Yes, the pouch is plastic. Let's talk about it.
Most food brands hope you never ask about microplastics. We'd rather show you the numbers, because ours are good — and because you deserve to know exactly what your food touches.
Microplastic particles per serving
Context is everything.
Bars are on a logarithmic scale — on a linear scale, our bar would be invisible next to bottled water. A single serving of our chicken carries roughly 8–10 microplastic particles. The bottled water in your gym bag can carry up to 370,000 per litre.
The packaging, exactly
What the pouch is — and isn't.
PP · PE · PA
Food-grade multilayer
Polypropylene, polyethylene and polyamide — the same families used for medical and laboratory food contact. Built for vacuum sealing and low-temperature cooking.
No BPA
No bisphenols. Ever.
Our pouches contain zero BPA and zero PVC — the two materials behind most plastic-leaching headlines. Certified non-toxic, food-safe.
63°C max
Low heat, low migration
Plastic migration accelerates with heat. Our chicken never exceeds 63°C — far below the temperatures where packaging breakdown becomes a concern. We never boil, fry or pressure-cook in the pouch.
Why a pouch at all?
The pouch is the preservative.
Sous vide only works inside a vacuum. The sealed pouch is what lets us cook at a precise 63°C, lock the moisture in, and keep bacteria out — which is exactly why we don't need a single preservative or additive.
Remove the pouch and you have to add chemistry instead. That's the actual trade-off on the table: a food-grade vacuum pouch, or a preservative ingredient list. We picked the pouch. We'd pick it again.
Our position: zero preservatives in the food beats zero plastic around it — and we'll keep publishing the particle data so you can hold us to it.
Questions? Good.
That's the kind of customer we want. Read about the cooking process, or just come taste it.