I am a UHT (Ultra High Temperature) pilot for Liebig soup at Continental Foods’ Le Pontet production site. My work is all about ensuring high quality as well as flawless food security!
This means that every hour I monitor a series of parameters such as acidity, net weight or salt levels, so your soup tastes just right. Then I check the cooking time, which is very important for sterilization (this allows the long-term conservation of our soups), but also guarantees the best taste.
Making Liebig soups is real act of teamwork: from developing the recipe, to selecting the right ingredients, making soup means working hand-in-hand with colleagues, with passion!