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