Heat treatment is particularly suitable for food which will be stored chilled and does not require a long shelf life. A shelf life of 7 - 12 days is representative for these types of food products. Typical users would be large scale caterers such as canteen, hospital and nursing home kitchens, but restaurants and food service outlets also make use of such techniques.
Trends in the supermarkets indicate an ever increasing demand for chilled ready meals made from raw materials of high quality, without additives, that are easy to prepare and taste fresh and home made. To be able to keep pace with the demands, needs and desires of the market, a number of technologies have come into use, including sous vide, cook-chill and combinations of different mild preservation methods. We work on everything from the composition of the products to choice of production methods and equipment and optimising the time, temperature and pressure of heat treatment.
