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New Innovation, Technology Trends, and Market Acceptance in the - - PowerPoint PPT Presentation
New Innovation, Technology Trends, and Market Acceptance in the - - PowerPoint PPT Presentation
New Innovation, Technology Trends, and Market Acceptance in the High Value Tuna Category Tasteless Smoke TS and Carbon Monoxide CO Review Money Makers in the High Value Tuna Category TS & CO product groups continue to have
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Money Makers in the High Value Tuna Category
- TS & CO product groups continue to have the most significant
financial growth impact, in the high value tuna category
- Key factors in the growth of TS and CO products:
- Food safety, handling tuna in the frozen form, avoids health hazards.
- New processing technologies are producing higher quality products.
- Market acceptance, high quality, safe products, promoting deeper market
penetration.
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New Development and Trends
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Trend Towards Tasteless Smoke Market Expansion
- TS has a larger worldwide market acceptance; Canada, Australia, and
New Zealand accept Tasteless Smoke, but do not allow Carbon Monoxide
- The US Patent for Tasteless Smoke expired in 2016, TS is now
“Royalty Free”
- Tasteless Smoke is clasified by the US FDA as GRAS, CO is not
- TS is a superior label, as consumers associate CO as
posionious gas
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Advancements in Application Technologies for CO and TS Production
- Developments in high output, automated gas injection machinery,
both conveyor and bucket styles
- Improvements in high tech needles, that control gas flow rate, to
prevent meat cracking, while providing complete coloration, without needle clogging
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Vietnam made (MenT Brand): Philippine made: (HIS brand) Pneumatic Injection Machine Hydraulic Injection Machine
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384 Needle Manifold
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Huber Tip – Hole on the Side Gas Flow Calibrated Needles Anti Clogging (orifice next to human hair)
Human hair Micro orifice
Non-coring tip Coring tip
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Micro orifice Standard needle
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Products made without Gas Flow Regulated Needles (Massive Cracking)
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TS & CO Products Made With Gas Flow Control Needles (No Cracks)
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Loin freezing trays are being used to maintain the natural “V” shape
- f the loin, so the defrosted product looks more fresh cut from the fish.
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Other New Innovations and Technology Trends
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High Pressure Oxygen Treatment
- Dramatic color enhancement
- Extended color shelf-life up to five days
- Facilitates shipping of tuna fillets, with dramatic cost savings in air
freight and labor
- Accepted by regulatory authorities in all primary markets; including
US, Europe, and Japan
- Limited to fresh fish, not color stable after freezing
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High Pressure Oxygen Treatment is Effective on Yellowfin an Bigeye Yellowfin Bigeye
Untreated Lip Stick Untreated Lip Stick CO
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24 Hours After Treatment 96 Hours After Treatment
1 Day
Untreated Lip Stick CO Lip Stick CO
4 Days
Untreated
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Fresh Tuna Loins Boxes
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Fresh Tuna Preparations
75% 25%
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Antioxidants
- Application of extracts and vitiman compounds (rosemary, cellery,
Ascorbic acid, α-tocopherol (vitamin E), and selenium concentrates
- Applied by injecting liquid solution into the flesh, color stable when
when frozen
- Has not obtained market acceptance, competitive with TS or CO
- Inconsistant coloration and water in the meat
- Adulteration
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SUMMARY
- Tasteless Smoke and Carbon Monoxide treatments lead the industry, in generating
high value products in the high value tuna category.
- There is a tread towards TS is gaining market share over CO, due to new market
countries, GRAS approval, superior label, and now royalty free in the US market.
- New innovations in TS and CO treatment technology, including automated gas
injection machines and gas flow calibrated needles, are resulting in higher quality finished products, and corresponding higher market prices.
- New technologies, including high pressure oxygen treatment, antioxidants, and tuna