Food Packaging: Two technologies deliver one tasty package
Company president Ernie Voisin was the first to apply Flow (now Avure) Technologies’ high-pressure process to kill Vibrio in raw oysters, extending shelf life to two to three weeks in the process. Motivatit recently married HPP to a cryogenic freezing process developed by Hillman Oyster Co. to create a product with a six-month life, according to Kevin Voisin, director of sales and marketing. The frozen oysters are being distributed nationally by Slade Gorton & Co. Inc., Boston.
“It’s been a beautiful blending of cold pasteurization and freezing technology,” says Voisin. “It takes distribution of raw oysters to a new level.”