The 21st century has witnessed a notable shift in eating patterns, driven by changes in lifestyles and consumer demands for access to fresh foods with minimal additives and reduced thermal processing. In this context, ready-to-eat (RTE) products have gained global popularity, and within this category, sous-vide foods have emerged as an innovative option. Sous-vide technology, as an innovation in food technology, involves vacuum-sealed packaging (anaerobic conditions) and moderate heat treatment (maximum temperatures of 95°C), followed by cooling and storage (storage temperatures below 4°C). This technique has proven effective in preserving freshness and nutrients and extending the shelf life of products without the need for preservatives, resulting in safe foods with high sensory and nutritional quality.

A nine-step methodology was designed, focusing on creating ready-to-eat products specifically targeted at children, with high vegetable, cereal, and legume contents. These steps include the selection of ingredients based on studies of vegetable consumption in Uruguayan children, the design of specific thermal treatment processes for this product, and the microbiological and sensory evaluation of the final product with the target audience. Additionally, to ensure food safety, rigorous microbiological control has been carried out, including a microbiological challenge test with C. botulinum. Sensory optimization has been achieved through evaluation techniques with groups of children of different ages, identifying key attributes to improve the product's acceptability.

The result was an RTE product for children, developed using innovative sous-vide technology, notable for its high fiber and vitamin A content.