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Our patent-pending advanced sous-vide aseptic packaging (ASAP) allows sous-vide food to be stored at room temperature for two years.
About
The world after COVID-19 is going to be very different. People would opt for online shopping or other modes of purchasing experience that maintains their social distance. Unfortunately, shipping meat to long distances is both expensive and energy-consuming. Imagine if we have the technology to turn fresh meat shelf-stable and 100% bacteria-free?
Key Benefits
- Two-year shelf life - Ready to eat - Convenience - Amazing taste, texture and organoleptic qualities - 100% bacteria free - No additives or preservatives needed - Uses 30% less energy than canning and 80% less energy than freezing (assuming 12 months of storage).
Applications
- Semi-prepared ingredients for use in food services - Fresh meat alternatives for use in unmanned supermarkets - Microbiologically safe food for use in hospitals, schools and airlines - Ready to eat meals for purchase online