Packaging fresh seafood for 21 days

Israel-based packaging company Hefestus says it has created an advanced packaging solution for extending fresh seafood shelf life to 21 days.

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 such as cooling, are usually deployed to protect and extend the shelf life of fish and fish products.

Other options include the use of ice, which requires special drainage and handling processes to avoid possible pathogenic contamination, or to vacuum-pack with special equipment.

“One of the problems in vacuum packaging is the resultant look and feel of the product, especially with seafood and fish that have very sensitive texture,” says

Oded Shtemer, president and CEO of Hefestus.

“Hefestus’ SLB technology overcomes this problem, allowing seafood processors to provide consumers with fresh and nutritious seafood products that retain their natural

look.”

SLB technology, a shelf life booster, enables manufacturers to pack fresh fish and seafood and keep its freshness, flavor and quality for up to 21 days.