{"id":37043,"date":"2022-05-10T01:05:16","date_gmt":"2022-05-09T23:05:16","guid":{"rendered":"https:\/\/www.hiperbaric.com\/platos-preparados-por-altas-presiones-de-mrm-calidad-sabor-y-artesania-listos-para-comer\/"},"modified":"2022-05-17T03:39:35","modified_gmt":"2022-05-17T01:39:35","slug":"mrm-high-pressure-ready-made-meals-quality-taste-and-craftsmanship-made-ready-to-eat","status":"publish","type":"post","link":"https:\/\/www.hiperbaric.com\/en\/mrm-high-pressure-ready-made-meals-quality-taste-and-craftsmanship-made-ready-to-eat\/","title":{"rendered":"HPP Ready-to-Eat (RTE) Meals by MRM – Natural, Tasty, & Nutritious"},"content":{"rendered":"

To enter the MRM kitchens is to be transported to the very essence of our mother’s and grandmothers’ “traditional” kitchens. Pots simmering delicious stews, tireless knives peeling and cutting vegetables, blenders, and juicers mixing sauces and creams. These are the smells and flavors of authentic traditional food, perfectly adapted to modern consumers’ lifestyles, who demand dishes of high nutritional quality and longer shelf life. All possible with high pressure processing (HPP) technology.\u00a0<\/strong><\/p>\n

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The company MRM<\/a> (acronym of Manuel Rodr\u00edguez Manzano) was born in the town of M\u00f3stoles, in Madrid (Spain), in 1959. In those days, the thriving business was dedicated to producing sausages and cooked products<\/strong>, achieving great success in later years in the national market with its hand-cut ham.<\/p>\n

After several decades during which the company went through various stages, evolutions and difficulties, Manuel Rodr\u00edguez, the current CEO and son of the founder, envisioned the diversification and expansion of the business with the production of ready-to-eat meals back in 2007.<\/strong>\u00a0 They analyzed how the market and consumers were moving with regard to the demand for ready-made meals. “Our value proposition was, and still is, very clear: cooking in an artisanal way, with quality and excellent ingredients.”<\/p>\n

The company’s R&D team analyzed different preservation techniques, such as pasteurization, and found High Pressure Processing (HPP) to be the best possible option for treating and preserving their ready-to-eat dishes. “HPP technology gave us everything we needed for our business to take off and succeed: maintaining maximum respect for the product, keeping our ready-to-eat dishes fresh, natural, and free of additives, and giving them the longest possible shelf life,” says Rodriguez.<\/p>\n

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