Plant Based Products

Plant Based Products

  • Maintenance of fresh ‘raw’ individual taste and colour
  • Minimal effect on nutrition, antioxidant and vitamin content
  • Preservation of functional properties that would be adversely affected by heat processing
  • Safer food products with a longer shelf-life, inactivating spoiling vegetative microorganisms and pathogens.
  • Possibility of manufacturing preservative free or lower sodium products.