Felicity Wolfe writes for the Waikato Times about food technologist Erik Arndt’s combination of frozen meat and vegetables as a form of fast food.
His latest developments include a stirfy and a bolognese, and the idea came from realising many people were buying fast food because cooking food from scracth was too much effort.
An excerpt: (read in full here)
“In line with the couple’s belief in the dual importance of nutrition and convenience, the strips contain 97 per cent meat, with added vitamin C to aid iron absorption, calcium to strengthen bones and a seaweed extract to help digestion.
“The new products follow the same formula, with the Aria team developing new ways to prevent meat and vegetables “clumping”.”