Jean Marc TACHET
He is the originator of a revolutionary new process for preserving raw foods using an impregnation method, the intellectual property of which he holds.
Il invente ainsi la 7ème gamme :
‘‘Processus à froid par imprégnation sous vide‘‘
Jean-Marc TACHET triumphs at the ARTINOV 2023 competition
An original and patented process
which offers multiple advantages
Vegetables “freshly cut by vacuum impregnation”
whose advantages will simplify life in the kitchen:
“Freshly cut vegetables by vacuum impregnation” whose advantages will simplify life in the kitchen:
Shelf life:
o A 30-day shelf life when it is usually 8 to 10 days.
o Does not alter the nutritional quality of food
Benefits for CHR professionals:
o Cooking time is divided by 2
o Increased service flow at the restaurant
o Reduction of thermal energy consumption
o Significant advantages for CHR professionals
For a natural kitchen:
o Our products are free of preservative additives
Towards healthy cooking:
o With the possibility of increasing the nutritional quality of the product enriched with natural supplements (spirulina, amino acids, peptides, proteins, etc.)
o A response to nutritional deficiencies in the elderly, vegans...
