Experience Level: Intermediate
Hello. I am starting a new baby food business and we are in the process of doing market research.and testing of packaging materials. I am a nutritionist and have a good understanding of steps needed to maintain the food microbiologically safe for longer. Such as flash pasteurization, reaching high temperatures while cooking, ph and so on. However at this stage we are struggling with an issue. Is that how to preserve the food in the pouch without freezing it. I have read articles about vacuum and injecting nitrogen gas inside of.it however in the kitchen setting I do not fully understand how to do it and with what equipment. I would like your help in clarifying the matter. The pouch is similar to most of types sold in supermarkets such as Ella.s kitchen.
Xenia O.100% (1)
19 Jan 2018
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