![ready-to-eat meals](/sites/default/files/2022-05/ready-to-eat_top.jpg)
READY-TO-EAT
![ready-to-eat meals](/sites/default/files/styles/max900/public/2022-05/ready-to-eat_side_0.jpg?itok=KsE6bPb8)
FORLONG TAKES READY-TO-EAT MEALS
TO THE NEXT LEVEL
FORLONG TAKES READY-TO-EAT MEALS
TO THE NEXT LEVEL
We are constantly testing lyophiliosis for local raw materials included in semi-ready meals. To preserve their quality, they must come in powder. In some cases, such as spiny chicory, we work with materials that come from a specific territory, and have no international competition.
Wild mushroom from Grevena, dry potato mash with no preservatives nor additives, various vegetables (beetroot, cabbage, carrot etc), cheese products from a well-established rice production firm, are only a few examples of the Greek raw materials we are working on.
![lyophilized ready-to-eat meal](/sites/default/files/styles/max900/public/2022-05/ready-to-eat_bottom1.jpg?itok=j3FUsjf4)
![lyophilized ready-to-eat meal](/sites/default/files/styles/max900/public/2022-05/ready-to-eat_bottom2.jpg?itok=MI815yPf)