Consumers of all types are increasingly demanding convenient, heat-and-eat meat and non-meat protein-based meals and snacks. For many, especially those who are more health-conscious, a “clean” label showing no preservatives is a top consideration. Others may simply want the easiest, lowest cost option. But with both segments, the pre-cooked product that looks and tastes best is typically the one that wins in the market.
This is where a new type of sous-vide cooking comes in. An innovative, horizontal counter-flow alternative to traditional, water tank or water-bath sous-vide cooking is dramatically improving the quality of pre-cooked foods. It is also eliminating the quality inconsistency that has been a challenge for food processors cooking sous vide. Marrying this novel approach with highly controlled in-package pasteurization further fuels ROI and protects brands by minimizing potentially devastating food safety issues.