Guidelines for Microwaveable Products
Developed by a pan-industry working group with Campden & Chorleywood Food RA (now Campden BRI), this document sets out the key factors to be taken into account when designing microwaveable foods including physical, chemical and sensory properties of food components, effects of layout, product packaging considerations and product development testing. A protocol for the development of heating directions, taking into account as far as possible equipment variability, is also included.