Portfolio of Benefits
Safeguard Your Food ProductsWhat is the shelf-life of your fresh-food product? By the time your product is consumed, how much of the natural flavor and nutritional value has been lost to oxidation, dehydration and decay? The answer is often too much! NanoICE with UptakeENERGY™ gives you the power to fight back against molecular predators. Our patent-pending technology is the culmination of more than a decade of research in Molecular Ice Technology and its experimentation in raw material preservation. Safeguard your food products with NanoICE, superior preservation technology.
Raw Material ChillingFor over 100 years the food industry has been focused on refrigeration as its primary cooling medium. Refrigeration is used to control the temperature of the environment in which foods are stored. Refrigeration allows for bacterial infection, unnecessarily dehydrates foods, and provides no preservation benefit beyond the delay of rancidity. NanoICE represents break-through technology in raw material preservation. Raw material preservation, unlike other forms of refrigeration, focuses on controlling the temperature of the product throughout the supply chain.
NanoICE chills raw material up to 20 times faster than other methods. Users of NanoICE will tell you that faster chilling does not equate to damaged raw materials. In fact, NanoICE is so gentle with fresh raw material that we are testing its effectiveness as a human organ preservative.
Yield PreservationEach year in the United States over 4 billion pounds of consumable beef, pork and poultry are lost to disease, lipid oxidation and decay. That is enough meat to feed more than 17 million Americans for an entire year.¹ NanoICE is the weapon food companies need to fight the onset of bacteria, significantly reduce lipid oxidation, and extend the shelf life of fresh foods. NanoICE averts much of the weight loss caused by these molecular predators by preventing them from accessing the fresh raw material. This translates into additional revenue from the same inventory, something we could all use.
¹ - April 2009, American Meat Institute U.S. Meat and Poultry Production & Consumption: An Overview (2006 - 233.9 pounds per year average)
Nutritional Value and Natural Flavor
Did you know that important
nutrients and natural flavors in many foods are lost as it travels through the supply chain? NanoICE shields foods from the predators that cause flavor deterioration and the destruction of valuable nutrients. Lipid oxidation reduces levels of valuable amino acids that work to retain the nutritional vitality of the fresh meat. NanoICE works to prevent lipid oxidation, and maximizes the level of nutrients and flavor in the product. You can actually taste the difference.