only the fittest products survive in the foodservice and retail arenas. the evolutionary edge often goes to foods with valueadded packaging. many of today&rsquos successful new products are packaged in ways that help to reduce prep work, shorten cooking time, extend shelf life, simplify cleanup or negate the need for advanced culinary skills. for example, take a fully prepared, aseptically processed, shelfstable hollandaise sauce that stretches a restaurant&rsquos labor budget and saves coldstorage space.
