Thermal Deterioration Thermal Deterioration (heat), second only to bacterial contamination, is a serious challenge faced by food processors. When fresh food is exposed to heat, it loses nutritive value. It’s ironic that the bacteria contamination challenge for food is solved by heat. The process of sterilization causes Thermal Deterioration. Heat Kills Food processors commonly use heat to eliminate bacteria. Challenge number one, bacteria, is solved. It’s that simple. Cook the food and the bacteria is gone. Heat also destroys many of the beneficial enzymes and phytonutrients in the Food. One problem is solved while another problem is created: Damaged Food. Cold as a Solution Our decision to use Fresh Frozen Fruits, Vegetables and Live Yeast in the creation of our products required us to develop processes to preserve their nutritive value. We need Fresh Food that maintains its cellular life force. With living food cells there is always the potential for bacterial contamination. We thought back to the solution for maintaining our yeast strains. Cryogenically stored yeast prevents bacterial contamination. Cold Food is the Solution. - Cold Suspends and Maintains the Cellular Life Force.
- Cold Prevents Thermal Deterioration.
- Cold Prevents Bacterial Contamination.
Additional Cold Benefits The discovery of cold yeast as the solution to the challenge of yeast consistency revealed additional benefits of cold. If cold was the solution for deterioration of our most important asset, yeast, would cold solve other food deterioration challenges? Fresh Frozen Food We looked at the possibilities and concluded that Fresh Frozen Food was the answer. All the foods used in our Cold Fusion™ processes are frozen until the final stages of nutrient transformation. | 
