Now the company, which is based in France, is keen to export the range across the world, Langloys’ head of research and development and marketing Benjamin Chabuet said.
Langloys started making sushi in 2008, but the product’s short shelf life makes it typically difficult to export, Chabuet explained. To counter this, Langloys has worked hard on finding ways to deepfreeze the products while keeping an optimal quality.
This is what it claims to have achieved today. “Our sushi is frozen at minus 80 degrees Celcius and has a shelf life of 18 months, while retaining a high quality,” Chabuet told IntraFish.
“We
