Another keyword is “Sous-Vide”, which means cooking under vacuum. Fish, meat, vegetables or fruit are vacuumed in bags made from our composite films and then gently cooked at low temperatures – at times for more than six hours. The result is a treat for customer and chef: incomparable aromas and textures – easy cooking to the point without any cooking losses. Products of a quality that cannot be achieved with other cooking techniques end up on the plate. The protection provided by the vacuum packaging and the low heat input preserve both vitamins and natural nutrients.