A new method keeps salmon fresh for a whole month, without the use of chemicals.
The technology is called superchilling, and it lies somewhere between freezing the fish and cooling it down. Now it is about to provide useful help to organic food producers.
This method of conserving food was developed in order to maintain fresh food quality over a long period of time, thus reducing the amount of food that ends up in the bin rather than in our stomachs.
Now it is going to be tested on ecological salmon and meat, and the hope is that it will make a difference to the shopping habits of 'purpose-driven food consumers'.
To read the rest of the story, please go to: Phys.Org / SINTEF
