green herb vinaigrette
Posted on 27/06/2013 by Nick van Lanen
At TOP Food Lab we have lots of devices and pilot installations we can use to experiment to infinity. One of these installations sends electrical pulses through liquids killing all the bacterias on their way (PurePulse technology). This way a fresh green herb vinaigrette get’s a shelflife of up to three weeks, without losing flavor and color!
So we did the experiment and guess what? After the PurePulse treatment the vinaigrette tasted distinctly more salty and the aromatic herb flavor increased as well.
A technology as a flavor enhancer.. who would have thought? A great opportunity for salt reduction in sauces and dressings in combination with a more fresh experience and more aromatic flavors! If you would like to know more about our experiment please contact us.