Twenty-one Day Shelf Life for Fresh Sea Food
Hefestus, Israel, has created an advanced packaging solution for extending fresh seafood shelf life. This packaging system protects the safety and freshness of the product while retaining shape and product appearance.
Seafood and fish are highly susceptible to oxidation and degradation. Classic thermal processing methods like cooling, usually are deployed to protect and extend the shelf life of fish and fish products. Other options are to use ice — which requires special drainage and handling processes to avoid possible pathogenic contamination — or to vacuum-pack with special equipment. Although there is increasing awareness of health benefits of fish and seafood, consumers often resist purchasing fresh seafood due to its short shelf life.
SLB technology, shelf life booster, further enables manufacturers to pack fresh fish and seafood and keep its freshness, good flavor and high quality for up to twenty-one days.