SugarCreek: Brandworthy Food Solutions

Up Your Food Safety Game with Sous Vide Cooking

Posted by SugarCreek

Jul 21, 2014 8:30:00 AM

Even though the Centers for Disease Control and Prevention (CDC) reported in 2010 that, overall, illness from six main food-borne pathogens was down 23 percent, it also confirmed that salmonella still poses a serious danger to American diners. That wicked little bacteria alone is credited with causing about 1.2 million illnesses each year in the U.S. and is one of the reasons that consumers keep an eye trained on food safety news websites like, carefully noting all of the major food recalls that seem to come out every week.

With wellness and safety concerns in the spotlight, it's essential for the food service industry to improve its food safety game. Taking basic precautions is no longer enough. Food handling during preparation must include steps that virtually eliminate vegetative pathogens like salmonella and botulism.

The good news is that technology makes that possible.

Prepping food with a vacuum packaging system, for example, helps to eliminate the conditions that allow pathogens to thrive, meaning consumers can enjoy meals free from concerns about the safety of what they're eating.

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Topics: Sous Vide, Food Safety

Sous Vide: A Science and an Art

Posted by SugarCreek

Jul 14, 2014 12:09:00 PM

The French have, once again, rattled the pots and pans of the food service industry by introducing a revolutionary style of cooking that marries gastronomic hard science with a minimalist artistic style reminiscent of Dutch painter Piet Mondrian.

Although business throughout the food service industry are sure to get the best of both worlds with sous vide, some chefs are leery of how the cooking method may undercut their "personal relationship" with their creations.

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Topics: Sous Vide, Food Service, Trends

Sous Vide is the Secret to Getting Greener Greens Every Time

Posted by SugarCreek

Jul 7, 2014 8:00:00 AM

Food service industry trends have begun to reflect a change in the expectations of American eaters.

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Topics: Sous Vide, Trends

Why Sous Vide Is Better for Food Safety (and So Much More!)

Posted by SugarCreek

May 27, 2014 3:03:00 PM

When it comes to cooking methods, there are clearly a lot of choices. From the grill to the fryer to the sauté pan and beyond, each one offers a different taste and texture option to your customers. But many of these methods put you at risk of cross-contamination and undercooked meats. That’s where sous vide comes in. Perhaps you have heard of it, but maybe you haven’t. Regardless, it’s a cooking method you’ll want to pay attention. Sous vide may be the answer to your food safety concerns, while also providing many other benefits.

What is Sous Vide?

Just in case you are not familiar with the term, sous vide is actually French for “under vacuum,” but that only describes a part of what it is.

Essentially, sous vide cooking is when the food (usually meat, but sometimes vegetables) is placed in a vacuum-sealed, airtight, food-grade plastic bag and submerged in temperature-controlled water for an extended period of time.

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Topics: Sous Vide, Food Safety

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