Fresh Soups and Side Dishes
The soup preparation process, step-by-step.
Watch the video to find out more about the Fresh Soup and Side Dish production process
As a manufacturer of fresh food products, La Linea Verde also applies its self-imposed values to its ready-to-eat meals: fresh raw materials, no preservatives and minimal technological impact. From the fresh-cut to fresh ready meals: a natural evolution. The company does not create new products, but rather new ways of producing them.
Ingredients: for the preparation of its ready-to-eat meals, the company selects fresh vegetables from its fresh-cut department.
Cooking zone: this area makes use of a heat transfer system designed to maintain the organoleptic qualities of the finished product. It is a method similar to home cooking, but on an industrial scale, and is performed using enormous “pots”. The “time-temperature” ratio of this process does not allow for pasteurisation to take place.
Bowl filling: the bowls are immediately filled and sealed while the product is still hot. The packaging area is ultra-clean: it is equipped with an over-pressure air filtration system that significantly purifies and sanitizes the air throughout the entire environment. It is also divided into various sectors in order to facilitate the monitoring and control of the hygiene and sanitation levels.
Cooling: Immediately afterwards, the packaged product is quickly cooled in order to preserve the organoleptic properties of the soups and improve their shelf life over time. The bowls are made of plastic and all the packaging elements are made using recyclable materials.
Packaging and palletisation: the heat sealed bowls are then inserted into cluster boxes and arranged on pallets. In order to ensure high overall levels of hygiene and sanitation, the cooking and packaging processes are carried out in two separate areas of the facility.
Transport: shortly after the packaging phase, all the products are transported, using refrigerated vehicles, either to the distribution platforms or else directly to the points of sale.
Quality controls: quality controls are performed during all the processing phases, and include numerous and continuous chemical, physical and microbiological and conformity tests carried out upon product samples. Furthermore, advanced systems for intercepting and eliminating any foreign bodies present have also been installed (such as Metal detectors, Filters, and visual checks).
Speed and freshness: from the packaging phase onward, the cold chain is no longer interrupted since the soups and side dishes are manufactured fresh and require refrigerated temperatures in order to ensure their proper preservation. Even the speed with which the activities are carried out contributes to ensuring the freshness and quality of the product. The result is a safe final product with an exceptional flavour profile that is quite similar to homemade in terms of taste, aroma, texture and colour.