Manufacturing process and food safety analysis of sous-vide production for small and medium sized manufacturing companies: Focusing on the Korean HMR market

Eugene Choi, Weon Sun Shin

Research output: Contribution to journalArticlepeer-review

Abstract

The present study identified the restrictions on the use of sous-vide products in the Korean HMR market for small and medium-sized manufacturing companies. A detailed literature review revealed that the HMR market in Korea is close to saturation. Notably, the technologically advanced products produced using sous-vide seem to display significant potential to overcome market saturation. The sous-vide method differs from conventional cooking techniques and is characterized by maintenance of food texture along with flavor enhancement. However, due to the unfamiliarity of the manufacturers with this method and the unclear food safety regulations, mass food manufacturing companies do not agree on using this method; hence, sous-vide production is usually undertaken by small/medium sized companies catering primarily through online marketing portals. This study highlights the various restrictions to the implementation of sous-vide production, and discusses several practical implications of sous-vide production that would help users of this technique enter the HMR market.

Original languageEnglish
Pages (from-to)1-10
Number of pages10
JournalKorean Journal of Food Science and Technology
Volume51
Issue number6
DOIs
StatePublished - 2019

Keywords

  • Food production restrictions
  • HACCP
  • HMR
  • ROP
  • Sous-vide production

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