‘Sous vide roast in a bag’ wins top award down under

Creative Food Solutions used a Sira-Cook PA Roasting Bag

A CREATIVE cooking solution ‘combining sous vide with roasting’ in a Sirane bag earned a food company a top award at the Australian Foodmagazine awards.

Grab and Go Hot Country Roasts by Creative Food Solutions – supplied into supermarkets including Woolworths - won the Meat and Smallgoods category.

Jeremy Haydn-Davies, sales director, said: “Creative Food Solutions have truly managed to take advantage of Sira-CookTM PA roasting bag properties to create a great product.

“The cuts of meat are bagged, vacuum sealed and slowly cooked sous vide style for up to 12 hours. The product is then heated for around hour in store – leaving the customer with a product they simply need to brown in the oven for a short time once they return home before serving up a succulent tasty meal that would have taken hours.”

Creative Food Solutions' Grab and Go Hot Country Roasts are available in three flavours: Australian Beef, Lamb and Pork - all ethically raised. The boneless roasts are rubbed with a marinade and herbs prior to cooking then pan seared to seal in the juices.

“The result,” said Jeremy, “is a consistently tender and moist roast. This is an ideal product for Sunday lunches, buffets, bistros and functions. The premium roast range can also be finely sliced and served as cold cuts with salads and for gourmet sandwiches.

“It could be used in mass catering just as effectively as single roasts for the family.”

Creative Food Solutions produces a range of sous vide roasts that it supplies on a large scale to ex-servicemen clubs and age care facilities, and has now developed a smaller 1kg roast meat range designed to be sold in conjunction with the currently expanding roast chicken market which supermarkets including Woolworths have developed over the past few years. 

Vac-packing the meat has allowed Creative Food Solutions to offer 28 days shelf-life.

The company worked with Sirane’s Australian agents to combine sous vide, normally reserved for the hospitality industry, with an "ovenable" reheat bag, allowing the meat to be slow cooked and browned for meal time without any mess in an oven.

The product's cooking bag, made of a nylon structure, is what makes the Grab and Go Hot Country Roasts so innovative, the company told the award organisers. 

"This is the first time we have been able to sous vide and roast the product in the same bag. This has allowed us to lock in flavour and moisture from paddock to plate," Creative Food Solutions said in its nomination form for the Foodmagazine awards.

"Is it as good as a Sunday roast made from scratch? It’s better," said Ian Hill, creative manager at Creative Food Solutions. "It's much better because you don't have to wash up. We provide the meat, ready to take home, sliced up, put it in front of the family and you are the star."

Sirane’s Roasting Bags are also perfect for whole chickens, turkeys and whole fish such as salmon or trout. Sira-CookTM PA is a unique packaging solution which allows food to be packed, shipped, retailed and cooked - in this case also sous vide - in the same package. The material absorbs the fat released during cooking, ensuring crisp, clean food.

“Sira-CookTM PA is a very flexible product,” added Jeremy. “While Creative Food Solutions are cooking the meat first sous vide, it works equally well for selling roasts uncooked which the customer can simply take home and cook in the bag themselves.”

For more information on Sira-CookTM PA Roasting Bags, email Jeremy Haydn-Davies at jeremy@sirane.com or call +44 1952 230055. 


Finally a lunchtime egg snack that doesn't smell

The Snack-Egg includes an odour absorbent patch

EAT eggs in the office at lunchtime and the chances are you won’t be too popular – well technology first developed by Sirane for meat has proved a bonus for egg-lovers.

Eggs, like some packaged meats, suffer from confinement odour – which can be off-putting for both the consumer and others around when the product is opened.

However, an absorbent patch developed by Sirane for vac-packed lamb has enabled a unique snack egg to be brought into the food-to-go market without any off-putting smells.

The Original Egg Company, a new niche brand under the Stonegate family, last month launched the Snack Egg – a single portion shelled hard-boiled egg convenient for people who want to eat ‘on the go’ - with Waitrose the first to put it on their shelves.

It’s not just the product that is unique; a bespoke and innovative flow wrap packing machine means the BRC standard British free range eggs are individually wrapped within minutes of being cooked, offering the best possible shelf life for the consumer.  The company has also worked with Sirane to develop an absorbency patch.

Jeremy Haydn-Davies, Sirane sales director, said: “This is the first time this patch has been used for eggs and means that once opened the Snack Egg smells just as you would expect of a freshly boiled egg. The patch absorbs all confinement odours, meaning when the customer opens the pack it smells as fresh as the moment it was packed.

“The patch could have numerous other uses – it could be used in egg sandwich packs for example, which could be good news for cramped offices all around the UK.

“This product was originally developed as an odour absorbent pad for vac-packed lamb, which suffers from a significant confinement odour problem, and can also be used for other meats and fish. The ‘egg problem’ though allowed us to develop a small patch in a reel format for products which solely need to address an odour issue.”

Trials on an absorbent pad made by Sirane revealed a substantial 9% drop in vac-packed meat being returned by consumers to one major UK supermarket. Returns are a significant issue for vacuum-packed meats such as beef, poultry, lamb, gammon and pork – as unpleasant odours can cause customers to wrongly think food is off.

Simon Balderson, Sirane’s managing director, said: “Although vacuum packaging is an effective way to provide shelf life at low cost, the odour released from the pack when it is opened has proven to be a major obstacle to its acceptance in the market.

“The odour, known as ‘confinement odour’, is sometimes compared to that of sour milk or cheese. On occasions, particularly for meat with higher pH, the odour can be sulphurous.

 “Although the odour does not indicate that the meat is unsuitable for consumption, consumers are understandably alarmed and often return the product to the retailer.

“Packaged eggs suffer exactly same the same problem - confinement odour.

“It’s great that in solving a problem within the lamb trade we’ve also managed to help out those people who want to open up eggs for lunch without upsetting colleagues.

“Stonegate saw that the application we’d developed would also work for them, and I’m sure there are many other food manufacturers who’d benefit from this technology.”

The Original Egg Company plans to roll it out in to other retailers later this year along with a range of speciality ready-to-eat egg products. Maria Paice, managing director, said: “We have drawn on generations of experience to offer fresh and bespoke ready to eat egg products and feel we have found a real gap in the market with our Snack Egg. 

“The birds that lay our eggs are reared to the highest welfare standards, allowing us to pass on great tasting British free range ready to eat egg products.”

For more information on the Snack Egg, please visit www.theoriginaleggcompany.co.uk

For more information on Sirane, or to find out more about our odour-absorbing products, then either visit www.sirane.com, email jeremy@sirane.com or call +44 01952 230055.

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    Sirane Ltd. Stafford Park 6, Telford, Shropshire, TF3 3AT. Telephone +44 (0)1952 230055