Question 1

What makes EverTender Foods meat products different from traditional canned meats?

Accepted Answer

Unlike traditional canned meats that require high temperatures of 250°F and often lose flavor, texture, and nutrition, our patented process uses normal cooking temperatures with a sunflower oil-based emulsion. This retains the natural quality of the meat while making it shelf-stable without refrigeration.

Question 2

How can your meats be shelf-stable without refrigeration?

Accepted Answer

Our innovative process pasteurizes and cooks the meat using a heart-healthy sunflower oil-based emulsion, then reduces water content before vacuum packing. This method ensures the meat remains fresh and safe to eat for over two years without the need for refrigeration while our heat stable emulsion ensures the meat stays moist and flavorful

Question 3

What types of meats can be processed using this method?

Accepted Answer

Our process is versatile and can be applied to any protein, such as beef, poultry, fish, pork, and eggs, allowing for a wide range of high-moisture products from steak strips to protein sticks to sausage.

Question 4

How can you make shelf-stable salmon when nobody else has before?

Accepted Answer

Meats like salmon that were previously not possible to make shelf-stable due to oxidation of the Omega 3 oils.  By adding natural antioxidants like rosemary extract and using oxygen inhibiting vacuum packaging, we stop the omega 3 oils from oxidizing.

Question 5

How does the taste and texture of your meats compare to other cooked meats?

Accepted Answer

Our patented process ensures that the meats retain their natural flavor, texture, and nutritional value, providing a taste and texture comparable to freshly cooked meats.

Question 6

What are the benefits of using sunflower oil in your process?

Accepted Answer

The heart-healthy sunflower oil-based emulsion we use helps pasteurize and cook the meat at normal cooking temperatures, preserving the meat's moisture while making it shelf-stable.  The key is the heat-stable emulsion that doesn't break down during cooking.  This has an additional benefit of tenderizing the meat while keeping its moisture level high after packaging.

Question 7

Are your products suitable for special diets?

Accepted Answer

Yes, we can make any recipe for your needs.  Our products are diet-friendly, nutritious, and preservative-free, aligning with various dietary preferences and needs, including those focused on heart health and low-sodium diets.

Question 8

Are your meat products preservative-free?

Accepted Answer

Yes, our meats are preservative-free use a patented pasteurization process and do not rely on high salt or other additives to remain shelf-stable, making them a healthier alternative to traditional shelf-stable meats.

Question 9

How long can your meat products be stored without refrigeration?

Accepted Answer

The short answer is: indefinitely.  Our vacuum-packed meats have a shelf life of over two years when left unopened, providing a reliable source of nutrition for long-term storage needs.

Question 10

How does your process improve the cost-effectiveness of meat production?

Accepted Answer

Our process uses 40% less energy and 70% less labor than traditional methods, significantly reducing production costs and making high-quality protein more affordable.

Question 11

Can your products be used in emergency situations?

Accepted Answer

Absolutely. The long shelf life and shelf-stable nature of our products make them ideal for emergency preparedness kits, food banks, and other scenarios where reliable nutrition is essential.  Our products reduce both the cost of transportation and the cost of storage for long term and emergency applications.

Question 12

What kind of packaging do you use for your meat products?

Accepted Answer

Our meats are vacuum-packed to ensure freshness and extend shelf life, maintaining the quality and safety of the product for over two years without refrigeration.

Question 13

How does your process impact the environment compared to traditional meat processing?

Accepted Answer

Our method uses significantly less energy and labor, reducing the environmental impact of meat production. Additionally, the ability to store and transport our products without refrigeration further reduces energy use.

Question 14

Who can benefit from your meat products?

Accepted Answer

Our products are suitable for a wide range of consumers, including military personnel, hikers, campers, busy professionals, and anyone in need of convenient, high-quality protein that doesn't require refrigeration.

Question 15

How do you ensure the safety and quality of your meat products?

Accepted Answer

Our patented process involves adding a patented heat-stable emulsion to retain moisture, pasteurizing and cooking the meat at normal temperatures, reducing water content, and vacuum packing. The entire process complies with all USDA and FDA requirements.  Our process ensures the safety and quality of the products, meeting all necessary food safety standards.

Question 16

What potential applications do your products have beyond retail sales?

Accepted Answer

Our products have potential applications in the areas below, as well as any other areas where reliable, nutritious, and shelf-stable food is needed.

- Military rations (MREs)
- Disaster Relief
- Camping and Survival Foods
- High-Protein Snacks
- Kids Grab-and-Go Snacks
- Emergency Food Supplies
- Food and Nutrition Programs for Underserved Areas

Question 17

Can your process be used to produce jerky?

Accepted Answer

Yes!  By adjusting the drying process, we can create jerky from almost any type of meat. Our jerky is higher in moisture, lower in salt, and has a longer shelf life compared to traditional jerky, making it more appealing to consumers than dry jerky.

Question 18

What are your EIN, CAGE, DUNS, NAICS, PSC and SIC Codes

Accepted Answer

UEI: YHA7UAP4P7T9
Cage code: 02E76
D-U-N-S number: 132320109
NAICS Code: 311423 Dried and Dehydrated Food Manufacturing
PSC Code: 8905 Meats, Poultry and Fish
SIC Code: 2013-98

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