GROVAC™ Process 

for VacuSafe™ Premium Marinades

Research and development of the GROVAC™ Process began in 1984.  The United States Patent #5,543,163 was applied for in August of 1995, and granted in August of 1996 after eleven years of testing and refinement.

The testing of VacuSafe™ Premium Marinades, which incorporate the GROVAC™ Process, was conducted in 1999.  VacuSafe™ Premium Marinades, incorporating GROVAC™, offer the same benefits as the the GROVAC™ Process, and additional features.

VacuSafe™ Premium Marinades add the benefit of infusing the product with a wide variety of contemporary flavors that are lower in sodium levels compared to other marinades.  VacuSafe™ Premium Marinades are also available in neutral versions to accentuate the products natural flavor while maximizing moisture retention.

Independent laboratory testing, as well as studies recently completed at a major United States University, confirm, and even add to the list of benefits that result from processing meat, poultry, and seafood with GROVAC™ and VacuSafe™ Premium Marinades.

The conclusion of the studies indicate that GROVAC™ and VacuSafe™ Premium Marinades are the currently the ONLY economic, workable alternative to irradiation to ensure food safety.

For additional information about the GROVAC™ Process, please visit www.grovac.com.