• 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

    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

    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.


Broiler production is obviously a fast-paced business, and nanoICE provides the kind of rapid cooling needed to retain product weight and reduce the risk of bacterial infection, lipid oxidation, and decay. Bacterial counts can double in less than an hour, leading to exponential growth and a real concern for meat and poultry processors. Chlorine has been used to sanitize chickens, with potential health concerns for both workers and consumers.


nanoICE is the “gold” standard for maintaining the natural biological properties of broilers through accelerated cooling, without dangerous chemicals, and can extend the shelf life of poultry up to twice as long as is currently possible. Demonstrations of the preservative power of NanoICE can be scheduled now. Contact us at This email address is being protected from spambots. You need JavaScript enabled to view it. .


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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