"Sous vide cooked vegetables are the trend of the moment"

"Sous vide cooked vegetables are hot at the moment," says Hans van Mourik of Ready to Eat, part of the Lukassen Food Group. The wholesaler started with sous vide cooked asparagus seven years ago and the assortment has now expanded with countless types of carrots, beets and brassica vegetables.

Sous-vide is a technique in which products are vacuum packed and then cooked at a constant temperature of choice (0 to 100 degree) in a water bath. "We extend the shelf life by 27 by doing this, ideal for export," according to Hans. "But people enjoy them domestically as well. Many consumers still find asparagus a lot of effort to prepare and now the peeled asparagus are ready in four minutes in the microwave."

With the summer on its way, the sous vide vegetable kebabs are doing particularly well, but the wholesalers have a year round assortment of sous vide cooked vegetables available. "We get our red beets from Lithuania and they have a very long shelf life vacuum packaged. We used to sell one or two pallets every week, but since we've been selling the beets like this it has been a container a week. We mainly sell them to grocers, supermarkets, cutting companies and food service companies, as we have them available in packagings of 250 grams to 2.5 kilos," concludes Hans.

For more information:
Ready to Eat
Hans van Maurik
Laagraven 11-13
3439 LG Nieuwegein
Tel: 0031 (0) 30 - 288 5557
Mob: 0031 (0) 6 4270 9672
[email protected]
www.readytoeat.nl