The prepared food industry is on the forefront. How can companies seize the opportunity?

In recent years, with the continuous development of our country's economy, changes in people's dining consumption habits during the epidemic, the acceleration of residents' living pace, and the continuous improvement of the logistics and distribution system, prepared dishes have rapidly become popular all over the country. So, what are prepared dishes? Prepared dishes are finished or semi-finished dishes that use one or more agricultural products as raw materials, use modern standardized assembly lines to pre-process or cook the raw materials, and carry out scientific packaging. Prepared dishes can be divided into four categories according to the depth of processing and degree of consumption, including ready-to-eat, ready-to-heat, ready-to-cook, and ready-to-prepare. Representative products are eight-treasure porridge, self-heating hot pot, Buddha Tiaoqiang semi-finished dishes, and no-wash and no-cut clean vegetables. The demand for prepared dishes is still increasing year by year, which to a certain extent has driven the application of inkjet printers in the prepared dish industry.

In the prepared food industry, food quality and hygiene safety are issues of concern. The inkjet printer can quickly and accurately print production date, shelf life, barcode, batch number and other identifications on food packaging bags, allowing people to easily understand the basic information of the product and identify the product through the identification. Inkjet printers have the advantages of high precision, high speed, low cost, and intelligence. Its application in the prepared vegetable industry not only reduces labor costs, facilitates production enterprise management, but also improves production line production efficiency and makes food information transparent. In addition, the inkjet printer can not only inkjet code on food packaging bags, but also can inkjet code on cans, metal, paper, cartons, films and other materials. The printing content is rich, colorful and efficient. Food is food to safety first. Enterprises should seize the opportunity to focus on food quality and hygiene management, build their own brands, and create local specialty prepared vegetable products.