The founders of Nutrifare began operation in 1991 employing the technology advances of Sous-Vide (cooking in vacuum packs), MAP (modified atmosphere packaging), Cook-Freeze, and cook-chill for hotels and restaurants.

Nutrifare has since continued the provisioning of prepared foods to the food service industry, including;

  • Aged Care
  • Universities
  • Colleges
  • Hospitals
  • Boarding Schools
  • Childcare Operators
  • Event Caterers
  • Hotels and Restaurants

 

In addition supplying the food service industry we also produce direct to consumer ready to heat foods, and manufacturer meals and meal components for supermarkets and some very recognisable brands in the FMCG market place.

  • 1000's of recipes
  • Qualified and experienced staff
  • Capacity to produce 30,000 meals per day
  • Advanced Food preparation Technology is at your disposal

 

 

Cook-Chill Pan systems - Where prepared food is shipped to your venue within a dual microwavable / ovenable gastronorme size pan, labelled and ready to retherm and portion from. ... more info
Cook-Chill Bagged Products - Where the prepared food like soup, sauces and casseroles are shipped in vacuum pouched bags ready to either bulk heat in bain marie or steamer or decant to smaller vessels for retherm and portion from. ... more info
Vacuum Retort systems - Where the prepared food is shipped in vacuum pouched bags ready to either bulk heat in bain marie or steamer or decant to smaller vessels for retherm and portion from.
Modified Atmosphere Packaging - Where the prepared food is shipped in vaccuum sealed bags ready to decant to smaller vessels or portion from. ....more info

 

 

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