top of page

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. 

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  

bottom of page