Breaking Down the Sous Vide Revolution: Highlights from FA&M 2025

At this year’s Food Automation & Manufacturing Symposium, our CEO Brock Furlong took the stage to discuss how sous vide is transforming the food industry and why Stampede is leading the charge.

Labor remains one of the biggest challenges facing foodservice and retail. Brock’s session, Stampede & the Sous Vide Revolution, explored how sous vide offers a smarter, scalable solution: delivering consistency, food safety, and culinary excellence while reducing operational strain. What sets Stampede apart is our ability to customize every step of the process—from butchering and marinating to cooking, packaging, and distribution—all under one roof. Our clean room infrastructure and proprietary Low Temperature Pasteurization (LTP) technique ensure superior food safety, extended shelf life, and unmatched flavor integrity.

In the last three years alone, our culinary team has launched nearly 100 new products. With a CPG-style innovation mindset and deep operational expertise, we’re helping customers stay ahead of shifting consumer expectations and labor pressures.

​​These themes echo what we uncovered in our newly released 2025 State of Food Safety Report —where 92% of consumers said food safety is a top priority, and over 85% are willing to pay more for products with enhanced safety measures.

As Brock shared on stage, there’s still massive whitespace in this market—over 65% of foodservice and retail operators aren’t yet using sous vide. But the demand is growing fast, and we’re here to help brands meet it with confidence.

Sous vide isn’t just a trend—it’s a revolution, and we’re proud to be at the forefront of it.