Food Technology Magazine | Market Trends
Creating Craveable Proteins
From meal kits to grab-and-go sandwiches, Deli Star is sucking up success with its ‘under vacuum’ proteins.
Photo courtesy of Deli Star Inc.
In 2018, Charles Hayes joined Deli Star Corp. as vice president of culinary innovation after being impressed by the company’s sous vide innovations, including the ability to pasteurize proteins. The company’s sous vide products are fresh, not frozen, with a shelf-life between 100 to 160 days. Food Technology talked to him about how sous vide, in general, and Deli Star, specifically, are adjusting to the way people eat.
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