Microwaveable bowls have expanded the ready-to-eat canned soup market even more, offering convenience (especially in workplaces) and are popular lunch items.
All shelf-stable microwaveable entrees are developed through retort preparation, which uses heat and pressure to cook food in a strong, sealed package (like a can or pouch).
Lack of time and knowledge of preparing fish among consumers is propelling the demand for ready-to-cook fish products such as microwaveable fish and fish snacks.
