Do you heat the yamo purees to preserve them?

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No, unfortunately heat sterilisation, which is used for many conventional foods, destroys not only bacteria and germs but also many heat-labile vitamins such as vitamin C, as well as colour and taste.

That’s why we gently steam our vegetables and fruits, bevore they are cold-pressed at high pressure.

Thanks to this high-pressure pasteurisation (HPP), we can eliminate bacteria and germs and keep our yamo products refrigerated for several weeks. At the same time, many vitamins, the colour and the fresh taste are preserved. This is a big advantage over many conventional supermarket products that have been treated with high heat.

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