In this fast-paced world, the approach to mealtime has undergone a significant transformation. The surge in ready-to-eat (RTE) and ready-to-cook (RTC) foods has revolutionized the culinary scene1. Generally, RTE foods are referring as group of food products that are fully prepared and required no cooking or minimal heating before consumption2, whereas RTC foods are partially prepared meals that require minimal effort or time to be cooked and served2. These food products can be easily found in supermarkets and convenience stores in most countries.
There are
