• Seafood
    Seafood

    nanoICE technology brings the potential for an order of magnitude difference for improvement in seafood quality, and with that improvement a commensurate increase in profit margins for fishermen, processors, and retailers, as well a better product being delivered to the consumer.


  • Poultry
    Poultry

    In recent years the poultry industry has outpaced the meat industry in the Unites States, with the US processing a phenomenal 36 billion pounds of chicken, along with 5.7 billion pounds of turkey, in 2009.
     

  • Livestock
    Livestock

    nanoICE with UptakeENERGY™ safeguards beef, pork, lamb and mutton. Our proprietary technology chills livestock after slaughter, minimizes infection by anaerobic pathogens, and preserves product weight currently lost to lipid oxidation, dehydration and decay.

  • Fruits and Vegetables
    Fruits and Vegetables

    Fruits and vegetables are highly perishable products. Currently, up to 23% of the most perishable fruits and vegetables are lost during their journey through the agri-food chain due to spoilage, physiological decay, water loss, mechanical damage during harvesting and packaging, or due to transportation.

Livestock

In 2009 the US meat industry processed 26 billion pounds of beef, 23 billion pounds of pork, and 309 million pounds of veal, lamb and mutton. When one considers losses approaching 6% - 9% through dehydration and drip loss, the enormity of the issue is clear.

 

Caution – The following links shows images of slaughtered hogs, and may be offensive to some.
Click "view image" to see photo evidence of the remarkable preservation power of nanoICE. 

In the pictures below, two piglets were slaughtered and placed in a 34-36F degree cooler for four days. One of the piglets was dipped in a nanoICE bath for two hours. The dipped pig actually shows a reversal of the lipid oxidation which had begun at slaughtering, and has minimal weight loss. The other pig has lost 6% of its original weight, and shows dramatic bacterial impact and dehydration.

 

In the following picture, the image clearly tells the biological story; after a four hour bath in nanoICE, hogs were placed alongside a traditionally treated hog in a cooler, and left for 13 days. Again, the bacterial impact and dehydration are evident in the conventionally slaughtered hog, while the nanoICE treated hogs look fresh.

 

Industry response has been a strategy of increasing production to allow for what has been seen as unavoidable loss. But with the potential effects of nanoICE on harvested livestock, this loss can be significantly mitigated. The protein and financial implications are enormous.

Of course, the fight against bacterial growth and damage to carcasses is often fought with chemicals, an unhealthy and potentially dangerous approach. nanoICE is chemical free, and battles bacteria naturally through its physical barrier and temperature regulation.

In addition to its use in food production, nanoICE can be used in the transportation of fresh foodstuffs, providing precise temperature and bacterial control throughout the journey to market. nanoICE strengthens this link in the supply chain by providing long-term preservation and temperature control, which allows for delivery options that were impossible prior to nanoICE technology. Fresh foods can now be transported over greater distances, while minimizing the risk of deterioration in quality, or reduction in retail/consumer shelf life.

We welcome custom installations, as our experienced engineering team has a wealth of over 50 years of engineering and design experience, ensuring that your nanoICE System will meet all of your functional and structural needs.

 

  • 1
    Affordable
  • 2
    Scalable
  • 3
    Sustainable
  • 4
    Easy to Use

Testimonials

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