-
-
Introduction of genetically modified organisms (GMOs) and fermentation technologies.
-
Technology for preserving food while maintaining quality.
-
Development of synthetic ingredients to enhance flavor and shelf life.
-
rapid heating of milk to a temperature of at least 135°C, keeping it there for a few seconds, and then quickly cooling it down to ambient temperature
-
Revolutionized quick cooking and reheating.
-
Rise of ready-to-eat meals and instant products.
-
In vacuum cooking, meats are cooked at reduced pressure and temperature.
-
It retains moisture and nutrients, leaving food fresher and more flavorful with fewer calories.
-
You can use functions like chop, mix, puree, slice and more all in one versatile appliance
-
Blast chillers are designed to quickly chill food from high cooking temperatures to below 41 degrees Fahrenheit in a short amount of time