Anyong Biotechnology employs seafood stem-cell freezing

Quick-freezing fails to prevent frozen food quality from deteriorating as the process may destroy cell membranes through the expansion of ice crystal

Anyong Biotechnology, an aquatic food processing company established by TOPCO Scientific in Taiwan-, is now the first company in the region to employ Cells Alive System (CAS) technology from Japan. It ranks as the most advanced freezing technology in Asia and is among the top three worldwide.

Originally a medical-grade technology for freezing stem cells, CAS is highly praised for its ability to preserve the freshness of ingredients while maintaining the nutritive value and taste of fresh catch after thawing. The CAS engine does this by ensuring cell tissues remain intact during the freezing process.

It generates a special magnetic field around the fresh food that comprises a mix of pulsed magnetic fields, low-frequency waves, and several other types of weak energy, causing water molecules within to vibrate.

Ice crystals can form while the cell wall and membrane integrity remain unharmed, safeguarding against water loss from the food. Furthermore, this process is done without the addition of additives. Altogether, this secures CAS as a superior freezing technology.

Image credit- shutterstock

Read Previous

Huhtamaki and Stora Enso join forces for paper cup recycling initiative

Read Next

Is it necessary for patients with chronic kidney disease to limit protein intake?

Leave a Reply