A significant cause of profit losses can be attributed to unnecessary weight reduction (shrinkage) of the product itself, often an unfortunate component of inefficient refrigeration and cooling. Through its ability to rapidly lower a product’s temperature while retaining freshness, nanoICE can prevent dehydration and drip loss dramatically. The term rapid cooling is often associated with “flash freezing,” however, nanoICE cools rapidly, while gently maintaining high quality, without freezing. Fresh product, with retained natural weight - THIS translates directly into increased profits from the same inventory.

“Refrigeration allows for bacterial infection, unnecessarily dehydrates foods, and provides no preservation benefit beyond the delay of rancidity.”
Lengthen Shelf Life

By focusing on the temperature of the product, and reducing it rapidly, we destabilize the environment bacteria needs for growth. By slowing down bacterial multiplication, fresh foods can naturally last longer without decay. Some bacteria are capable of doubling their population size four times in a 24 hour period, and warm temperatures facilitate these kinds of exponential growth rates. By reducing bacterial growth, through both lower temperatures and the actual physical barrier the minute nanoICE particles present, more of the product can be saved from spoilage and waste. Shelf life can be significantly lengthened, up to two to three times industry standards, based on internal test results. This is one more way that nanoICE translates directly into increased profits.


Retain Nutrition and Flavor


Another benefit nanoICE provides is nutrition and flavor retention. Drip loss, lipid oxidation and dehydration impact a product’s color, texture and taste greatly. Lipid oxidation in proteins can be summarized as the initial breakdown in amino acids, the building blocks of protein. Once lipid oxidation begins, the quality, taste and texture of the meat or seafood erodes quickly. In fruits and vegetables, dehydration is the primary enemy. Dehydration quickly robs fruits and vegetables of much needed moisture and as a result, degrades quality. Minimize lipid oxidation and dehydration and the results are obvious – exceptional flavor retention. These are flavors and tastes that customers appreciate, and for which they will pay a higher premium.


Increase Harvest Yield

As the processing of meat, poultry, crops and seafood becomes more efficient and faster through the use of nanoICE technology, this can open opportunities to increase harvest yields, which can lead to a greater volume of product processed - without significant increases in natural resource use. Greater efficiency also reduces operating costs on a per unit basis. With nanoICE’s ability to run with up to 70% less energy, and to use up to 90% less refrigerant than conventional alternatives, these expenses can be reduced as well.

“...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

In First World countries this leap forward can mean increased efficiency and profits. In less-developed countries, this can mean more meat, vegetables, and fish saved to reach desperately hungry people.

¹ - April 2009, American Meat Institute U.S. Meat and Poultry Production & Consumption: An Overview (2006 - 233.9 pounds per year average)


nanoICE is unique to the fishing industry; we have not experienced results like these with any other ice product. The quality of the fish is superior to fish chilled and preserved with all other methods. On the 18th day the fish looked as good as it did on Day 1.

Managing Director, Seafood Processor

The fish quality is better, the buyers are happier, and we don’t have to shovel flake ice anymore.

Captain, Cod Trawler