A More Efficient Way To Freeze

Cells Alive System

No loss of freshness taste and nutrients, even after freezing

Our Cells Alive System (CAS) technique is touted as one of only three technologies in recent times that has benefitted the way we live and eat. This revolutionary technique for freezing makes certain that our customers only get the best quality seafood. No nutrient lost, no compromise.

From professional chefs, home chefs, to a mother lovingly preparing a meal for her family, our use of CAS technology gives them the assurance of delicious, fresh food every time.

Benefits of the Cells Alive System:

  • No damage on a molecular level to food.
  • Cell membranes and walls stay intact; maintains the same integrity after freezing and defrosting.
  • Keeps a level of freshness and taste that traditional food preservations technology cannot achieve.
  • Original colours and nutrient of food remains, negating need for additives and antioxidants to be added.

A comparison of CAS and traditional freezing

CAS freezing vs traditional freezing

CAS Freezing Traditional Quick-Freezing
Water molecules in food before freezing. Water molecules in food before freezing.
Freezing
Combination of energy and magnetic field vibrates water molecules. This minimises moisture lost and maintains integrity of water molecules during freezing.
Freezing
Exposure to -40°C to -50°C temperatures. Surface freezes first, leading to ice formation, preventing the center of food from freezing.
Frozen
Food is instantly frozen. No change to molecular structure.
Frozen
As food freezes, the water molecules are damaged by formation of ice, leading to moisture loss.
Defrosting
Cell membrane remains intact even during defrosting, giving consumers the same taste and quality as fresh seafood.
Defrosting
With the cell membrane and walls damaged, water and nutrients are lost. This loss of freshness can never be restored.

See the difference

After defrosting, the difference is obvious. The CAS frozen tuna retains its original colour without any moisture leaking.

CAS Freezing Traditional Quick-Freezing