CONVENTIONAL MANUFACTURING
1

Product selection

2

Cooking (losing properties)

3

Canning of food cut-up

4

High temperature sterilization

sector-fabricacionribeira

NATURAL PROTEIN MANUFACTURING
1

Selection of the best pieces of the product

2

Raw canning in a single piece (preserves all properties)

3

High temperature sterilization

EXCLUSIVE PROCESS OF RAW CANNING

This is the key to Natural Protein products. It consists of raw canning the best parts of both the tuna and the chicken, in a single piece, in just water and salt and partially cooking it to sterilize it. Most properties are lost with conventional manufacturing as the food is previously cooked and cut up to can and sterilize it.

Natural Protein products are tenderer, juicier and tastier. As their biological value is hardly changed, the digestion process is smoother and faster.

Raw canning enables us to obtain the highest protein values on the market, which in the case of tuna is 28gr/100gr and in chicken 30gr/100gr. Moreover, the covering liquid contains part of these properties and it is recommended to have this too in order to obtain 100% of the proteins of the food.