Thirst quenchers
Not fancy ago, seafood industry veteran Craig Rominger toured a Mexican poultry processing bed out with chilling and preservation systems as sophisticated as any he’d seen in the United States. Then he watched a driver load his mechanism – a Volkswagen Beetle with no refrigeration – and prepare for deliveries to groceries and restaurants, risking contamination in the boiling air.
In Indonesia, Rominger has seen fisherman build fires of kerosene-soaked wood to smoke their seize – while still at sea on wooden boats. In the 100-degree heat, it was the only way to preserve their fish for market.
And in Tanzania, where he plans to travelling this fall, Rominger knows that high-end restaurants fly in their seafood frozen from Europe because local markets inadequacy reliable means to keep their fish chilled.
These all strike Rominger as potential markets for NanoICE, a Bothell, Turn one's back on., startup that makes a slurry-like “liquid ice” that that chills food more hurriedly than conventional flake ice. The micro-sized cubes, small enough to pass through a hypodermic needle, cut down on bacteria, lipid oxidation and other effects that iniquity food on its way to market. And because liquid ice is also is also softer than chipped ice, food undergoes less bruising during transport.
