Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives

Central kitchen engineering for industrial production of prepared dishes is gaining prominence in response to urbanization, socioeconomic shifts, evolving family structures, and COVID-19 impacts. These dishes, including staple foods, convenience items, fresh-cut vegetables, and sides, cater to the demand for convenient, diverse, and health-conscious options. Central kitchen engineering significantly enhances production efficiency, reduces labor and space requirements, and advances food industrialization. However, central kitchen engineering still faces challenges such as conceptual clarity, outdated technology, sensory quality decline, inconsistent standards, and heightened nutrition and safety concerns. To enhance quality and safety, research efforts are currently focusing on innovative and emerging technologies. Innovations cover cooking/reheating techniques, cooling/freezing methods, sterilization, packaging, natural extracts, and fat substitutes. The current state, research progress, and innovations in prepared dishes are critically analyzed in this paper, offering insights into future directions. By addressing challenges and presenting growth opportunities, this study aims to guide both academic researchers and industry practitioners, fostering progress and innovation in this dynamic field.