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Benefits of Sous Vide
Sous Vide is a French term that translates to 'under vacuum'. It is the process of vacuum-sealing food in plastic pouches and then cooking it slowly in a temperature-controlled water bath. It is a highly effective and economical way to minimise the cost of the protein component in meal production.
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The benefits of Sous Vide are:
convenience and labour saving in meal preparation
consistent quality including texture, and uniformity of portion sizes
healthier protein cooked with less fat and salt
product is fully pasteurised and reduces the risk of contamination
no additional cook loss in preparation
can be purchased as fresh or frozen protein
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