At SugarCreek we’re all about finding the next challenge—how do we match this exact flavor profile, can we find a better way to cook this cut of meat, could we get this food packaged faster— and pushing the boundaries of food innovation.
In anticipation of our new plant opening this summer, we’ve spent considerable energy on perfecting our sous vide recipes over the last year. The process itself is fairly simple—even when scaled to a retail market—if you’ve got all the elements in place.
Take a look at our infographic below to get an idea of what it takes to create a perfectly cooked RTE meal that’s ready for shelf space in the refrigerator case.
