The popularity of Chef inspired fresh meal solutions, conveniently delivered to one’s home, is a relatively recent trend. Likewise, sous vide is becoming more popular both at home and industrially. These categories focus on convenience, deliciousness and nutrition that check boxes demanded by consumers. This session identifies how using a naturally-derived, clean label vinegar, enhances savory and umami, adds a brightness dimension, and further safeguards product from harmful bacteria such as Listeria monocytogenes or C. perfringens by implementing a hurdle approach where days and degrees (temperature) matter. This Culinology approach provides consumers with a safer, more flavorful product. 

CEU's Eligible: 1 CEU

Speakers

• Dr. Bob Johnson (WTI, Inc.)
• Dr. Jasdeep Saini (WTI, Inc.)
• Jason Behrends, Ph.D., CCS (SavorPoint, LLC)