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Making a cryogenic match: - new right-sized technology for frozen high-value foods.

InstaCool's got an important message for the frozen food industry - we've got a workhorse of a freezing technology. It gives food processors flash frozen results as good or better than liquid nitrogen, without the big investment up front. And it's right-sized for processors of high-volume frozen foods who may have low volumes of certain niche products.

Win-Win situations are ideal in the food processing business, and we've got one here. Before InstaCool came into the freezer market, it was almost a Catch 22 for most producers of high-value-added products - how to get into the frozen market was problematic. "How can I enter the market when investment costs in flash freezer are so high?" and "How can I get the profits I need to make the investment in cryogenic freezing without entering the high-value added category first?"

InstaCool has solved this quandary by offering a unique brand enhancement program. Qualified companies can lease our freezers - and stretch their funds. One possible arrangement is to pay a small usage fee per pound of frozen product.

An important need is for us to urge the government to define "fresh" as a measure of bacteriological status. As it stands today, "fresh" fish in the supermarket is really "raw" fish.

Fresh is not the opposite of frozen. "Fresh" is properly defined in terms of post-rigor time and temperature factors which result in an acceptably clean microbial count of bacteria and coli. The seafood industry has left itself wide open for Consumers Union's harshly critical report. We need to work together to create guide lines which define "fresh" in a consumer-discernable manner, such as that found throughout the dairy industry. FDA's allowance of the word "fresh" when they really mean "raw" seafood is a compelling encouragement to potential disaster. Flash freezing would solve a lot of these problems.

In the frozen food industry today, what are the alternatives to flash freezing? For high-value meat, poultry and seafood products, we think InstaCool is the best alternative. We can deliver excellent frozen food quality comparable to liquid nitrogen and carbide dioxide - and we can do it very competitively!

This InstaCool Fresh "brand enhancement program" is our innovative way to get our InstaCool SF 2000 technology out in the market to the companies who really need it - the small and medium-sized food processors who can add value to their products with flash freezing.

When a company's needs match the capability of our technology, we've got a superior solution.

For meat products like those you would put through a nitrogen tunnel, the InstaCool technology makes a tremendous amount of sense. Our other matches are with high-value-added, center of the plate, meat and poultry products - pre-cooked, portion-controlled, vacuum packaged - plus, seafood products too!

We've demonstrated the superiority of our technology to handle a range of frozen food needs - from delicate products to cuts of beef. And we've demonstrated this technology in a market that's highly regulated and very particular - the medical markets, where our freezers have a 70% share-of-market in human blood plasma freezing.

How often do you see a small company that has achieved a 70% share in a worldwide market? Not very often - and that's why we know we've got a unique technology for the frozen food processor.

A growing number of seafood processors agree with us about the importance of this technology to their industry. The reason is that they understand flash freezing is a "high end" preservation technique. The entire seafood industry is waking up to the fact that frozen is not the opposite of fresh.

Over the next five years, we're all going to see the seafood market shift dramatically to products flash frozen at sea. Our technology is one reason - you can put InstaCool freezers on ships, but it's hard to haul out a load of nitrogen. Our technology matches the fisherman's needs for high quality product processing.

In the wake of the Consumers Report controversy earlier this year, retailers now have additional reasons to move away from "fresh" fish (which really is defrosted fish, and in many cases a temperature-shocked product) to selling frozen fish at retail.
COPYRIGHT 1992 Frozen Food Digest, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:freezing technology in InstaCool, Inc.
Author:Child, John
Publication:Frozen Food Digest
Date:Apr 1, 1992
Words:683
Previous Article:"Me too" products aren't a solution.
Next Article:Frozen yogurt comes of age.
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