Packing material and type of the container preferred to preserve vegetables and fruits is almost as important as process method and quality of raw material & ingredients used in a product, as it directly has an effect upon taste, place of usage and final decision of both retail and wholesale food service customers. A cook would prefer a plastic container, due to food safety regulations in industrial kitchens, with an easy-open seal offering a long shelf life – ambient – with no or minimum preservatives used in the product, where a retail customer would like to use a glass jar with a clear complete look and a smaller container that will not need further storage and maintenance.
In this respect, since the beginning of the business, we have always followed up new containers being offered by todays unlimited technological developments.
For instance, in 2006, we have been packing Sun Dried Tomatoes to be used in foodservice chains in plastic containers that were not suitable for pasteurisation process; but potassium sorbate added and a seal used on jar mouth to achieve 18 months of shelf life; where we now import plastic jars that we are able to pasteurise – even sterilise – and offer minimum 24 months of shelf life ambient! Let’s say “Innovation is always better!”.
We pack all the products we offer in;