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Freezing is one of the most convenient, commonly used and proven methods of food preservation. Food contains enzymes, a form of complex protein which catalyses chemical reactions. During freezing, the enzyme reaction that causes colour and flavour changes as well as loss of nutrients is slowed, allowing preservation of taste, texture and nutritional values of foods for long periods of time.

Rodney Macer-Wright, General Manager, Marel SA says, in recent years, the general consumer profile has altered the food processing industry landscape significantly. Consumers today demand foods that are excellent in all aspects from appearance, texture, taste and nutritional values. This coupled with rapid modernisation, has caused the food processing industry to continuously increase their output in order to meet the ever-increasing and ever-demanding requirements of the consumer market.

“Our continuous innovation in freezing technology has enabled us to constantly develop new space-saving, energy efficient and more importantly, cost-effective freezing concepts which allow food processors to focus on what matters the most, maximising their profit potential”  Macer-Wright adds.

“Reduced power consumption along with lower water costs and labour can be achieved by using customised component designs on freezers, capable of running for longer periods without the need to defrost. This directly translates to lower cost of freezing with maximum output, helping the food processors gain an edge in today’s increasingly competitive market, where power and water costs continue to escalate in the South African Market” Macer-Wright concludes.

For further information on Marel’s Freezing solutions or to schedule a meeting to discuss your individual requirements: