The deterioration of food due to freezing occurs because ice crystals form within the cells, destroying their molecular structure. When the food is defrosted, flavorful constituents and amino acids leak out with the moisture from the melted ice crystals, resulting in a watery taste and texture. Items such as tuna and meat are also susceptible to “freezer burn,” where moisture on the food surface evaporates, leaving a brownish or blackish color, with an accompanying loss of flavor.

ABI Co., Ltd.’s CAS (Cells Alive System) technology aims to solve these issues. Brought to market in 2000, simply attaching the CAS device to existing quick-freezing units enables them to preserve foods with their original freshness and taste.