness.
• Customizability: Allows consumers to cook meals tailored to their preferences.
• Ease of Use: Often accompanied by clear cooking instructions for hassle-free preparation.  

The idea of "3R food" was introduced in the 1980s by Professor Masayuki Yoshikawa in Japan. It categorizes food products into three segments based on the level of preparation:  

1. Ready-to-Eat (RTE): Fully cooked and ready for consumption without preparation.
2. Ready-to-Heat (RTH): Requires simple reheating.
3. Ready-to-Cook (RTC): Pre-processed ingredients that need cooking [3] [4] [5].

The concept of 3R foods originated from the Home Meal Replacement (HMR) movement in the U.S. during the 1960s, which focused on providing standardized and industrialized prepared dishes. This idea gained traction in Japan during the 1980s, where it evolved into "Nakanoshoku," a third dining form between eating out and home cooking. Today, global supply chains and changing lifestyles have driven the rapid expansion of 3R foods, particularly RTC products [3] [5] [6].

The global market for RTC foods is witnessing remarkable growth, projected to expand at a compound annual growth rate (CAGR) of 6.83% from 2019 to 2025, reaching an estimated value of $156.8 billion by the end of 2025 [7].

• North America: 41.0% market share, leading globally.
• Europe: 24.0% market share.
• Asia-Pacific: 20.0% market share.
• Rest of the World: 15.0% market share [7].

In China, urbanization and rising disposable incomes are driving the demand for RTC products. The prepared food market in China, which includes RTC foods, is expected to exceed $144.8 billion by 2026, with a CAGR of 25% [6] [8].

Despite its growth, the RTC sector faces several challenges that need to be addressed for sustained success:

1. Lack of Industry Standards The absence of standardized classifications for RTC foods makes it challenging to regulate and innovate within the sector [6].
2. Food Safety Concerns Consumers remain cautious about the safety and health attributes of pre-processed foods [9] [10]
3. Sensory Quality Retention Maintaining the sensory attributes of RTC foods, such as taste, texture, and freshness, continues to be a significant hurdle.
4. Processing and Sustainability Issues
   • Current processing methods, such as marination, frying, and cutting, often lack efficiency and sustainability.
   • Cleaning and sanitation practices may inadvertently increase the risk of microbial contamination [11]

To address these challenges, emerging technologies are playing a pivotal role in advancing the RTC food industry. These innovations aim to optimize processing, packaging, and preservation techniques while maintaining quality and meeting consumer expectations.

Promising Technologies for RTC Foods

• Irradiation: Enhances food safety by reducing microbial contamination [4].
• High-Speed Cutting: Reduces energy and labor costs, improving efficiency [12].
• High-Pressure Processing (HPP) Marination: Improves flavor infusion and reduces processing time [13].
• Modified Atmosphere Packaging (MAP): Extends shelf life by preserving freshness and reducing oxidation [14].

Table 1: Key Processes and Innovations in RTC Foods

With the growing demand for healthier, higher-quality, and convenient food products, the RTC sector is poised for continued growth. However, achieving success requires:

• Improved food processing and preservation methods.
• Standardized industry guidelines to enhance product consistency.
• Ongoing research into emerging technologies to address consumer concerns and enhance product quality.