ABSTRACT
Globalization, convenience, and instant gratication have created an unprecedented opportunity for a successful growth for the food industry and all its branches including the food processing and the restaurant industries. To meet consumer demand for convenience, hurried lifestyles, “laisser les bons temps rouler” meaning “Let the good times roll,” quick delivery, and global peace and prosperity, the food industry, including the ingredient development and the restaurant sections, has embraced high-temperature short-time (HTST) processing and cooking techniques to provide food that is tasty and microbiologically safe. For instance, spray drying of milk takes seconds to provide milk powder that is used in a wide range of food formulations. Ultra-high temperature takes seconds to provide liquid milk that is shelf stable for months. Baking, broiling, bricking, aming, frying, grilling, microwaving, or searing fruits and veggies or ingredients has become the easy and quick answer to prepare tasty and avorful foods. Cooking techniques, diets, and recipes are being promoted freely through the Internet, without scientic scrutiny, promoting ame and high temperature as the best way to develop delicious meals.
