Meyer Food Co., the leader in sous vide food manufacturing, have launched their latest food innovation: Grilled Chicken Breast. It may not sound so amazing, but when you hear what it could do for your business, you'll sit up and take notice.

Since 1988, Meyer Food Co. has been leading the charge for sous vide manufacturing in Australia, bringing the low and slow cooking technique to our shores and engineering its own machinery to precision-cook at scale. Today, the company produces over 150 tonnes of high-quality sous vide proteins per week, supplying some of the most recognisable brands in our industry across the country and transforming the way they do business.

Sous vide may be the best cooking technique for precision and tenderness, but one thing it doesn't do is caramelise the food. On a surface level, proteins respond well to hot and fast cooking, that’s what gives the tastes and textures that we love from the grill. However, high temperatures are never forgiving when cooking proteins well done. That’s where sous vide comes in, finishing off low and slow, for a juicy and tender bite every time.

Meyer Food Co.'s latest innovation has the potential to become a game changer for many in the foodservice industry, where time is of the essence. With the aid of their new state-of-the-art grilling machine, they can now combine the best of both worlds. Foodservice businesses can now serve up seared or bar-marked foods, slow-cooked for hours, in a matter of mere minutes—all while consistently keeping the food tender, juicy, and delicious.

The first product to market that they’ve produced using this combination technique is Grilled Chicken Breast. Tender, succulent, and flavoured with the perfect touch of char, it’s a product your business would be foolish to ignore.

Watch this space; they have many more products of this kind to follow.