The Evolution of Ready Meals: From Napoleonic Rations to Airfryer Innovation
BERLIN, 14 February 2026 — As the pace of modern life continues to accelerate, the “Fertiggericht” (ready meal) remains a cornerstone of the European diet. While often associated with 20th-century convenience, the history of pre-prepared food is a saga of scientific breakthroughs, military necessity, and a constant drive for efficiency. Today, the industry faces a dual challenge: meeting the demand for ultra-fast preparation while adhering to the stricter Nutri-Score regulations that came into effect across German retail last month.
The Historical Milestones of Food Preservation
The journey toward the modern ready meal began long before the invention of the microwave. In the Middle Ages, preservation was limited to drying, smoking, and salting. However, the true revolution occurred at the end of the 18th century when the French government offered a prize for a method to preserve food for its marching armies.
The Pioneers of Preservation
- Nicolas Appert: In the late 1700s, the French chef discovered that food sealed in airtight glass jars and heated would not spoil. This laid the foundation for the canning industry.
- Denis Papin: Earlier, in the 17th century, Papin invented the “steam cooker,” a precursor to both the autoclave and the modern pressure cooker.
- Yevgeny Fedorov: In 1897, the Russian engineer invented the self-heating tin can, allowing soldiers and travellers to enjoy a hot meal without an external heat source.
- Gerry Thomas: Often credited with the 1950s “TV Dinner” in America, Thomas helped popularise the concept of a complete, multi-component meal in a single tray.
Chronology of Convenience Food Development
| Era | Innovation / Milestone | Impact |
|---|---|---|
| Middle Ages | Drying, Smoking, Salting | Basic survival during winter and long voyages. |
| Late 17th Century | Airtight Tins (English development) | Early precursors to modern canned goods. |
| 1897 | Self-heating Cans | First truly portable “instant” hot meals. |
| 1950s | The TV Dinner | Integration of ready meals into domestic family life. |
| January 2026 | Updated Nutri-Score | Stricter health ratings for processed foods in Germany. |
Current Trends and Market Shifts in 2026
The ready meal market in early 2026 is defined by “High-Tech Convenience.” Manufacturers are no longer just focusing on microwaveability but are adapting to new kitchen technologies and health-conscious consumer bases.
The Airfryer Revolution
Just this week, industry giant Barilla launched a new line of “Airfryer Pasta” designed specifically for the popular appliance. By halving the traditional cooking time to just ten minutes, the product reflects a shift toward “hybrid” ready meals—dishes that require minimal effort but utilise modern convection technology for better texture than a microwave can provide.
Regulatory Pressure and Health
Since the updated Nutri-Score implementation in January 2026, many ready meals have seen their ratings drop. This has sparked a wave of reformulations across the industry. Consumers are increasingly wary of “ultra-processed” labels, leading to a surge in “clean label” ready meals that use traditional preservation methods like flash-freezing rather than chemical additives.
Safety and Consumer Alerts
The convenience food sector remains under heavy scrutiny by the Federal Office of Consumer Protection and Food Safety (BVL). In the last week, several recalls have impacted the market:
- Lidl Recall: A specific product was pulled from shelves on 11 February 2026; customers are advised to check batch numbers before consumption.
- Vegan Alternatives: Recent BVL testing of 67 vegan cheese substitutes has led to warnings regarding nutritional transparency and additive levels.
- Viral Trends: A “two-ingredient” Japanese cheesecake trend has caused temporary shortages of specific biscuit and yoghurt brands across German supermarkets this week.
Frequently Asked Questions (FAQ)
What is the oldest method of food preservation?
According to historical records, drying is the oldest method, followed by smoking and pickling (salting), all of which were widely used during the Middle Ages.
Who invented the first self-heating meal?
The self-heating tin can was invented by the Russian engineer Yevgeny Fedorov in 1897.
How has the Nutri-Score changed for ready meals in 2026?
As of January 2026, the algorithm for the Nutri-Score has become more stringent regarding salt, sugar, and saturated fat content. This has resulted in many pre-packaged meals being downgraded from ‘A’ or ‘B’ to ‘C’ or ‘D’.
Are airfryer-specific ready meals different from microwave meals?
Yes. Products like the new Barilla Airfryer Pasta are formulated to withstand the high-velocity hot air of an airfryer, ensuring the texture remains crisp or “al dente” rather than becoming soggy, which can happen in a microwave.