New Ingredients: Stir Fry Meals

Hey fam! Just a quick note to let you know that there will be some changes to our stir fry meals as of next week, cause unfortunately it's time to say goodbye to...Mr. Capsicum.

If you didn't already know, we use the method of Modified Atmosphere Packaging (MAP) to seal our meals in which oxygen is removed from the food to slow down the oxidation it allows the product to stay fresh naturally for as long as possible!

While we've got all this down-pat to give you meals that last for 7-9 days, it can get a little bit tricky with certain ingredients like the 'ol capsicum. Capsicums are naturally receptive to spoilage due to its soft cell structure, its low acid count and the anaerobic environment of our packaging. When capsicum cells break down, this causes the onset of Lactic Acid Bacteria growth - ie. creates an off-flavour similar to buttermilk or vinegars...and trust us, that ain't nice on capsicum! Then when we package our meals using MAP, it actually creates an environment that encourages that nah-sty acid to grow and populate.

Soo what does all of that mean?! Basically, it turns out that the once-thought sweet capsicum can potentially shorten the shelf-life of our stir fry meals. And cause we only want to bring you the best of the best and the freshest of the fresh, we've decided to say adios to zee capsicum so you can enjoy a killer stir fry meal just as it should be!

Stir fry meals include: Sticky Teriyaki Beef & Summer Stir Fry, Honey-Glazed Ginger Salmon, Macadamia Crusted Cod & Summer Veg and Satay Chicken with Stir Fry Vegetables.

Click here for a more detailed report on the Microbiological Spoilage of Fruits and Vegetables.

Rach Yong
Rach Yong


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