Pasteurising

An option to increase the shelf life of fresh potato products, such as cubes, slices, segments or whole potatoes is to pasteurise them.

The product is vacuum-packed and cooked in the package or pasteurised at high temperatures. After this heating step, the package is cooled to below 2°C. The result is a potato product which can have a shelf life of more than two months. For additional variation herbs, gratin or vegetables can be added.